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–+ servings
A hearty bowl of creamy taco soup topped with sour cream, shredded cheese, cilantro, and tortilla chips.

Creamy Taco Soup

A hearty and flavorful taco soup perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive oil
  • 1 pound Ground beef
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 can (15 ounces) Diced tomatoes, undrained
  • 1 can (15 ounces) Black beans, rinsed and drained
  • 1 can (15 ounces) Kidney beans, rinsed and drained
  • 1 can (10 ounces) Rotel (diced tomatoes and green chilies), undrained
  • 1 package (1 ounce) Taco seasoning mix
  • 1 cup Beef broth
  • 1 cup Heavy cream
Optional Toppings
  • Shredded cheddar cheese
  • Sour cream
  • Chopped cilantro
  • Crushed tortilla chips

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes, black beans, kidney beans, Rotel, taco seasoning, and beef broth. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let simmer for at least 20 minutes to allow the flavors to meld.
  5. Stir in the heavy cream and heat through, but do not boil.
  6. Ladle the soup into bowls and serve hot with your favorite toppings.

Notes

For a spicier soup, use a can of hot Rotel or add a pinch of cayenne pepper. You can also add corn for extra sweetness and texture.

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