Description
A hearty and comforting soup that combines the rich flavors of classic tacos with a creamy texture, perfect for chilly evenings.
Ingredients
Scale
- 1 pound ground beef (85/15)
- 1–2 packages taco seasoning
- 1 small yellow onion, diced
- 3 teaspoons garlic, minced
- 1 jalapeño, minced (remove membrane and seeds)
- 1 Anaheim pepper, minced
- 15 oz can black beans, drained and rinsed
- 15 oz can diced tomatoes with green chiles
- 15 oz can corn, drained
- 4 cups chicken broth
- Zest of 1 lime
- Juice of 1/2 lime (more as desired)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano leaves
- 4 oz – 8 oz cream cheese, softened
- Toppings: Sour cream, Fresh cilantro, Shredded cheese, Avocado
Instructions
- Heat a large Dutch oven over medium-high heat.
- Add the ground beef to the pot. Cook, breaking it apart until it’s browned and fully cooked. Drain any excess grease.
- Toss in the diced onion and minced garlic. Stir for about 2-3 minutes until the onion softens.
- Add the minced jalapeño, Anaheim pepper, one package of taco seasoning, black beans, diced tomatoes with green chiles, corn, chicken broth, lime zest, lime juice, kosher salt, black pepper, and oregano. Stir well to combine.
- Taste to adjust seasoning, adding more taco seasoning or lime juice as desired.
- Stir in the cream cheese on medium heat until it’s fully melted and uniformly mixed into the soup.
- Cover and let it simmer for 10 minutes to meld those delicious flavors together.
Notes
Feel free to swap out the ground beef for turkey or a plant-based alternative for a lighter or vegetarian version. Can be made in advance and stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg