Delicious Creamy Beef Taco Soup
Ingredients
1 tablespoon olive oil – for sautéing the beef and vegetables
1 pound ground beef – lean or regular, depending on your preference
1 large onion, finely chopped
2 cloves garlic, minced or pressed
1 packet (1 oz) taco seasoning mix – your favorite brand or homemade blend
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) sweet corn, drained
1 can (14.5 oz) diced tomatoes with green chilies – for a mild kick of heat
4 cups beef broth – preferably low-sodium for better flavor control
1 cup heavy cream – adds that rich, velvety texture
1 cup shredded cheddar cheese – sharp or medium, freshly grated
1 cup sour cream – to make the soup creamy and tangy
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)
Toppings for serving: tortilla chips, sliced avocado, extra cheese, and lime wedges
Instructions
1. Cook the Beef:
Heat olive oil in a large pot over medium heat.
Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
Drain off any excess fat.
2. Sauté the Onion and Garlic:
Add the chopped onion and cook until it turns translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
3. Add Seasoning and Vegetables:
Sprinkle in the taco seasoning and stir until the beef and onions are well coated.
Add the black beans, pinto beans, corn, and diced tomatoes with green chilies.
Stir everything together to combine.
4. Add Broth and Simmer:
Pour in the beef broth and bring the soup to a gentle boil.
Lower the heat and let it simmer for 15–20 minutes so the flavors can blend.
5. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup becomes creamy.
Mix in the sour cream and season with salt and pepper to taste.
6. Serve:
Ladle the soup into bowls and top with chopped cilantro.
Serve with tortilla chips, avocado slices, extra shredded cheese, and lime wedges for squeezing over the top.