Creamy Taco Soup
A hearty and flavorful taco soup, perfect for a weeknight meal. This creamy soup is packed with ground beef, beans, corn, and a blend of spices.
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 pound Ground beef
- 1 15 ounce can Diced tomatoes undrained
- 1 15 ounce can Black beans rinsed and drained
- 1 15 ounce can Corn drained
- 1 10 ounce can Diced tomatoes and green chilies (Rotel) undrained
- 4 cups Beef broth
- 1 teaspoon Chili powder
- 0.5 teaspoon Cumin
- 0.25 teaspoon Cayenne pepper optional
- 1 12 ounce can Evaporated milk
- 1 cup Shredded cheddar cheese
- to taste Tortilla chips for serving
- to taste Sour cream or Greek yogurt for serving
- to taste Cilantro or green onions chopped, for serving
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the diced tomatoes (undrained), black beans, corn, Rotel (undrained), beef broth, chili powder, cumin, and cayenne pepper (if using).
- Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the flavors have melded.
- Stir in the evaporated milk and heat through. Do not boil.
- Serve hot, topped with shredded cheddar cheese, tortilla chips, sour cream or Greek yogurt, and chopped cilantro or green onions.
Notes
For a spicier soup, add more cayenne pepper or a few dashes of your favorite hot sauce. You can also substitute ground turkey for the ground beef. Leftovers can be stored in the refrigerator for up to 3 days.