Go Back
–+ servings

Creamy Beef Taco Soup

A warm, comforting soup that captures the flavors of taco night in a one-pot meal, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Comfort Food, Mexican
Servings 6 servings
Calories 450 kcal

Ingredients
  

For the soup base

  • 1 tbsp olive oil For sautéing
  • 1 tbsp unsalted butter For sautéing
  • 1 large green bell pepper (diced) Adds sweetness and texture
  • 1 large red onion (finely chopped) Adds depth of flavor
  • 4 cloves garlic (minced) Essential for flavor
  • 1.2 pounds beef (85% lean) Main protein source
  • 2 tbsp chopped pickled jalapeños Adds heat
  • 2 tbsp brine from jalapeños Adds tang and heat

For the broth and beans

  • 4 cups beef broth (or chicken broth) Base liquid for the soup
  • 3 cups crushed tomatoes Adds body and flavor
  • 1 can (240 g/8.5 oz) kidney beans (drained and rinsed) For added protein and fiber
  • 5 ounces corn kernels For sweetness and texture

For creaminess and flavor

  • 2 tbsp chipotle sauce For smokiness
  • ½ cup cream (20%) For creaminess
  • 5 ounces cream cheese (at room temperature) To add richness
  • 5 ounces shredded cheddar For melting on top

Seasoning

  • 1 tsp salt To taste
  • 1 tsp black pepper To taste
  • 1 tsp ground cumin Adds warmth
  • 1 tsp ground coriander Adds depth
  • 1 tbsp smoked paprika For smoky flavor
  • 1 tbsp dried oregano Herbal notes

For plating

  • 1 tbsp chopped cilantro For garnish
  • chopped scallions For garnish
  • sour cream or Greek yogurt Optional topping

Instructions
 

Preparation

  • Finely chop the red onion and mince the garlic.
  • Remove seeds and veins from the green bell pepper, and dice.
  • Get all the prep done before you start cooking.

Cooking

  • Heat oil and butter in a large pot over medium-high.
  • Add bell pepper and cook for 3 minutes.
  • Add red onion and garlic; cook for 2 minutes, or until fragrant.
  • Add ground beef, breaking it up into pieces. Cook until slightly browned, about 3 minutes.
  • Add spices, chopped jalapeños, and their brine; stir for 1 minute to toast the spices.
  • Pour in broth and bring to a boil. Add crushed tomatoes, beans, and corn; bring again to a boil.
  • Cover, reduce heat to medium-low, and simmer for about 5 minutes.
  • Add chipotle sauce, cream, cream cheese, and grated cheddar; stir until smooth.
  • Simmer for 5 minutes, adjusting salt as needed.

Serving

  • Finish with freshly ground black pepper and chopped cilantro.
  • Serve with your favorite toppings.

Notes

Leftovers can be stored in airtight containers in the fridge for up to 4 days and also freeze well for up to 3 months. Reheat gently to avoid dairy separation.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 22gSaturated Fat: 12gSodium: 800mgFiber: 10gSugar: 5g
Keyword Beef Soup, Comfort Food, Creamy Soup, Taco Soup, Weeknight Dinner
Tried this recipe?Let us know how it was!