Creamy Taco Soup
Beef, beans, spices and cheese makes this hearty, zesty, easy Creamy Taco Soup totally irresistible! Best of all, it's budget-friendly and comes together in about an hour in one pot so it's perfect for a weeknight.
Servings: 6
Ingredients
- 3 tablespoons canola, vegetable, or avocado oil divided
- 1 pound ground beef such as chuck or sirloin
- 1 large onion chopped
- 1 large green bell pepper or Poblano pepper chopped
- 4 cloves garlic minced
- 1 1/2 tablespoons taco seasoning or to taste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 4 cups beef broth or more if needed
- 2 cans (15-ounces each) pinto beans drained and rinsed
- 1 can (10-ounce) diced tomatoes with green chiles undrained
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- 4 ounces cream cheese (1/2 of an 8-ounce block)
- 2 cups finely shredded Mexican blend cheese divided
- Salt and freshly ground black pepper to taste
- 1/2 cup chopped cilantro plus leaves for garnish
- Lime wedges optional, for serving
- Jalapeno slices optional, for serving
- Diced avocado optional, for serving
- Tortilla chips optional, for serving
Instructions
- Heat 1 tablespoon oil over medium-high heat in a Dutch oven or other heavy soup pot. Add the beef and cook until no longer pink, breaking it up as you go. Transfer to a paper towel-lined plate. If there is a lot of excess grease, wipe out the pot to remove it.
- Place the pot back on the heat over medium-high and add the remaining 2 tablespoons of oil.
- Add the onion and pepper, reduce heat to medium and cook for 6-7 minutes or until beginning to soften.
- Add the beef back to the pot.
- Add the garlic, chili powder, cumin and coriander and give it a stir.
- Add the beef broth, beans, tomatoes and tomato paste. Bring to a boil then reduce heat to medium-low and simmer uncovered for 20-25 minutes.
- Remove the pot from the heat and let it stand for 2-3 minutes so that it stops simmering.
- Stir in the lime juice.
- Add the cream cheese and stir until it's incorporated into the chili, then add 1 1/2 cups of the shredded Mexican blend cheese by the handful, stirring after each addition until it melts in smoothly.
- Season to taste with salt and black pepper. Stir in the cilantro.
- Serve with optional garnishes: the remaining cheese, lime wedges, jalapeno slices, avocado, and tortilla chips.
Notes
SUBSTITUTIONS:
- Can also use ground bison, chicken, or turkey.
- To kick up the spicy factor, use Poblanos, Anaheim, or canned green chiles.
- Substitute black beans, great Northern or cannellini beans. Be sure to drain and rinse canned beans well as the liquid they’re packaged in can be salty.
- For smooth, fully melted cheese, the touch of acid in the form of the lime juices will. help. Also, add the cheese off heat in small increments, stirring after each addition.
- Can be made a day ahead of time. Cool completely and refrigerate until needed.
- If you kept the soup in the soup pot, simply place it back on the stovetop and reheat over medium-low heat until heated through. Stir it several times while heating the soup.
- Cool completely, then place in freezer-safe containers in the desired amounts. Freeze for 1 to 2 months.
- Thaw in the refrigerator and heat on the stovetop or in the microwave.
- Brown the beef and soften the onions and peppers. Add the remaining ingredients except for the cream cheese, cheese and cilantro.
- Cook on High for 3-4 hours or Low for 6-7 hours.
- Stir in the cream cheese and Mexican blend cheese until melted, then add the cilantro.
Nutrition
Serving: 1 | Calories: 493kcal | Carbohydrates: 8g | Protein: 26g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1028mg | Potassium: 518mg | Fiber: 2g | Sugar: 4g | Vitamin A: 839IU | Vitamin C: 27mg | Calcium: 310mg | Iron: 3mg