Creamy Taco Soup Recipe
A few years ago, I was looking for something different to serve for dinner, something a little more fun than the usual. I had ground beef, some taco seasoning, and a few other pantry staples, so I thought, why not try making taco soup? I added a bit of cream to give it a rich, comforting texture, and it turned out amazing. The soup was creamy, full of flavor, and super easy to make. It quickly became one of my go-to recipes, especially when I want something hearty and satisfying but don’t have a lot of time to cook.Now, whenever we’re craving comfort food, taco soup is my first choice. It’s a crowd-pleaser, and the best part is that it’s so simple to put together. Whether it’s for a family dinner or a cozy weekend meal, taco soup always hits the spot.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Stirring spoon
- Measuring Cups and Spoons
Ingredients
- 1 pound ground beef (or ground turkey)
- 1 packet taco seasoning (or homemade seasoning)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream (or milk for a lighter version)
- 1 cup shredded cheddar cheese (optional, for topping)
- Salt and pepper to taste
Instructions
- In a large pot, cook the ground beef over medium heat, breaking it apart with a spoon until browned and fully cooked. Drain any excess fat.
- Stir in the taco seasoning and cook for 1–2 minutes to enhance the flavors.
- Add the black beans, kidney beans, and corn to the pot. Stir everything together.
- Pour in the diced tomatoes and stir to combine.
- Pour in the heavy cream and stir well. Let the soup simmer for about 15–20 minutes, allowing the flavors to come together.
- Serve hot, topped with shredded cheddar cheese, sour cream, and tortilla chips, if desired.