Creamy Taco Soup

Course: Soup

Cuisine: Mexican

Keyword: 30 minute taco soup recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 190kcal

Author: Malinda Linnebur

This easy Creamy Taco Soup can be on your table in 30 minutes! It's flavorful, hearty, and filled with easy to find pantry staples. And don't forget to add all the toppings!

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Ingredients

1 pound (500g) lean ground beef
1 small onion, chopped
4-5 cloves garlic, minced
4 cups (946ml) beef broth or stock
1 (15oz) (432g) can corn, drained
2 (15oz) (425g) cans chili beans in chili sauce (don't drain)
2 (14.5oz) (411g) petite diced tomatoes
1 (8oz) (226g) package cream cheese, softened
1 (4oz) (113g) chopped green chiles
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano, onion powder, and garlic powder

Instructions

In a large dutch oven or pot brown the ground beef and onions until meat is no longer pink. Add the garlic and cook for 2 minutes.
Add remaining ingredients EXCEPT for cream cheese. Cover with lid and simmer for 15 minutes. Remove from heat and stir in the cream cheese. It will take a little bit for the cream cheese to incorporate. Serve with toppings of choice.

Notes

Store leftovers covered in the refrigerator for up to 5 days.
FREEZER FRIENDLY: If planning to freeze DO NOT add the cream cheese. Freeze completely cooled soup in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stove top then stir in the cream cheese.

Nutrition