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Quick and Creamy Taco Soup for Busy Nights

Easy Creamy Taco Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 lb ground beef
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 10 oz diced tomatoes with green chilies
  • 1 packet taco seasoning
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheese cheddar or Mexican blend
  • 2 green onions sliced
  • Tortilla chips for serving

Method
 

  1. In a large pot, brown the ground beef over medium heat until fully cooked and no longer pink, about 6-8 minutes.
  2. Add the taco seasoning to the beef and stir well to combine, cooking for an additional 2 minutes.
  3. Pour in the broth, adding the drained black beans, corn, and diced tomatoes with green chilies.
  4. Simmer the mixture for about 10-15 minutes, allowing flavors to meld and develop.
  5. Stir in the heavy cream and shredded cheese until both are fully incorporated and melted.
  6. Taste and adjust seasoning as necessary, then remove from heat.
  7. Ladle the soup into bowls and garnish with sliced green onions and tortilla chips.

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