Taco Tuesday just got a whole lot creamier! Forget dry, bland taco soup; this recipe delivers a rich, cheesy, and incredibly flavorful experience that's ready in under 30 minutes. Perfect for busy weeknights, this easy recipe is packed with healthy ingredients and satisfying comfort food goodness. It's the ultimate quick dinner idea, perfect for homemade cooking enthusiasts of all levels. Get ready for a delicious dish that's sure to become a family favorite!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 4 cups beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- Salt and pepper to taste
- Toppings: shredded cheese, avocado, tortilla chips, chopped cilantro
Instructions:
-
Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
-
Brown the ground meat: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
-
Simmer the soup: Stir in the diced tomatoes (undrained), corn, black beans, Rotel (undrained), beef broth, chili powder, cumin, and cayenne pepper (if using). Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
-
Stir in the cream cheese: Reduce the heat to low and stir in the softened cream cheese until it's completely melted and smooth. This creates the signature creamy texture of the soup.
-
Finish and serve: Stir in the sour cream, season with salt and pepper to taste, and heat through. Do not boil after adding the cream cheese and sour cream. Serve hot, topped with your favorite taco toppings such as shredded cheese, avocado slices, tortilla chips, and fresh cilantro.
Tips for the Best Taco Soup:
- For a richer flavor, use a combination of ground beef and chorizo.
- If you prefer a thicker soup, simmer uncovered for a longer period to reduce the liquid.
- Feel free to adjust the spices to your liking. Add more chili powder for a spicier soup, or less for a milder flavor.
- For a vegetarian version, substitute the ground beef with 1 (15-ounce) can of vegetarian chili.
Variations:
- Chicken Taco Soup: Substitute ground chicken for the ground beef.
- Spicy Taco Soup: Add more cayenne pepper or a diced jalapeño pepper for extra heat.
- White Chicken Chili (variation): Omit the chili powder and cayenne and use chicken broth instead of beef broth. Add white beans instead of black beans.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 20-25g
This creamy taco soup recipe is a perfect example of healthy meals that don't compromise on taste. It's a delicious and satisfying option for a quick weeknight dinner. Enjoy!