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Creamy Taco Soup

Creamy Taco Soup

A quick and easy taco soup recipe, perfect for a weeknight meal. This creamy soup is packed with flavor and is easily customizable to your spice preference.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Ground beef (or turkey)
  • 1 15 ounce can Diced tomatoes undrained
  • 1 15 ounce can Black beans rinsed and drained
  • 1 15 ounce can Corn drained
  • 1 10 ounce can Diced tomatoes and green chilies (Rotel) undrained
  • 4 cups Beef broth
  • 1 teaspoon Chili powder
  • 0.5 teaspoon Cumin
  • 0.25 teaspoon Cayenne pepper optional, for extra heat
  • 1 12 ounce can Evaporated milk
  • 1 cup Shredded cheddar cheese
  • Tortilla chips for serving
  • Sour cream or Greek yogurt for serving
  • Chopped cilantro or green onions for serving

Equipment

  • Large Pot or Dutch Oven
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes.
  2. Add minced garlic and ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in the diced tomatoes (undrained), black beans, corn, Rotel (undrained), beef broth, chili powder, cumin, and cayenne pepper (if using).
  4. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the flavors have melded.
  5. Stir in the evaporated milk and heat through. Do not boil.
  6. Serve hot, topped with shredded cheddar cheese, tortilla chips, sour cream or Greek yogurt, and chopped cilantro or green onions.

Notes

For a thicker soup, simmer uncovered for a longer period to allow some of the liquid to evaporate. You can also add other vegetables such as bell peppers or zucchini. Leftovers can be stored in the refrigerator for up to 3 days.