Description
This Easy Creamy Taco Soup is a comforting, flavorful dish combining ground beef, savory taco spices, and creamy melted cream cheese. Perfectly balanced with diced tomatoes and rich broth, it’s a simple yet hearty soup that can be customized with your favorite toppings for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (or turkey, or vegetarian option)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 packet taco seasoning
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups chicken broth (or vegetable broth)
- 8 oz cream cheese, softened
Optional Toppings
- Shredded cheese
- Fresh cilantro
- Tortilla chips
- Sour cream or Greek yogurt
Instructions
- Brown the Meat: In a large pot over medium heat, brown the ground beef until fully cooked. Drain any excess fat to reduce greasiness.
- Sauté the Vegetables: Add the chopped onion and minced garlic to the pot with the cooked beef. Sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add Seasonings and Tomatoes: Stir in the packet of taco seasoning and the can of diced tomatoes including their juices. Mix everything together well to combine flavors.
- Pour in the Broth: Add the chicken or vegetable broth to the pot and bring the soup to a simmer. Let it cook gently for about 10 minutes to develop the flavors.
- Add Cream Cheese: Cut the softened cream cheese into chunks and stir it into the simmering soup. Allow it to melt completely and blend smoothly, creating a creamy consistency.
- Serve: Ladle the hot soup into bowls and garnish with desired optional toppings such as shredded cheese, fresh cilantro, crunchy tortilla chips, or a dollop of sour cream or Greek yogurt. Enjoy your creamy, flavorful taco soup!
Notes
- You can substitute ground turkey or a vegetarian meat alternative to make the soup lighter or vegetarian-friendly.
- Use vegetable broth instead of chicken broth to keep the soup vegetarian.
- For a spicier version, add chopped jalapeños or a dash of hot sauce while cooking.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- Make sure to soften the cream cheese beforehand for easier melting and smooth texture.
