Creamy Taco Soup

Creamy Taco Soup

This creamy taco soup recipe is loaded with ground beef, flavorful taco spices, corn, beans, and you can dress it up with all your favorite toppings!

 #Creamy #Taco #Soup

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients

• 1 pound lean ground beef
• 1/2 red bell pepper chopped
• 2 (10 fluid ounce) cans Ro-tel diced tomatoes & green chilies with juices
• 4 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 tablespoon chili powder
• 1 (12 fluid ounce) can corn drained
• 1 (15 fluid ounce) can black beans drained & rinsed
• 1 (8 ounce) block of cream cheese (I used Philly)
• Salt & pepper to taste
• Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc.

Instructions

• Take the cream cheese out of the fridge to let it soften up.
• Add the ground beef to a large soup pot over medium-high heat. Brown the beef and drain the fat.
• Add all the ingredients except for the cream cheese and salt & pepper.
• Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently for 8 minutes. While the soup cooks, prep your toppings.
• Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.

Recipe Notes

You can use beef broth instead of chicken broth if you don't mind the soup being a darker color. If you have any concerns with salt, use low-salt broth.
If you want to make this soup spicy, add 1/2 teaspoon of cayenne pepper.
If you're not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes.

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