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30-Minute Creamy Taco Soup

30-minute creamy taco soup with a rich orange-cream broth, tender beans and corn, and cream cheese melted into the base for a velvety texture. Made in one pot with ground beef and classic Tex-Mex seasonings, then finished with cheddar and tortilla chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef
  • 1 onion
  • 3 garlic
  • 15 oz black beans drained
  • 15 oz corn drained
  • 10 oz Rotel tomatoes
  • 14 oz diced tomatoes
  • 1 packet taco seasoning 1 oz
  • 1 packet ranch dressing mix 1 oz
  • 3 cup beef broth
  • 8 oz cream cheese cubed
  • 1 1/2 heavy cream
Toppings
  • 1 shredded cheddar
  • 1 sour cream
  • 1 tortilla chips crushed
  • 1 jalapeños
  • 1 cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the onion for 3 minutes, then add the garlic and cook for 1 minute.
  3. Add the black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth; bring the mixture to a boil.
Simmer and make it creamy
  1. Simmer for 10 minutes, then reduce heat to low.
  2. Add the cream cheese and stir until completely melted, then stir in the heavy cream.
  3. Simmer for 3-4 minutes until heated through.
Serve
  1. Serve the soup topped with shredded cheddar, sour cream, crushed tortilla chips, jalapeños, and cilantro.

Notes

Pro tip: Cube the cream cheese so it melts quickly and stays smooth; stir consistently as it dissolves. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because dairy-based soups can become grainy after thawing; for a lighter option, use reduced-fat cream cheese and half-and-half in place of heavy cream.