Are you ready to dive into a bowl of savory goodness? This creamy taco soup recipe is a delightful blend of spices, beans, and creaminess that will tantalize your taste buds. Ideal for weeknight dinners or gatherings, it’s simple to prepare and packed with flavor. Your family will love this hearty dish, making it a new favorite in your household.
Ingredients
– 1 lb ground beef or turkey
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) kidney beans, rinsed and drained
– 1 can (10 oz) diced tomatoes with green chilies
– 1 packet taco seasoning
– 4 cups chicken broth
– 1 cup corn (frozen or canned)
– 1 cup heavy cream
– 1 cup shredded cheese (cheddar or Mexican blend)
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g protein, 25g carbohydrates, and 20g fat. This is based on one person’s serving size.
Step-by-Step Cooking Process
- In a large pot, brown the ground beef or turkey over medium heat until fully cooked.
- Drain excess fat and return the meat to the pot.
- Add the taco seasoning and stir to coat the meat evenly.
- Pour in the chicken broth and bring to a simmer.
- Add the diced tomatoes, black beans, kidney beans, and corn.
- Stir well and let the soup simmer for about 15 minutes.
- Reduce heat to low and slowly stir in the heavy cream.
- Let the soup simmer for an additional 5 minutes, stirring occasionally.
- Stir in the shredded cheese until melted and combined.
- Serve hot, garnished with fresh cilantro.
Alternative Ingredients
You can substitute ground turkey with shredded chicken for a lighter option. Use non-dairy cream for a vegan version, and swap cheese with nutritional yeast for added flavor.
Serving and Pairings
This creamy taco soup pairs wonderfully with tortilla chips, cornbread, or a fresh garden salad. Top with avocado slices or sour cream for extra richness.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. This soup can be frozen for up to 3 months; just ensure it’s cooled before freezing.
Cooking Mistakes
- Not browning the meat properly can lead to bland flavors.
- Skipping the taco seasoning will diminish the soup’s flavor.
- Overcooking the heavy cream can cause it to curdle.
- Adding too much salt can overpower the dish; season gradually.
- Not rinsing the beans can lead to excess sodium.
Helpful Tips
- Adjust the spice level by adding jalapeños or hot sauce.
- For a thicker soup, blend a portion of the beans.
- Use low-sodium broth for a healthier option.
- Garnish with lime wedges for a zesty finish.
FAQs
Can I make this soup in a slow cooker?
Yes, you can brown the meat first, then combine all ingredients in a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
Is this soup gluten-free?
Yes, as long as you use gluten-free taco seasoning and broth, this soup is gluten-free.
Can I use different beans?
Absolutely! Feel free to mix and match your favorite beans, such as pinto beans or chickpeas.
How can I make this recipe vegetarian?
Substitute the meat with more beans and use vegetable broth instead of chicken broth.
Can I add veggies to this soup?
Yes, diced bell peppers, zucchini, or spinach can be added for an extra nutritional boost.
Conclusion
This creamy taco soup recipe is not only easy to make but also incredibly satisfying. With its rich flavors and creamy texture, it’s bound to become a staple in your kitchen. Perfect for any occasion, serve it up and watch it disappear!
Creamy Taco Soup Recipe
Ingredients
- 1 lb ground beef or turkey
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz kidney beans, rinsed and drained
- 1 can 10 oz diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup corn frozen or canned
- 1 cup heavy cream
- 1 cup shredded cheese cheddar or Mexican blend
- Fresh cilantro for garnish
Instructions
- In a large pot, brown the ground beef or turkey over medium heat until fully cooked.
- Drain excess fat and return the meat to the pot.
- Add the taco seasoning and stir to coat the meat evenly.
- Pour in the chicken broth and bring to a simmer.
- Add the diced tomatoes, black beans, kidney beans, and corn.
- Stir well and let the soup simmer for about 15 minutes.
- Reduce heat to low and slowly stir in the heavy cream.
- Let the soup simmer for an additional 5 minutes, stirring occasionally.
- Stir in the shredded cheese until melted and combined.
- Serve hot, garnished with fresh cilantro.
