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One-Pot Creamy Taco Soup (25 Minutes)

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 cup frozen corn
  • 1 can diced tomatoes with green chilies
  • 1 can tomato sauce
  • 2 cups chicken broth
  • 4 oz cream cheese cubed and softened
  • salt and pepper
  • toppings as desired

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • ladle
  • knife and cutting board

Method
 

  1. Brown beef with onion 5-6 min; drain fat.
  2. Stir in garlic and taco seasoning; cook 1 min.
  3. Add beans, corn, tomatoes, tomato sauce, broth.
  4. Simmer 10 min.
  5. Stir in cream cheese until melted.
  6. Serve with toppings.

Notes

Use softened cream cheese for smooth melting. Leftovers keep 4 days refrigerated; the soup thickens — thin with a splash of broth when reheating.