Description
This hearty and velvet-smooth taco soup delivers a comforting dining experience by blending savory lean ground beef, fiber-rich pinto beans, and zesty taco spices with a luxurious cream cheese base. Perfect for a quick weeknight dinner, this thick soup provides a robust, indulgent profile without the need for hours of slow simmering, making it a reliable favorite for the whole family.
Ingredients
1 lb lean ground beef (90/10)
1 medium yellow onion, diced
2 tbsp taco seasoning
14 oz can diced tomatoes, undrained
15 oz can pinto beans, rinsed
2 cups low-sodium beef broth
4 oz cream cheese, softened to room temperature
1 cup corn
Instructions
Sauté the diced onion in a large heavy-bottomed pot over medium heat until translucent.
Add the ground beef to the pot, breaking it into small crumbles with a wooden spoon.
Cook the meat until deep brown, then drain excess fat.
Stir in the taco seasoning and cook for thirty seconds to coat the meat.
Add the undrained tomatoes, rinsed pinto beans, and beef broth to the pot.
Bring to a simmer and cook for 20 minutes to allow flavors to meld.
Stir in the corn and the softened cream cheese until the cheese has completely melted and the soup is smooth.
Serve warm with your choice of toppings like avocado or cilantro.
Notes
Always add the cream cheese at the very end of the cooking process to prevent curdling. This soup freezes well for future meals. Feel free to garnish with shredded cheddar or fresh cilantro.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg