An ultra creamy beef taco soup. This soup is definitely weeknight-friendly when you want big flavor without loosing a ton of time. So quick and easy to make, yet super hearty and utterly delicious. It’s rich and smoky, and when jazzed up with cream cheese and cheddar, you’ve got yourself a knock-out 30 minute meal. Serve with your favorite taco toppings for a mouthwatering result.
This taco soup is an easy tomato-based ground beef soup with sweet corn, green pepper and kidney beans. We make it ultra delicious, by adding cream cheese and cheddar. The best part is that once the soup is ready, you can customize it to your preferences, any taco topping is a match. Just keep the soup simple and bring your toppings to the next level. Sour cream, cheese, corn chips,… are fantastic on top of this soup.
A true crowd-pleaser that comes with the promise of ease and best of all, some serious versatility. Serve it for lunch or for dinner alongside some warm tortillas.
Let me guide you through the recipe with this step-by-step video.
RECIPE NOTES
- add more bell peppers, like red or yellow ones
- if you like things spicy, add hot sauce, more jalapeños or red pepper flakes to taste
- use cheddar from a block, not the pre-grated variety. By grating it yourself you ensure that the cheese fully melts and makes the soup as smooth and velvety as possible
- sneak in some zucchini or carrots
- use black beans, black-eyed peas or pinto beans instead of kidney beans
- use toppings like cilantro, scallions, avocado, corn chips, shredded cheddar, sliced jalapeños, chipotle sauce, sour cream or creamy Greek yogurt
- serve with warm tortillas
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Creamy Beef Taco Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large green bell pepper - diced
- 1 red onion - finely chopped
- 4 garlic cloves - minced
- 1.2 pounds beef - 85% lean
- 2 tbsp chopped pickled jalapeños + 2 tbsp brine from jalapeños
- 4 cups beef broth - or chicken broth
- 3 cups crushed tomatoes
- 1 can (240 g/8.5 oz) kidney beans - drained and rinsed
- 5 ounces corn kernels
- 2 tbsp chipotle sauce
- ½ cup cream 20%
- 5 ounces cream cheese - at room temperature
- 5 ounces shredded cheddar
- 1 tbsp chopped cilantro
spices
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
toppings
- chopped cilantro
- chopped scallions
- sour cream or Greek yogurt
Instructions
- Get all the prep done before you start cooking: finely chop the red onion and mince the garlic. Remove seeds and veins from the green bell pepper, and dice.
- Heat oil and butter in a large pot over medium high. Add bell pepper and cook for 3 minutes. Add red onion and garlic, cook for 2 minutes, or until fragrant. Add ground beef, break up into pieces, cook until a bit browned, about 3 minutes. Add spices, chopped jalapeños and their brine. Stir for 1 minute.
- Pour in broth, bring to a boil. Add crushed tomatoes, beans and corn kernels. bring to a boil. Then cover, reduce heat to medium low and simmer for about 5 minutes.
- In the meantime, chop the cilantro, grate the cheddar and prepare your toppings.
- When ready, add chipotle sauce, cream, cream cheese and grated cheddar, stir to dissolve. Bring to a boil and simmer for 5 minutes. Adjust salt if needed.
- Finish off with freshly ground black pepper and cilantro. Serve with your favorite toppings. Enjoy!
Video
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