Go Back
Creamy Taco Soup is pictured in a delicious, enticing close-up as the featured image.

Easy Creamy Taco Soup

This Easy Creamy Taco Soup recipe delivers a comforting and flavorful Tex-Mex experience without using starches or sacrificing authentic taste. By understanding ingredient interactions and following a simple technique, you can achieve a velvety smooth texture and a rich, satisfying flavor that the whole family will love. This recipe avoids curdling by adding dairy at the end for optimal taste and texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend recommended
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning 1 ounce
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • Optional toppings: shredded cheddar cheese
  • Optional toppings: avocado
  • Optional toppings: additional sour cream
  • Optional toppings: tortilla chips
  • Optional toppings: cilantro

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Ladle
  • Mixing spoon

Method
 

  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Add the onion and bell pepper to the pot and cook until softened, about 5-7 minutes.
  3. Stir in the garlic and cook for 1 minute more, until fragrant.
  4. Add the black beans, kidney beans, corn, diced tomatoes, diced tomatoes and green chilies, and taco seasoning to the pot.
  5. Pour in the chicken broth and bring to a simmer.
  6. Reduce heat to low, cover, and simmer for at least 20 minutes, or up to 1 hour, to allow the flavors to meld.
  7. Remove the pot from the heat. Stir in the heavy cream and sour cream until well combined. Do not boil.
  8. Taste and adjust seasonings as needed.
  9. Ladle into bowls and top with your favorite toppings.

Notes

For best results, use 80/20 ground beef. Adding the cream and sour cream off the heat prevents curdling. Simmering the soup for a longer period allows the flavors to meld together for a richer taste. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a spicier soup, add a pinch of cayenne pepper or use hot taco seasoning. You can also use a slow cooker. Brown the beef and saute the vegetables in a skillet, then transfer everything to the slow cooker. Cook on low for 4-6 hours. Stir in the cream and sour cream just before serving.