All the flavors of Taco Tuesday blended with the warm inviting smoothness of your favorite soup.
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Taco Tuesday is my favorite day of the week. It took what used to be the least talked about day of the week and made it a feature you can look forward to. No matter the season, tacos are an inviting dish that you can enjoy with friends and family. Fish tacos are so light and airy that they are best enjoyed in the summer when the fish are also the freshest. In the fall, I sometimes add sweet potatoes to my tacos to make them feel seasonal and sweet. But when it came to the winter, I knew I needed to find something else.
I am not always a fan of soup. So, when the idea of taking Taco Tuesday and putting all those ingredients into a soup, I was not sure if that was the right idea. Then I stumbled upon this recipe and immediately knew I had met my match.
We all know that traditionally, tacos are a Mexican food, a handheld meal you can find at cantinas, restaurants, and street vendors all over the country. Creamy taco soup, however, is not traditionally Mexican but more a Tex-Mex dish that originated in the southwest United States in the mid-twentieth century.
Full of all the spices and savory flavors of a beef taco but with the creamy warm texture of a perfectly made soup. This recipe for creamy taco soup is now a staple of my Tuesdays in the winter and I think it will be for you as well.
Is Creamy Taco Soup Healthy?
The blend of ingredients includes lean ground beef, various vegetables, black beans, low sodium broth, and dairy which are all parts of a well-balanced diet if eaten in moderation. It is also important to note that this recipe is naturally gluten-free. You can even make your creamy taco soup vegan by substituting your ground beef for a substitute protein like tofu or jackfruit and substituting your cream cheese with a plant-based alternative. So, I think it is safe to say that in the question of health, that yes, creamy taco soup can be considered healthy.
Why do you use ground beef instead of chopped steak?
I know not everyone likes ground beef for their tacos, some people prefer chopped steak like carne asada. While this is fine for actual tacos, ground beef is preferred for this creamy taco soup recipe for many reasons. For example, ground beef breaks the meat down prior to it even touching the pan, allowing the spices and seasonings to really permeate. Ground beef is also easier to eat in the soup and it tends to lock in flavor differently than chopped or diced steak, too.
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons taco seasoning
- 4 cups low-sodium chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes, undrained
- 8 ounces cream cheese, softened and cubed
- Salt and pepper to taste
INSTRUCTIONS
Sauté
Cook beef with onions and peppers.
Season
Add garlic and taco seasoning.
Simmer
Combine broth, beans, corn, and tomatoes.
Creamify
Melt in cream cheese and season.
Serve
Enjoy with your favorite toppings.
Devour!
FAQs & Tips
To store leftover creamy taco soup, let your soup cool to room temperature and store it in a sealed airtight container in the refrigerator for up to 5 days. To reheat your leftover soup place in a pot on the stovetop on medium heat, stirring regularly until warmed through. Unlike many recipes, I do not recommend freezing creamy taco soup as it will separate and become grainy.
While the recipe calls for black beans, they are not the only beans you can use. You can easily substitute pinto beans, red beans, or kidney beans depending on your personal preference.
The recipe states softened and cubed. To soften the cream cheese, I recommend leaving it at room temperature to begin to warm and then cut into cubes of approximately half-inch thickness.
Serving Suggestions
The real fun of creamy taco soup is the endless options for serving. I recommend not to top your soup prior to serving but to give each person the ability to add the toppings of their choice. I usually provide a spread like the one I put out on Taco Tuesday: diced avocado, shredded cheddar and jack cheeses, tortilla strips, and cilantro all make fantastic options.
To complete the fiesta, serve with Grilled Quesadillas, some Instant Pot Chicken Enchiladas and some Mango Popsicles for dessert.
Creamy Taco Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 2 tablespoons taco seasoning
- 4 cups low-sodium chicken broth
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces corn drained
- 1 can 14.5 ounces diced tomatoes undrained
- 8 ounces cream cheese softened and cubed
- Salt and pepper to taste
Instructions
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Heat olive oil in a large pot over medium heat. Add ground beef, onion, and red bell pepper. Cook until beef is browned and vegetables are softened, about 5-7 minutes.
-
Stir in minced garlic and taco seasoning, cooking for another minute until fragrant.
-
Pour in chicken broth, add black beans, corn, and diced tomatoes with their juices. Bring to a simmer and cook for 10 minutes.
-
Reduce heat to low and add cubed cream cheese. Stir until cream cheese is completely melted and the soup is creamy. Season with salt and pepper to taste.
-
Serve hot, garnished with your choice of toppings such as shredded cheese, avocado, or fresh cilantro.
Nutrition
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