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30-Minute Creamy Taco Soup

Creamy taco soup comes together in 30 minutes with ground beef, black beans, corn, and tomatoes with green chiles. Cream cheese melts into the simmered broth for a rich, creamy finish.
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Prep Time 6 minutes
Cook Time 24 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion small, diced
  • 2 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 1 can (15 oz) diced tomatoes with green chiles
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 4 cups chicken broth
  • 1 block (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium-high heat, cook the ground beef and onion, breaking up the beef, for 6–8 minutes, until the beef is browned and the onion is softened.
  2. Drain excess fat.
  3. Stir in the garlic and taco seasoning and cook for 30 seconds, until fragrant.
  4. Add the tomatoes, black beans, corn, and chicken broth.
  5. Bring the soup to a boil over high heat.
  6. Reduce the heat to maintain a simmer for 8–10 minutes.
  7. Reduce the heat to low.
  8. Whisk in the cream cheese a few cubes at a time for 3–5 minutes, until fully melted and the soup is creamy.

Notes

For a smooth finish, soften the cream cheese before adding it a few cubes at a time. Refrigerate leftovers for 3–4 days; freezing is possible, though the creamy texture may change. Ground turkey can replace the beef if desired.