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–+ servings
A bowl of delicious Creamy Taco Soup topped with shredded cheese and sour cream, perfect for family dinner.

Creamy Taco Soup

A hearty and creamy taco soup, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (10 ounces) Rotel (diced tomatoes and green chilies), undrained
  • 1 packet taco seasoning
  • 1 cup chicken broth
  • 1 cup heavy cream
For Serving (Optional)
  • shredded cheddar cheese for topping
  • sour cream for topping
  • tortilla chips for serving

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes, black beans, kidney beans, Rotel, taco seasoning, and chicken broth. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld.
  5. Stir in the heavy cream and heat through, but do not boil.
  6. Serve hot, topped with shredded cheddar cheese, sour cream, and tortilla chips if desired.

Notes

You can adjust the spice level by using mild or hot Rotel. For a thicker soup, you can mash some of the beans against the side of the pot before adding the cream.

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