Description
A cozy, creamy, and flavor-packed one-pot taco soup made with ground beef, beans, corn, and a swirl of cream cheese. Ready in 30 minutes, it’s the ultimate comfort food with bold Southwest flair.
Ingredients
Units
Scale
- 1 pound lean ground beef
- 4 cups chicken broth
- 2 (10 oz) cans Ro-tel diced tomatoes with green chilies (with juices)
- 1 (14 oz) can black beans, drained & rinsed
- 1 (12 oz) can corn, drained
- 1/2 red bell pepper, chopped
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 oz cream cheese, softened
- Salt & pepper, to taste
- Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips
Instructions
- In a large soup pot over medium-high heat, cook ground beef for about 10 minutes, breaking it apart as it browns. Drain excess fat if needed.
- Stir in chicken broth, diced tomatoes (with juices), beans, corn, bell pepper, and all the spices.
- Bring the soup to a boil, then reduce heat and simmer uncovered for 8 minutes.
- Cut cream cheese into pieces and add to the soup. Stir well until it’s fully melted and the broth is creamy.
- Add salt and pepper to taste.
- Ladle into bowls and finish with your favorite toppings crispy tortilla strips, shredded cheese, fresh cilantro, or creamy avocado.
Notes
Use good-quality cream cheese and don’t skip the smoked paprika for depth. Easily adaptable for low-carb or vegetarian diets. Freeze leftovers for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
