This creamy taco soup recipe is a delightful fusion of flavors that brings together the warmth of spices and the richness of cream. Perfect for chilly evenings or a quick weeknight dinner, this soup is not only easy to make but also incredibly satisfying. Loaded with veggies, protein, and topped with your favorite garnishes, it’s a dish the whole family will love. Get ready to savor a bowl of comfort with this delectable recipe!
Ingredients
– 1 lb ground beef or turkey
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn, drained
– 1 can (10 oz) diced tomatoes with green chilies
– 1 packet taco seasoning
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded cheese (cheddar or Mexican blend)
– 1 avocado, diced
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people, with a preparation time of about 10 minutes and a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) of this creamy taco soup provides approximately 400 calories, 22g protein, 30g carbohydrates, and 25g fat. This nutritional breakdown is for one person and may vary based on specific ingredient choices.
Step-by-Step Cooking Process
1. In a large pot, brown the ground beef or turkey over medium heat until fully cooked.
2. Drain excess fat.
3. Add the taco seasoning and stir to coat the meat.
4. Pour in the chicken broth and bring to a simmer.
5. Stir in the black beans and corn.
6. Add the diced tomatoes and mix well.
7. Allow the soup to simmer for about 15 minutes.
8. Lower the heat and stir in the heavy cream.
9. Add the shredded cheese and stir until melted and creamy.
10. Serve hot, garnished with diced avocado and fresh cilantro.
Alternative Ingredients
Feel free to substitute ground meat with diced chicken or use plant-based meat for a vegetarian option. You can also replace heavy cream with coconut milk for a dairy-free version.
Serving and Pairings
This creamy taco soup pairs wonderfully with tortilla chips, cornbread, or a simple side salad. You can also serve it with a dollop of sour cream or a squeeze of lime for added flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop or in the microwave. This soup can also be frozen for up to 3 months; just make sure to leave out the avocado until serving.
Cooking Mistakes
– Don’t overcook the meat to avoid dryness.
– Ensure to drain beans and corn to prevent excess liquid.
– Adjust seasoning to taste; some taco seasonings can be saltier than others.
– Use low-fat cream for a lighter version but be cautious of curdling.
– Avoid boiling the soup after adding cream to maintain its texture.
Helpful Tips
– For extra flavor, sauté onions and garlic before adding the meat.
– Use fresh ingredients for the best taste.
– Experiment with different toppings like jalapeños or lime wedges.
– Make it spicier by adding diced green chilies.
FAQs
Can I make this soup in advance?
Yes, you can prepare the soup a day ahead. Just store it in the refrigerator and reheat before serving. The flavors will meld nicely overnight.
Is this soup suitable for freezing?
Absolutely! This soup freezes well. Just leave out the avocado and cream if you plan to freeze it, adding them fresh when reheating.
Can I use other beans in this recipe?
Yes, you can use any type of beans you prefer, such as pinto or kidney beans. They will work just as well and add different flavors.
How can I make this soup vegetarian?
To make it vegetarian, substitute the meat with a plant-based alternative and use vegetable broth instead of chicken broth.
What toppings do you recommend for this soup?
Popular toppings include shredded cheese, avocado, sour cream, cilantro, and crushed tortilla chips for added crunch.
Conclusion
This creamy taco soup recipe is a fantastic way to bring a burst of flavor and warmth to your table. Easy to prepare and packed with ingredients you love, it’s sure to become a family favorite. Enjoy every comforting spoonful!
Creamy Taco Soup
Ingredients
- 1 lb ground beef or turkey
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz corn, drained
- 1 can 10 oz diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese cheddar or Mexican blend
- 1 avocado diced
- Fresh cilantro for garnish
Instructions
- In a large pot, brown the ground beef or turkey over medium heat until fully cooked.
- Drain excess fat.
- Add the taco seasoning and stir to coat the meat.
- Pour in the chicken broth and bring to a simmer.
- Stir in the black beans and corn.
- Add the diced tomatoes and mix well.
- Allow the soup to simmer for about 15 minutes.
- Lower the heat and stir in the heavy cream.
- Add the shredded cheese and stir until melted and creamy.
- Serve hot, garnished with diced avocado and fresh cilantro.
Nutrition
