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Overhead shot of creamy taco soup in a white bowl.

Creamy Taco Soup

This Creamy Taco Soup is the ultimate comfort food. It has a creamy tomato base and filled with ground beef, corn and beans. This soup is perfect for a cold day and tastes like a taco in a bowl!
5 from 2 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 12
Calories 577 kcal

Ingredients
  

  • 1 tablespoon canola oil
  • 1 Yellow onion, chopped
  • 1 Jalapeño, seeded and chopped
  • 2 tablesooons minced garlic
  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground coriander
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 pounds ground beef
  • 3 tablespoons tomato paste
  • 12 ounces Mexican beer
  • 14.5 ounce can diced tomatoes
  • 15.5 ounce can black beans, rinsed and drained
  • 15.5 ounce can pinto beans, rinsed and drained
  • 1 ½ cups frozen corn
  • 3 ½ cups beef broth
  • 8 ounces cream cheese, cubed
  • Cilantro, chopped
  • Shredded cheddar cheese
  • Tortilla chips

Instructions
 

  • Heat a large stock pot over medium-high heat. Add oil and swirl to coat. Add onion and sauté for 4 minutes, stirring occasionally.
    1 tablespoon canola oil, 1 Yellow onion, chopped
  • Add jalapeño, garlic, chili powder, cumin, coriander, pepper, and salt. Sauté 1 minute, stirring constantly.
    1 Jalapeño, seeded and chopped, 2 tablesooons minced garlic, 1 tablespoon chili powder, 1 ½ teaspoons ground cumin, 1 ½ teaspoons ground coriander, ½ teaspoon black pepper, ½ teaspoon salt
  • Add beef and sauté until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain off excess grease
    2 pounds ground beef
  • Add the tomato paste and stir to combine. Let the tomato paste cook for 1 minute.
    3 tablespoons tomato paste
  • Add the beer and stir to deglaze the bottom of the pan, scraping up any flavorful little bits.
    12 ounces Mexican beer
  • Add the tomatoes, beans and corn. Stir to combine.
    14.5 ounce can diced tomatoes, 15.5 ounce can black beans, rinsed and drained, 15.5 ounce can pinto beans, rinsed and drained, 1 ½ cups frozen corn
  • Add the broth. Stir to combine. Bring to a boil and then reduce heat to low and simmer for 20 minutes.
    3 ½ cups beef broth
  • Add the cream cheese and stir to combine until the cream cheese is melted. Taste and adjust seasonings, as needed.
    8 ounces cream cheese, cubed
  • Ladle into bowls and top with cilantro and shredded cheddar. Serve with tortilla chips.
    Cilantro, chopped, Shredded cheddar cheese, Tortilla chips

Nutrition

Calories: 577kcalCarbohydrates: 63.5gProtein: 44.4gFat: 16gSaturated Fat: 6.7gCholesterol: 88mgFiber: 17.9gSugar: 4.1gCalcium: 183mgIron: 21mg
Keyword cilantro, cream cheese, ground beef, soup, taco
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