Creamy Beef Taco Soup
A hearty, one-pot soup with seasoned ground beef, black beans, and a creamy tomato broth.
Equipment
- Large pot or Dutch oven
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef lean
- 1 medium yellow onion finely chopped
- 1 large red bell pepper seeded and finely chopped
- 2 garlic cloves peeled, minced or finely grated
- 14.5 oz canned diced tomatoes
- 1 tsp ground cumin
- 1 tbsp chili powder
- 2 cup beef broth or vegetable broth
- 1 cup corn fresh, frozen, or canned
- 1 cup cooked black beans
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro chopped, optional
- sea salt and black pepper to taste
- optional toppings: cilantro, avocado, cheddar cheese, tortilla chips, jalapeno peppers, hot sauce, lime wedges for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef and finely chopped onion to the pan and season well with sea salt and pepper.
- Sauté until well browned, stirring occasionally to crumble the meat.
- Add the diced bell pepper and garlic and cook for a minute longer, stirring so it doesn't catch on the bottom of the pan.
- Drain any excess fat from the beef mixture.
- Stir in the diced tomatoes, ground cumin, chili powder, and broth.
- Add the corn and cooked black beans, then season again with sea salt and black pepper.
- Cover with a lid and simmer on low for 20 minutes, stirring occasionally.
- Take off the lid and stir through the cream and chopped cilantro, if using.
- Taste and season again if needed.
- Serve with your favorite toppings.
Notes
Refrigerate leftovers in an airtight container for 3 to 4 days; the soup thickens as it sits, so add a splash of broth or water when reheating. Freezes well for up to 3 months once cooled. Can also be made in the Instant Pot (10 minutes high pressure, 10 minutes natural release) or slow cooker (4 hours on low), adding cream at the end. Ground turkey, chicken, or pork can replace ground beef. Nutrition values, provided by the original source, do not include optional toppings.
