Description
Learn how to make a delicious Creamy Taco Soup that will warm you up on chilly nights. This easy recipe is perfect for a comforting meal.
Ingredients
- 1 pound (454 g) lean ground beef
- 4 cups (946 ml) chicken broth
- 2 (10 oz/283 g) cans diced tomatoes & green chilies with juices
- 1 (14 oz/397 g) can kidney beans, drained & rinsed
- 1 (12 oz/340 g) can sweet corn, drained
- 1/2 red bell pepper, chopped
- 1/2 tablespoon (8 ml) chili powder
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) smoked paprika
- 8 oz (227 g) cream cheese (I used a halal-friendly brand), softened, see note
- Salt & pepper to taste
- Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc.
Instructions
- Place the lean ground beef into a large pot on medium-high heat. Cook and crumble it with your spoon for approximately 10 minutes. If there is excess fat, remove most of it with a spoon.
- Add all the other ingredients to the pot, excluding the cream cheese, salt, and pepper.
- Increase the heat to high until the soup reaches a boil. Lower the heat to maintain a gentle simmer, without covering, for 8 minutes. While the soup simmers, prepare your toppings.
- Cut the cream cheese into smaller chunks and incorporate them into the soup. Stir until it has completely melted. Add salt and pepper to taste and serve with your choice of toppings.
Notes
- For a lighter option, consider using ground turkey instead of ground beef in this recipe.
- Add a pinch of cayenne pepper or hot sauce for a spicier flavor.
- Customize toppings with sour cream or lime juice, based on your preferences.
