Ingredients:

  • 1 pound (450g) ground beef (or ground turkey or plant-based ground)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 tablespoon taco seasoning (store-bought or homemade)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika (optional, for extra depth)
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 (10 ounce/280g) can diced tomatoes and green chilies (like Rotel), undrained
  • 4 cups (950ml) chicken broth (or vegetable broth)
  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (120ml) sour cream or Greek yogurt (for added tang & protein)
  • Salt and pepper to taste
  • Optional toppings: shredded cheddar cheese, tortilla chips, avocado, cilantro, lime wedges

Instructions:

  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and bell pepper to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in the taco seasoning, chili powder, cumin, and smoked paprika (if using). Cook for 1 minute, stirring constantly, to bloom the spices.
  4. Add the black beans, kidney beans, corn, and diced tomatoes and green chilies to the pot.
  5. Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld. The longer it simmers, the better it gets!
  6. Reduce heat to the lowest setting, and add the softened cream cheese and sour cream. Stir until completely melted and smooth. Important: Do NOT let the soup boil once you've added the cream cheese.
  7. Season with salt and pepper to taste. Ladle into bowls and top with your favorite taco toppings. Enjoy your creamy taco soup!