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Cheesy Taco Soup

Easy Cheesy Taco Soup Recipe

Cheesy Taco Soup is a flavorful, creamy soup that combinestaco seasoning, ground meat (beef or turkey), beans, tomatoes, and cheese. It’slike having tacos in a bowl but with all the goodness of a soup. The creamytexture comes from heavy cream and melted cheddar cheese, making it rich andsatisfying. Perfect for chilly nights or when you crave comfort food, this dishpacks a punch of flavor in every spoonful.
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or ground turkey for a lighter option
  • 1 small onion diced
  • 1 bell pepper diced (red or green)
  • 2 cloves garlic minced
  • 1 packet taco seasoning or homemade, if you prefer
  • 1 can 15 oz diced tomatoes, undrained
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn kernels, drained
  • 1 can 10 oz diced green chilies
  • 1 can 8 oz tomato sauce
  • 3 cups beef broth or chicken broth for a lighter soup
  • 1 cup heavy cream
  • 1 ½ cups shredded cheddar cheese or more for extra cheesiness
  • Salt and pepper to taste
  • Optional toppings: sour cream cilantro, jalapeños, tortilla chips, extra cheese

Equipment

  • Large Soup Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Can Opener
  • Knife and Cutting Board
  • Measuring Spoons
  • Ladle

Method
 

  1. Brown the meat: In your large soup pot or Dutch oven, heat a small amount of oil over medium heat. Add the ground beef (or turkey) and cook until browned. Break the meat up with a spoon as it cooks. Once browned, drain any excess fat.
  2. Add veggies: Stir in the diced onion, bell pepper, and garlic. Cook for about 3 minutes until the veggies start to soften.
  3. Season it: Sprinkle in the taco seasoning, and stir to coat the meat and vegetables. This step adds the key taco flavor to the soup.
  4. Add liquids: Pour in the diced tomatoes (with juice), black beans, corn, green chilies, tomato sauce, and beef broth. Stir well to combine. Bring the soup to a simmer.
  5. Simmer: Lower the heat and let the soup simmer for about 20 minutes, allowing all the flavors to meld together.
  6. Add the cream and cheese: Stir in the heavy cream and shredded cheddar cheese. Let it simmer for another 5-10 minutes, or until the cheese is melted and the soup has thickened slightly.
  7. Season to taste: Taste the soup and add salt and pepper as needed.

Notes

For a lighter version of this soup, you can substitute the ground beef with lean turkey or even chicken. If you're trying to make it dairy-free, you can swap out the heavy cream for coconut milk and use a dairy-free cheese option.