Description
Creamy Beef Taco Soup is a delightful and hearty meal that combines the rich flavors of beef, tomatoes, beans, and spices into a comforting bowl of goodness.
Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large green bell pepper (diced)
- 1 red onion (finely chopped)
- 4 garlic cloves (minced)
- 1.2 pounds beef (85% lean)
- 2 tbsp chopped pickled jalapeños + 2 tbsp brine from jalapeños
- 4 cups beef broth (or chicken broth)
- 3 cups crushed tomatoes
- 1 can (240 g/8.5 oz) kidney beans (drained and rinsed)
- 5 ounces corn kernels
- 2 tbsp chipotle sauce
- ½ cup cream 20%
- 5 ounces cream cheese (at room temperature)
- 5 ounces shredded cheddar
- 1 tbsp chopped cilantro
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- chopped cilantro
- chopped scallions
- sour cream or Greek yogurt
Instructions
- Heat olive oil and butter in a large pot over medium-high heat. Add diced bell pepper and cook for 3 minutes. Stir in chopped red onion and minced garlic; cook for an additional 2 minutes.
- Add ground beef to the pot, breaking it up as it cooks until browned (about 3 minutes). Stir in spices, chopped jalapeños, and their brine; cook for another minute.
- Pour in the beef broth; bring to a boil. Stir in crushed tomatoes, kidney beans, and corn. Cover the pot, reduce heat to medium-low, and simmer for 5 minutes.
- Add chipotle sauce, cream, cream cheese, and shredded cheddar to the pot; stir until dissolved. Return to a boil then simmer again for another 5 minutes.
- Serve topped with freshly ground black pepper and desired toppings such as chopped cilantro or scallions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg