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Creamy Taco Soup

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This creamy taco soup is a cozy, flavor-packed meal made in just one pot! With ground beef, black beans, fire-roasted tomatoes, and a rich, velvety broth, it’s a quick and easy dinner ready in under 30 minutes.

Ingredients

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Garnish

  • tortilla strips
  • cheddar cheese
  • sour cream
  • freshly chopped cilantro
  • thinly sliced green onion

Instructions

  1. Heat oil in a large pot over medium-high heat. Add onion and a couple pinches of salt and pepper. Cook, stirring frequently, for 4 minutes.
  2. Add garlic and tomato paste, and cook, stirring frequently, for a minute.
  3. Add ground beef and a couple pinches of salt and pepper. Cook, crumbling it with a spatula, until browned and cooked through. Use the juices from the meat to deglaze the pot and scrape all those yummy bits off the bottom. Stir in taco seasoning. 
  4. Add black beans, corn, diced tomatoes, and vegetable juice to the pot along with a few large pinches of salt and pepper.
  5. Stir to combine and bring to a simmer over medium-high heat. Reduce heat to low and gently simmer for 10 minutes.
  6. Stir in heavy cream. Season to taste with salt and pepper. Garnish as desired with your favorite toppings and enjoy!
  7. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • Looking for a bit of a kick? Add a pinch of cayenne or chopped pickled jalapeño if you like extra heat.

    • Don’t skimp on the toppings! Just like classic ground beef tacos, the more toppings the better! Tortilla strips, sour cream, cheese, and green onions are my non-negotiables.

Nutrition

Find it online: https://midwestfoodieblog.com/creamy-taco-soup/