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–+ servings
A bowl of creamy taco soup topped with shredded cheese, sour cream, and black pepper.

Creamy Taco Soup

A hearty and flavorful taco soup perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 ounce, undrained
  • 1 can black beans 15 ounce, rinsed and drained
  • 1 can corn 15 ounce, drained
  • 1 package taco seasoning 1 ounce
  • 2 cups chicken broth
  • 1 can evaporated milk 12 ounce
For Serving (Optional)
  • shredded cheddar cheese
  • sour cream
  • tortilla chips

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes (undrained), black beans, corn, taco seasoning, and chicken broth. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let the soup simmer for at least 20 minutes to allow the flavors to meld.
  5. Stir in the evaporated milk and heat through, but do not boil. Taste and adjust seasonings if needed.
  6. Serve hot, garnished with shredded cheddar cheese, sour cream, and tortilla chips if desired.

Notes

This soup can be made ahead of time and reheated. It also freezes well.

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