Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.1 tablespoon olive oil, 1 pound ground beef or ground turkey
- Add the chopped onion to the pot with the browned meat. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 large onion, 2 cloves garlic
- Pour in the undrained diced tomatoes, drained and rinsed kidney beans, drained and rinsed black beans, and the undrained Ro*Tel* diced tomatoes and green chilies. Stir everything together.1 (15-ounce) can diced tomatoes, 1 (15-ounce) can kidney beans, 1 (15-ounce) can black beans, 1 (10-ounce) can Ro*Tel* diced tomatoes and green chilies
- Add the chicken broth (or vegetable broth), taco seasoning mix, chili powder (if using), cumin, salt, and pepper. Stir well to combine all the ingredients and ensure the taco seasoning is distributed evenly.1 (14.5-ounce) can chicken broth or vegetable broth, 1 (1-ounce) packet taco seasoning mix, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 10-15 minutes. This allows the flavors to meld together beautifully. Stir occasionally.
- Uncover the pot. Add the cubed cream cheese to the simmering soup. Stir gently and continuously until the cream cheese has completely melted and incorporated into the soup, creating a lusciously creamy texture. This usually takes about 5-7 minutes.1 (8-ounce) package cream cheese
- Once the soup is creamy and heated through, ladle it into bowls. Garnish generously with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, crushed tortilla chips, diced avocado, or sliced jalapeños.Shredded cheddar cheese, Sour cream, Chopped cilantro, Crushed tortilla chips, Diced avocado, Jalapeños
Notes
To store leftover Easy Creamy Taco Soup, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers or bags for up to 2-3 months. When reheating refrigerated soup, simply warm it gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring between each, until desired temperature is reached. If reheating from frozen, it’s best to thaw the soup in the refrigerator overnight before reheating. Alternatively, you can reheat from frozen in a saucepan over low heat, adding a splash more broth or milk if needed to loosen its consistency and stirring frequently until it's warmed through.