Description
This Creamy Beef Taco Soup is a hearty and flavorful dish featuring ground beef, bell peppers, garlic, beans, corn, and a blend of spices simmered in a rich tomato and beef broth base. Enhanced with chipotle sauce, cream, cream cheese, and shredded cheddar, this soup offers a creamy and spicy kick perfect for a comforting meal. Topped with fresh cilantro, scallions, and a dollop of sour cream or Greek yogurt, this soup is an accessible, crowd-pleasing option that can be made on the stovetop in under an hour.
Ingredients
Scale
Base Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large green bell pepper, diced (seeds and veins removed)
- 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
Liquids and Sauces
- 4 cups beef broth (or chicken broth)
- 3 cups crushed tomatoes
- 2 tbsp chipotle sauce
- ½ cup cream (20%)
Other Components
- 1 can (240 g/8.5 oz) kidney beans, drained and rinsed
- 5 ounces corn kernels
- 5 ounces cream cheese, at room temperature
- 5 ounces shredded cheddar cheese
- 1 tbsp chopped cilantro
Spices and Seasonings
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
Toppings
- Chopped cilantro
- Chopped scallions
- Sour cream or Greek yogurt
Instructions
- Chopping: Finely chop the red onion and mince the garlic. Remove seeds and veins from the green bell pepper, then dice it.
- Sautéing: Heat olive oil and unsalted butter in a large pot over medium-high heat. Add diced bell pepper and cook for 3 minutes until slightly softened. Add red onion and garlic, cooking for another 2 minutes or until fragrant. Add the ground beef, breaking it up into smaller pieces as it browns for about 3 minutes. Stir in the ground spices, chopped jalapeños, and their brine, cooking for 1 minute to blend flavors.
- Simmering (first stage): Pour in the beef broth and bring the mixture to a boil. Add crushed tomatoes, kidney beans, and corn kernels. Bring back to a boil, then cover the pot, reduce the heat to medium-low, and let it simmer for about 5 minutes to meld flavors.
- Grating and prepping toppings: While the soup simmers, chop additional cilantro, grate the cheddar cheese, and prepare any desired toppings such as scallions and sour cream or Greek yogurt.
- Simmering (final stage): Stir in the chipotle sauce, cream, cream cheese, and grated cheddar cheese until fully dissolved and incorporated. Bring the soup back to a boil briefly, then reduce heat to simmer for another 5 minutes. Taste and adjust salt and seasoning as needed.
- Serving: Finish by adding freshly ground black pepper and a sprinkling of chopped cilantro on top. Serve the soup hot with your favorite toppings such as chopped scallions and a dollop of sour cream or Greek yogurt. Enjoy your creamy and spicy beef taco soup!
Notes
- Use 85% lean beef for a good balance of flavor and fat content.
- Pickled jalapeños and brine add a smoky, tangy heat; adjust quantity to your spice preference.
- For a dairy-free version, substitute cream and cheeses with plant-based alternatives.
- This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with tortilla chips or warm cornbread for a complete meal experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Keywords: Creamy Beef Taco Soup, taco soup, spicy beef soup, creamy soup, stovetop soup, comfort food
