Description
This hearty taco soup is packed with bold spices, tender ground beef, beans, and a creamy, cheesy finish. It’s a comforting and flavorful meal that comes together quickly and satisfies every time.
Ingredients
1 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1/2 cup sour cream
1 tablespoon cream cheese, softened
1 1/2 lbs ground beef
1 small yellow onion, diced
2 jalapenos, seeded and diced
3 cloves garlic, minced
2 tablespoons butter
1 oz packet taco seasoning
1 teaspoon hot sauce
1 teaspoon dried oregano
1/2 teaspoon mustard powder
1 pinch cayenne pepper
10 oz red enchilada sauce
10 oz diced tomatoes with green chilies, undrained
15.5 oz black beans, drained and rinsed
2 cups beef broth
2 cups chicken broth
Instructions
- Shred the cheese and set aside along with sour cream and cream cheese to come to room temperature.
- In a large pot over medium-high heat, cook ground beef for about 5 minutes, breaking it apart.
- Add diced onion and cook for another 3 minutes until beef is fully cooked, then drain excess grease.
- Add jalapenos and cook for 4–5 minutes until softened, then stir in garlic and cook for 1 minute.
- Add butter and let it melt, then stir in taco seasoning, hot sauce, oregano, mustard powder, and cayenne pepper.
- Add diced tomatoes with juices and scrape the bottom of the pot.
- Stir in enchilada sauce, black beans, beef broth, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a separate bowl, mix sour cream and cream cheese with a small amount of hot broth until smooth.
- Stir the mixture back into the soup.
- Remove from heat and stir in shredded cheeses until melted and creamy.
- Serve warm.
Notes
Use bell peppers instead of jalapenos for a milder flavor.
Ground turkey or chicken can be substituted for beef.
Add corn or extra beans for more texture.
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Add extra broth when reheating if the soup thickens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
