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Cheesy Taco Soup with Ground Beef and Cream Cheese

Cheesy taco soup with ground beef combines browned beef, black beans, corn, and tomatoes with green chiles in a savory broth. Cream cheese stirred in at the end makes the soup creamy; keep it below a boil for a smooth finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 4 cups beef broth
  • 1 can (10 oz) diced tomatoes with green chiles undrained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15.25 oz) corn drained
  • 1 package (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. In a 5- to 6-quart Dutch oven over medium heat, cook the ground beef and yellow onion for 7 to 9 minutes, breaking up the beef, until the beef is browned, the onion is tender, and the beef reaches 160°F; drain excess fat if needed.
  2. Stir in the garlic and taco seasoning and cook for 30 seconds.
  3. Add the beef broth, diced tomatoes with green chiles, black beans, and corn.
  4. Bring the soup to a gentle boil over medium-high heat.
  5. Reduce the heat and simmer uncovered for 10 to 15 minutes.
  6. Ladle about 1 cup of hot broth into a heatproof bowl, add the cream cheese, and whisk until smooth.
  7. Stir the cream cheese mixture back into the pot.
  8. Cook over low heat for 3 to 5 minutes, stirring often, until the soup is hot and creamy; do not let it boil.

Notes

For the smoothest texture, temper the cream cheese with hot broth and do not let the soup boil after adding it. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream cheese may separate. For a lighter option, use Neufchâtel cheese in place of cream cheese.