Creamy Beef Taco Soup is a delightful dish that combines the rich flavors of tacos with the comforting essence of soup. This dish brings together tender beef, zesty vegetables, and a creamy texture that makes every spoonful a treat. Whether you are hosting friends or looking for a hearty meal on a chilly night, this soup is sure to impress. You’ll find it satisfying and packed with flavor, making it a perfect addition to your recipe repertoire.
Why We Love This Creamy Beef Taco Soup Recipe
This Creamy Beef Taco Soup recipe is loved not only for its incredible taste but also for its versatility. You can customize it to meet your preferences, whether you prefer it spicier with extra jalapeños or milder without them. The creamy base, enriched with cheese and cream, adds a luxurious texture that contrasts beautifully with the robust beef and vibrant vegetables. Plus, it’s quick to prepare, making it an ideal weeknight dinner option for busy individuals and families alike. The combination of ingredients creates a delightful medley of flavors that makes every bowl a little slice of comfort.
Ingredients about Creamy Beef Taco Soup
List of ingredients with measurements
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large green bell pepper, diced
- 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
- 4 cups beef broth (or chicken broth)
- 3 cups crushed tomatoes
- 1 can (240 g / 8.5 oz) kidney beans, drained and rinsed
- 5 ounces corn kernels
- 2 tbsp chipotle sauce
- ½ cup cream (20%)
- 5 ounces cream cheese, at room temperature
- 5 ounces shredded cheddar cheese
- 1 tbsp chopped cilantro
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- Chopped cilantro for garnish
- Chopped scallions for garnish
- Sour cream or Greek yogurt for serving
How to Make Creamy Beef Taco Soup Directions
Before you dive into the cooking process, it’s best to get all the prep done. Start by finely chopping the red onion and mincing the garlic. Then, take your green bell pepper, remove the seeds and veins, and dice it into small pieces.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large pot over medium-high heat. When the butter is melted and bubbling, add the diced green bell pepper. Cook it for about three minutes, allowing it to soften slightly. Next, introduce the finely chopped red onion and minced garlic, stirring them into the mix. Cook for another two minutes until everything becomes fragrant and slightly translucent.
Once your vegetables are ready, add the 1.2 pounds of ground beef to the pot. Break it up into smaller pieces using a wooden spoon. Cook the beef for about three minutes or until it starts to brown nicely. This step will enhance the flavor of your soup significantly.
Next, you will want to add the spices and the chopped pickled jalapeños along with their brine. Sprinkle in 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 tablespoon of smoked paprika, and 1 tablespoon of dried oregano. Stir everything together for about one minute until the spices bloom and release their fragrant qualities.
After that, pour 4 cups of beef broth into the pot, bringing the mixture to a boil. When boiling, add 3 cups of crushed tomatoes, the drained kidney beans, and 5 ounces of corn kernels. Stir everything together and bring it back to a boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for about five minutes. You’ll notice that the flavors are starting to develop beautifully.
While the soup simmers, take this time to chop the cilantro, grate the cheddar cheese, and prepare any toppings you wish to accompany your soup.
Finally, it’s time to make the soup creamy. Add 2 tablespoons of chipotle sauce, ½ cup of cream, 5 ounces of cream cheese, and the grated cheddar cheese right into the pot. Stir well to ensure the cream cheese melts and mixes into the broth thoroughly. Let it come to a gentle boil and simmer for another five minutes. Before serving, adjust the salt as needed, and finish with freshly ground black pepper and additional chopped cilantro for garnish. Your creamy beef taco soup is now ready, and it’s time to enjoy!
How to Serve Creamy Beef Taco Soup
Serving your Creamy Beef Taco Soup is just as important as making it. A few garnishes can elevate your dish even further. Start by ladling the soup into individual bowls. You might want to add a dollop of sour cream or Greek yogurt on top for added creaminess and tang. Sprinkle some chopped scallions over the soup for a fresh bite and a pop of color.
Chopped cilantro adds a burst of flavor and balances the richness of the cheese and cream. Furthermore, you can provide guests with optional toppings on the side, such as extra jalapeños, tortilla strips for crunch, or even avocado slices for a creamy texture that complements the soup beautifully. A sprinkle of shredded cheese can also be a delightful touch.
Consider pairing your soup with warm tortillas or crispy tortilla chips for a texture contrast. A light side salad can also complement the richness of the soup, making for a well-rounded meal.
Expert Tips: Creamy Beef Taco Soup
To ensure your Creamy Beef Taco Soup turns out perfect every time, here are some expert tips:
- Quality of Beef: Using 85% lean beef is ideal because it provides enough fat for flavor without making the soup greasy. However, if you prefer leaner meat, 90% lean can also work well.
- Adjusting Spice Level: If you love a kick, increase the amount of pickled jalapeños and chipotle sauce. For a milder version, you can use fewer jalapeños or opt for a small amount of bell pepper instead.
- Creamy Texture: Allow the cream cheese to sit at room temperature before adding it to the soup. This makes it easier to blend into the broth smoothly.
- Fresh Herbs: Fresh herbs take the flavor to a new level. Always sprinkle cilantro just before serving to keep its freshness.
- Simmer Time: While five minutes of simmering at the end is usually enough, feel free to let it cook longer on low heat if you have time. This helps deepen the flavors even further.
- Vegetable Add-Ons: Feel free to throw in other vegetables like zucchini or corn if you want to increase the nutritional value of the soup.
How to Store Creamy Beef Taco Soup
Storing your Creamy Beef Taco Soup is simple, ensuring you can enjoy leftovers without losing flavor. Let the soup cool completely before transferring it to airtight containers. Once cooled, you can store it in the refrigerator for up to 3-4 days.
If you wish to keep it longer, consider freezing it. Transfer the cooled soup into freezer-safe containers or bags, leaving some space at the top for expansion. You can store it in the freezer for up to 2-3 months. When you are ready to enjoy your frozen soup, thaw it in the refrigerator overnight and reheat it on the stove over low heat.
Variation of Creamy Beef Taco Soup
One of the best aspects of Creamy Beef Taco Soup is its versatility. You can make several variations according to your taste and dietary needs. Here are a few ideas:
- Vegetarian Option: Swap out the ground beef for lentils or any meat substitute. Increase the quantity of beans and corn to maintain texture and heartiness.
- Different Proteins: You can experiment by using shredded chicken or turkey instead of beef. These options will yield a different flavor profile while still being incredibly delicious.
- Spicy Version: For those who love heat, try adding a dash of cayenne pepper or extra chipotle sauce. You could also garnish with sliced serrano peppers.
- Cheesy Delight: If you are a cheese lover, try mixing in different types of cheese or increase the cheddar quantity for extra creaminess.
- Low-Carb Version: For a lower-carb alternative, skip the beans and corn and increase the quantity of your favorite low-carb vegetables like spinach or zucchini.
- Herb Infusion: Incorporate fresh herbs such as thyme or oregano during cooking for a different herbal flavor dimension in your soup.
FAQ
What is the main flavor of Creamy Beef Taco Soup?
The primary flavor of Creamy Beef Taco Soup comes from the combination of seasoned ground beef, fresh vegetables, and creamy elements like cream and cheese, along with the kick from jalapeños and spices.
Can I make Creamy Beef Taco Soup ahead of time?
Absolutely! You can prepare it ahead and store it in the refrigerator for a few days. It also freezes well, allowing you to enjoy comforting soup at any time.
How can I make Creamy Beef Taco Soup spicier?
To spice things up, add more jalapeños, chipotle sauce, or consider including some crushed red pepper flakes to enhance the heat.
What toppings work best with Creamy Beef Taco Soup?
Great toppings include sour cream, shredded cheese, chopped cilantro, chopped scallions, and tortilla strips for added crunch.
Is there a way to make this soup healthier?
To make it healthier, consider using leaner beef or turkey and filling it with more vegetables, and you can also reduce the cream and cheese for a lighter version.
With this recipe, you won’t just be making soup; you’ll be creating a delightful experience for your taste buds. Enjoy the cooking process and the wonderful flavors that come together in this Creamy Beef Taco Soup.
Creamy Beef Taco Soup
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large green bell pepper, diced
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- 1.2 pounds beef (85% lean)
Soup Ingredients
- 2 tbsp chopped pickled jalapeños
- 2 tbsp brine from jalapeños
- 4 cups beef broth (or chicken broth)
- 3 cups crushed tomatoes
- 1 can (240 g / 8.5 oz) kidney beans, drained and rinsed
- 5 ounces corn kernels
- 2 tbsp chipotle sauce
- ½ cup cream (20%)
- 5 ounces cream cheese, at room temperature
- 5 ounces shredded cheddar cheese
Spices and Seasoning
- 1 tbsp chopped cilantro
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
Garnishes
- Chopped cilantro for garnish
- Chopped scallions for garnish
- Sour cream or Greek yogurt for serving
Instructions
Preparation
- Chop the red onion and mince the garlic. Dice the green bell pepper.
Cooking
- Heat olive oil and unsalted butter in a large pot over medium-high heat.
- Add diced green bell pepper and cook for about three minutes until softened.
- Add finely chopped red onion and minced garlic, and cook for another two minutes.
- Add ground beef, break it up with a spoon, and cook until browned.
- Add spices and jalapeños with brine, stir for one minute to bloom spices.
- Pour in beef broth and bring to a boil.
- Add crushed tomatoes, drained kidney beans, and corn kernels. Stir and bring to a boil again.
- Cover, reduce heat to medium-low, and let it simmer for about five minutes.
- Add chipotle sauce, cream, cream cheese, and cheddar cheese to the pot.
- Stir well and let it come to a gentle boil, then simmer for another five minutes.
Serving
- Serve the soup ladled into bowls, topped with sour cream or Greek yogurt, chopped scallions, and chopped cilantro.
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