Creamy Beef Taco Soup
A hearty and flavorsome soup combining rich beef flavors, creamy textures, and bold spices, perfect for any occasion.
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)
- 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
- 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
For garnishing
- Chopped cilantro For garnish
- Chopped scallions For garnish
- Sour cream or Greek yogurt For serving
Instructions
Preparation
- Prep your ingredients: finely chop the red onion, mince the garlic, remove seeds from the green bell pepper, and dice it.
Cooking
- In a large pot, heat olive oil and butter over medium-high heat until melted.
- Add the diced green bell pepper and cook for about 3 minutes until softened.
- Introduce the red onion and garlic, stirring for about 2 minutes until fragrant.
- Add the ground beef, breaking it into smaller pieces, and brown slightly for about 3 minutes.
- Add the chopped jalapeños and their brine, followed by the salt, black pepper, cumin, coriander, smoked paprika, and oregano. Stir for about 1 minute.
- Pour in the broth and bring to a boil.
- Add crushed tomatoes, kidney beans, and corn, stirring together. Cover, reduce heat to medium-low, and let simmer for 5 minutes.
- Chop cilantro and grate cheddar cheese while the soup simmers.
- Once simmered, add chipotle sauce, cream, cream cheese, and cheddar cheese. Stir until well combined and cheese has melted. Bring back to a boil then simmer for another 5 minutes.
- Taste and adjust salt if needed. Finish with freshly ground black pepper and cilantro.
Serving
- Ladle soup into bowls and place topping options on the table for customization.
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Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat thoroughly before serving.