Creamy Beef Taco Soup
A delightful dish that combines the rich flavors of tacos with the comforting essence of soup, featuring tender beef, zesty vegetables, and a creamy texture.
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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Notes
Store leftovers in airtight containers for 3-4 days in the refrigerator. Can be frozen for 2-3 months.