Description
This Creamy Taco Soup with Cheese and Green Onions is a luxurious twist on a classic favorite. Combining tender ground beef, fiber-rich black beans, and sweet corn in a velvety, spice-infused broth, this dish offers a comforting warmth perfect for any night of the week. The addition of sharp cheddar and heavy cream transforms standard taco flavors into a rich, restaurant-quality meal that gathers everyone around the table with its inviting aroma and vibrant, savory appeal.
Ingredients
1 lb ground beef (85% lean)
1 small yellow onion, finely diced
2 cloves garlic, minced
1 packet taco seasoning
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn kernels, drained
1 (10 oz) can diced tomatoes with green chilies
4 cups chicken broth
1 cup heavy cream, room temperature
2 cups shredded sharp cheddar cheese
3 green onions, thinly sliced
2 tbsp extra virgin olive oil
Instructions
Heat olive oil in a large Dutch oven or soup pot over medium heat.
Add the diced onion and sauté for 5 minutes until translucent and fragrant.
Stir in the minced garlic and cook for 1 minute.
Add the ground beef, cooking until browned; drain excess fat if necessary.
Stir in the taco seasoning to coat the meat and aromatics evenly.
Add the drained black beans, corn, diced tomatoes with chilies, and chicken broth.
Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes.
Stir in the heavy cream and shredded cheddar cheese until melted and the soup is creamy.
Ladle into bowls and garnish generously with sliced green onions before serving.
Notes
Ensure the heavy cream is at room temperature to prevent it from curdling when added to the hot broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.