Description
Reimagine your favorite taco night with this soul-warming, creamy soup. Featuring lean ground beef, fiber-rich black and pinto beans, and tender rice simmered in a spiced, velvety broth, this one-pot meal is perfect for busy evenings. It combines the comfort of classic taco seasonings with a rich, luxurious texture that is both deeply satisfying and incredibly easy to prepare. This wholesome dish is a reliable, crowd-pleasing favorite that brings everyone together for a nourishing, heart-felt meal.
Ingredients
1 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
2 cloves garlic, freshly minced
1 lb ground beef (85% lean)
1 packet low-sodium taco seasoning
4 cups chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can corn kernels, drained
1 (10 oz) can diced tomatoes with green chilies
1 cup uncooked long-grain white rice, rinsed
1 cup heavy cream, room temperature
1 tsp ground cumin
Fresh cilantro, for garnish
Instructions
Place a large Dutch oven or heavy-bottomed pot over medium heat and add the olive oil.
Add the diced onion and sauté until translucent, then add the minced garlic and cook until fragrant.
Add the ground beef to the pot, breaking it apart with a wooden spoon and cooking until browned.
Stir in the taco seasoning and ground cumin, ensuring the beef is well coated.
Pour in the chicken broth, diced tomatoes with green chilies, black beans, pinto beans, and corn.
Bring the mixture to a gentle boil, then stir in the uncooked long-grain rice.
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender.
Remove from heat and stir in the heavy cream until the soup is smooth and velvety.
Serve hot, garnished with fresh cilantro as desired.
Notes
Ensure the heavy cream is at room temperature before adding to prevent curdling. If the soup becomes too thick after sitting, stir in a splash of warm chicken broth to reach your desired consistency.