Description
This comforting Easy Creamy Taco Soup with Rotel is a velvety, flavorful twist on traditional taco night. It perfectly balances the savory depth of seasoned ground beef with the zesty, bright acidity of Rotel tomatoes and green chilies. With a luxurious, smooth texture from cream cheese and a protein-packed base of black beans and corn, this nourishing meal comes together in under thirty minutes, making it the perfect quick and satisfying solution for busy weeknights.
Ingredients
1 lb ground beef (85/15 ratio)
1 medium yellow onion, diced
2 cloves garlic, minced
1 (10 oz) can Rotel tomatoes with green chilies
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (1 oz) packet taco seasoning
4 cups chicken broth
1 (8 oz) block cream cheese, softened to room temperature
1 tbsp olive oil
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and diced onion to the pot, cooking until the beef is browned and the onion is translucent.
Stir in the minced garlic and cook for about one minute until fragrant.
Drain any excess fat if necessary.
Stir in the taco seasoning to coat the beef mixture.
Add the Rotel tomatoes, black beans, corn, and chicken broth.
Bring the mixture to a simmer, then reduce heat to low and let it cook for 10-15 minutes.
Add the softened cream cheese to the pot and whisk or stir until fully incorporated and the soup is smooth and creamy.
Serve hot, optionally garnished with shredded cheese, cilantro, or tortilla strips.
Notes
For a lower-fat version, use lean ground turkey instead of beef. You can adjust the spice level by using mild or hot Rotel depending on your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.