Description
A velvety and protein-packed evolution of classic taco night, this Three-Bean Creamy Taco Soup combines the deep, savory notes of seasoned beef with a trio of wholesome beans. Finished with a splash of cream, this luxurious one-pot wonder bridges the gap between a spicy chili and a creamy chowder, offering a restorative and nourishing meal perfect for any busy weeknight.
Ingredients
1 tablespoon extra virgin olive oil
1 medium yellow onion, diced small
2 cloves garlic, minced finely
1 pound ground beef (85% lean)
1 packet taco seasoning
1 teaspoon ground cumin
1 can (15-ounce) black beans, drained and rinsed
1 can (15-ounce) kidney beans, drained and rinsed
1 can (15-ounce) pinto beans, drained and rinsed
1 can (15-ounce) diced tomatoes, with juices
1 can (4-ounce) diced green chilies
4 cups low-sodium beef broth
1 cup heavy cream
Salt and black pepper to taste
Optional: Shredded cheddar, sour cream, and fresh cilantro for garnish
Instructions
Heat 1 tablespoon of extra virgin olive oil in a large Dutch oven or soup pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the pot, breaking it up with a wooden spoon, and cook until fully browned.
Drain excess fat if desired, then stir in the taco seasoning and ground cumin, coating the meat thoroughly.
Pour in the black beans, kidney beans, pinto beans, diced tomatoes with juices, green chilies, and beef broth.
Bring the mixture to a gentle boil, then reduce heat to low and simmer for 20 minutes to allow the flavors to meld.
Stir in the heavy cream and cook for an additional 2-3 minutes until heated through.
Season with salt and pepper to taste and serve warm with optional garnishes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of broth if the soup has thickened too much in the fridge.