Creamy Taco Soup
shared by Jennifer
Creamy Taco Soup
shared by Jennifer
Details:
-
PT5M
- Prep Time: 5 Minutes PT25M
- Cook Time: 25 Minutes PT30M
- Total Time: 30 Minutes
- Difficulty: Novice
- Serves: 6 people
- Cuisine: Mexican
Take the cream cheese out of the fridge to let it soften up.Add the ground beef to a large soup pot over medium-high heat. Brown the beef and drain the fat
Ingredients:
- 1 pound lean ground beef
- 1/2 red bell pepper chopped
- 2 (10 fluid ounce) cans Ro-tel diced tomatoes & green chilies with juices
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 tablespoon chili powder
- 1 (12 fluid ounce) can corn drained
- 1 (15 fluid ounce) can black beans drained & rinsed
- 1 (8 ounce) block of cream cheese (I used Philly)
- Salt & pepper to taste
- Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc.
Directions:
- Take the cream cheese out of the fridge to let it soften up.
- Add the ground beef to a large soup pot over medium-high heat. Brown the beef and drain the fat.
- Add all the ingredients except for the cream cheese and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently for 8 minutes. While the soup cooks, prep your toppings.
- Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.