Creamy Beef Taco Soup

Here’s a simple and creamy beef taco soup recipe that’s perfect for a cozy meal!

1 lb ground beef
1 small onion, diced
1 packet taco seasoning (or use homemade seasoning if preferred)
1 can (15 oz) diced tomatoes
1 can (10 oz) diced green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (8 oz) tomato sauce
1 can (14 oz) beef broth (or chicken broth)
1 cup heavy cream (or half-and-half for a lighter version)
1 tablespoon olive oil
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, tortilla chips, cilantro, jalapeños

Cook the Beef:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
- Add the ground beef to the pot, breaking it up as it cooks. Cook for 6-8 minutes, or until browned and fully cooked. Drain any excess fat if needed.
Season the Soup:
- Add the taco seasoning to the beef and onion mixture. Stir to coat the beef and cook for about 1 minute to release the flavors.
Add the Liquids and Veggies:
- Stir in the diced tomatoes, green chilies, black beans, corn, tomato sauce, and beef broth. Bring the soup to a simmer.
Make it Creamy:
- Reduce the heat to low and stir in the heavy cream. Let the soup simmer for about 10-15 minutes to allow the flavors to meld together.
Season and Serve:
- Taste and adjust seasoning with salt and pepper as needed. If you like it spicier, you can add some hot sauce or chili powder.
- Serve the soup hot with your choice of toppings like shredded cheese, sour cream, tortilla chips, or fresh cilantro.

For extra flavor: Sauté some garlic with the onions at the start, or add a teaspoon of cumin or chili powder to the beef mixture.
Make it thicker: You can add a tablespoon of cream cheese when you add the heavy cream for an even creamier texture.
Leftovers: This soup keeps well in the fridge for a few days and can be frozen for later!

Enjoy your creamy, hearty beef taco soup! Perfect for a chilly evening!