Description
This creamy, smoky soup will be your new weeknight obsession – all the flavors of tacos in one comforting bowl, ready in just 30 minutes!
Ingredients
Scale
- 1 lb (450g) ground beef (80/20 lean-to-fat ratio works best)
- 1 medium yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- 2–3 chipotle peppers in adobo sauce, finely chopped (adjust to taste)
- 1 tablespoon adobo sauce from the can
- 1 packet (1.25 oz) taco seasoning (or 2 tablespoons homemade)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained (or 1½ cups frozen corn)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened and cubed
- Salt and pepper to taste
- Toppings: sour cream, shredded cheese, avocado, lime wedges, tortilla strips, fresh cilantro
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, about 5-7 minutes.
- Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and bell pepper, cooking for another 2 minutes until fragrant.
- Sprinkle the taco seasoning over the mixture and cook for 1 minute. Add the chopped chipotle peppers and adobo sauce, stirring to incorporate.
- Add the fire-roasted tomatoes, corn, black beans, and pinto beans. Stir to combine all ingredients.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat to simmer and cook partially covered for 15-20 minutes.
- Reduce heat to low and stir in the heavy cream. Add the softened cream cheese in small portions, whisking until completely melted and incorporated. Simmer for an additional 5 minutes.
- Taste and adjust seasonings as needed. Serve hot with your choice of toppings.