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Creamy Taco Soup

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Warm, creamy, and full of southwest flavor, this soup brings taco-night vibes without the fuss.

Ingredients

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  • 1 pound lean ground turkey or chicken
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz)
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 4 cups chicken or vegetable broth
  • 1 packet taco seasoning (about 1 oz)
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Heat a large pot over medium. Add the ground turkey or chicken and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes.
  2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and softened, about 4 minutes.
  3. Stir in the diced tomatoes (with their juices), black beans, corn, broth, and taco seasoning. Mix well.
  4. Bring the mixture to a gentle simmer. Reduce heat slightly and let it cook uncovered for about 15 minutes.
  5. Stir in the heavy cream and warm through for 2–3 minutes. Taste and season with salt and pepper as needed.
  6. Ladle into bowls and garnish with chopped cilantro. Serve warm.

Notes

For a lighter finish, swap half-and-half for heavy cream. You can also make it vegetarian by replacing meat with extra black beans.

Find it online: https://www.mealbreeze.com/creamy-taco-soup/