Hearty Ground Beef Taco Soup

Yield: 6-8

Author: Jessica Milnes

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Hearty Ground Beef Taco Soup

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

If there's one thing I love, it's a meal that comes together with simple ingredients we already have in our pantry!

This hearty ground beef taco soup is exactly that. It's full of seasoned ground beef, beans, corn, Rotel, green chilies, and a little cream cheese to make everything rich and delicious.

I made this while preparing freezer meals for Caleb and Destiny, and I have to tell you, after tasting everything I made that day, this might have been my favorite!

Serve it with shredded cheese, sour cream, fresh cilantro, jalapeños, and tortilla chips for an easy dinner everyone can enjoy.

Ingredients

• 1½ pounds ground beef
• Approximately ⅓ cup taco seasoning, or to package directions
• 1 medium onion, diced
• 1 can Rotel diced tomatoes and green chilies
• 1 can diced green chilies, with liquid
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can corn, drained and rinsed
• 3–4 cups chicken broth, or as needed
• 4 ounces cream cheese

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Fresh cilantro
• Sliced jalapeños
• Tortilla chips

Instructions

1. Brown the ground beef in a large soup pot over medium heat, breaking it into small pieces as it cooks.
2. Drain excess grease if needed.
3. Add the taco seasoning and stir until the meat is evenly coated.
4. Add the diced onion and cook until softened.
5. Stir in the Rotel and diced green chilies, including the green chili liquid.
6. Add the drained and rinsed black beans, pinto beans, and corn.
7. Pour in the chicken broth and stir everything together.
8. Add the cream cheese and bring the soup to a gentle simmer.
9. Cook, stirring occasionally, until the cream cheese is completely melted and the soup is hot.
10. Add additional chicken broth if you prefer a thinner soup.
11. Taste and adjust the seasonings as needed.
12. Serve with shredded cheese, sour cream, cilantro, jalapeños, and tortilla chips.

Notes

I make taco soup a little differently almost every time, depending on what I have in the pantry.

For this batch, I was keeping things on the milder side because Destiny doesn't enjoy spicy food quite as much as the rest of our family. If I were making this just for us, I probably would have added jalapeños right into the soup!

I love serving this with a little shredded cheese, a dollop of sour cream, fresh cilantro, and tortilla chips. It's so good!

And this recipe freezes beautifully, which makes it perfect for those nights when you just don't feel like cooking.

Freezer Instructions

Cool the soup promptly, divide into shallow freezer-safe containers, and freeze. Thaw overnight in the refrigerator and reheat thoroughly to 165°F, stirring to combine the creamy broth.