Creamy Beef Taco Soup
A cozy and creamy Beef Taco Soup bursting with bold flavors, perfect for chilly nights and easy meal prep.
Ingredients
Vegetables
- 1 tbsp olive oil For sautéing the vegetables and adding flavor.
- 1 tbsp unsalted butter Enhances the creaminess and richness.
- 1 large green bell pepper (diced) Adds crispness and a slight sweetness.
- 1 red onion (finely chopped) Provides a savory base and aroma.
- 4 cloves garlic (minced) For a burst of flavor.
Meat and Spices
- 1.2 pounds beef (85% lean) The hearty protein source of the soup.
- 2 tbsp chopped pickled jalapeños A little heat and tanginess!
- 2 tbsp brine from jalapeños Enhances the flavor further.
Liquids and Base Ingredients
- 4 cups beef broth (or chicken broth) The base of the soup.
- 3 cups crushed tomatoes Adds richness and a slight acidity.
- 1 can kidney beans (drained and rinsed) For added fiber and texture.
- 5 ounces corn kernels Sweet pops of flavor.
- 2 tbsp chipotle sauce Infuses smokiness into the soup.
Creamy Elements
- ½ cup cream (20%) This makes it luxuriously creamy.
- 5 ounces cream cheese (at room temperature) For an ultra-rich texture.
- 5 ounces shredded cheddar Perfect for melting on top.
Seasonings
- 1 tbsp chopped cilantro Adds freshness and brightens the dish.
- 1 tsp salt Essential for flavor.
- 1 tsp black pepper Essential for flavor.
- 1 tsp ground cumin Essential for flavor.
- 1 tsp ground coriander Essential for flavor.
- 1 tbsp smoked paprika Essential for flavor.
- 1 tbsp dried oregano Essential for flavor.
Garnishes
- Chopped cilantro for garnish For a pop of color.
- Chopped scallions for garnish Adds a refreshing crunch.
- Sour cream or Greek yogurt for serving Creamy topping that enhances flavor.
Instructions
Preparation
- Gather all your ingredients to ensure a smooth cooking process.
- Dice the green bell pepper and finely chop the red onion.
- Minced the garlic and set aside.
- Prepare the beef by cutting it into smaller chunks if needed.
Cooking
- In a large pot, heat the olive oil and butter over medium heat.
- Add the diced bell pepper and chopped onion, sautéing them for about 3-4 minutes until tender.
- Stir in the garlic and cook for an additional minute, releasing its aroma.
- Add in the beef, breaking it apart, and cook until browned (around 5-7 minutes).
- Mix in jalapeños, broth, crushed tomatoes, beans, corn, and chipotle sauce, and bring to a simmer.
Final Touches
- Reduce the heat and stir in the cream and cream cheese until fully melted and mixed.
- Add the cheddar cheese, stirring until smooth.
- Season with salt, pepper, cumin, coriander, smoked paprika, and oregano, adjusting to taste.
- Garnish with cilantro and scallions before serving.
- Top each bowl with a dollop of sour cream or Greek yogurt, if desired.
Notes
This dish is great for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months. If you prefer a thinner soup, add more broth or water.