Description
This creamy beef taco soup combines savory ground beef, aromatic vegetables, and taco-inspired spices in a velvety, comforting bowl. Finished with your favorite garnishes, it’s a quick, flavorful main course perfect for weeknight dinners or gatherings.
Ingredients
Units
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 lb ground beef
- 1 red bell pepper, diced
- 1 large tomato, chopped
- 1/2 jalapeno, chopped
- 1 cup heavy cream
- 2 tbsp taco seasoning
- Salt and black pepper, to taste
- 1 1/2 cups beef broth
For Garnish (optional)
- Fresh cilantro, chopped
- Avocado, sliced
- Mozzarella, shredded
- Jalapeno, sliced
- Lime, juiced and sliced
Instructions
- Prepare the vegetables. Finely chop the onion, mince the garlic, dice the red bell pepper, chop the tomato, and chop the jalapeno. Set aside with your measured ingredients.
- Saute aromatics. In a large pot over medium heat, heat the olive oil. Add onions and cook until translucent, about 2-3 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Brown the beef. Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-6 minutes. Drain excess fat if needed.
- Add vegetables and seasoning. Stir in the red bell pepper, tomato, jalapeno, and taco seasoning. Cook until the vegetables soften slightly, about 3 minutes. Season with salt and black pepper to taste.
- Add liquids and simmer. Pour in the beef broth and heavy cream, stirring until combined. Bring the soup to a gentle simmer, then lower the heat and cook for 10-15 minutes to let the flavors meld.
- Garnish and serve. Ladle the soup into bowls and garnish with chopped cilantro, sliced avocado, shredded mozzarella, sliced jalapenos, and a squeeze or wedge of lime, if desired. Serve warm.
Notes
- For a lighter version, substitute ground turkey or chicken for beef.
- Adjust jalapeno to your heat preference or omit for a milder soup.
- Add extra vegetables, such as corn or black beans, for more texture and flavor.
- The soup can be stored in the refrigerator for up to 3 days, and reheats well.
- For a lower-fat option, use half-and-half or milk instead of heavy cream.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 480
- Sugar: 5g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 115mg
