Here’s a Cheesy Taco Soup recipe—warm, hearty, and packed with bold Tex-Mex flavors 🌮🧀🥣
Ingredients (Serves 4–6)
- 1 lb ground beef (or turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning (or homemade: 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, ¼ tsp cayenne)
- 4 cups beef or chicken broth
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Optional toppings: sour cream, sliced green onions, tortilla chips, avocado
Instructions
- Cook the Beef
- In a large pot or Dutch oven, brown ground beef with onion and garlic over medium heat.
- Drain excess fat.
- Add Soup Ingredients
- Stir in black beans, kidney beans, corn, diced tomatoes, taco seasoning, and broth.
- Bring to a simmer and cook 15–20 minutes to let flavors meld.
- Add Cheese
- Stir in shredded cheddar cheese until melted and creamy.
- Adjust salt and pepper to taste.
- Serve
- Ladle into bowls.
- Top with optional garnishes: sour cream, green onions, tortilla chips, or avocado.
Tips & Variations
- Spicy: Add jalapeños, chipotle in adobo, or hot sauce.
- Creamy: Stir in ½ cup cream cheese for an extra-rich soup.
- Slow cooker version: Combine all ingredients (except cheese) and cook on low for 4–6 hours; stir in cheese before serving.
- Vegetarian: Skip the meat or use plant-based crumbles; use vegetable broth.
If you want, I can also give a one-pot Cheesy Taco Soup recipe that’s even faster and melts the cheese right into the soup for ultimate creaminess.
Do you want me to provide that version?
