Creamy Tex-Mex Beef Taco Soup

This creamy Tex-Mex-inspired soup packs a punch of flavor with its savory spices, rich broth, and a blend of fresh ingredients. Perfect for a cozy night in or a quick weeknight dinner, this dish will leave you full and satisfied without spending hours in the kitchen.

With just a few simple steps, you’ll have a hearty meal on the table in under 30 minutes!

Photo byGLP

Ingredients:

• 2 tablespoons avocado oil (or vegetable oil)
• 1 large red bell pepper, chopped
• 1 small white onion, diced
• 3 garlic cloves, minced
• 1 pound ground turkey (or chicken)
• 2 tablespoons taco seasoning blend
• 4 cups vegetable or beef broth
• 2 (15 oz) cans of diced fire-roasted tomatoes
• 1 (14 oz) can black beans, drained and rinsed
• 1 (12 oz) can sweet corn, drained
• 1 (4 oz) can diced jalapeños (or mild green chilies for less heat)
• 8 oz cream cheese, softened and cubed
• Salt and cracked black pepper, to taste

Directions:

1. Heat the avocado oil in a large pot over medium heat. Toss in the bell pepper and onion, sautéing for about 4-5 minutes until they soften and release their aroma. Add the minced garlic and cook for an additional minute.
2. Add the ground turkey, breaking it apart as it browns. Stir in the taco seasoning, ensuring the meat is well-coated with the spices.
3. Once the meat is fully cooked, pour in the broth, tomatoes, black beans, corn, and jalapeños. Bring everything to a gentle boil, then lower the heat and let it simmer for 10 minutes.
4. Stir in the cubed cream cheese, allowing it to fully melt into the soup. Taste and adjust seasoning with salt and pepper.
5. Serve hot with your favorite toppings like shredded cheese, avocado slices, sour cream, or tortilla strips.

Substitutions:

• For a lighter option, swap ground turkey or chicken for the beef.
• Use low-fat cream cheese to cut down on calories without sacrificing creaminess.
• If you prefer a vegetarian version, omit the meat and double the beans or add in a plant-based ground meat alternative.

Storage Tips:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This soup also freezes well—simply allow it to cool completely before placing it in a freezer-safe container. When reheating, stir well as the cream cheese may separate slightly, but will come back together as it warms.

Enjoy this rich, satisfying soup with all the Tex-Mex flavors you love!

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