Creamy Beef Taco Soup
Creamy Beef Taco Soup
A savory and creamy beef soup with Tex-Mex flavors. My daughter gave this recipe to me as a Queso Chicken Taco Soup… this is my edited version. So delicious!
Cook Mode
Keep the screen of your device on
Ingredients
1 pound ground beef
1/2 cup chopped onion
2 tablespoons taco seasoning (or 1 packet)
4 cups beef broth
1 can rotel tomatoes (diced tomatoes with green chiles)
1 can corn, drained
1 can black beans, drained
1 can kidney beans, drained
1 pound velveeta cheese, cubed
3 tablespoons corn starch
3 tablespoons cold water
Directions
- In a skillet, cook the ground beef until browned, breaking it into smaller pieces with a spatula during cooking. Drain any excess fat.
- In the same skillet, add chopped onion, sautéing for about 5 minutes until the onion becomes translucent and fragrant.
- In a large pot, add the rotel tomatoes and velveeta cheese, stir until the cheese is completely metled.
- Add the rotel tomatoes, drained corn, drained black beans, drained kidney beans, and the taco seasoning. Stir to combine and bring the mixture to a simmer over medium-high heat.
- Reduce the heat to low, cover the pot, and allow the soup to simmer gently for about 10-15 minutes. This will help the flavors meld together beautifully.
- In the mean time, mix the cornstarch and cold water to make a slurry, then stir it into the soup, let it sit for a few minutes until the soup thickens slightly.
- Serve the soup hot. Optionally, add tortilla chips or a dollop of sour cream.
Notes
- Serve with sour cream or use tortilla chips as a dip!
You must be logged in to post a comment.