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–+ servings
creamy flavorful taco soup

Cheesy Taco Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Cutting board
  • 1 Knife

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 tablespoons taco seasoning
  • 1 can diced tomatoes 14 ounces
  • 1 can black beans drained and rinsed, 15 ounces
  • 1 can corn drained, 15 ounces
  • 4 cups chicken broth
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • salt and pepper to taste
  • optional toppings sliced jalapenos, chopped cilantro, tortilla chips

Instructions
 

  • Heat the large pot over medium heat and brown the ground beef, breaking it apart with a wooden spoon.
  • Add the diced onion and minced garlic to the pot, cooking until the onion is translucent.
  • Stir in the taco seasoning, ensuring the beef and onions are evenly coated.
  • Add the diced tomatoes, black beans, corn, and chicken broth to the pot, stirring well to combine.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
  • Stir in the shredded cheddar cheese until it is completely melted and incorporated.
  • Remove the pot from heat and stir in the sour cream, mixing until smooth.
  • Season with salt and pepper to taste.
  • Let the soup rest for 5 minutes before serving.
  • Serve hot with optional toppings such as sliced jalapenos, chopped cilantro, or tortilla chips.

Notes

For best results, make sure to use freshly shredded cheddar cheese as it melts more smoothly than pre-shredded cheese. Adjust the level of spiciness by adding more or less taco seasoning according to your taste. This soup can be made ahead of time and stored in the refrigerator for up to 3 days; simply reheat on the stove before serving for a quick and comforting meal.
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