Description
A hearty one-pot soup combining seasoned ground beef, beans, corn, and tomatoes in a rich, creamy base. Perfect comfort food for busy weeknights.
Ingredients
Scale
- 1 pound ground beef (80/20 lean)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 3 cups beef broth
- 8 oz cream cheese, softened and cubed
- 1/2 cup whole milk
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- 1. Heat olive oil in a large Dutch oven over medium-high heat. Cook diced onion for 3-4 minutes until softened.
- 2. Add minced garlic and cook for 30 seconds until fragrant.
- 3. Add ground beef, breaking up with a spoon. Cook 6-8 minutes until completely browned.
- 4. Sprinkle taco seasoning over beef and cook 1 minute to toast spices.
- 5. Add diced tomatoes with juice, scraping up any browned bits from bottom of pot.
- 6. Stir in beans, corn, and beef broth. Bring to a boil, then reduce heat and simmer 15 minutes.
- 7. Reduce heat to low and gradually add cubed cream cheese, stirring until melted.
- 8. Stir in milk until desired consistency is reached.
- 9. Season with salt and pepper to taste.
- 10. Simmer 5 minutes more until heated through.
Notes
Store leftovers up to 4 days in refrigerator. Reheat gently over low heat, adding milk if needed to thin. Freezes up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 24g