Taco Soup Recipe
This taco soup recipe combines seasoned ground beef, beans, tomatoes, broth, and creamy cheese for a cozy one-pot dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 cup cheddar cheese shredded
- 1/2 cup Monterey Jack cheese shredded
- 1/2 cup sour cream room temperature
- 1 tablespoon cream cheese softened
- 1 1/2 lb ground beef
- 1 small yellow onion diced
- 2 jalapenos seeded and diced
- 3 cloves garlic minced
- 2 tablespoons butter
- 1 oz packet taco seasoning
- 1 teaspoon hot sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1 pinch cayenne pepper or more to taste
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chilies undrained
- 15.5 oz black beans drained and rinsed
- 2 cups beef broth
- 2 cups chicken broth
Instructions
Instructions
- Shred the cheeses and set them aside with the sour cream and cream cheese.
- Cook and crumble the ground beef in a large pot over medium-high heat for 5 minutes. Add onion and cook 3 minutes; drain grease.
- Add jalapenos and soften 4 to 5 minutes. Add garlic and cook 1 minute.
- Melt in the butter, then stir in taco seasoning, hot sauce, oregano, mustard powder, and cayenne.
- Add undrained tomatoes, enchilada sauce, and black beans. Stir, then add both broths.
- Bring to a boil, reduce to a simmer, and cook 15 minutes.
- Mix sour cream and cream cheese with 1/4 cup broth, stir into soup, remove from heat, and add shredded cheeses.