Cheesy Taco Beef & Bean Soup

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel)
• 1 (15 ounce) can tomato sauce
• 1 packet taco seasoning
• 4 cups beef broth
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese, plus more for topping
• Optional toppings: sour cream, avocado, cilantro, tortilla chips

Step-by-Step

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.

2. Add the chopped onion and green bell pepper to the pot and cook until softened, about 5 minutes.

3. Stir in the black beans, pinto beans, corn, diced tomatoes and green chilies, tomato sauce, and taco seasoning.

4. Pour in the beef broth and bring the mixture to a simmer.

5. Reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.

6. Remove the pot from the heat. Add the softened cream cheese and stir until completely melted and smooth.

7. Stir in 1 cup of shredded cheddar cheese until melted.

8. Ladle the soup into bowls and top with additional shredded cheddar cheese and your favorite toppings. Serve immediately.

Variations and Customizations

H3: Spice It Up

Want to add more heat? Consider using a spicier taco seasoning. Or, you can add a pinch of cayenne pepper or a few dashes of your favorite hot sauce. A minced jalapeño pepper cooked alongside the onions and bell peppers will also kick up the spice level.

H3: Creamy Dreamy

For an even creamier texture, you can substitute half-and-half or heavy cream for some of the beef broth. Start with a small amount, like 1/2 cup, and add more until you reach your desired consistency.

H3: Veggie Power

Feel free to add more vegetables to the soup! Diced zucchini, carrots, or even spinach would be delicious additions. Add them along with the onions and bell peppers for the best results.

H3: Meat Lovers’ Delight

If you’re not a fan of ground beef, you can easily substitute it with ground turkey or shredded chicken. You can even use leftover shredded beef for a richer flavor.

Serving Suggestions and Pairings

H3: Taco Toppings Galore

The best part about this soup is the endless topping possibilities! Consider setting up a taco bar with all your favorite toppings, such as sour cream, guacamole, salsa, diced tomatoes, onions, jalapeños, and cilantro.

H3: Crispy Crunch

Add some crunch to your soup with tortilla chips, crushed tortilla strips, or even oyster crackers. The salty, crispy texture complements the creamy soup perfectly.

H3: Side Dish Sensations

This soup is hearty enough to be a meal on its own, but it also pairs well with a simple side salad, cornbread, or a grilled cheese sandwich.

H3: Make it a Fiesta

Serve the soup with your favorite Mexican-inspired dishes, such as quesadillas, enchiladas, or tacos, for a complete fiesta feast.

Make-Ahead and Storage Instructions

H3: Make Ahead Magic

This soup is a great make-ahead meal. You can prepare it up to 2-3 days in advance and store it in the refrigerator. The flavors will actually meld together even more, making it even tastier!

H3: Freezing for Future Feasts

Yes, this soup freezes beautifully! Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers, as the soup will expand as it freezes. It can be stored in the freezer for up to 2-3 months.

H3: Reheating Revelations

To reheat the soup, thaw it overnight in the refrigerator. Then, heat it on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it every minute or so to prevent it from splattering.

H3: Cream Cheese Considerations

Keep in mind that the texture of the soup may change slightly after freezing and thawing due to the cream cheese. It might become a little grainy, but it will still taste delicious. A quick stir after reheating should help smooth it out.

Nutritional Information and Health Benefits

H3: Protein Powerhouse

This soup is packed with protein from the ground beef and beans, which helps to keep you feeling full and satisfied. Protein is also essential for building and repairing tissues.

H3: Fiber Fiesta

The beans and corn in this soup are excellent sources of fiber, which aids in digestion and helps to regulate blood sugar levels. Fiber can also help to lower cholesterol levels.

H3: Vitamin Variety

This soup contains a variety of vitamins and minerals from the vegetables and other ingredients. For example, tomatoes are rich in vitamin C and potassium, while bell peppers are a good source of vitamin A and vitamin C.

H3: Customizable Calories

The calorie count of this soup can vary depending on the ingredients and portion sizes. You can reduce the calories by using lean ground beef, reducing the amount of cheese, or adding more vegetables.

H3: Moderation Matters

While this soup can be a part of a healthy diet, it’s important to consume it in moderation. Be mindful of the sodium content, especially if you are watching your sodium intake.

The Perfect Pot for Cheesy Taco Soup Success

H3: Dutch Oven Delight

A Dutch oven is an excellent choice for making this soup. It provides even heat distribution and is large enough to accommodate all of the ingredients. Plus, it can go from the stovetop to the oven if you want to keep the soup warm.

H3: Stockpot Superstar

A large stockpot is another great option for making this soup. It’s also large enough to hold all of the ingredients and provides even heating.

H3: Slow Cooker Savior

You can even make this soup in a slow cooker! Simply brown the ground beef and then add all of the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cream cheese and cheddar cheese during the last 30 minutes of cooking.

H3: Instant Pot Innovation

For a quick and easy version, try making this soup in an Instant Pot. Brown the ground beef using the sauté function, then add all of the ingredients. Cook on high pressure for 8-10 minutes, followed by a natural pressure release for 10 minutes. Stir in the cream cheese and cheddar cheese before serving.

FAQ

H3: Can I use a different type of bean?

Yes, you can definitely substitute the black beans and pinto beans with other types of beans, such as kidney beans, cannellini beans, or even chickpeas.

H3: Can I make this soup vegetarian?

Absolutely! Simply omit the ground beef and add more beans or vegetables to compensate. You can also use vegetable broth instead of beef broth. Consider adding some crumbled tofu or tempeh for added protein.

H3: How do I prevent the cream cheese from clumping?

Make sure the cream cheese is completely softened before adding it to the soup. Cut it into small cubes to help it melt more easily. Also, remove the pot from the heat before adding the cream cheese and stir constantly until it is completely melted and smooth.

H3: Can I add rice or pasta to this soup?

Yes, you can add cooked rice or pasta to this soup for a heartier meal. Add it during the last 15-20 minutes of simmering so it doesn’t overcook.

H3: Is this soup spicy?

The spice level of this soup can be adjusted to your liking. If you prefer a milder flavor, use a mild taco seasoning. If you like it spicier, use a spicier taco seasoning or add some cayenne pepper or hot sauce.