Looking for a healthy low-calorie creamy beef taco soup recipe that is packed with amazing flavors? You need to try this recipe! This South-Western American recipe has been enjoyed since the 1950s and for a good reason too! It’s filling, easy to make, and does not require a whole lot of ingredients.
This recipe goes great with some leftover ground beef so have you have some stored in the fridge, get it out, and let’s get cooking! You can also check out my healthy white chicken chili, creamy chicken taco soup this easy chicken tortilla soup, or my spicy tortilla soup recipe as well.
Easy Creamy Beef Taco Soup
Please know that this is a high-sodium recipe so I highly recommend getting low-sodium tomatoes, chilies, corn, and black beans if possible, and try not to add extra salt.
Ingredients for 6 servings | preparation & cooking time: 30 minutes
- 1 pound of ground beef (lean)
- 4-5 cups of beef or chicken broth or stock (low-sodium)
- 1 can of diced tomatoes
- 1 can of diced green chilies
- 1 can of corn (drained)
- 1 can of black | red | brown beans (drained)
- 1 red bell pepper (cored & chopped)
- 1/2 tablespoon of chili powder
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 cup or 4 ounces of low-fat Philidelphia cream cheese
- Toppings: avocado | tortilla strips | cilantro | red onions | cored olives |
How To Make Creamy Beef Taco Soup
In a large soup pot, add the ground beef and cook on medium heat, stirring occasionally until all the fluids dry out and the meat turns brown. This process should take around 10-12 minutes.
This next step is important if you want a very creamy soup instead of chunks of vegetables. Add half of your vegetables with 1 cup of chicken stock to a blender and blend until smooth.
Now go ahead and add it to the meat along with the rest of the vegetables, stock, seasoning, stir it, and lower the heat. Let it simmer for at least 10 minutes.
Finally, add in the cream cheese and stir until the cheese melts. Cut off the heat and serve with some avocados, cilantro, and tortilla strips.
Creamy Beef Taco Soup Nutrition Facts
Each serving of this soup contains 201 calories | 6.1g or 8% total fat | 1.9g or 9% saturated fat | 20mg or 7% cholesterol | 726mg or 32% sodium | 17.3g or 6% total carbs | 4g or 14% dietary fiber | 3g total sugars | 18.7g protein | 148mg or 11% calcium | 4mg or 25% iron | 461mg or 10% potassium |
Leftover Storage Instructions
To store your leftover taco soup, place it in an airtight container and keep it in the fridge for up to 4 days. To warm it up, transfer it to a pot, add in a tablespoon of water, or chicken broth, stir it, and let it simmer over low heat. Soups with cream or cheese don’t come out well if you freeze them so no freezing for this recipe!
Pro Tips
If you have taco seasoning, add 2 tablespoons to the soup instead of the cumin, onion, garlic, chili, and paprika powders. It’ll make your life so much better.
Using beef broth will make your soup darker in color, I prefer chicken broth or stock in my soup recipes cause they give a lighter consistency.
For a spicy version, add 1/2 teaspoon of cayenne pepper or any source of heat you have available. I use ghost peppers because they are hot and taste amazing.
Conclusion
I hope you try this recipe and if you do, please let me know how it went in the comments below. You can also find me on Pinterest for more awesome recipes and tips. Until next time, stay awesome!
