This Creamy Taco Soup is a cozy and comforting dish that’s packed with flavor. It’s a quick and easy weeknight meal that the whole family will enjoy.

– 1 lb ground beef

– 1 onion, diced

– 3 cloves garlic, minced

– 1 packet taco seasoning

– 1 can (15 oz) tomato sauce

– 1 can (15 oz) diced tomatoes

– 1 can (15 oz) black beans, drained and rinsed

– 1 can (15 oz) corn, drained

– 1 cup chicken broth

– 1 cup heavy cream

– Salt and pepper to taste

– Shredded cheese, sour cream, and crushed tortilla chips for serving

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1. – In a large pot or Dutch oven, cook the ground beef over medium heat until browned and crumbled.

2. – Add the diced onion and minced garlic. Cook for 2-3 minutes until the onion is translucent.

3. – Stir in the taco seasoning, tomato sauce, diced tomatoes, black beans, corn, and chicken broth. Bring the mixture to a simmer.

4. – Reduce the heat to low and stir in the heavy cream. Simmer for 10-15 minutes, stirring occasionally, until the soup has thickened.

5. – Season with salt and pepper to taste.

6. – Serve the Creamy Taco Soup hot, topped with shredded cheese, sour cream, and crushed tortilla chips.

– For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper.

– You can use ground turkey or ground chicken instead of ground beef.

– Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.