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creamy taco soup with rice 5

Creamy Taco Soup With Rice

Spice up your weeknight dinner with this creamy taco soup! Featuring cream cheese for creaminess and rice for extra thickness, your family will love this recipe!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 pound ground beef
  • 2 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 1/2 cup finely chopped green bell pepper
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp onion powder
  • 1/4 tsp oregano
  • 2 cans rotel tomatoes
  • 1 cup cooked white rice
  • 1 can black beans, rinsed and drained
  • 4 cups chicken or beef broth
  • 3/4 cup frozen roasted corn
  • 8 oz cream cheese (1 block)
  • Cilantro, lime, tortilla chips (for serving)

Instructions
 

  • Cut one block of cream cheese into cubes and set aside to soften.
  • Brown the ground beef, drain out fat, and transfer to a separate container. Set aside.
  • Heat 2 tbsp olive oil in a large dutch oven (I use a 7 qt).
  • Add onions and peppers. Cook until softened, 4-5 minutes.
  • Add garlic and cook for 30 seconds. Then, add tomato paste and all spices. Stir well and cook for another minute.
  • Add browned ground beef back into the pot.
  • Add rotel tomatoes, rice, beans, and chicken broth. Bring to a boil.
  • Once boiling, reduce the heat and simmer for 15-20 minutes.
  • Add frozen corn and allow it to thaw for a minute or two.
  • Off the heat, add the cream cheese cubes and stir in until completely melted.
  • Serve and enjoy with cilantro, lime, and tortilla chips!

Notes

  • If you can, make your own chile powder from dried chiles! It is much better than store bought.
  • For someone sensitive to spice, this soup will be spicy. If you want no spice, feel free to sub the rotel tomatoes for regular diced tomatoes (petite diced would be best).
  • If you only have canned corn, you can easily sub for frozen corn.
  • I used chicken broth, but beef broth works too.
  • If you can't find ground coriander, buy the seeds and grind them yourself! You can also omit this ingredient if you're really in a rush, but I don't recommend that.

Nutrition

Calories: 300kcal
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