Creamy Taco Soup

Creamy Taco Soup

Ingredients:

• 1 tablespoon olive oil
• 1 pound (450g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tablespoons homemade)
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup corn (frozen, fresh, or canned)
• 4 cups chicken or beef broth
• 1 cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese (plus extra for garnish)
• Salt and pepper to taste
• 2 tablespoons chopped green onions (for garnish)
• Optional: tortilla chips, sour cream, or avocado for serving

Instructions:

1. Cook the Ground Beef:
   • Heat olive oil in a large pot over medium heat.
   • Add ground beef and cook until browned, breaking it up with a spoon.
   • Drain excess fat if necessary.
2. Sauté Aromatics:
   • Add diced onion and garlic to the pot. Cook for 3–4 minutes until softened.
3. Add Seasoning and Tomatoes:
   • Stir in taco seasoning and mix well with the beef.
   • Add diced tomatoes with green chilies and corn. Stir to combine.
4. Simmer the Soup:
   • Pour in the chicken or beef broth.
   • Bring to a boil, then reduce heat and let it simmer for 10 minutes.
5. Make It Creamy:
   • Stir in the heavy cream and shredded cheddar cheese.
   • Simmer gently until the cheese is fully melted and the soup is creamy.
   • Adjust seasoning with salt and pepper.
6. Serve:
   • Ladle the soup into bowls and garnish with extra cheddar cheese, green onions, and any toppings like tortilla chips or sour cream.