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Bowl of creamy taco soup in a white bowl
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Creamy Taco Soup

This Creamy Taco Soup has simple ingredients and can be ready in 30 minutes!
Course Main Course, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 349kcal
Author Amy

Ingredients

  • 1 lb ground beef
  • 16 ounces black refried beans
  • 28 ounces fire roasted diced tomatoes
  • 15 ounce canned black beans drained and rinsed
  • ½ tsp salt
  • 1 TBS cumin
  • 1 TBS chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried cliantro
  • ½ cup beef broth add more if desired

Instructions

  • Brown ground beef in a medium dutch oven or soup pot over medium high heat, crumbling beef while it is cooking.  Place beef in a colander to drain grease.
  • Add beef to dutch oven or pot.
  • Drain and rinse black beans in a colander and pour them into pot with beef.
  • Add all additional ingredients to pot, stirring until well combined.
  • Cook on medium to low heat and allow to simmer for at least 20 minutes.

Notes

  • My favorite black refried beans are the Trader Joe's Black Refried Beans with Jalapeños.  It adds a bit more flavor!  
  • Regular refried beans will work, but I do prefer refried beans.
  • I like a thicker soup, if you prefer it thinner, add more beef broth.

Nutrition

Serving: 1cup | Calories: 349kcal | Carbohydrates: 28g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1254mg | Potassium: 483mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 5mg