Creamy Beef Taco Soup

In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat and set the beef aside.

Sauté the Veggies:
In the same pot, sauté the chopped onion and minced garlic until softened, about 3-4 minutes.

Add the Seasonings and Liquids:
Stir in the taco seasoning, diced tomatoes, green chilies, black beans, and corn. Pour in the beef broth, bringing the soup to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.

Add the Creamy Ingredients:
Reduce the heat to low and stir in the softened cream cheese and sour cream, mixing until smooth and creamy. Continue stirring until the cream cheese fully melts into the soup.

Simmer and Adjust:
Let the soup simmer for an additional 5-10 minutes, stirring occasionally. Taste and adjust with salt and pepper as needed.

Serve:
Ladle the creamy beef taco soup into bowls. Top with shredded cheddar cheese and any other desired toppings, like shredded lettuce, diced tomatoes, crushed tortilla chips, or fresh cilantro.

Serving and Storage Tips: