Ingredients:

  • 5 lbs Ground Beef (80/20 recommended)
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Olive Oil or Vegetable Oil
  • 3 Tbsp Taco Seasoning Blend
  • 6 cups Chicken Broth (low sodium)
  • 1 (15-oz) can Diced Tomatoes, undrained
  • 1 (8-oz) can Tomato Sauce
  • 1 (15-oz) can Black Beans, rinsed and drained
  • 5 cups Sweet Corn (frozen or canned, drained)
  • 8 oz Cream Cheese, cubed
  • 1/2 cup Evaporated Milk (or heavy cream)
  • 5 cups Shredded Mexican Blend Cheese (or Cheddar)
  • 2 Tbsp All-Purpose Flour (optional thickener)
  • 2 Tbsp Cold Water (optional thickener)

Instructions:

  1. Heat oil in a large Dutch oven or stockpot over medium-high heat. Add ground beef and cook, breaking it up, until fully browned. Drain off excess grease thoroughly.
  2. Reduce heat to medium. Add diced onion and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in the taco seasoning blend. Cook for 1 minute, stirring constantly, to toast the spices.
  4. Pour in the chicken broth, diced tomatoes (with their juice), and tomato sauce. Bring the mixture to a gentle simmer.
  5. If thickening is desired, whisk the flour and cold water together to form a slurry. Stir the slurry into the simmering soup and cook for 2 minutes until slightly thickened.
  6. Stir in the rinsed black beans and corn. Continue to simmer gently for 10–15 minutes to allow flavours to meld.
  7. Reduce heat to low. Add the cubed cream cheese and stir continuously until it is completely melted and incorporated, ensuring no lumps remain.
  8. Remove the pot from the heat (crucial step). Gradually stir in the shredded cheese until the soup is smooth and velvety. Stir in the evaporated milk for extra richness.
  9. Taste and adjust salt and pepper if necessary. This Creamy Cheesy Ground Beef Taco Soup is ready to ladle into bowls and top with your favourite garnishes.