Creamy Taco Soup
This Creamy Taco Soup has simple ingredients and can be ready in 30 minutes!
Servings 6 servings
Calories 349kcal
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 black 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