Creamy Beef Taco Soup

This Creamy Beef Taco Soup is a cozy, creamy, zesty soup. It's made a little lighter, without sacrificing any flavor - all in less than 30 minutes.

5 from 2 votes

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Course: Main Course, Soup

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 328kcal

Author: Lindsey

Add oil to a large pot or dutch oven and heat over medium-high heat. Once fragrant, add onions, bell pepper, and garlic and saute 2-3 minutes until onions are starting to turn translucent.
2 teaspoons avocado oil, 1 yellow onion, 1 green bell pepper, 3 cloves garlic
Move the vegetables to the sides and add ground beef to the middle of the pot. Crumble the ground beef and let it start to brown, about 1-2 minutes. Add taco seasoning, stirring meat and vegetables together. Stir occasionally until beef is cooked, about 3-5 more minutes.
1 pound lean ground beef, 1 packet low-sodium taco seasoning
Add canned tomatoes and chilies, drained and rinsed black beans, and broth and stir. Simmer for 5-10 minutes while you prepare your toppings.
2 cans tomatoes with chilies, 1 can black beans, 2 cups low-sodium broth
Turn the heat off and add pieces of the Neufchatel cheese into the soup. The cream cheese should be at room temperature and soft. If it isn't, microwave it for 15-30 seconds to soften prior to adding to the soup. Stir until the cheese dissolves fully into the broth.
8 ounces Neufchatel cheese
Serve, garnish as you wish, and enjoy!