Creamy Beef Taco Soup

Tonight, make a change by cooking the ground beef differently and opt for a taco soup-meal version. Topped with sour cream, cilantro and grated cheese, this bowl of happiness makes you want to party!


  • 1/2 cup (125 ml) 5% light sour cream

  • 30 ml (2 tbsp.) Chopped cilantro

  • 1 carrot, diced

  • 2 stalks of celery, diced

  • 2 garlic cloves, chopped

  • 300 g (2/3 lb) medium-lean ground beef

  • 15 ml (1 tbsp.) Taco seasoning

  • 500 mL (2 cups) no salt added beef broth

  • 500 ml (2 cups) tomato sauce

  • 250 mL (1 cup) corn kernels

  • 1 can red kidney beans 540 ml, rinsed and drained

  • 1 can diced tomatoes 540 ml

  • salt and pepper to taste

  • 250 ml (1 cup) grated Mexicana cheese blend

  • Preperation :

In saucepan, heat oil on medium heat. Cook the onion, carrot, celery and garlic for 2 minutes.

Add the beef and cook for 2 minutes, fluffing the meat with a wooden spoon.

Add taco seasonings and stir. Stir in the broth and tomato sauce. Bring to a boil.

Add the corn, beans and tomatoes. Salt and pepper. Simmer for 20 minutes over low-medium heat.

When ready to serve, sprinkle with cheese and cilantro. Garnish with sour cream.

Enjoy !!!

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