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Creamy Ground Beef Taco Soup on a plate
Andrew Fowler

Creamy Ground Beef Taco Soup

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 poblano peppers
  • 1 tbsp neutral oil
  • 1 lb 90% lean ground beef
  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced
  • 2 tsp ground cumin
  • 1 tsp ground ancho chile
  • 1/2 tsp dried oregano
  • 3/4 tsp fine salt
  • 3 cups frozen corn divided
  • 5 cups low-sodium beef broth divided
  • 4 oz cream cheese softened and cut into small cubes
  • 1 tbsp fresh lime juice
  • 1/4 tsp black pepper

Method
 

  1. Heat the broiler. Place poblanos on a rimmed metal sheet 6 inches from heat. Broil 8 to 10 minutes, turning until blistered. Cover in a bowl for 10 minutes, then peel, seed and finely dice.
  2. Heat oil in a soup pot over medium-high heat. Brown beef and onion for 8 minutes until beef reaches 160°F, breaking it into small crumbles, then drain excess fat.
  3. Stir in garlic, cumin, ancho chile, oregano and salt for 30 seconds. Blend 1 1/2 cups frozen corn with 1 1/2 cups of the measured broth until mostly smooth, then pour the mixture into the pot.
  4. Add remaining broth, remaining whole corn and diced poblano. Bring to a simmer and cook for 12 to 15 minutes, stirring occasionally, until corn is tender.
  5. Lower the heat and add cream cheese in small handfuls, stirring for 3 to 4 minutes until fully melted into the broth without boiling hard. Remove from the heat, stir in lime juice and pepper and divide among 6 bowls.