**Ingredients:**
– 1 lb (450g) ground beef or ground turkey
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning (or homemade taco seasoning mix)
– 1 can (15 oz/425g) black beans, drained and rinsed
– 1 can (15 oz/425g) corn, drained
– 1 can (10 oz/283g) diced tomatoes with green chilies (like Rotel)
– 1 can (15 oz/425g) kidney beans, drained and rinsed
– 1 can (10.5 oz/300g) condensed cream of chicken soup
– 1 cup (240ml) chicken or beef broth
– 1 cup (240ml) heavy cream or half-and-half
– 1 cup (120g) shredded cheddar cheese
– Fresh cilantro, chopped (optional, for garnish)
**Instructions:**
1. **Brown the Meat:**
– In a large pot or Dutch oven, cook the ground beef (or turkey) over medium heat until browned. Drain any excess fat.
2. **Cook the Vegetables:**
– Add the diced onion and minced garlic to the pot with the browned meat. Cook until the onion is softened, about 3-5 minutes.
3. **Add the Seasoning and Ingredients:**
– Stir in the taco seasoning until the meat and onion mixture is well coated. Then add the black beans, corn, diced tomatoes with green chilies, and kidney beans. Stir to combine.
4. **Make it Creamy:**
– Add the condensed cream of chicken soup and chicken broth to the pot. Stir until well combined, and bring the soup to a simmer.
5. **Add the Cream:**
– Once the soup is simmering, reduce the heat and stir in the heavy cream or half-and-half. Allow the soup to cook on low heat for an additional 5-10 minutes, stirring occasionally.
6. **Add the Cheese:**
– Stir in the shredded cheddar cheese until melted and the soup is smooth and creamy.
7. **Serve:**
– Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve with tortilla chips, sour cream, avocado slices, or any of your favorite taco toppings.
Enjoy your creamy taco soup, a warm and satisfying meal that’s full of flavor!
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