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Beef and Bean Taco Soup with Avocado Crema

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This hearty beef and bean taco soup is packed with Tex-Mex flavor and topped with a cool, creamy avocado crema. Quick to make and perfect for cozy dinners, potlucks, or meal prep, it’s a true comfort food crowd-pleaser.

Ingredients

Scale
  • 1 pound ground beef (85% lean preferred)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large bell pepper, diced (red, yellow, or orange)
  • 1 can (15 oz) diced tomatoes (fire-roasted recommended)
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup frozen corn kernels (or fresh)
  • 4 cups beef broth (low-sodium preferred)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon olive oil
  • For the Avocado Crema:
  • 1 large ripe avocado, peeled and pitted
  • 1/3 cup sour cream (or Greek yogurt)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped cilantro (optional)
  • Pinch of salt
  • Optional Garnishes:
  • Chopped fresh cilantro
  • Shredded cheese (cheddar or Monterey Jack)
  • Crushed tortilla chips
  • Lime wedges
  • Diced jalapeños

Instructions

  1. Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium heat.
  2. Add diced onion and bell pepper; sauté for 4-5 minutes until soft and fragrant.
  3. Add minced garlic and cook for 30 seconds, stirring to avoid burning.
  4. Add ground beef; break up with a spoon and cook until browned and no pink remains, about 5-7 minutes. Drain excess fat if needed.
  5. Sprinkle in chili powder, cumin, smoked paprika, oregano, coriander, salt, black pepper, and red pepper flakes. Stir well to coat beef and veggies.
  6. Pour in diced tomatoes, tomato sauce, beef broth, black beans, pinto beans, and corn. Stir to combine and scrape any browned bits from the bottom.
  7. Bring soup to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
  8. While soup simmers, prepare avocado crema: blend avocado, sour cream, lime juice, cilantro, and a pinch of salt until smooth and creamy. Adjust lime or salt to taste.
  9. Taste soup and adjust salt, pepper, or spices as desired. Add more red pepper flakes for extra heat if preferred.
  10. Ladle soup into bowls. Top each with avocado crema and desired garnishes: shredded cheese, cilantro, tortilla chips, lime wedges, or jalapeños.

Notes

Bloom spices in fat for best flavor. For chunkier soup, mash some beans before adding. Adjust heat level by increasing or omitting red pepper flakes. Use ground turkey or chicken for a lighter version. Avocado crema is best made fresh; do not freeze. Soup thickens as it sits—add broth to thin if needed.

Nutrition

Keywords: taco soup, beef and bean soup, avocado crema, Tex-Mex soup, comfort food, easy dinner, gluten-free, meal prep, family recipe, potluck

Find it online: https://blingbite.com/beef-and-bean-taco-soup-recipe-easy-comfort-food-with-avocado-crema/