Creamy Taco Soup

Why You’ll Love This Recipe

Creamy Taco Soup is a comforting and hearty dish that brings all the bold flavors of your favorite tacos into a warm, creamy bowl. Packed with seasoned ground beef, beans, corn, tomatoes, and a rich cheesy broth, this soup is perfect for busy weeknights, game days, or when you just want something delicious and satisfying. It’s easy to make, family-friendly, and customizable with your favorite taco toppings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefoniongarlictaco seasoningcream cheeseblack beanscornrotel tomatoes (or diced tomatoes with green chilies)beef brothheavy creamcheddar cheeseolive oilsalt and pepper

directions

Heat olive oil in a large pot over medium heat.

Add the chopped onion and sauté until translucent, then add minced garlic and cook for another minute.

Add ground beef and cook until browned. Drain excess grease if needed.

Stir in taco seasoning and mix to coat the beef evenly.

Add black beans, corn, and Rotel tomatoes (undrained), and stir well.

Pour in beef broth and bring the mixture to a simmer.

Reduce heat and add cream cheese, stirring until melted and fully combined.

Add heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.

Simmer for another 5–10 minutes, allowing the flavors to meld.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot with your favorite taco toppings like sour cream, green onions, jalapeños, or crushed tortilla chips.

Servings and timing

This recipe yields 6 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Use ground turkey or chicken instead of beef for a lighter version.

Add diced bell peppers or zucchini for extra veggies.

Swap cream cheese for a dairy-free alternative if needed.

Top with avocado or a squeeze of lime for added freshness.

Use a slow cooker for a hands-off version—just brown the meat first.

storage/reheating

Store Creamy Taco Soup in an airtight container in the refrigerator for up to 4 days.Freeze for up to 2 months, though the cream may slightly separate upon reheating.Reheat on the stovetop over medium heat, stirring frequently, or in the microwave in 1-minute intervals.

FAQs

Can I make this soup spicier?

Yes, add extra jalapeños, hot sauce, or spicy taco seasoning.

What if I don’t have Rotel?

You can substitute with diced tomatoes and a small can of green chilies.

Is this soup gluten-free?

Yes, as long as your taco seasoning and broth are gluten-free.

Can I use pre-cooked chicken?

Absolutely, just stir it in when you add the broth.

Can I make this vegetarian?

Yes, omit the meat and use vegetable broth. Add more beans or veggies for substance.

What’s the best cheese to use?

Sharp cheddar melts well and adds great flavor, but Monterey Jack or a Mexican blend works too.

Can I use milk instead of heavy cream?

You can, but the soup will be thinner and less rich.

Why is my soup not creamy?

Make sure the cream cheese is fully melted and incorporated. Stir well to prevent curdling.

Can I double the recipe?

Yes, it scales easily for meal prep or a crowd.

What are good toppings?

Try tortilla strips, shredded cheese, sour cream, chopped cilantro, or diced avocado.

Conclusion

Creamy Taco Soup is the ultimate cozy meal that combines all your favorite taco flavors in a rich, creamy bowl. Easy to customize and even easier to love, this soup is a go-to for busy nights or feeding a hungry crowd. Serve it up with your favorite toppings and watch it disappear!

Print