Creamy Taco Soup is a rich, comforting twist on classic taco soup. It’s loaded with seasoned ground beef, beans, corn, and tomatoes all simmered in a creamy, cheesy broth that’s bursting with Tex-Mex flavor. It’s the kind of dish I turn to when I want a cozy bowl of something hearty with just the right kick.
Why You’ll Love This Recipe
I love how this soup takes the bold, zesty flavor of tacos and turns it into a velvety, one-pot meal. It’s ultra-satisfying, easy to throw together, and perfect for when I want something indulgent but still packed with protein and veggies. The creamy base takes it to the next level and makes every bite feel like comfort food heaven.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ground beef
onion, chopped
garlic, minced
taco seasoning
canned diced tomatoes with green chiles
canned corn, drained
black beans, drained and rinsed
cream cheese, softened
heavy cream or half-and-half
cheddar cheese, shredded
chicken or beef broth
salt and pepper to taste
optional toppings: sour cream, jalapeños, chopped cilantro, tortilla strips
directions
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I brown the ground beef in a large pot over medium heat, breaking it up as it cooks.
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When the meat is nearly cooked through, I stir in the chopped onion and garlic and cook until the onion softens.
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I mix in the taco seasoning, then add the diced tomatoes, corn, black beans, and broth. I stir it all together and bring it to a simmer.
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Once it’s bubbling, I lower the heat and stir in the cream cheese. I keep stirring until it’s fully melted and smooth.
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I pour in the heavy cream and add shredded cheddar cheese, stirring until the soup is creamy and well blended.
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I let it simmer for another 5–10 minutes until everything is heated through and the flavors have come together.
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I serve it hot with my favorite toppings—usually a dollop of sour cream and a sprinkle of tortilla strips for crunch.
Servings and timing
This recipe serves 6 to 8 people. It takes about 10 minutes to prep and around 25 minutes to cook, so it’s ready in roughly 35 minutes from start to finish.
Variations
Sometimes I use ground turkey or chicken instead of beef for a lighter version. I’ve also made it spicier by adding chipotle peppers in adobo sauce or a splash of hot sauce. For a low-carb twist, I skip the beans and corn and add extra meat and cheese. I’ve even tossed in spinach at the end for a little extra green.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over low heat, stirring occasionally. If it thickens too much, I just add a splash of broth or cream to loosen it up. It can also be frozen, though I wait until after reheating to add any dairy-based toppings like sour cream.
FAQs
Can I make this soup ahead of time?
Yes, I often make it a day in advance because the flavors get even better after sitting overnight in the fridge.
Is this soup spicy?
It has a mild to medium heat level depending on the taco seasoning and tomatoes I use. I adjust the spice by adding hot sauce or jalapeños to my bowl.
Can I use dairy alternatives?
Yes, I’ve made this with dairy-free cream cheese and almond milk, and it still came out rich and flavorful.
What kind of cheese works best?
I usually go with sharp cheddar, but Monterey Jack or a Mexican cheese blend also melt beautifully and complement the soup’s flavor.
How can I thicken the soup more?
If I want a thicker texture, I reduce the broth slightly or add more cheese. Sometimes I mash a portion of the beans for natural thickening.
Conclusion
Creamy Taco Soup is one of my favorite cold-weather comfort meals. It’s indulgent, full of flavor, and incredibly easy to make. I love how it blends the boldness of tacos with the richness of a creamy soup—it’s the best of both worlds in one bowl. Whether I’m feeding the family or meal-prepping for the week, this one always hits the spot.
Print
Creamy Taco Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
Creamy Taco Soup is a cozy, flavor-packed twist on a taco night favorite—complete with ground beef, beans, corn, and tomatoes in a luscious, cheesy, Tex-Mex spiced broth. Ready in just over 30 minutes, this one-pot meal is the ultimate comfort food for chilly nights and busy weeknights alike.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade)
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 4 oz cream cheese, softened
- 1 cup heavy cream or half-and-half
- 1 ½ cups shredded cheddar cheese
- 2 cups chicken or beef broth
- Salt and pepper, to taste
- Optional toppings: sour cream, sliced jalapeños, chopped cilantro, tortilla strips
Instructions
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In a large pot over medium heat, brown the ground beef, breaking it up as it cooks.
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Add chopped onion and garlic. Cook until onion is softened, about 3–4 minutes.
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Stir in taco seasoning.
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Add diced tomatoes, corn, black beans, and broth. Bring to a simmer.
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Reduce heat and stir in cream cheese until fully melted and smooth.
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Add heavy cream and shredded cheddar cheese. Stir until creamy and well combined.
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Simmer for 5–10 more minutes until heated through.
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Serve hot with desired toppings.
Notes
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Use ground turkey or chicken for a lighter option.
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Adjust spice level by adding chipotle peppers, jalapeños, or hot sauce.
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For low-carb, skip beans and corn; add extra meat or cheese.
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Monterey Jack or Mexican cheese blend also work great.
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If soup thickens too much when reheating, add a splash of broth or cream.
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