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.
