This Creamy Taco Soup is a comforting and flavorful dish that brings together the bold flavors of tacos in a rich and creamy broth. Perfect for busy weeknights or cozy weekends, this soup is loaded with seasoned ground beef, beans, corn, and a creamy base that makes it irresistibly delicious.
Why You’ll Love This Recipe
- Quick & Easy – Made in just one pot, this recipe is perfect for busy days.
- Rich & Creamy – The combination of cream cheese and broth creates a velvety texture.
- Packed with Flavor – Taco seasoning, garlic, and spices make every spoonful delicious.
- Customizable – Add your favorite toppings like cheese, avocado, or jalapeños.
- Great for Meal Prep – Reheats beautifully and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Onion
- Garlic
- Taco seasoning
- Diced tomatoes with green chilies
- Black beans
- Corn
- Beef broth
- Cream cheese
- Heavy cream
- Shredded cheese (optional for garnish)
- Cilantro (optional for garnish)
Directions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess grease.
- Add the chopped onion and minced garlic, cooking until softened.
- Stir in the taco seasoning and mix well.
- Pour in the diced tomatoes, black beans, corn, and beef broth. Stir to combine.
- Bring the soup to a simmer and cook for 10-15 minutes.
- Reduce heat to low and stir in the cream cheese until fully melted.
- Pour in the heavy cream and stir until smooth and creamy.
- Let the soup simmer for an additional 5 minutes.
- Serve hot, garnished with shredded cheese and fresh cilantro if desired.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Chicken Option: Swap ground beef for shredded or diced chicken.
- Spicy Version: Add diced jalapeños or extra chili powder.
- Vegetarian: Use vegetable broth and substitute ground beef with more beans or plant-based meat.
- Low-Carb: Skip the beans and corn, and add more cheese or cream.
- Slow Cooker: Cook on low for 4-6 hours, adding the dairy in the last 30 minutes.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, stirring frequently, or microwave in short bursts, stirring in between.
FAQs
How can I make this soup dairy-free?
Use dairy-free cream cheese and coconut milk instead of heavy cream.
Can I use ground turkey instead of beef?
Yes! Ground turkey works well and keeps the soup lighter.
What are the best toppings for this soup?
Try shredded cheese, avocado, sour cream, tortilla strips, or fresh lime juice.
Can I make this in a slow cooker?
Yes! Brown the beef first, then add all ingredients (except dairy) to the slow cooker. Cook on low for 4-6 hours, adding cream cheese and heavy cream in the last 30 minutes.
How do I thicken the soup?
Let it simmer longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Is this soup spicy?
It has mild heat from the taco seasoning and green chilies, but you can adjust it to your preference.
Can I use different beans?
Absolutely! Kidney beans, pinto beans, or a mix of beans work well.
What can I serve with this soup?
It pairs well with tortilla chips, cornbread, or a simple salad.
Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors develop.
Why is my soup grainy?
Make sure the cream cheese is fully melted and smooth before serving.
Conclusion
Creamy Taco Soup is the perfect blend of comfort and bold taco flavors in a rich, creamy broth. It’s easy to make, customizable, and great for meal prep. Whether you enjoy it as a quick weeknight dinner or a cozy weekend meal, this soup will become a family favorite. Try it today and enjoy a bowl of creamy, taco-inspired goodness!
Print
Creamy Taco Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
This Creamy Taco Soup is a rich, flavorful, and comforting dish that combines the bold taste of tacos with a creamy, velvety broth. Made with ground beef, beans, corn, and taco seasoning, this easy one-pot meal is perfect for busy weeknights or cozy weekends. Customize it with your favorite toppings and enjoy a satisfying bowl of deliciousness!
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 3 cups beef broth
- 4 oz cream cheese, softened
- ½ cup heavy cream
- Shredded cheese (optional, for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess grease.
- Add the chopped onion and minced garlic, cooking until softened.
- Stir in the taco seasoning and mix well.
- Pour in the diced tomatoes, black beans, corn, and beef broth. Stir to combine.
- Bring the soup to a simmer and cook for 10-15 minutes.
- Reduce heat to low and stir in the cream cheese until fully melted.
- Pour in the heavy cream and stir until smooth and creamy.
- Let the soup simmer for an additional 5 minutes.
- Serve hot, garnished with shredded cheese and fresh cilantro if desired.
Notes
- Spicy Version: Add diced jalapeños or extra chili powder.
- Chicken Option: Substitute ground beef with shredded or diced chicken.
- Vegetarian: Use vegetable broth and replace ground beef with more beans or plant-based meat.
- Low-Carb: Skip the beans and corn, and add more cheese or cream.
- Slow Cooker Option: Brown the beef first, then add all ingredients (except dairy) to the slow cooker. Cook on low for 4-6 hours, adding cream cheese and heavy cream in the last 30 minutes.
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