Easy Creamy Taco Soup a warm, comforting, and creamy taco soup packed with bold flavors, tender ground beef, and hearty beans. This soup is rich, satisfying, and perfect for a quick weeknight dinner. With simple ingredients and minimal effort, I can have a delicious meal ready in just 30 minutes.
Why I Love This Recipe
Quick and Easy – With just 30 minutes from start to finish, this is a lifesaver for busy nights.
Rich and Creamy – The combination of cream cheese and heavy cream makes the broth velvety smooth.
Hearty and Satisfying – Loaded with protein from ground beef and beans, this soup is a meal on its own.
Customizable – I can easily swap ingredients or adjust spice levels to my liking.
Great for Leftovers – The flavors deepen over time, making it even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef (or ground turkey)
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or 2 tbsp homemade)
1 can (15 oz) black beans, drained and rinsed
3 cups beef broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1/2 cup heavy cream (optional for extra creaminess)
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1 block (8 oz) cream cheese, softened
1/2 tsp salt, or to taste
1/4 tsp black pepper
1/2 tsp smoked paprika (optional)
1/2 cup shredded cheddar cheese (for topping)
1/4 cup chopped fresh cilantro (for garnish)
Directions
In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain excess grease if necessary.
Add the diced onion and garlic, sautéing until fragrant and softened (about 3 minutes).
Stir in taco seasoning, black beans, kidney beans, corn, diced tomatoes with green chilies, and beef broth. Bring to a simmer.
Cut the cream cheese into small cubes and stir it into the soup until melted and fully incorporated.
Lower the heat and let the soup simmer for 10-15 minutes, stirring occasionally.
Stir in heavy cream (if using), then season with salt, pepper, and smoked paprika.
Serve hot, topped with shredded cheddar cheese, fresh cilantro, and any additional toppings like avocado or tortilla chips.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Variations
Make It Spicier – Add chopped jalapeños or extra chili powder for more heat.
Vegetarian Option – Swap the ground beef for extra beans or lentils and use vegetable broth.
Lighter Version – Use ground turkey and reduced-fat cream cheese for a lower-calorie option.
Extra Toppings – Try sour cream, avocado, crushed tortilla chips, or sliced green onions.
Crockpot Method – Brown the beef first, then add all ingredients to a slow cooker and cook on low for 4-6 hours.
Storage and Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream if needed to maintain consistency.
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FAQs
How can I thicken taco soup?
If the soup is too thin, I let it simmer a bit longer or mash some of the beans to naturally thicken it. Adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) can also help.
Can I make this soup dairy-free?
Yes! I skip the cream cheese and heavy cream and use a dairy-free alternative like coconut milk for creaminess.
What can I use instead of taco seasoning?
A mix of chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne works just as well as store-bought taco seasoning.
Can I make this in a slow cooker?
Absolutely! After browning the beef, I add everything to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
What goes well with taco soup?
I love serving this soup with tortilla chips, cornbread, or a fresh side salad for a complete meal.
Conclusion
This easy creamy taco soup is a comforting, flavorful dish that’s perfect for a cozy night in. With its creamy texture, hearty ingredients, and simple prep, it’s a go-to recipe that never disappoints. Whether I make it on the stovetop or in a slow cooker, this soup is always a hit.
📖 Recipe:
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Easy Creamy Taco Soup
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Easy Creamy Taco Soup is a rich, comforting, and flavorful dish made with ground beef, beans, and a creamy, spiced broth. Perfect for busy weeknights, this 30-minute soup is hearty, satisfying, and customizable. Whether you’re meal-prepping or serving a crowd, this creamy taco soup is sure to be a hit!
Ingredients
1 lb ground beef (or ground turkey)
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or 2 tbsp homemade)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
3 cups beef broth
1 block (8 oz) cream cheese, softened
1/2 cup heavy cream (optional for extra creaminess)
1/2 tsp salt, or to taste
1/4 tsp black pepper
1/2 tsp smoked paprika (optional)
1/2 cup shredded cheddar cheese (for topping)
1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Brown the Meat – In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain excess grease if needed.
- Sauté Aromatics – Add the diced onion and garlic, cooking until soft and fragrant (about 3 minutes).
- Add Ingredients – Stir in taco seasoning, black beans, kidney beans, corn, diced tomatoes with green chilies, and beef broth. Bring to a simmer.
- Incorporate Cream Cheese – Cut the cream cheese into small cubes and stir it into the soup until fully melted and smooth.
- Simmer – Lower the heat and let the soup simmer for 10-15 minutes, stirring occasionally.
- Finish with Cream (Optional) – Stir in heavy cream for extra richness. Season with smoked paprika, salt, and black pepper.
- Serve – Ladle into bowls and top with shredded cheddar cheese, fresh cilantro, and any additional toppings like avocado or tortilla chips.
Notes
Make It Spicier: Add chopped jalapeños or extra chili powder.
Vegetarian Option: Swap the ground beef for extra beans or lentils and use vegetable broth.
Lighter Version: Use ground turkey and reduced-fat cream cheese.
Slow Cooker Method: Brown the beef first, then add all ingredients to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
Storage: Refrigerate for up to 4 days or freeze for 3 months. Reheat on the stovetop with a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal
