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
