Creamy Taco Soup

Why You’ll Love This Recipe

Creamy Taco Soup is a comforting and hearty dish packed with bold Tex-Mex flavors, tender ground beef, and a creamy, cheesy base. This one-pot wonder is perfect for busy weeknights or cozy weekends, delivering satisfying taste with minimal effort. Its rich texture and zesty seasoning make it a family favorite that’s both filling and full of flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefyellow oniongarlic clovesdiced tomatoes with green chiliesblack beans (drained and rinsed)corn kernels (canned or frozen)taco seasoningcream cheesechicken brothheavy creamcheddar cheese (shredded)olive oilsalt and pepper

directions

Heat olive oil in a large pot over medium heat.

Add chopped onion and cook until softened, about 3–4 minutes.

Stir in minced garlic and cook for 30 seconds until fragrant.

Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.

Stir in taco seasoning, then add diced tomatoes, black beans, and corn.

Reduce heat and mix in cream cheese until melted and fully incorporated.

Pour in chicken broth and bring to a gentle simmer.

Stir in heavy cream and shredded cheddar cheese, allowing the cheese to melt smoothly into the soup.

Simmer for 10–15 minutes, stirring occasionally, until the soup is thick and creamy.

Season with salt and pepper to taste. Serve hot with your favorite toppings like tortilla chips, sour cream, or chopped cilantro.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Use ground turkey or shredded chicken instead of beef for a lighter version.

Add diced bell peppers or jalapeños for extra crunch and heat.

Swap cheddar for pepper jack cheese for a spicier flavor.

Make it vegetarian by skipping the meat and using vegetable broth.

storage/reheating

Store creamy taco soup in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat or in the microwave, stirring occasionally until heated through.For longer storage, freeze the soup (without the cream and cheese) for up to 2 months. Add dairy after thawing and reheating.

FAQs

Can I make this soup in a slow cooker?

Yes, brown the beef first, then combine all ingredients (except dairy) in the slow cooker. Cook on low for 6–7 hours, stir in cream and cheese at the end.

How spicy is this soup?

It’s mildly spicy from the taco seasoning and green chilies, but you can adjust by adding hot sauce or more chilies.

Can I use pre-made taco seasoning?

Absolutely, but you can also use homemade for more control over the flavor.

Is this soup gluten-free?

Yes, if you use gluten-free taco seasoning and broth.

Can I add rice or pasta?

Yes, cooked rice or small pasta shapes can be stirred in for a heartier texture.

Can I use milk instead of heavy cream?

You can, but the soup will be less rich and thick.

What toppings go best with this soup?

Crushed tortilla chips, avocado, shredded cheese, sour cream, green onions, and lime wedges are all great options.

Does this soup thicken as it sits?

Yes, it may thicken. Add a splash of broth or water when reheating to adjust consistency.

Can I make it ahead of time?

Yes, it’s great for meal prep and the flavors deepen as it sits.

Can I double the recipe?

Yes, this soup scales easily for larger groups or batch cooking.

Conclusion

Creamy Taco Soup is a delicious fusion of classic taco flavors and comforting soup texture, making it an easy go-to for chilly nights or family dinners. With simple ingredients and a quick prep time, it’s a satisfying meal that tastes like it simmered all day. Add your favorite toppings and dig into a warm bowl of creamy, cheesy goodness.

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