Creamy Taco Soup

Why You’ll Love This Recipe

Creamy Taco Soup is a hearty, flavorful dish that brings all the bold flavors of tacos into a warm, comforting bowl. Loaded with seasoned ground beef, beans, corn, and a rich, creamy broth, it’s the perfect one-pot meal for busy weeknights, chilly days, or game-day gatherings. It’s quick to make, easy to customize, and absolutely satisfying.

ingredients

this Recipe

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

ground beef (or ground turkey or chicken)yellow onion (chopped)garlic (minced)taco seasoningcream cheese (softened)canned diced tomatoes with green chilies (like Rotel)canned black beans (drained and rinsed)canned corn (drained)chicken brothheavy cream (or milk for lighter version)olive oil (for sautéing)

Optional toppings:
shredded cheesechopped cilantrotortilla stripssour creamjalapeño sliceslime wedges

directions

In a large pot or Dutch oven, heat olive oil over medium heat.

Add chopped onion and sauté until soft, about 3–4 minutes. Add garlic and cook for another minute.

Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.

Stir in taco seasoning and mix well to coat the meat.

Add diced tomatoes with green chilies, black beans, corn, and chicken broth. Bring to a simmer.

Stir in cream cheese until melted and smooth, then pour in heavy cream. Simmer on low heat for 10–15 minutes, stirring occasionally.

Adjust seasoning to taste with salt and pepper.

Serve hot with your favorite toppings.

Servings and timing

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

Variations

Swap ground beef for shredded chicken or turkey.

Add bell peppers or jalapeños for extra flavor and heat.

Use canned pinto beans or kidney beans instead of black beans.

Add a dash of hot sauce or chili flakes for spice lovers.

Make it dairy-free by omitting cream cheese and using a plant-based cream.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a saucepan over medium heat or in the microwave until hot.Freeze for up to 2 months; thaw in the fridge overnight and reheat before serving.

FAQs

Can I make this in a slow cooker?

Yes—brown the meat and sauté veggies first, then combine all ingredients in the slow cooker and cook on low for 4–6 hours.

Can I use a taco seasoning packet?

Absolutely—it’s convenient and works perfectly.

How do I make it thicker?

Simmer a bit longer uncovered, or mash some beans in the pot to thicken naturally.

Can I make it vegetarian?

Yes, skip the meat and add more beans or use a plant-based meat substitute.

Can I make it spicier?

Add chopped jalapeños, hot sauce, or use spicy diced tomatoes.

Is cream cheese necessary?

It makes the soup creamy and tangy, but you can substitute with sour cream or omit for a brothier version.

Can I double the recipe?

Yes, just use a larger pot and adjust seasoning to taste.

Can I use fresh tomatoes?

Yes, add 2–3 chopped tomatoes and a small can of green chilies.

Is it gluten-free?

Yes, as long as the taco seasoning and broth are gluten-free.

What goes well with taco soup?

Serve with cornbread, tortilla chips, or a side salad.

Conclusion

Creamy Taco Soup is a delicious twist on taco night, bringing bold flavors and a comforting texture together in one cozy bowl. It’s quick, customizable, and family-friendly—perfect for weeknight dinners or relaxed weekend meals. With endless topping options and make-ahead potential, it’s bound to become a favorite in your soup rotation.

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