Creamy Taco Soup

Why You’ll Love This Recipe

Creamy Taco Soup is a comforting, flavor-packed dish that combines the bold taste of tacos with the rich, smooth texture of a creamy soup. It’s easy to make, full of hearty ingredients like ground beef, beans, and corn, and finished with a velvety base that’s perfect for dipping, topping, or enjoying by the spoonful. Ideal for busy weeknights or cozy weekends.

ingredients

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

ground beef
yellow onion (diced)
garlic (minced)
taco seasoning
ranch seasoning mix
diced tomatoes with green chilies (canned)
black beans (drained and rinsed)
corn kernels (canned or frozen)
cream cheese (softened)
heavy cream or half-and-half
chicken broth
salt and pepper to taste
olive oil

directions

Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened.

Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.

Stir in garlic, taco seasoning, and ranch seasoning. Cook for 1-2 minutes until fragrant.

Add diced tomatoes with green chilies, black beans, corn, and chicken broth. Stir to combine.

Bring the soup to a simmer and cook for 10-15 minutes.

Reduce heat to low. Add softened cream cheese and stir until fully melted and incorporated.

Pour in heavy cream and stir well to create a smooth, creamy consistency.

Simmer for an additional 5 minutes. Taste and adjust salt and pepper as needed.

Serve hot with your favorite toppings like shredded cheese, sour cream, cilantro, jalapeños, or tortilla chips.

Servings and timing

This recipe yields 6 servings.
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Total time: 35-40 minutes

Variations

Swap ground beef for ground turkey or shredded chicken for a lighter version.
Use Rotel with habaneros for an extra spicy kick.
Add cooked rice or quinoa to make it heartier.
Top with avocado slices or a squeeze of lime juice for freshness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove over medium heat or in the microwave, stirring occasionally.
For freezing, allow the soup to cool completely and freeze in portions for up to 2 months.
Thaw overnight in the fridge before reheating.

FAQs

Can I make this soup in a slow cooker?
Yes, cook the beef and onions first, then add all ingredients (except dairy) to the slow cooker. Cook on low for 4-6 hours, stir in cream cheese and cream at the end.

Is this soup spicy?
It has a mild kick, but you can adjust the heat by choosing mild or hot diced tomatoes and seasoning.

Can I use fresh tomatoes instead of canned?
Yes, but the flavor will be slightly different. Add chopped jalapeños or chilies for a similar taste.

Can I make it dairy-free?
Substitute with coconut milk or a dairy-free cream cheese alternative.

Can I make it vegetarian?
Omit the meat and use an extra can of beans or lentils instead.

How can I thicken the soup?
Simmer uncovered to reduce liquid, or add a bit of cornstarch mixed with water.

Can I use a different kind of bean?
Yes, kidney or pinto beans work well too.

What’s the best topping for this soup?
Tortilla strips, shredded cheese, sour cream, green onions, or avocado are all great choices.

Does this soup taste better the next day?
Yes, the flavors deepen overnight—just reheat and enjoy.

Can I double the recipe?
Absolutely, it’s perfect for meal prep or feeding a crowd.

Conclusion

Creamy Taco Soup is a crowd-pleasing dish that’s as comforting as it is flavorful. Quick to prepare and endlessly customizable, it’s the kind of recipe you’ll come back to again and again. Whether you’re serving it for dinner or making a big batch for the week, this soup delivers satisfying, savory goodness in every spoonful.

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