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A close-up of a bowl of creamy taco soup topped with sour cream, shredded cheese, cilantro, avocado, and tortilla chips, showing ground beef, beans, and corn in a rich broth.

Easy Creamy Taco Soup

This Easy Creamy Taco Soup is the ultimate solution for a quick, satisfying, and crowd-pleasing meal. It combines pantry staples with a few fresh ingredients to create a soup that’s hearty, flavorful, and incredibly easy to make. The secret is the creamy, cheesy broth that clings to every bite. Customize it with your favorite toppings for a fun, interactive dinner that everyone will love.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

For the Soup:

  • 1 lb ground beef (85% lean recommended, or substitute ground turkey)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning (or 3 tbsp homemade blend)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
  • 1 can (15 oz) tomato sauce
  • 8 oz cream cheese, softened and cubed
  • 2 cups beef broth (or chicken broth)
  • 1 cup heavy cream (or half-and-half)
  • 1 cup shredded cheddar cheese

For Serving (Optional):

 

  • Sour cream
  • Shredded cheese
  • Tortilla chips
  • Fresh cilantro, chopped
  • Diced avocado
  • Sliced jalapeños
  • Lime wedges

Instructions

 

  1. Brown the Meat: In a large Dutch oven or pot over medium-high heat, cook the ground beef, breaking it apart, until browned (5-7 minutes). Add the diced onion and cook for 3 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
  2. Season: Sprinkle the taco seasoning over the meat mixture and stir for 1 minute to toast the spices.
  3. Add Canned Goods: Add the drained black beans, pinto beans, corn, diced tomatoes with green chilies, and tomato sauce to the pot. Stir to combine.
  4. Simmer: Pour in the beef broth and heavy cream. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes.
  5. Make it Creamy: Add the cubed cream cheese to the simmering soup. Stir continuously for 2-3 minutes until the cream cheese is completely melted and smooth.
  6. Add Cheese: Turn off the heat. Stir in the shredded cheddar cheese until melted. Taste and adjust seasoning if needed.
  7. Serve: Ladle the soup into bowls and serve immediately with your favorite toppings.

Notes

 

  • For a Smooth Texture: Ensure your cream cheese is softened before adding it to the hot soup to prevent lumps.
  • Make it Lighter: Use ground turkey, low-fat cream cheese, and swap heavy cream for half-and-half or whole milk.
  • Make it Vegetarian: Omit the ground beef and use an extra can of beans or a plant-based meat substitute. Use vegetable broth.
  • Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened.

Find it online: https://juicymeatrecipes.com/easy-creamy-taco-soup/