Creamy Taco Soup is a delicious, hearty, and comforting one-pot meal that combines the bold flavors of seasoned taco meat with the richness of a creamy, cheesy broth. Packed with ground beef, beans, corn, tomatoes, and taco spices, this soup is an easy weeknight dinner that tastes like your favorite taco transformed into a spoonable, warming dish. It’s fast to prepare, perfect for feeding a family, and ideal for cozy nights when you want something filling without much fuss. Whether served on its own or topped with your favorite taco fixings, this creamy taco soup delivers flavor, texture, and satisfaction in every bite.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (1 oz) packet taco seasoning
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (8 oz) block cream cheese, softened
- 1 cup heavy cream
- 2 cups beef broth or chicken broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: tortilla chips, sour cream, shredded cheese, diced avocado, jalapeños, chopped cilantro
Preparation
Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add diced onions and sauté for 3–4 minutes until soft. Stir in garlic and cook for another 30 seconds until fragrant.
Step 2: Add the ground beef to the pot. Cook and crumble the beef until fully browned, about 6–8 minutes. Drain any excess grease.
Step 3: Stir in the taco seasoning and mix until the beef is well coated. Then add the Rotel, black beans, and corn. Stir everything together.
Step 4: Pour in the broth and bring the mixture to a simmer. Reduce the heat to medium-low and add the cream cheese in chunks. Stir constantly until the cream cheese is fully melted and the broth becomes creamy.
Step 5: Stir in the heavy cream and shredded cheddar cheese. Continue cooking for 5–6 more minutes, stirring occasionally, until the soup is creamy and heated through. Do not boil.
Step 6: Taste and adjust seasoning with salt and pepper if needed. Serve hot with optional toppings of your choice.
Variation
- Use ground turkey or chicken instead of beef for a lighter version.
- Make it spicier by adding cayenne pepper or extra diced green chiles.
- Swap black beans for pinto or kidney beans.
- Add cooked rice or elbow macaroni for a more filling twist.
- Use pepper jack cheese for extra spice.
- Add chopped bell peppers with the onions for extra flavor and color.
- Stir in chopped spinach or kale near the end for a veggie boost.
Cooking Note
For the best creamy texture, always add cream cheese in small chunks and stir constantly as it melts to avoid lumps. Make sure the cream cheese is softened to room temperature for easier blending. Avoid bringing the soup to a boil once the dairy is added to prevent curdling. Use full-fat dairy for the smoothest results. If reheating leftovers, warm the soup gently over low heat and stir frequently to maintain the creamy consistency.
Serving Suggestions
Creamy Taco Soup is a meal in itself, but you can serve it with warm cornbread, garlic bread, or over a bed of white rice for extra comfort. Offer a taco bar-style topping station with sour cream, shredded cheese, avocado chunks, jalapeños, tortilla strips, or crushed chips so everyone can customize their bowl. A squeeze of lime juice or a sprinkle of fresh cilantro adds a fresh finish. It also pairs well with a simple green salad or roasted vegetables for a complete meal.
Tips
- Use softened cream cheese for quicker melting and smoother texture.
- Stir in dairy products slowly over low heat to avoid separation.
- Pre-shred cheese from a block for better melting (bagged cheese often has anti-caking agents).
- Make a double batch and freeze the leftovers for future quick dinners.
- Keep it warm in a slow cooker on low for serving at parties or potlucks.
- Store in the fridge for up to 4 days and reheat gently to avoid splitting.
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutritional Information
Calories: 530 per serving
Protein: 27g
Sodium: 980mg
FAQs
Can I make Creamy Taco Soup in a slow cooker?
- Yes. Brown the ground beef and onions first, then add all ingredients except the dairy to the slow cooker. Cook on low for 4–5 hours or high for 2–3 hours. Stir in cream cheese, heavy cream, and cheddar during the last 30 minutes.
Can I freeze this soup?
- Yes, but it’s best to freeze the soup without the dairy. Reheat and stir in cream cheese, cream, and cheddar once warmed to maintain the best texture.
Can I use cream of chicken soup instead of cream cheese?
- Yes. It will give a different flavor and a slightly thinner texture, but it’s a convenient shortcut.
Is this soup spicy?
- The Rotel and taco seasoning provide mild heat. For spicier results, use hot Rotel, add jalapeños, or sprinkle in cayenne pepper.
What’s the best broth to use?
- Both chicken and beef broth work well. Beef broth gives a deeper, heartier flavor while chicken broth keeps it a bit lighter.
Conclusion
Creamy Taco Soup is the perfect combination of comfort, convenience, and bold Tex-Mex flavor. It turns simple pantry staples into a rich, satisfying soup that everyone loves. Quick to prepare, endlessly customizable, and freezer-friendly, it’s an ideal recipe for busy weeknights, meal prep, or game day gatherings. Top it however you like and enjoy a warm, creamy bowl of taco-inspired goodness that will keep you coming back for more. Add this to your regular dinner rotation, you won’t regret it.