Creamy Beef Taco Soup Recipe

Creamy beef taco soup is a hearty, satisfying meal that combines the bold flavors of tacos with the comfort of a warm soup. Packed with ground beef, beans, and a rich, creamy broth infused with Mexican spices, this soup is perfect for weeknight dinners or cozy gatherings. Top it with your favorite taco fixings for an extra burst of flavor. Here’s how to make this delicious dish step-by-step.

Ingredients for Creamy Beef Taco Soup

Main Ingredients:

• Ground beef: 1 pound (80/20 blend for flavor)
• Onion: 1 medium, chopped
• Garlic: 3 cloves, minced
• Red bell pepper: 1, diced
• Black beans or pinto beans: 1 can (15 ounces), drained and rinsed
• Diced tomatoes: 1 can (14.5 ounces), with juice
• Corn kernels: 1 cup (fresh or frozen)
• Taco seasoning: 2 tablespoons (or homemade mix with chili powder, cumin, paprika, and oregano)
• Beef broth: 4 cups
• Cream cheese: 8 ounces, softened and cubed
• Heavy cream: 1 cup
• Salt and black pepper: To taste
• Olive oil: 2 tablespoons

Optional Add-Ins:

• Green chiles: 1 can (4 ounces) for extra heat
• Cayenne pepper: ¼ teaspoon for spiciness
• Shredded cheese: Cheddar or Monterey Jack for topping
• Lime wedges: For serving

Toppings:

• Avocado slices
• Sour cream
• Cilantro: Fresh, for garnish
• Tortilla chips or strips

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Ladle
• Cutting board and knife

Step-by-Step Instructions:

Step 1: Brown the Beef

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the ground beef and cook for 5-7 minutes, breaking it apart with a wooden spoon until browned.
3. Drain excess fat and set the beef aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the onion and red bell pepper. Sauté for 4-5 minutes until softened.
2. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Build the Soup Base

1. Return the ground beef to the pot.
2. Add the taco seasoning and stir to coat the beef and vegetables.
3. Pour in the diced tomatoes, beef broth, beans, and corn kernels.
4. Bring the soup to a gentle boil, then reduce the heat and simmer for 15-20 minutes to let the flavors meld.

Step 4: Make It Creamy

1. Add the cream cheese cubes to the soup and stir continuously until melted and well combined.
2. Pour in the heavy cream and stir to create a smooth, creamy consistency.
3. Season with salt and black pepper to taste.

Step 5: Serve and Garnish

1. Ladle the soup into bowls and top with shredded cheese, avocado slices, sour cream, and fresh cilantro.
2. Serve with tortilla chips or strips and a lime wedge on the side.

Serving and Storage Tips

Serving:

• Pair with warm tortillas or cornbread for a complete meal.
• Add a drizzle of hot sauce if you like extra spice.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
• Reheating: Reheat on the stove over medium-low heat, stirring frequently. Add a splash of broth or cream if it thickens too much.

Helpful Notes

• Make it lighter: Use half-and-half instead of heavy cream or reduce the cream cheese to half the amount.
• Vegetarian version: Substitute ground beef with plant-based crumbles or increase the amount of black beans and corn.
• Thicker soup: For a thicker consistency, mash some of the beans or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water).

Tips from Well-Known Chefs

• Rick Bayless: Recommends adding a splash of tequila or lime juice for an authentic flavor boost.
• Pati Jinich: Suggests using fire-roasted tomatoes for deeper flavor.
• Guy Fieri: Advises topping with crushed Doritos for an unexpected crunchy garnish.

Frequently Asked Questions (FAQs)

1. Can I use ground turkey instead of beef?

Yes, ground turkey works well for a lighter version of the soup.

2. What can I use instead of cream cheese?

Greek yogurt or sour cream can be used for a tangy, creamy alternative.

3. How do I make the soup spicier?

Add jalapeños, green chiles, or more cayenne pepper to increase the heat.

4. Can I add other vegetables?

Absolutely. Diced zucchini, bell peppers, or spinach are great additions.

5. What if I don’t have taco seasoning?

Make your own with chili powder, cumin, paprika, oregano, and a pinch of garlic powder.

6. Can I skip the heavy cream?

Yes, you can omit it and still have a delicious, slightly less creamy soup.

7. What type of cheese is best for topping?

Cheddar, Monterey Jack, or a Mexican blend of cheeses work well.

8. How do I prevent the cream cheese from clumping?

Soften it to room temperature before adding and stir continuously over low heat.

9. Can I make this in a slow cooker?

Yes, brown the beef first, then add all ingredients except cream and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the cream and cheese before serving.

10. How do I keep the soup from being too thin?

Let it simmer uncovered for a few extra minutes to reduce the liquid, or add a slurry for thickness.

Enjoy this creamy beef taco soup as a perfect blend of hearty flavors and rich textures that will have everyone coming back for seconds!