Creamy Beef Taco Soup Recipe

Looking for a hearty, comforting dish that’s loaded with flavor and perfect for any occasion? Creamy Beef Taco Soup is the answer! This one-pot wonder combines the zesty, bold spices of tacos with the creamy richness of a soup. It’s a crowd-pleaser for family dinners, game days, or chilly evenings. With easy-to-find ingredients and simple preparation, this recipe is guaranteed to become a staple in your meal rotation.

Ingredients

For the Soup:

• 1 lb (450g) ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (10 oz) can diced tomatoes with green chilies (Rotel or similar)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 4 cups beef broth
• 1 (8 oz) block cream cheese, softened
• 1 cup heavy cream
• 1 packet (1 oz) taco seasoning mix
• 1 tsp smoked paprika (optional, for extra depth)

For Toppings (Optional but Recommended):

• Shredded cheddar or Mexican cheese blend
• Sour cream
• Chopped cilantro
• Sliced jalapeños
• Crushed tortilla chips
• Diced avocado

Step-by-Step Directions

Step 1: Brown the Ground Beef

1. Heat a large pot or Dutch oven over medium heat.
2. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through (about 5–7 minutes).
3. Drain any excess grease and transfer the beef to a plate. Set aside.

Step 2: Sauté the Aromatics

1. In the same pot, add a drizzle of oil (if needed) and sauté the diced onion until softened (about 3–4 minutes).
2. Add the minced garlic and cook for 30 seconds, until fragrant.

Step 3: Add Seasonings and Liquids

1. Stir in the taco seasoning and smoked paprika (if using), ensuring the spices coat the onions and garlic evenly.
2. Return the cooked ground beef to the pot.
3. Add the diced tomatoes (with their juices), black beans, corn, and beef broth. Stir well.

Step 4: Simmer the Soup

1. Bring the mixture to a boil, then reduce the heat to low.
2. Cover and let the soup simmer for 15–20 minutes to allow the flavors to meld.

Step 5: Add the Creamy Base

1. Cut the softened cream cheese into small chunks and stir them into the soup.
2. Pour in the heavy cream and stir until the cream cheese is fully melted and the soup is smooth and creamy.
3. Simmer for another 5–7 minutes, stirring occasionally. Taste and adjust the seasoning if needed (add more salt, pepper, or a pinch of cayenne for heat).

Step 6: Serve and Garnish

1. Ladle the soup into bowls and top with your favorite garnishes like shredded cheese, sour cream, or crushed tortilla chips.
2. Serve immediately and enjoy!

Serving and Storage Tips

Serving:

• Pair the soup with warm cornbread or soft tortillas for a complete meal.
• For a low-carb option, serve the soup with a side of cauliflower rice.

Storage:

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
• Reheating: Warm the soup gently on the stovetop over low heat, stirring occasionally, or reheat in the microwave in 1–2 minute intervals.

Helpful Notes

• Cream Cheese Tips: Soften the cream cheese at room temperature or microwave it for 15–20 seconds before adding it to the soup. This ensures it melts evenly.
• Spice Level: If you prefer a milder soup, use plain diced tomatoes instead of those with green chilies. For extra heat, add diced jalapeños or a dash of hot sauce.
• Thicker Soup: For a thicker consistency, mash some of the black beans or add 1–2 tablespoons of cornstarch mixed with cold water.
• Vegetarian Option: Swap the ground beef for a plant-based ground meat alternative, and use vegetable broth instead of beef broth.

Tips from Well-Known Chefs

1. Chef Rick Bayless: Toast your spices (like the taco seasoning and paprika) briefly in the pot before adding liquids to intensify their flavors.
2. Chef Ree Drummond (The Pioneer Woman): Use full-fat cream cheese and heavy cream for the creamiest texture.
3. Chef Marcela Valladolid: Top your soup with fresh lime juice and a sprinkle of cotija cheese for an authentic Mexican twist.
4. Chef Alex Guarnaschelli: Add fresh, chopped cilantro at the very end to brighten up the dish.

Frequently Asked Questions

1. Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken makes a lighter but equally delicious version of this soup.

2. Can I make this soup in a slow cooker?

Yes! Brown the ground beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cream cheese and heavy cream 30 minutes before serving.

3. Is there a way to make this dairy-free?

Yes, substitute the cream cheese and heavy cream with dairy-free alternatives like coconut cream or cashew cream.

4. What can I use instead of taco seasoning?

You can make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne.

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

Cut the cream cheese into small chunks and stir it in slowly over low heat, allowing it to melt gradually.

6. Can I add vegetables to this soup?

Of course! Diced bell peppers, zucchini, or even spinach make great additions.

7. What’s the best way to adjust the soup’s consistency?

If the soup is too thick, add more beef broth. If it’s too thin, let it simmer uncovered until it thickens.

8. Can I make this ahead of time?

Yes! The soup tastes even better the next day as the flavors continue to develop. Just reheat it gently before serving.

9. Is this soup gluten-free?

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

10. Can I use fresh tomatoes instead of canned?

You can! Use about 2 cups of diced fresh tomatoes, but you may need to add a bit more seasoning for flavor.