Creamy Beef Taco Soup Recipe

Rich, flavorful, and ultra-comforting, Creamy Beef Taco Soup takes all the bold flavors of a classic taco and turns them into a hearty, one-pot soup. With tender ground beef, zesty spices, and a creamy, cheesy finish, this dish is perfect for cozy nights or an easy weeknight dinner. It’s quick to make, customizable, and guaranteed to satisfy. Top it with your favorite taco garnishes for a meal that everyone will love!

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 pound ground beef (or ground turkey for a leaner option)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 packet (1 oz) taco seasoning (or homemade—see tips below)
• 1 teaspoon smoked paprika (optional, for extra depth)
• 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn kernels, drained
• 4 cups beef broth (or chicken broth)
• 1 block (8 oz) cream cheese, softened and cubed
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Optional Garnishes:

• Sour cream or plain Greek yogurt
• Shredded cheese
• Sliced jalapeños
• Chopped cilantro
• Tortilla chips or strips
• Avocado slices

Instructions

Step 1: Cook the Ground Beef

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon (about 5–7 minutes). Drain excess fat if necessary.

Step 2: Sauté the Onion and Garlic

1. Add the diced onion and garlic to the pot with the beef.
2. Sauté for 3–4 minutes until softened and fragrant.

Step 3: Add Spices and Build the Base

1. Stir in the taco seasoning and smoked paprika, coating the beef and vegetables evenly. Cook for 1 minute to toast the spices.
2. Add the diced tomatoes with green chilies, black beans, corn, and beef broth. Stir well to combine.

Step 4: Simmer the Soup

1. Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 15–20 minutes to let the flavors meld.

Step 5: Make It Creamy

1. Add the cream cheese cubes to the soup, stirring until melted and fully incorporated.
2. Stir in the shredded cheddar cheese until smooth and creamy.

Step 6: Taste and Adjust

1. Taste the soup and adjust seasoning with salt and pepper as needed.

Step 7: Serve and Garnish

1. Ladle the soup into bowls and garnish with your favorite toppings like sour cream, cilantro, or tortilla chips.
2. Serve hot with a side of crusty bread or warm tortillas.

Serving and Storage Tips

• Serving: Pair this soup with a fresh green salad or tortilla chips for dipping.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes well for up to 3 months. Allow it to cool completely, then freeze in individual portions. Thaw in the fridge overnight and reheat gently on the stovetop.

Helpful Notes

• Homemade Taco Seasoning: Mix 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of cayenne for a DIY taco seasoning blend.
• Spicy Kick: Add diced jalapeños or a dash of hot sauce if you like your soup spicy.
• Thicker Soup: For a thicker consistency, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water during Step 4.
• Vegetarian Option: Use plant-based ground meat or extra beans in place of beef, and vegetable broth instead of beef broth.
• Lighter Version: Use reduced-fat cream cheese and cheddar for a lighter soup.

Tips from Well-Known Chefs

• Chef Rick Bayless: “Use fire-roasted tomatoes for a smoky flavor that complements the spices in taco soup.”
• Chef Ree Drummond: “For extra richness, swirl in a dollop of sour cream right before serving.”
• Chef Rachael Ray: “Don’t skip the toppings—they’re what make taco soup fun and customizable for everyone at the table.”

Frequently Asked Questions

1. Can I use ground turkey instead of beef?
   Yes! Ground turkey or chicken works perfectly in this soup.
2. What can I substitute for cream cheese?
   Greek yogurt, sour cream, or heavy cream are great substitutes.
3. Can I make this soup in a slow cooker?
   Absolutely. Brown the beef and onions first, then transfer everything except the cream cheese and cheddar to the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cheeses during the last 30 minutes.
4. Is this soup gluten-free?
   Yes, as long as the taco seasoning and broth are gluten-free.
5. How do I make it spicier?
   Add extra chili powder, jalapeños, or a pinch of cayenne pepper.
6. Can I add rice to this soup?
   Definitely! Stir in cooked rice during the last few minutes for an even heartier dish.
7. How do I prevent the cheese from clumping?
   Make sure the soup isn’t boiling when you add the cheeses, and stir continuously as they melt.
8. Can I use fresh corn instead of canned?
   Yes, fresh or frozen corn works wonderfully.
9. What can I serve with this soup?
   Cornbread, tortilla chips, or a side of guacamole and salsa pair perfectly.
10. Can I double the recipe?
    Absolutely! Just make sure your pot is large enough to hold everything.