There’s something about a warm, hearty bowl of Creamy Beef Taco Soup that feels like a hug in a bowl, especially as the weather cools down. This recipe combines all the bold flavors you love from taco night, spiced ground beef, tender beans, and tangy tomatoes, into a rich, creamy broth that’s perfect for sipping or scooping with tortilla chips.
A little cream cheese adds just the right amount of indulgence, making each bite irresistibly smooth and flavorful.
It’s a one-pot wonder that comes together in under 30 minutes, ideal for busy weeknights when you want something comforting but don’t want to spend hours in the kitchen. Pair it with a fresh Mexican Corn Salad or crispy Savory Churros for a complete, satisfying meal.
Why I Love This Recipe?
- You can have this soup on the table in under half an hour—perfect for those hectic weeknights.
- The combination of seasoned beef, beans, and creamy broth makes it rich and satisfying.
- My kids love it as much as I do, especially when we top it with shredded cheese and crunchy tortilla chips.
- It’s easy to adjust to your taste, add more heat, extra veggies, or switch up the protein!
Creamy Beef Taco Soup Recipe
Equipment
- Large pot with a lid
- Wooden spoon
Ingredients
- 1 pound Lean ground beef 90% lean or more
- 1 tbsp Taco seasoning adjust to taste
- 1 yellow Onion chopped (about 1 cup)
- 1 bell Pepper chopped (about 1 cup, use red, orange, or yellow)
- 3-4 cloves Garlic minced
- ½ Jalapeño deseeded and finely chopped (use more if you like extra heat)
- ¼ tsp Onion powder
- ¼ tsp Garlic powder
- 1 15.5 oz can fire-roasted diced tomatoes (with liquid)
- 1 15.5 oz can Corn, drained
- 1 15.5 oz can Black beans, rinsed and drained
- ½ tsp Salt or adjust to taste
- ¼ tsp Black pepper or adjust to taste
- 4 cups Chicken broth or beef or vegetable broth
- 1 cup Water
- 4 oz Cream cheese cubed (room temperature)
- 1 cup shredded Cheddar cheese
- Juice of 1 lime
- Fresh cilantro chopped
Instructions
- Heat a large pot with a little cooking spray over medium-high heat. Add the ground beef, season it with taco seasoning, and break it up with a spoon. Cook for 5-6 minutes until browned. If there's excess fat, spoon it out or use paper towels to absorb it.
- Stir in the chopped onions, bell pepper, jalapeño, and garlic. Cook for about 5 minutes, stirring frequently, until the veggies are soft.
- Add the can of fire-roasted tomatoes (with their liquid) and stir. Let it cook for another 3 minutes.
- Stir in the corn and black beans. Mix everything well.
- Pour in the chicken broth and water, and bring everything to a low boil. Reduce the heat and let it simmer for about 15 minutes.
- Creamy Finish: Stir in the cream cheese and cheddar, letting them melt into the soup. Cook for 10-12 minutes, stirring often, until everything is smooth and creamy.
- Add the lime juice and fresh cilantro. Taste and adjust the salt and pepper if needed. Serve the soup with your favorite toppings like extra cheese, jalapeños, avocado, tortilla chips, or more lime!
Notes
- If the soup feels too thick, add a bit more broth or water to reach your desired consistency.
- For extra flavor, pour your cup of water into the empty tomato can or broth carton to get every bit of flavor out!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 465 kcal |
| Carbohydrates | 38g |
| Protein | 34g |
| Cholesterol | 63mg |
| Sodium | 755.8mg |
| Sugar | 6g |
Can I Use Ground Turkey Instead of Beef?
Yes, ground turkey is a great substitute for beef in this recipe. It will make the soup a bit lighter, and you can still enjoy all the delicious taco flavors.
How Can I Make This Soup Spicier?
To make it spicier, you can add chopped jalapeños, extra chili powder, or a splash of hot sauce. Adjust the spice level based on your preference.
Can I Make This Soup Ahead of Time?
Yes, Creamy Beef Taco Soup can be made ahead of time. Store it in the fridge for up to 3 days and reheat on the stovetop or microwave when ready to eat. The flavors often get even better the next day!
Can I Freeze This Soup?
Yes, this soup freezes well. Let it cool completely, then store it in airtight containers or freezer bags. When you’re ready to eat, thaw overnight in the fridge and reheat gently.
