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Top-down view of freshly squeezed lime juice and chopped cilantro being stirred into the finished taco soup, ready for serving with a bright, fresh finish.

Creamy Beef Taco Soup Recipe

This Creamy Beef Taco Soup is the ultimate comfort food! It's packed with lean ground beef, onions, bell peppers, corn, black beans, and fire-roasted tomatoes, all cooked in a flavorful taco-spiced broth. The best part? It's finished with cream cheese and cheddar for extra richness. Top it off with your favorite fixings, and you've got a deliciously fun dish everyone will love!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 5
Calories 465 kcal

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.
    Top-down view of ground beef browning in a large pot on a white marble countertop, with chopped onions, bell peppers, jalapeño, and garlic being stirred in with a wooden spoon.
  • 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.
    Top-down view of fire-roasted diced tomatoes (with liquid), corn, and black beans being stirred into the pot of browned beef and veggies, with all the ingredients evenly mixed.
  • 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.
    Top-down view of chicken broth and water being poured into the pot, with the taco soup beginning to simmer, showing a mixture of beef, vegetables, and liquid.
  • 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.
    Top-down view of cubed cream cheese and shredded cheddar cheese being added to the pot, with the soup turning creamy as the cheese melts into the mixture.
  • 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!
    Top-down view of freshly squeezed lime juice and chopped cilantro being stirred into the finished taco soup, ready for serving with a bright, fresh finish.

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!