There’s nothing quite like a warm, creamy bowl of soup to make dinner feel extra comforting, and this Creamy Taco Soup delivers on every level. Packed with the bold, zesty flavors of your favorite tacos, this one-pot wonder is hearty, satisfying, and oh-so-easy to whip up. Perfect for busy weeknights or when you’re craving something cozy with a bit of a kick!
Why You’ll Love This Recipe?
This soup combines the rich, creamy texture of a classic soup with the bold spices of tacos. It’s loaded with ground beef, beans, corn, and a creamy broth that’s perfectly seasoned with taco spices. Plus, it’s a one-pot recipe, which means less cleanup! Whether you’re serving it for a family dinner or meal-prepping for the week, it’s a recipe you’ll keep coming back to.
Ingredients
Here’s a glimpse of what you’ll need:
- Ground beef or ground turkey
- Taco seasoning (homemade or store-bought)
- Diced tomatoes with green chilies
- Black beans and corn
- Cream cheese and heavy cream (for that luscious texture)
- Chicken or beef broth
- Onion and garlic (for extra flavor)
The full list of ingredients and measurements is down below in the recipe card.
Directions
Browning the Meat
In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up into crumbles. Add the diced onion and minced garlic, cooking until softened. Drain any excess grease.
Adding the Base Ingredients
Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and corn. Pour in the broth and bring the mixture to a gentle simmer.
Making It Creamy
Lower the heat and stir in the cream cheese, letting it melt completely into the soup. Once smooth, add the heavy cream and stir until well combined.
Simmering to Perfection
Let the soup simmer for 10–15 minutes to let all the flavors meld together. Taste and adjust seasoning if needed.
Garnishing
Ladle the soup into bowls and top with shredded cheese, a dollop of sour cream, sliced jalapeños, or a handful of crushed tortilla chips.
Expert Tips and Tricks
- For the best flavor, use full-fat cream cheese and heavy cream. They make the soup extra rich and creamy.
- Want it spicier? Add diced fresh jalapeños or a pinch of cayenne pepper.
- To save time, use pre-cooked rotisserie chicken instead of ground beef.
Recipe Variations and Possible Substitutions
- Swap the ground beef for ground turkey or shredded chicken for a lighter option.
- Use pinto beans or kidney beans instead of black beans.
- Add extra veggies like diced bell peppers or zucchini for a boost of nutrients.
Serving and Pairing Suggestions
This soup is a meal on its own, but it pairs wonderfully with warm cornbread, a side of tortilla chips, or even a fresh green salad. Serve it with lime wedges on the side for a bright, zesty finish. If you’re feeling indulgent, add a grilled cheese sandwich for dipping!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. If the soup thickens in the fridge, add a splash of broth or milk to loosen it up. This soup also freezes well—just let it cool completely before freezing, and thaw in the fridge before reheating.
FAQs
1. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors have more time to meld together.
2. Can I make this recipe dairy-free?
Yes, you can! Swap the cream cheese and heavy cream with your favorite dairy-free alternatives, like coconut cream or a plant-based cream cheese.
3. What can I use instead of taco seasoning?
You can make your own with a mix of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of oregano.
4. Can I use a slow cooker for this recipe?
Yes! Brown the meat and onion first, then add everything (except the cream cheese and heavy cream) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cream cheese and heavy cream in the last 30 minutes.
Conclusion
This Creamy Taco Soup is everything you love about tacos, transformed into a cozy, satisfying bowl of soup. It’s rich, flavorful, and endlessly customizable, making it a go-to recipe for any day of the week.
So grab your favorite toppings, a big spoon, and dig into this creamy, dreamy taco-inspired delight. Dinner just got a whole lot more exciting!
Print
Rich and Creamy Taco Soup: A Bowl of Comfort with a Kick
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings (add 2 extra servings for 8 servings total) 1x
- Category: Soup, Main Course
- Method: Simmering
- Cuisine: Tex-Mex, American
Description
This Creamy Taco Soup is a rich and hearty dish bursting with classic Tex-Mex flavors. Loaded with seasoned ground beef, beans, and a creamy broth, it’s the perfect easy meal for weeknights or casual gatherings. Serve it with your favorite toppings for a customizable, crowd-pleasing experience.
Ingredients
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes with green chilies (e.g., Rotel)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can cream of chicken soup
- 1 (8-ounce) package cream cheese, softened
- 2 cups chicken broth (or more for desired consistency)
- 1 packet taco seasoning
- Salt and pepper to taste
Optional toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
- Tortilla chips or strips
- Sliced jalapeños
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease if necessary.
- Add the diced onion and garlic, cooking until softened, about 3 minutes.
- Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and corn. Mix well.
- Add the cream of chicken soup and chicken broth, stirring until smooth. Bring to a gentle simmer.
- Reduce the heat to low and stir in the cream cheese until fully melted and combined. Taste and adjust seasoning with salt and pepper if needed.
- Let the soup simmer for 5-10 minutes, stirring occasionally, until heated through and flavors meld together.
- Serve hot with your favorite toppings and enjoy!
Notes
- For a spicier version, use hot Rotel or add cayenne pepper.
- To make it lighter, substitute light cream cheese and low-sodium broth.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 340
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg