Here is a recipe for Creamy Taco Soup. It’s a rich, comforting twist on classic taco soup, made with a seasoned beef and tomato base, plenty of hearty beans and corn, and a smooth, creamy finish. It comes together in about 30 minutes and is perfect for weeknights or meal prep.
Why You’ll Love It
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One-Pot Meal: Easy cleanup, all cooked in a single Dutch oven or large pot.
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Pantry-Friendly: Relies heavily on canned goods and standard spices, so you can make it on a whim.
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Crowd-Pleasing: It has the familiar, bold flavor of taco night but in a cozy, spoonable form.
Ingredients
For the Soup Base:
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1 lb ground beef (or ground turkey/chicken)
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1 small yellow onion, diced
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1 packet (or 3 tbsp) taco seasoning (low-sodium preferred)
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1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
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1 (14.5 oz) can fire-roasted diced tomatoes, undrained
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1 (15 oz) can black beans, drained and rinsed
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1 (15 oz) can pinto beans or kidney beans, drained and rinsed
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1 (15 oz) can corn, drained (or 1 ½ cups frozen corn)
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2 cups low-sodium beef or chicken broth
For the Creamy Finish:
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4 oz cream cheese, softened and cut into cubes (do not use fat-free, as it may curdle)
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½ cup heavy cream or half-and-half (sour cream also works, but must be tempered)
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Salt and black pepper, to taste
Optional Toppings:
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Shredded cheddar or Mexican blend cheese
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Tortilla strips or crushed tortilla chips
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Fresh cilantro, chopped
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Sliced avocado
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Lime wedges
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Sour cream
Instructions
1. Brown the Meat and Aromatics
Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat apart with a wooden spoon, until the beef is browned and the onion is soft (about 6-8 minutes). If there is an excessive amount of grease, drain it off, leaving about 1 tablespoon in the pot for flavor.
2. Season and Build the Soup
Sprinkle the taco seasoning over the cooked meat and stir for about 30 seconds until fragrant.
Add the diced tomatoes with green chilies, fire-roasted tomatoes, black beans, pinto beans, corn, and broth. Stir everything together, scraping the bottom of the pot to release any browned bits (fond).
3. Simmer
Bring the soup to a rolling boil. Once boiling, reduce the heat to low and let it simmer, uncovered, for 10-15 minutes to allow the flavors to meld and the soup to thicken slightly.
4. Add the Creamy Elements
Important: To prevent the dairy from curdling, reduce the heat to the lowest setting.
Add the cubed cream cheese. Stir continuously for 2-3 minutes until the cream cheese has completely melted into the broth.
Once the cream cheese is fully incorporated, slowly drizzle in the heavy cream while stirring.
5. Season and Serve
Taste the soup and season with salt and pepper as needed (the amount of salt will depend on your taco seasoning and broth).
Ladle into bowls and load up with your favorite toppings—shredded cheese, sour cream, avocado, and plenty of crunchy tortilla strips.
Tips for Success
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Avoid Curdling: Full-fat dairy is your friend here. Low-fat cream cheese or low-fat milk contains more water and is prone to separating when heated. Also, make sure the soup is not rapidly boiling when you add the cream cheese; a gentle, low heat is best.
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Make it in a Slow Cooker: Brown the beef and onion on the stovetop first, then transfer to a slow cooker with the rest of the base ingredients (excluding dairy). Cook on Low for 4-6 hours or High for 2-3 hours. About 20 minutes before serving, stir in the cream cheese and heavy cream until smooth.
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Make it Vegetarian: Swap the ground beef for 2 extra cans of beans (like chickpeas or white beans) or 2 cups of cooked lentils, and use vegetable broth.
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Thicker Soup: If you prefer a thicker, stew-like consistency, mix 2 tablespoons of masa harina (corn flour) or all-purpose flour with ¼ cup of cold water to make a slurry. Stir it into the soup during the simmering step.