Creamy Taco Soup
This Creamy Taco Soup is a family favorite in our household. It’s easy to make, full of ground beef, taco seasoning, and vegetables, in a creamy soup base. It’s a great meal for a busy weeknight.
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If you ask me there is no better way to warm up on a cold day than with a comforting bowl of taco soup. And, when you make it creamy it tastes even better.
Are you looking for more warm and comforting soup recipes like this? If so, give this Chicken Tortellini Alfredo Soup, Carrots and Cauliflower Soup, or Cajun Meatball Soup instead.
Ingredients
This is an overview of the ingredients you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Ground beef – You can also use ground turkey for this recipe.
- Onion – I prefer to cook with a yellow or sweet onion.
- Fresh garlic cloves – Swap out the fresh garlic for jarred minced garlic or garlic powder.
- Taco seasoning
- Diced tomatoes
- Black beans
- Corn – I used canned, however, frozen can also be used.
- Diced tomatoes with green chilies
- Chicken broth
- Cream cheese – Full-fat cream cheese is best. However, you can use any that you have.
- Cheese – I used shredded cheese, however Mexican blend or Colby jack would also work.
- Salt and black pepper
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
- In a large pot or dutch oven brown the ground beef and onion until done. Drain any excess fat and return to the skillet. Add the garlic.
- Stir in the taco seasoning, diced tomatoes, black beans, corn, and Rotel tomatoes. Pour in the chicken broth and bring to a boil.
- Add the cream cheese and stir until melted.
- Add the shredded cheese, salt, and pepper and simmer for 10 minutes. Garnish before serving.
Storage
Storage – Store leftovers of this taco soup in an airtight container in the fridge for up to 3 days.
Freezing – One of my favorite things about this recipe is that it’s freezer-friendly so it’s great for meal prep. Place it in a freezer-safe container, and store it in the freezer for up to three months. Thaw it in the fridge overnight before reheating.
Reheating – Soup can be reheated in the microwave for 1-2 minutes or until warm. Or on the stovetop over low heat until bubbly. I prefer the stovetop method. If your soup is too thick add a splash of beef broth to thin it back out.
Wendy’s Tips
- You can adjust the heat level of this soup by using Hot or mild Rotel.
- I like to cube up the cream cheese before adding it to the soup so that it melts and mixes into the soup evenly.
- Sour cream, cilantro, crushed tortilla chips, shredded cheese, parsley, or your favorite taco toppings all work well on this soup.
What To Serve With Creamy Taco Soup
I like to eat this creamy taco soup with Tostios Scoops. You can also serve it with a simple bread side dish like this Bread Machine Cheese Bread or this Dutch Oven Sourdough No Knead Bread.
FAQs
The cream cheese should thicken your soup. If you still want to thicken it more, you can add additional cream cheese, or even a cornstarch slurry to the soup.
Yes, milk or half and half can add even more creaminess to this soup.
Creamy Taco Soup
Equipment
- large pot or dutch oven
- Wooden Spoon
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning
- 14.45 ounces diced tomatoes undrained
- 15 ounces black beans drained and rinsed
- 15 ounces corn drained
- 10 ounces Rotel tomatoes and green chilies undrained
- 4 cups chicken broth
- 8 ounces cream cheese softened and cubed
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: sour cream chopped cilantro, sliced jalapeños, tortilla chips
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3-4 minutes.
- Stir in the taco seasoning, diced tomatoes, black beans, corn, and Rotel tomatoes. Pour in the chicken broth and bring to a boil.
- Reduce the heat to a simmer and add the cream cheese. Stir until completely melted and incorporated.
- Mix in the shredded cheddar cheese, stirring until melted and the soup is creamy.
- Season with salt and pepper to taste. Simmer for an additional 10 minutes to let the flavors meld together.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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