Creamy Taco Soup
This 30-minute creamy taco soup recipe is loaded with ground beef, flavorful taco spices, corn, beans, and a completely irresistible creamy broth! It’s quick, easy, and perfect for busy weeknights when you want something hearty and flavorful.
Creamy Taco Soup
Ingredients
Main Ingredients
- 1 pound lean ground beef (90% lean recommended)
- 4 cups chicken broth Can substitute beef broth.
- 2 10 ounce cans Ro-tel diced tomatoes & green chilies with juices Regular diced tomatoes can be used if necessary.
- 1 14 ounce can black beans, drained and rinsed
- 1 12 ounce can corn, drained
- 1/2 medium red bell pepper, chopped
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese (softened) Be sure to soften before adding.
- Salt and pepper to taste
Toppings (optional)
- Grated cheddar cheese
- Diced avocado
- Chopped cilantro
- Tortilla strips
Instructions
Cook the Ground Beef
- In a large soup pot, cook the ground beef over medium-high heat, breaking it up as it cooks. Cook for about 10 minutes, until browned, then drain any excess fat.
Add the Soup Ingredients
- Add the chicken broth, Rotel tomatoes, black beans, corn, red bell pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika to the pot. Stir well to combine.
Simmer the Soup
- Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer gently for 8 minutes, stirring occasionally.
Add the Cream Cheese
- Cut the cream cheese into smaller chunks and add it to the soup. Stir until it melts into a smooth, creamy texture. Season with salt and pepper to taste.
Serve and Add Toppings
- Ladle the soup into bowls and top with your favorite toppings, such as cheddar cheese, avocado, cilantro, and tortilla strips.
Notes
Why You’ll Love This Creamy Taco Soup
This creamy taco soup is packed with flavor and incredibly easy to make. With just a few simple ingredients, you can make a comforting, family-friendly soup that everyone will enjoy. The addition of cream cheese gives the soup a tangy, creamy richness that makes it extra comforting. It’s the perfect meal for chilly nights when you want something satisfying, but don’t have a lot of time to cook.
What Makes This Recipe Special
This soup stands out because of the creamy broth made with cream cheese, which adds a delightful richness to the dish. It’s quick to prepare, budget-friendly, and customizable with toppings like avocado, cheddar cheese, or cilantro. Whether you’re serving it for a family dinner or a casual gathering, this taco soup will quickly become a favorite!
Ingredients for Creamy Taco Soup
Here’s what you’ll need for this flavorful and creamy taco soup:
- 1 pound lean ground beef (90% lean recommended)
- 4 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (12 ounce) can corn, drained
- 1/2 red bell pepper, chopped
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese (softened)
- Salt and pepper to taste
Toppings (optional):
- Grated cheddar cheese
- Diced avocado
- Chopped cilantro
- Tortilla strips
How to Make Creamy Taco Soup
Step-by-Step Instructions
- Cook the Ground Beef:
- In a large soup pot, cook the ground beef over medium-high heat. Use a spoon to break it up as it cooks. Cook for about 10 minutes, until browned. Drain any excess fat.
- Add the Soup Ingredients:
- Add the chicken broth, Rotel tomatoes, black beans, corn, red bell pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika to the pot. Stir well to combine.
- Simmer the Soup:
- Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer gently for 8 minutes. Stir occasionally.
- Add the Cream Cheese:
- Cut the cream cheese into smaller chunks and add it to the soup. Stir until the cream cheese melts into the soup, creating a smooth, creamy texture. Season with salt and pepper to taste.
- Serve and Add Toppings:
- Ladle the soup into bowls and top with your favorite toppings, such as cheddar cheese, avocado, cilantro, and tortilla strips.
How to Serve Creamy Taco Soup
This creamy taco soup is delicious on its own, but you can also serve it with a side of crusty bread, tortilla chips, or a simple salad. If you’re making it for taco night, chips and homemade guacamole are always a great addition to the table.
Leftovers and Storage
This soup keeps well in the refrigerator for 3-4 days when stored in an airtight container. To reheat, simply warm it up on the stove over low heat, stirring occasionally. This soup doesn’t freeze well because of the cream cheese, which can become grainy when reheated. If you plan to freeze it, I recommend adding the cream cheese after the soup has thawed.
Tips for Making the Best Creamy Taco Soup
- Cream Cheese: Be sure to soften the cream cheese before adding it to the soup. If it’s too cold, it may not melt smoothly.
- Spice Level: For a spicier version, use spicy Rotel tomatoes or add cayenne pepper to taste.
- Broth: You can substitute beef broth for chicken broth, but it will result in a darker color. Low-sodium broth works fine too.
Variations
- Spicy Taco Soup: Add 1/2 teaspoon of cayenne pepper for an extra kick of heat.
- Vegetarian Version: Swap the ground beef for a can of kidney beans or lentils to make this soup vegetarian.
- Taco Soup with Ground Turkey: If you prefer a leaner option, you can substitute ground turkey for the beef.
FAQs
Can I use regular diced tomatoes instead of Rotel?
Yes! If you don’t have Rotel, you can use regular diced tomatoes and add a can of diced green chilies for extra flavor.
How do I make this soup ahead of time?
You can prepare the soup up to the point where you add the cream cheese and refrigerate it for up to 3 days. When you’re ready to serve, just heat it up and add the cream cheese.
Can I freeze taco soup?
While the soup is best fresh, you can freeze it by omitting the cream cheese. Add it after the soup is thawed and reheated.