If you’re in the mood for something comforting, bold, and irresistibly creamy, Cheesy Taco Soup is about to become your new weeknight hero. This Tex-Mex inspired soup is loaded with savory ground meat, hearty beans, sweet corn, tangy tomatoes, and a double dose of cheese that melts right into the broth for that luscious, velvety finish. Every spoonful is packed with flavor and just the right amount of spice, making it perfect for family dinners, cozy gatherings, or when you simply crave a bowl of pure comfort.
Ingredients You’ll Need
Gathering the ingredients for Cheesy Taco Soup is a breeze, and each one brings something special to the table—whether it’s depth of flavor, a pop of color, or delightful creaminess. These simple staples work together to create a soup that’s both easy and unforgettable.
- Ground beef or ground turkey: Gives the soup its hearty, protein-packed base; turkey offers a lighter twist.
- Onion (diced): Adds sweetness and depth to the savory foundation.
- Garlic (minced): Infuses every bite with aromatic warmth—fresh is best!
- Taco seasoning: A blend of classic spices that brings the signature taco flavor.
- Chili powder: Rounds out the spice mix with a gentle heat and earthy undertones.
- Cumin: Delivers a smoky, robust flavor that makes the soup unmistakably Tex-Mex.
- Diced tomatoes with green chilies: Bright, tangy, and just a little spicy—these canned tomatoes make prep quick and easy.
- Corn (drained): Sweet kernels add crunch and vibrant yellow color.
- Black beans (drained and rinsed): Bring creaminess and extra protein to the mix.
- Salsa: Adds zing and a touch of acidity—choose your favorite mild or spicy variety.
- Beef or chicken broth: Creates a flavorful soup base that ties everything together.
- Cream cheese (cubed and softened): The secret ingredient for that dreamy, creamy texture.
- Shredded cheddar cheese: Melts into the broth for rich, cheesy goodness in every spoonful.
- Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
- Chopped cilantro and tortilla chips (for garnish): Fresh herbs and crunchy chips make every bowl pop!
How to Make Cheesy Taco Soup
Step 1: Sauté the Meat, Onion, and Garlic
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef or turkey along with the diced onion and minced garlic. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned and the onion turns translucent. If there’s excess fat, drain it off for a lighter soup base.
Step 2: Spice Things Up
Sprinkle in the taco seasoning, chili powder, and cumin. Stir everything together so the meat and onions are evenly coated with those aromatic spices. Let them sizzle for about a minute—this step really wakes up the flavors and makes the kitchen smell amazing.
Step 3: Add the Veggies and Broth
Pour in the diced tomatoes with green chilies, drained corn, black beans, salsa, and your choice of broth. Give everything a hearty stir, then crank up the heat to bring the mixture to a gentle boil. Once it’s bubbling, reduce to a simmer and let it cook for about 10 minutes so all the flavors can mingle.
Step 4: Stir in the Cheeses
Now comes the magic! Add the cubed, softened cream cheese and stir until it melts completely into the soup. Then sprinkle in the shredded cheddar cheese and keep stirring until the soup is smooth and ultra-creamy. If you love gooey, cheesy soups, this is the moment you’ve been waiting for.
Step 5: Taste and Serve
Give your Cheesy Taco Soup a quick taste and season with salt and pepper as needed. Ladle it into bowls while it’s piping hot, then get ready for the best part—toppings!
How to Serve Cheesy Taco Soup
Garnishes
The finishing touches make all the difference! Sprinkle chopped cilantro over the top for a burst of freshness, and scatter a handful of crushed tortilla chips for irresistible crunch. You can also add a dollop of sour cream, a few slices of jalapeño, or even some diced avocado for extra flair.
Side Dishes
Cheesy Taco Soup is hearty enough to stand on its own, but if you want to round out your meal, serve it with warm cornbread, cheesy quesadillas, or a crisp green salad. Even a basket of soft flour tortillas is perfect for dipping and scooping up every last drop.
Creative Ways to Present
For a fun, interactive dinner, set out bowls of toppings and let everyone customize their own Cheesy Taco Soup. You can also serve it in bread bowls for a cozy, edible presentation, or pour it over a bed of rice for a Tex-Mex twist on chili. Leftovers make a fantastic filling for baked potatoes or stuffed bell peppers, too!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cheesy Taco Soup, store it in an airtight container in the refrigerator for up to 4 days. The flavors get even better overnight, and it’s a lifesaver for quick lunches or dinners later in the week.
Freezing
This soup freezes beautifully! Let it cool completely, then pour into freezer-safe containers or zip-top bags (leave a little room for expansion). It’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm leftover soup gently on the stovetop over medium heat, stirring occasionally until heated through. If it’s a bit too thick, add a splash of broth or milk to loosen it up. The microwave works too—just use a microwave-safe bowl and stir halfway through heating.
FAQs
Can I make Cheesy Taco Soup in a slow cooker?
Absolutely! Brown the meat, onion, and garlic first, then transfer everything except the cheeses to your slow cooker. Cook on low for 4 to 5 hours, then stir in the cream cheese and cheddar during the last 30 minutes so they melt perfectly.
Is Cheesy Taco Soup gluten-free?
Yes, it can be! Just double-check your taco seasoning and broth to ensure they’re gluten-free. Everything else in the recipe is naturally gluten-free, making it a great choice for those with dietary restrictions.
What’s the best way to make it less spicy?
If you prefer a milder soup, use mild salsa and mild diced tomatoes with green chilies. You can also reduce the chili powder or skip the jalapeño garnish—customize the spice level to suit your taste.
Can I use other types of beans?
Definitely! While black beans are classic, feel free to substitute pinto beans, kidney beans, or even a mix. Each variety will bring a slightly different texture and flavor to your Cheesy Taco Soup.
How do I lighten up this soup?
For a lighter version, use lean ground turkey, reduced-fat cream cheese, and low-fat cheddar. The soup still turns out wonderfully creamy and full of flavor—perfect for lighter appetites!
Final Thoughts
If you’re craving something cozy, crowd-pleasing, and packed with bold Tex-Mex flavor, Cheesy Taco Soup is a must-try. It’s quick, simple, and guaranteed to bring smiles to the table. Give it a go, and let this creamy, cheesy bowl of comfort win you over!
Print
Cheesy Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
Cheesy Taco Soup is a hearty and comforting Mexican-inspired soup featuring ground beef, black beans, corn, and rich cheese flavors. This easy weeknight recipe blends savory taco seasoning, diced tomatoes with green chilies, and creamy cheeses to create a flavorful dish that’s perfect for cozy dinners. Garnished with fresh cilantro and crunchy tortilla chips, it’s a crowd-pleaser that combines traditional taco ingredients in a warming soup form.
Ingredients
Meat and Aromatics
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Vegetables and Beans
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup salsa
Liquids
- 2 cups beef or chicken broth
Cheeses
- 1 (8 oz) block cream cheese, cubed and softened
- 1 cup shredded cheddar cheese
Garnish
- Chopped cilantro
- Tortilla chips, crushed
Instructions
- Brown the Meat and Aromatics: In a large pot or Dutch oven over medium heat, cook the ground beef (or turkey) along with diced onion and minced garlic until fully browned and cooked through, about 6–8 minutes. Drain off any excess fat if necessary to keep the soup from becoming greasy.
- Add Seasonings: Stir in the taco seasoning, chili powder, and cumin. Mix well so the meat is evenly coated with the spices, releasing their flavors.
- Combine Vegetables and Broth: Add the diced tomatoes with green chilies, drained corn, rinsed black beans, salsa, and beef or chicken broth. Stir to combine everything evenly.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Add Cream Cheese: Stir in the softened cubed cream cheese, mixing continuously until it has fully melted and incorporated into the soup, giving it a rich and creamy texture.
- Melt Cheddar Cheese: Add the shredded cheddar cheese and stir until completely melted, creating a smooth, cheesy consistency throughout the soup.
- Season to Taste: Taste the soup and adjust salt and pepper as needed to balance flavors.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped cilantro and crushed tortilla chips for added freshness and crunch. Serve immediately.
Notes
- For a lighter version, substitute lean ground turkey and use reduced-fat cream cheese.
- This soup can be made in a slow cooker by cooking on low for 4–5 hours, then stirring in the cream cheese and cheddar cheese during the last 30 minutes.
- You can customize the spice level by adding extra chili powder or jalapeños if desired.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 410
- Sugar: 5g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
