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
Scale
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
