Description

This Easy Creamy Taco Soup combines seasoned ground beef, beans, corn, and diced tomatoes with green chilies in a rich, creamy broth made smooth with cream cheese and optional heavy cream. It’s a hearty, flavorful, and comforting one-pot meal perfect for busy weeknights, topped with cheddar cheese and fresh cilantro for a festive finish.

Ingredients

Scale

Meat and Aromatics

1 lb ground beef (or ground turkey)
1 small onion, diced
2 cloves garlic, minced

Seasonings and Broth

1 packet taco seasoning (or 2 tbsp homemade)
1/2 tsp salt, or to taste
1/4 tsp black pepper
1/2 tsp smoked paprika (optional)
3 cups beef broth

Canned Goods

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)

Dairy

1 block (8 oz) cream cheese, softened
1/2 cup heavy cream (optional for extra creaminess)
1/2 cup shredded cheddar cheese (for topping)

Garnish

1/4 cup chopped fresh cilantro (for garnish)

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Instructions

Brown the Meat: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain excess grease if needed to avoid excess fat in the soup.
Sauté Aromatics: Add the diced onion and minced garlic to the pot and cook until they become soft and fragrant, about 3 minutes, stirring occasionally to prevent burning.
Add Ingredients: Stir in the taco seasoning, black beans, kidney beans, corn, diced tomatoes with green chilies, and beef broth. Mix well to combine all ingredients, then bring the soup to a simmer over medium heat.
Incorporate Cream Cheese: Cut the softened cream cheese into small cubes and slowly stir them into the simmering soup until fully melted, creating a smooth and creamy base.
Simmer: Reduce the heat to low and let the soup gently simmer for 10 to 15 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
Finish with Cream (Optional): If desired, stir in the heavy cream for added richness. Season the soup with smoked paprika, salt, and black pepper to taste, adjusting seasoning as needed.
Serve: Ladle the soup into bowls and top each serving with shredded cheddar cheese and chopped fresh cilantro. Optionally, add avocado slices or tortilla chips for extra texture and flavor.

Notes

You can substitute ground turkey for a leaner protein option.
For a spicier kick, add a diced jalapeño along with the onions and garlic.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
To make this recipe gluten-free, verify that the taco seasoning and beef broth do not contain gluten.
For a vegetarian version, omit the meat and use vegetable broth; consider adding extra beans or lentils as protein.
Heavy cream is optional but adds extra creaminess; you can substitute with half-and-half or omit entirely for less fat.