This easy creamy taco soup recipe is the perfect answer for busy weeknights when you crave hearty, flavorful comfort food made effortlessly. Loaded with lean ground beef, savory taco spices, vibrant corn, black beans, and finished with a luscious creamy broth thanks to cream cheese, this soup has all the taco flavors in one bowl.
Whether hosting family or meal prepping for the week, this recipe is flexible, quick, and absolutely delicious. The cream cheese adds a tangy richness that melds beautifully with southwestern spices, while black beans and corn add great texture and nutrition value. Plus, it’s easy to customize with toppings like shredded cheddar cheese, diced avocado, fresh cilantro, or crispy tortilla strips for that satisfying crunch.
Why You’ll Love This Soup
This creamy soup recipe comes together quickly with minimal fuss, perfect for hectic days. Plus, it uses ingredients many keep stocked in their pantry and fridge. It’s comforting, filling, and hits all the right flavor notes of classic taco seasoning dramatically enhanced with a creamy twist. It’s not just a soup; it’s a full-flavored meal that the whole family will enjoy.
For an added protein-rich meal complement, try pairing this soup with our Ritz Cracker Chicken Casserole, a cozy crowd-pleaser perfect for pairing with hearty soups.
Ingredients: What You’ll Need
- 1 pound lean ground beef (at least 90% lean)
- 4 cups chicken broth (or beef broth for deeper flavor)
- 2 cans (10 ounces each) Ro-tel diced tomatoes with green chilies
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1/2 red bell pepper, chopped for sweetness and texture
- 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 for smooth melt
- Salt and pepper to taste
- Optional toppings: shredded cheddar, diced avocado, fresh cilantro, tortilla strips, lime wedges
Step-by-Step Instructions
- Brown the beef: In a large soup pot over medium-high heat, crumble and cook the ground beef until no longer pink, about 8-10 minutes. Drain excess fat to prevent greasiness.
- Add vegetables and broth: Stir in the diced tomatoes with green chilies, black beans, corn, and chopped red bell pepper. Pour in the chicken broth.
- Spice it up: Add chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Stir thoroughly to combine all the flavors.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 8 minutes, allowing vegetables to soften and flavors to meld.
- Melt the cream cheese: Cut the softened cream cheese into small chunks and stir into the hot soup. Stir continuously until melted and the soup turns rich and creamy.
- Final seasoning & Serve: Taste and adjust salt and pepper. Ladle soup into bowls and garnish with your choice of shredded cheddar, diced avocado, fresh cilantro, and crispy tortilla strips for a perfect finish.
Tips and Variations for Your Creamy Taco Soup
- Vegetarian alternative: Skip the ground beef and add extra black beans and corn for plant-based protein.
- Dairy-free option: Substitute cream cheese with coconut cream or a vegan cream cheese for a non-dairy version.
- Homemade taco seasoning: Use a homemade blend to control salt and spice levels for a customized taste.
- Freezing: Because of the cream cheese, soup doesn’t freeze well; if freezing, add cream cheese fresh after thawing.
Pairings: Soup and Sandwich or Salad Combos
This creamy taco soup pairs beautifully with fresh and wholesome side dishes for a complete meal. Try it alongside a crisp salad from our Soup And Salad collection for a light balance. For heartier options, a grilled cheese sandwich or our Ritz Cracker Chicken Casserole makes a delicious complement.
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Conclusion
This easy creamy taco soup delivers all the comforting warmth and zest you want in a soup, combining southwest spices with luscious creaminess and hearty vegetables. It’s perfect for busy nights, family dinners, or anytime you want flavorful comfort in a bowl. Try this recipe tonight and enjoy the crave-worthy taste everyone will love.
Creamy Taco Soup
Ingredients
Main Ingredients
- 1 pound lean ground beef (at least 90% lean)
- 4 cups chicken broth (or beef broth for deeper flavor)
- 2 cans Ro-tel diced tomatoes with green chilies 10 ounces each
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1/2 red bell pepper, chopped for sweetness and texture
- 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 for smooth melt
- Salt and pepper to taste
Optional Toppings
- shredded cheddar
- diced avocado
- fresh cilantro
- tortilla strips
- lime wedges
Instructions
Preparation
- In a large soup pot over medium-high heat, crumble and cook the ground beef until no longer pink, about 8-10 minutes. Drain excess fat.
- Stir in the diced tomatoes with green chilies, black beans, corn, and chopped red bell pepper. Pour in the chicken broth.
- Add chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Stir thoroughly to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 8 minutes.
- Cut the softened cream cheese into small chunks and stir into the hot soup, stirring continuously until melted.
- Taste and adjust salt and pepper as needed. Serve in bowls and garnish with your choice of toppings.
