Deliciously comforting and satisfying, this creamy beef taco soup is a must-try. Lean ground beef, onions, bell peppers, corn, black beans and fire-roasted tomatoes simmer in a savory taco-spiced broth, then finish with cream cheese and shredded cheddar for a rich, creamy texture. Top with your favorites—avocado, extra cheese, lime, tortilla chips—to make each bowl your own.
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Why you’ll love this recipe
- Packed with flavor. Seasoned ground beef, sautéed vegetables and a mix of spices create a deep, layered broth that the cheeses make delectably creamy.
- Comforting but balanced. Made with lean ground beef and plenty of vegetables, this recipe delivers cozy satisfaction without being overly heavy.
- Customizable and simple. Aside from chopping, the steps are straightforward. Swap proteins, vary vegetables, adjust the spice level, and experiment with toppings.
Key ingredients and variations
- Lean ground beef: 90% lean or leaner works well. If you use a fattier beef, drain excess fat after browning. Ground turkey, chicken or plant-based alternatives are easy swaps.
- Taco seasoning: Use your preferred blend and start with less—you can always add more. I also use fresh garlic plus a touch of onion and garlic powder to boost flavor.
- Vegetables: Onion, bell pepper, jalapeño, corn and black beans are used here. Feel free to substitute other beans or add carrots, celery or extra vegetables.
- Fire-roasted tomatoes: These add smoky depth. Regular diced tomatoes work in a pinch, but fire-roasted gives a nice boost.
- Broth: Chicken, beef or vegetable broth will all work. Add a bit of water as needed to reach your preferred soup consistency.
- Cream cheese and cheddar: Cream cheese (regular or light) adds silkiness; shredded cheddar contributes tang and richness. Soften and cube the cream cheese for faster melting.
- Lime and cilantro: A squeeze of lime at the end brightens the soup and cilantro adds fresh herb notes.
How to make this creamy beef taco soup
- Use a heavy-bottomed pot or Dutch oven with a lid for best results.
Heat the pot with a little oil spray. Add the ground beef and season with taco seasoning. Break the meat up with a wooden spoon and brown over medium-high heat for 5–6 minutes. Drain excess fat if you used a fattier ground beef.
Add chopped onion, bell pepper, jalapeño and minced garlic. Cook, stirring often, until the vegetables soften, about 5 minutes.
Stir in the fire-roasted diced tomatoes with their juices and cook for a few minutes to meld flavors.
Add rinsed and drained black beans and drained corn, stirring to combine.
Pour in the broth and a cup of water, bring to a gentle boil, then reduce heat and simmer for about 15 minutes.
Stir in cubed cream cheese (softened) and shredded cheddar. Cook, stirring frequently, until the cream cheese fully melts and the soup becomes creamy, about 10–12 minutes. Finish with lime juice and chopped cilantro, adjust salt and pepper, and serve with desired toppings.
Topping ideas
- Avocado
- Extra cheese
- Sour cream or Greek yogurt for added creaminess
- Tortilla chips or corn chips for crunch
- Cilantro
- Extra lime
- Hot sauce or sliced jalapeño for heat
Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stove or in the microwave. Stir well; soups with dairy can separate if overheated, so reheat slowly.
- Start with less taco seasoning—taste and add more as needed. Adjust salt, pepper and lime to your preference.
- You can control creaminess by varying the amount of cream cheese.
- If using extra-lean beef or a pot that can stick, add a little oil at the start to prevent sticking.
Frequently asked questions
Yes. To avoid separation, freeze the soup before adding the cheeses. Cool completely, then freeze. Add cream cheese and cheddar when you reheat the thawed soup.
Soften the cream cheese at room temperature and cut it into small cubes before adding. Stir frequently while it melts; using smaller pieces helps it incorporate smoothly.
More cozy soups to try
- Cauliflower Lentil Soup
- Lemony White Bean Soup
- Chickpea Soup
- Potato, Cauliflower & Leek Soup
- Soupe Au Pistou (French Vegetable Soup)
Creamy Beef Taco Soup
Equipment
- large pot with lid
- wooden spoon
Ingredients
- 1 pound lean ground beef (90% lean or leaner)
- 1 tablespoon taco seasoning (more or less to taste)
- 1 yellow onion, chopped (about 1 cup)
- 1 bell pepper, chopped (about 1 cup; red, orange or yellow)
- 3–4 cloves garlic, minced
- ½ jalapeño, deseeded and finely chopped (or more to taste)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 15.5-ounce can fire-roasted diced tomatoes (liquid included)
- 1 15.5-ounce can corn, drained
- 1 15.5-ounce can black beans, rinsed and drained
- ½ teaspoon salt, more or less to taste
- ¼ teaspoon black pepper, more or less to taste
- 4 cups chicken (or beef or vegetable) broth
- 1 cup water
- 4 ounces cream cheese, softened and cut into small cubes
- 1 cup shredded cheddar cheese
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat a large pot with a light spray of cooking oil. Add the ground beef and taco seasoning. Break the meat up and brown over medium-high heat for 5–6 minutes. Remove excess fat if needed.
- Add chopped onion, bell pepper, jalapeño and minced garlic. Cook, stirring often, until the vegetables are softened, about 5 minutes.
- Stir in the can of fire-roasted tomatoes with their liquid and cook for about 3 minutes.
- Add the drained corn and rinsed black beans; stir to combine.
- Pour in the broth and the cup of water. Bring to a low boil, then reduce heat and simmer for 15 minutes.
- Add cubed cream cheese and shredded cheddar. Stir frequently until the cream cheese melts and the soup becomes creamy, about 10–12 minutes. Optionally cover with a lid.
- Finish with lime juice and chopped cilantro. Adjust salt and pepper to taste and serve with your favorite toppings.
Notes
- Broth: Add a bit more broth or water if you prefer a thinner soup.
- Use the liquid: Rinse the tomato can or broth carton with the extra cup of water to capture remaining flavor.
*Nutrition values are approximate and based on the ingredients listed without optional toppings; actual values will vary by brand and portion size.
Nutrition
Calories: 472.3 kcal
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that are flavorful and not overly restrictive. I’m a mom, former certified nutritionist, recipe developer and food photographer, sharing dishes that are satisfying and balanced.