Name: Creamy Beef Taco Soup Recipe
Prep time: 15 min
Cook time: 40 min
Ingredients: 1 pound lean ground beef — I use lean beef to keep the soup rich but not greasy.; 1 tablespoon taco seasoning — homemade or store-bought; start light and add more if you love stronger flavor.; 1 yellow onion (chopped — builds the flavor base and adds a little sweetness.); 1 bell pepper (any color, chopped — brings crunch and natural sweetness.); 3 –4 garlic cloves (minced — adds savory depth.); ½ jalapeño (finely chopped (optional) — for a kick of heat.); ¼ teaspoon onion powder — layers extra onion flavor.; ¼ teaspoon garlic powder — enhances the fresh garlic taste.; 1 15.5 oz can fire-roasted diced tomatoes — smoky, tangy, and better than plain diced tomatoes.; 1 15.5 oz can corn, drained — adds a touch of sweetness.; 1 15.5 oz can black beans, rinsed and drained — for protein and heartiness.; ½ teaspoon salt — adjust later to taste.; ¼ teaspoon black pepper — adds balance.; 4 cups broth (chicken, beef, or vegetable — I prefer low-sodium for more control.); 1 cup water — helps with consistency.; 4 oz cream cheese (cubed — makes the soup luxuriously creamy.); 1 cup shredded cheddar cheese — freshly shredded melts smoother than pre-shredded.; Juice of 1 lime — brightens all the flavors.; Fresh cilantro (chopped — for garnish and freshness.)

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Creamy Beef Taco Soup Recipe | Hearty, Cheesy, One-Pot Meal

I recently tried making a big pot of creamy beef taco soup, and let me tell you — it was a game changer. I love taco night, but this soup gave me the same bold flavors in a cozy, spoonable version.

The best part? It was creamy, hearty, and incredibly simple to pull together. While cooking, I realized how versatile it is, because you can tweak the spice or toppings to fit your mood.

This recipe quickly became one of my favorite weeknight dinners, and I can’t wait to share it with you. If you’re looking for more hearty ideas, you might also enjoy this easy recipe for stuffed pepper soup recipe for another comforting bowl.

Ingredients

Here’s everything you need and why each ingredient works best:

1 pound lean ground beef — I use lean beef to keep the soup rich but not greasy.
1 tablespoon taco seasoning — homemade or store-bought; start light and add more if you love stronger flavor.
1 yellow onion, chopped — builds the flavor base and adds a little sweetness.
1 bell pepper (any color), chopped — brings crunch and natural sweetness.
3–4 garlic cloves, minced — adds savory depth.
½ jalapeño, finely chopped (optional) — for a kick of heat.
¼ teaspoon onion powder — layers extra onion flavor.
¼ teaspoon garlic powder — enhances the fresh garlic taste.
1 (15.5 oz) can fire-roasted diced tomatoes — smoky, tangy, and better than plain diced tomatoes.
1 (15.5 oz) can corn, drained — adds a touch of sweetness.
1 (15.5 oz) can black beans, rinsed and drained — for protein and heartiness.
½ teaspoon salt — adjust later to taste.
¼ teaspoon black pepper — adds balance.
4 cups broth (chicken, beef, or vegetable) — I prefer low-sodium for more control.
1 cup water — helps with consistency.
4 oz cream cheese, cubed — makes the soup luxuriously creamy.
1 cup shredded cheddar cheese — freshly shredded melts smoother than pre-shredded.
Juice of 1 lime — brightens all the flavors.
Fresh cilantro, chopped — for garnish and freshness.

Note: Serves about 5 hearty portions

Variations

Want to switch things up? Try these ideas:

Dairy-free: Use cashew cream cheese and dairy-free shredded cheese.
Low-carb: Skip the corn and reduce beans; add extra veggies instead.
Extra spicy: Stir in chipotle peppers in adobo or add cayenne.
Vegetarian: Replace beef with lentils, quinoa, or plant-based ground “meat.”
Flavor boost: A spoonful of tomato paste or salsa verde deepens the broth.

For even more cozy inspiration, browse the full recipes soup collection for other warm bowls you can make any night of the week.

Cooking Time

Here’s the time breakdown so you can plan ahead:

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Equipment You Need

You don’t need fancy tools — just these basics:

Large pot or Dutch oven — for browning beef and simmering the soup.
Wooden spoon — to break up meat and stir ingredients.
Knife & cutting board — for chopping veggies.
Can opener — to open beans, corn, and tomatoes.
Measuring cups/spoons — so flavors stay balanced.

How to Make Creamy Beef Taco Soup

Step 1: Brown the Beef

Start by heating a large pot. Add the ground beef and taco seasoning, breaking it up as it cooks. Once browned and no pink remains, drain off any extra fat to keep the soup light.

Step 2: Cook the Vegetables

Next, stir in onion, bell pepper, jalapeño, garlic, onion powder, and garlic powder. Cook for 5 minutes until softened and fragrant — this step builds the flavor base for the soup.

Step 3: Add the Base Ingredients

Pour in fire-roasted tomatoes with their juices, corn, beans, broth, and water. Stir well and bring to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes so the flavors blend beautifully.

Step 4: Make it Creamy

Add cubed cream cheese and shredded cheddar. Stir gently until both melt into the soup, giving it a rich and creamy texture. Finish with lime juice and cilantro before tasting and adjusting seasoning.

Additional Tips for Making this Recipe Better

From my own experience making this soup, here’s what I’ve learned:

Always let cream cheese soften before adding — it melts smoothly.
Taste and adjust taco seasoning after simmering; it intensifies with time.
Use freshly shredded cheese for the best melting texture.
If the soup thickens too much, add broth before serving or reheating.
Let the soup sit for 5 minutes before serving — flavors deepen as it rests.

How to Serve Creamy Beef Taco Soup

This soup shines with toppings and presentation.

Serve in bowls topped with shredded cheese, sour cream or Greek yogurt, avocado cubes, chopped cilantro, and lime wedges. For crunch, sprinkle crushed tortilla chips or strips on top. Pair it with warm cornbread or crusty bread for a filling meal. For another creamy option that pairs perfectly with crusty bread, try the delightful tomato tortellini soup recipe next time.

Nutritional Information

Here’s an approximate breakdown per serving (without toppings):

Calories: ~472 kcal
Protein: ~39 g
Carbohydrates: ~39 g
Fat: ~16 g

Make Ahead and Storage

Refrigeration

Store cooled soup in an airtight container for up to 3 days. Reheat on the stove over low heat, stirring often, and add broth if it thickens.

Freezing

For best results, freeze before adding cheese. Store in a freezer bag or container for up to 2–3 months. Add cheese after reheating for a fresh creamy finish.

Reheating

Warm gently on the stove or in the microwave. If the soup separates, stir in a splash of broth or cream to bring it back together.

Why You’ll Love This Recipe

Here’s why this soup deserves a spot on your menu:

Comforting yet light — creamy, hearty, but not overly heavy.
One-pot wonder — less mess and quick cleanup.
Customizable — adjust spice, swap proteins, or make it dairy-free.
Perfect for leftovers — reheats beautifully and tastes even better the next day.
Crowd-pleasing — ideal for family dinners, potlucks, or game day.

This Creamy Beef Taco Soup combines everything I love about tacos and wraps it in a warm, comforting bowl. It’s easy, customizable, and guaranteed to make your dinner table feel like a taco party.

Ash Tyrrell