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Creamy Beef Taco Soup Recipe
Ash Tyrrell

Creamy Beef Taco Soup Recipe

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.