Name: Creamy Taco Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 lb ground beef; 1 onion, finely chopped; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained and rinsed; 1 (10 oz) can tomatoes with green chilies, undrained; 1 (4 oz) can green chilies, drained; 1 (1 oz) package taco seasoning; 32 oz beef broth; 8 oz cream cheese, room temperature; 1/4 cup heavy cream

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Why You’ll Love This Soup

This Creamy Taco Soup is the ultimate weeknight comfort food. With simple ingredients and ready in just 30 minutes, it’s an easy, satisfying meal packed with flavor. The combination of ground beef, beans, corn, and cream cheese makes it a creamy and hearty soup that everyone will love. Whether you’re enjoying it on a chilly evening or need a quick dinner, this taco soup is sure to become a staple in your home.

Creamy Taco Soup Recipe

Ingredients

1 pound ground beef
1 onion, finely chopped
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained and rinsed
1 (10 ounce) can tomatoes with green chilies, undrained
1 (4 ounce) can green chilies, drained
1 (1 ounce) package taco seasoning
32 ounces beef broth
8 ounces cream cheese, room temperature
1/4 cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Brown the Ground Beef

In a large pot or Dutch oven, brown the ground beef over medium heat. Drain any excess grease to keep the soup light.

Step 2: Sauté the Onion

Add the chopped onion to the pot and sauté for 3-4 minutes until softened.

Step 3: Add the Canned Ingredients

Stir in the black beans, corn, green chilies, the undrained tomatoes with green chilies, taco seasoning, and beef broth.
Bring the soup to a simmer over medium-high heat, then reduce the heat to low. Cover and let it simmer for 10 minutes to allow all the flavors to meld together.

Step 4: Blend the Cream Cheese Mixture

In a heat-safe bowl, ladle out 2-3 scoops of the broth from the soup. Add the softened cream cheese to the hot broth and use an immersion blender to blend until completely smooth.
If you don’t have an immersion blender, simply whisk the cream cheese directly into the soup, but it may be harder to get a completely smooth texture.

Step 5: Finish the Soup

Pour the cream cheese mixture and heavy cream back into the soup. Stir well to combine and let it cook on low for a couple more minutes until everything is well blended and creamy.

Step 6: Serve

Serve your soup with your favorite Mexican toppings such as shredded cheddar, green onions, and jalapeños for extra flavor!

Variations

Spice it up: If you prefer a spicier soup, add some chopped jalapeños or increase the amount of taco seasoning.
Add vegetables: For extra nutrition, toss in some diced bell peppers or zucchini.
Make it lighter: For a lower-calorie version, use low-fat cream cheese and reduced-fat sour cream instead of the heavy cream.

What to Serve With This Soup?

Tortilla chips: Perfect for dipping!
Shredded cheese: Extra cheese makes everything better, so go ahead and sprinkle some shredded cheddar on top.
Rice: Serve the soup over rice for a heartier meal.

Storage Instructions

Refrigeration: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well! Let it cool completely, then transfer to a freezer-safe container. It will stay good for up to 3 months.
Reheating: To reheat, warm it on the stovetop over low heat, stirring occasionally, or microwave it in 1-minute intervals until hot.

Nutrition (Per Serving)

Calories: 416 kcal
Carbohydrates: 29g
Protein: 28.2g
Fat: 20.2g
Cholesterol: 99mg
Sodium: 1495mg
Fiber: 9g
Sugar: 7.2g

Conclusion

This Creamy Taco Soup is a simple, flavorful meal that can be made in no time! With the savory, creamy combination of taco-seasoned beef, beans, and cheese, it’s perfect for busy nights when you want something comforting and delicious. Plus, it’s easily customizable to suit your tastes!