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The Easiest Creamy Taco Soup Recipe

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4.3 from 1 review

A quick and flavorful creamy taco soup made with ground beef, beans, corn, and a rich creamy broth enhanced by taco seasoning. Perfect for an easy weeknight meal, ready in just 30 minutes.

Ingredients

Meat and Broth

  • 1 pound ground beef
  • 2 cups chicken broth

Vegetables and Beans

  • 28 ounces canned crushed tomatoes
  • 15.5 ounces canned pinto beans, drained
  • 15.5 ounces canned black beans, drained
  • 15 ounces canned corn

Seasoning and Dairy

  • 3 tablespoons taco seasoning
  • 4 ounces cream cheese, room temperature

Instructions

  1. Brown the Ground Beef: In a large stockpot over medium-high heat, cook the ground beef until it is no longer pink. Drain off any excess fat to keep the soup from being greasy.
  2. Add Remaining Ingredients: Stir in the crushed tomatoes, chicken broth, taco seasoning, drained pinto beans, black beans, and corn into the pot with the browned beef until well combined.
  3. Simmer the Soup: Bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer for 10 minutes to meld the flavors together.
  4. Incorporate the Cream Cheese: Place the cream cheese in a microwave-safe bowl and heat for 30 seconds to 1 minute, until softened. Stir the cream cheese and add it to the soup. Allow it to melt for 2 minutes, whisking any remaining cubes to combine fully into the soup for a creamy texture.
  5. Serve: Ladle the soup into bowls and garnish with your choice of toppings such as tortilla strips, shredded cheese, lime juice or wedges, chopped avocado, cilantro, and a dollop of sour cream for extra richness and flavor.

Notes

  • Suggested toppings include tortilla strips, shredded cheese, lime juice or lime wedges, chopped avocado, cilantro, and a dollop of sour cream for extra creaminess.
  • This soup is a great way to use leftover taco meat; simply skip browning the beef and omit taco seasoning, then add the leftover taco meat along with the rest of the soup ingredients before simmering.