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This 30-minute taco soup recipe is loaded with ground beef, flavorful taco spices, corn, beans, and has a completely irresistible creamy broth! It’s quick and easy to make.
If you like these flavors, you may also enjoy my Easy Chicken Taco Soup or Simple Taco Seasoning Recipe next.
Why you’ll love it
This creamy beef taco soup comes together easily and there isn’t too much preparation needed, making it great for busy weeknights. Everyone can choose their own toppings, so you get all the best taco vibes! I know there are a LOT of versions out there, but I think you’ll like my taco soup recipe with a creamy twist the best.
This is easily my favorite taco soup recipe that I’ve made so far. Adding cream cheese to soup gives the perfect amount of tanginess and creaminess! As the air begins to get a chill, I find myself turning to this warming and cozy soup for taco night instead of actual tacos.
What you’ll need
- Ground beef – I like to use at least 90% lean
- Red bell pepper – it adds a touch of veggie sweetness
- Rotel tomatoes – grab a can of these tomatoes with mild green chilies
- Chicken broth – to start the base of the soup off right
- Seasoning – my homemade taco seasoning blend for this soup has garlic powder, onion powder, ground cumin, smoked paprika, and chili powder
- Corn and black beans – I keep cans of them in my pantry at all times for this soup since they’re so convenient
- Cream cheese – for that creamy, luscious quality. Philadelphia is my go-to. I suggest taking the cream cheese out of the fridge to let it soften up ASAP. It takes a lot longer for it to incorporate into the soup when it goes in cold.
Taco soup toppings
- For an irresistible crunch, try tortilla strips or chips.
- Some of my go-to fresh toppings include diced avocado, scallions, chopped cilantro, and a squeeze of fresh lime juice.
- You can’t go wrong with cheese. Cheddar or a Mexican blend is my recommendation!
How to make taco soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Brown the beef in a large soup pot. Drain the excess fat if there’s any. Add all the ingredients apart from the cream cheese and salt & pepper. Bring it to a boil, and then simmer gently. Prep your toppings.
Cut the cream cheese into smaller pieces and add it into the soup. Stir it in until completely melted. Season with salt & pepper, portion it out, and add the toppings!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the Dutch oven pictured. I love cooking with cast iron.
- My trusty OXO can opener has been going strong for years.
- Break up the beef effortlessly with a meat chopper.
Substitutions and variations
- This soup isn’t spicy if you use mild Rotel tomatoes with green chilies. You can buy the spicy kind or add some cayenne pepper if you want to make this a spicy taco soup, though.
- Our kitchen recommends trying the homemade seasoning blend, but you could swap out a packet of premade taco seasoning in a pinch. Just keep in mind those normally already contain salt.
- You can use beef broth if that’s all you’ve got, but the soup will turn out a darker color. Low-sodium broth is fine as well.
- If using regular diced tomatoes rather than Rotel, I suggest adding a can of diced green chilies to the soup because they add a ton of flavor. You can buy mild ones if you don’t like spice.
What to serve with creamy taco soup
- Along with all the suggested toppings above, it’s a complete meal on its own! A dinner roll or a slice of crusty bread would be a welcome addition, though.
- If you’re making it for taco night, you can’t go wrong with chips and Homemade Guacamole for the table.
- Craving soup and salad? Try mixed greens with my Chipotle Cilantro Lime Ranch Dressing, or make this delicious Black Bean Corn Avocado Salad with Rice or Avocado Corn Salad.
Leftovers and storage
- Any leftovers will keep in the fridge for 3-4 days in the fridge in an airtight container.
- Warm them up in a pot over a low heat and slowly, giving it a stir every so often.
- This isn’t a soup that freezes great because of the cream cheese. It can get grainy when reheated. If you do want to make it ahead and freeze it, I suggest adding the cream cheese after it’s thawed.
Will you give this simple taco soup recipe a try? Questions? Ask me in the comments below, and I’d love it if you left a review! You can also tag me #saltandlavender on Instagram.
Creamy Taco Soup
Ingredients
- 1 pound lean ground beef
- 4 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
- 1 (14 ounce) can black beans drained & rinsed
- 1 (12 ounce) can corn drained
- 1/2 red bell pepper chopped
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese (I used Philly) softened, see note
- Salt & pepper to taste
- Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc.
Instructions
- Add the ground beef to a large soup pot over medium-high heat. Brown it, breaking it up with your spoon as you go along, for about 10 minutes. If there's excess fat, spoon most of it out.
- Add the remaining ingredients to the pot except for the cream cheese and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently, uncovered, for 8 minutes. While the soup cooks, prep your toppings.
- Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.
Notes
- The cream cheese for this recipe should be super soft so it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it’s very soft.
- You can use beef broth instead of chicken broth if you don’t mind the soup being a darker color. If you have any concerns with salt, use low-salt broth.
- If you want to make this soup spicy, add 1/2 teaspoon of cayenne pepper.
- If you’re not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes.
- This recipe is also in chapter 5 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on September 24, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
Definitely 5 star! So glad I doubled this recipe. I followed the recipe to a T. I did learn by mistake that there is a technique for adding cream cheese to a hot dish as mine did not completely blend in and melt. Apparently you can heat an empty glass bowl in the microwave and the place the cream cheese in the bowl for a few minutes to start the melting process. I had left the cream cheese on the counter for a few hours prior to adding to the soup but apparently this was not enough. Despite not totally melting, this is still a delicious soup!!!
Thanks so much!! I am glad you liked it! Yes, microwaving the cream cheese is definitely a good thing to do… especially in winter when the counters are fairly cool.
I doubled the recipe for a NYD party, and it was a hit! I used 2 cans of original Rotel and 2 cans of mild Rotel. I also used half chicken broth & half beef broth, but I would suggest decreasing the liquid by 1 cup (or 2 cups if doubling) for a slightly thicker soup. Delicious, and I’ll make again!
Fantastic! Glad you enjoyed it, Taylor! Thanks for your 5-star review!
Could you make this in a crockpot instead of a stove top?
You could, but you’d still need to brown the beef in a skillet first, and then you’d need to add the cream cheese in during the last 30-60 minutes or so of cooking. IMO, it’s probably just less work to make it in a pot on the stove.
I made this last night. The only thing I did different was double the recipe. It was delicious, very flavorful. I also made homemade tortilla strips to put in it. Thank you for the recipe, will be making this again and again.
Yay!! You’re very welcome, Kim! Thanks for your review! 🙂
Delicious, flavorful soup! I made a big pot of it for lunches for the week. I followed the recipe exactly and it was perfectly seasoned! The perfect, filling meal for a chilly day!
Yay!! 😀 Glad you like it, Michelle! Appreciate your review!
Used this recipe as a base but changed a lot. Chopped fresh garlic onion, zucchini, and jalepeno, salsa in place of some of the rotel, way more spices including some of a taco seasoning packet, thickened with cornstarch, and added lime juice. Turned out awesome! Not sure there’d be enough flavor for my liking if I’d stuck with the recipe as is.
You did it again Natasha!!! Loved this recipe. I did add a bit more ground beef than stated. We thought the flavor of the broth was exceptional!!!!! Another recipe for my Salt and Lavender binder!
Aw that’s wonderful to hear!! It’s one of our favorites too. Thank you so much for following along! 🙂
What is a serving size?
1/6 of the recipe. What that works out to in oz/ml/etc. I have no idea as I am not a trained nutritionist and don’t feel comfortable making calculations beyond that – sorry!
Made this tonight and it was so delicious! Added a bit of heavy cream and a little more of the spice mix and it was so good! Doubled up the recipe and taking it into work tomorrow. I added some chipotle tobacco on top of my soup when serving and it was perfect! Thank you!
You’re welcome, Rose! So happy it was a hit!
Is this better to make a day ahead so the favors “marry”, or is it just as good made the day of? Sounds delicious! (Am going to a soup exchange party and I think I want to make this to bring!)
I certainly like it on the day of, but there’s definitely no harm in making it a day ahead. I’d just make sure to reheat on a fairly low heat. 🙂
My cream cheese was previously frozen and thawed. When added some melted and some were little white specks.
I found that putting the cream cheese in the microwave for 15-30 seconds then mixing a little bit of heavy whipping cream together in a bowl then adding to the soup is a breeze! No little pieces of cream cheese!