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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!
Wonderful recipe! One of my new family favorites!
Thank you!
Hello! I was looking for a recipe very similar to this bc I have all the same ingredients for a chicken soup, but I only have ground beef. My question is… to make it even more nutritious, do you think I could add more broth & blend frozen cauliflower or frozen okra (or both) into it?
Hi Tonda! I’ve only made the soup as written (and with chicken since I have a chicken version of this recipe too). I am the type of person who would just make a side salad for extra veggies and enjoy the soup as-is since it’s a well-loved recipe by many readers. With that said, if you usually blend cauliflower or okra into soups and it works well in similar recipes, why not give it a try? Let me know how it goes!
I tried it out! I agree with you to not adjust a perfect recipe, I only did it to not waste the okra I need to use soon. 😁 So I did 1.5 pounds of beef instead of 1, 5 cups of broth instead of 4, 1 cup of frozen blended okra, then about 1/2 tsp extra of every spice. It was yummy! Can’t wait to try it exactly your way.
I’m so glad it worked out!! Thanks for reporting back!! 😀
Hi! Do you think I substitute green yogurt for the cream cheese?
Hi Justine! I don’t recommend it. Sour cream could work, just be sure not to boil it. Yogurt I find can just be too watery and doesn’t really add the creaminess or tanginess that this soup needs.
Thank you! I am just about to pour it in! Thank goodness I checked
Delicious! Easy and a perfect cold weather dinner!!
Thank you so much!! 😀
Oh my… this is amazing. My husband loved it wanted me to make it again as soon as it was gone! I used one can of Rotel tomatoes with Habaneros to give it more kick that my husband loves. I served it with quesadillas.
Thank you so much!!
Hello! I see this feeds 6 but how big would one serving be? Trying to calculate those macros lol.
Thanks!
Hi Shauna! Nutrition info is calculated automatically from a database of ingredients and is just an estimate. You’d have to weigh your own ingredients and plug it into something like My Fitness Pal for info beyond that.
I love this recipe and make it all the time! I have shared it with friends and they all love it too. It’s an easy go to week night meal.
Do you think substituting kidney beans instead of black beans would work?
I’m so happy it’s a favorite, and I appreciate the shares! 😀 Yes, I think kidney beans would be great!
love this soup!!! Im sharing it with my best friend,,
That’s great to hear, Shirley!
This was absolutely delicious! Perfect amount of spiciness and super easy to make. Thank you!!
Wonderful! You’re very welcome, Tess!
Natasha, I want to make this for when my parents come but I was wondering if you thought it would be ok in a crock pot?
Hi Sarah! I would do the searing steps on the stove as indicated and then transfer to the slow cooker. Add in cream cheese during last 30 min or so so it melts in. 🙂 Hope they love it!
Thank you so much! This helps a lot. ☺️
😀