This post may contain affiliate links. Please read our disclosure policy.
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.
Try my Easy Chicken Taco Soup, Chicken Enchilada 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!
Great recipe! I’ve made it twice and my family loves it. I actually double the recipe so we have more the next day. Is there something you do differently to make the soup look more yellow or cheesy looking? Mine seems to look kind of brown. I added cheese the first time I made it but it still ended up a brownish tint to it. Still taste great regardless!! Love it!
I’m so glad it’s a hit! Hmm… I had someone mention the same thing to me on Instagram about the soup! It’s hard to say… maybe the individual ingredients somehow vary? I also edit and brighten my photos, but I don’t exaggerate them too much, so I’m thinking it just must be a difference in the ingredients. I didn’t add anything to the batch of soup used for the photos that’s not listed in the ingredients. Strange!
Made this today. Really good! I browned the beef on the stove and then threw everything but the cream cheese in the crockpot. I added that at the end. I used an immersion blender to blend it up a little better. Added white beans separately because my kids don’t like beans. Topped it with cilantro, a lime wedge, avocado, crushed tortilla chips, jalapeños, and shredded lettuce. Very tasty!
I’m so glad you enjoyed it and that it worked in the slow cooker! 🙂
I loved this soup! There are so many varieties of Rotel out there, you can make different tastes. And always go with some form of Mexico’s-corn.
So happy you like it, Teresa! 🙂
SCRUMPTIOUS! This is one of those soups that is excellent immediately after it’s made. We could only get the “roasted” version of the Ro-tel and it was perfect. I also sprinkled in one-half teaspoon of Wondra flour about 5 minutes before removing the pot from the heat to give the soup just a bit more body. This is a KEEPER recipe! I’ve already given it to 2 friends, one of whom is making it right now.
Thanks for a quick an delicious recipe!
I am so happy that you enjoyed it, Dani! And thanks so much for sharing it! 🙂
This soup is SO GOOD! Do you happen to know what a serving size is / how many cups this particular recipe yields? I’m building it into my nutrition plan and that information would be really helpful! Thank you 🙂
Hi Elizabeth!! So glad you like the soup! I’m sorry – I’m really not sure. I estimated that about 6 portions can be made from this recipe, but beyond that, I am soo bad with math so I am not a good person to ask lol. I recommend weighing the exact ingredients you use for more accurate estimates (and don’t forget the toppings).
Hi! Can I make this in a crockpot?
Hi! I think you probably could. I’d add the cream cheese in towards the last 30 min or so of cooking. I’d also brown the beef in a skillet prior to adding it to the Crockpot.
This is the 3rd time I’ve made this recipe! Delicious each time! Realized this go round that I was out of ground beef so used a chub of sausage instead.. we may like this version the best. I’ve also found that my kiddos like it better with one can petite diced tomatoes and one can of green chilis. I also melt the cream cheese on the stove since I always forget to take it out in time for it to be soft…encorporates nicely. Love that you can personalize for your family’s particular tastes!
Thanks for letting me know, Lisa!! I appreciate you writing me a comment. 🙂 I like the sausage idea!!
What type of sausage did you use?
Great for a weeknight meal. I used it to bring to a potluck. So happy this recipe and website was recommended to me. It’s an easy, fail-proof recipe that was very tasty and hearty. Thank you so much!
Aww I am so happy you like this recipe, Joy! Thanks for taking the time to write me a comment. And thanks to whoever recommended my website to you. 🙂
This was fantastic. Didn’t have the two cans of total so I substituted one can of roasted tomotes with garlic. I added some spice and V8. Love it and filling. A good comfort food recipe.
Good idea! Glad you enjoyed it!
So glad you liked it! I’d be hesitant for the same reason – it may end up a bit grainy when thawed, but I think it would probably taste fine.