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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.
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!
I’ve made this approx. 8 times. Absolutely love it! Making it again tonight 🙂
Wow that’s great!! I’m so happy to hear that! 🙂
It’s the middle of July and 90* at least! Making this now – that’s how much we love this stuff!
Haha that is awesome!!
Yummy and easy taco soup! I love trying different recipes for taco soup since my bf loves it and he told me he really likes this version with the cream cheese!
I’m so glad it’s a hit!! Thanks for letting me know!
This soup was amazing!!! The flavor the cream cheese gives. WOW!!
I’m so happy to hear you liked it, Sarah!!
This is my go to recipe! When I cook ground beef I make extra and freeze it. When I’m not sure what to make to eat I just take the frozen cooked meat and quickly put together this recipe. Very delicious and everyone in my house loves it. I double the seasonings. Thank you for the recipe.
Aww that’s awesome. I love when recipes become a staple in my readers’ homes. XO 🙂
This is absolutely delicious! I made it tonight and my whole family loved it. Going into my dinner rotation for sure!
I’m so glad to hear that 😀 Thanks for letting me know, April!
Making this tonight as it’s cool and rainy here. I only have light cream cheese. Think that will be ok?
I think that should work ☺️
This is an amazing recipe because I find that it can be slightly altered easily and in so many ways to fit different people. It always turns out great! I use chicken thighs slow cooked in salsa verde instead of beef for my soup. I also add some diced onion and a little more cumin, although I cut out the corn (only because I don’t like corn that much). Oh, and lime juice is a must! It’s super good and my family loves it! Texted the recipe to my dad yesterday, I’m sure he’ll love it too!
I’m so glad you like this recipe!! Your changes sound delish! 🙂
Think this would work in an Instant Pot?
Hmmmmm you could try, but I’d prob add the cream cheese at the end (put it on sauté). Let me know if you try!
Thank you so much for this recipe! I stumbled upon it today and substituted chicken for the beef since that’s what I had on hand! I cooked the chicken in my instant pot with some of the same seasonings as in the soup. It worked so well!
I live in Germany and I don’t think we can get Rotel here, and green chilies are super hard to come by, so I found peppers kind of like pepperoncini and they worked wonderfully!
I’d been missing some of my regular dishes from when I lived in the states and this filled my heart, and stomach. Thank you!
Ooh good idea on the chicken and pepperoncini. I’m so glad you made it work! XO