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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!
Perfection especially on a cold day! Wouldn’t change a thing!
Fabulous! Thank you 🙂
I love making taco soup! I use roasted tomatoes and roasted corn to pop the flavor. Instead of cream cheese, I use a can of nacho cheese, or jar of queso cheese. Yum!!!!
Delish!
Excellent soup and very easy to throw together!! I dont eat dairy so I used Kite Hill dairy free cream cheese and it worked great! Thanks for the yummy recipe.
Thanks for the tip!! So glad it worked out. XO
Looking forward to making this recipe tomorrow. Are the nutritional facts at the end of the recipe for all 6 servings or is that per serving?
It’s for one serving (1/6 of the recipe). Hope you enjoy the soup!
My family absolutely loved this recipe! Cannot wait to make it again!!
Fab! Thanks for letting me know!
Made this recipe with ground venison w/ 20% bacon fat instead of the ground beef. Also added the 1/2 teaspoon of cayenne for extra kick. Ended up pressure canning it into pint jars for quick and easy single serve lunches. Let me tell ya. DELICIOUS. Will be using this recipe for canning taco soup in the future.
Ooh that sounds great with venison!!
This recipe makes 6 servings. How much is a serving?
Hi! A serving is 1/6 of the recipe. As to what that is in oz/ml/etc. I do not know.
I pressure canned this recipe and it yielded exactly 6 pints. So, if the recipe says 6 servings, then each serving would be 1 pint.
This was a very quick, easy, and delicious soup. 😋
Thank you! SO glad you liked it!
This was so good! I made as written and added 1/2 of a zucchini chopped up that I needed to use. It was a good addition I think and would do that again. However, with or without my added zucchini this will be my new taco soup recipe! Well done.
I’m so glad to hear that, Lee Ann! 😀 Thanks for commenting.
Really enjoyed this! I added extra liquid beforehand, knowing that often times these cream cheese things end up pasty and thick. Avoid that temptation. 🙂 There is NO need to add extra liquid, it would cook up perfectly as written. Appreciated that it’s a stove top recipe. A keeper. Thank you!
Yes, that can definitely happen!! I’m so glad that it worked out for you! 🙂
Have you made this in a crockpot?