Our Creamy Taco Soup recipe is packed with so much great flavor and perfect for those chilly nights this time of year! Made with real, simple ingredients right on your stovetop. The whole family is going to enjoy a big bowl of this comfort food!
The Best Creamy Taco Soup
There is simply nothing better than a classic taco soup recipe and this creamy taco soup is made with cream cheese to thicken it up a bit. That delicious creamy texture is so good! Feel free to serve up this delicious soup recipe with a variety of fresh toppings for everyone to create the bowl of their dreams. Definitely a quick and easy creamy taco soup that is sure to be a crowd pleaser this soup season!
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What You Will Need
- ground beef – personally we like the flavor that a more fatty ground beef brings, so we recommend getting 85/15. Option to pick-up a lean ground beef or even some ground turkey or rotisserie chicken.
- taco seasoning – option to pick-up store-bought taco seasoning packets or easily make a homemade taco seasoning.
- yellow onion & fresh garlic – classic flavor starters for any homemade soup recipe.
- jalapeño & Anaheim pepper – these bring the slightest warm heat, without being spicy (as long as you remove the seeds & membranes)!
- canned black beans, can of diced tomatoes with green chiles, & canned corn – traditional taco soup ingredients that you can always have on hand in the pantry.
- chicken broth – if you have the time or want extra flavor you can make homemade chicken broth or just pick up your favorite carton of broth from the grocery store.
- fresh lime – perfect for its fresh lime juice and lime zest!
- dried oregano leaves, kosher salt, & black pepper – simple seasonings that always hit the spot.
- cream cheese – a must for all that creamy goodness!
- Optional toppings: sour cream, shredded cheese, lime wedges, fresh cilantro, & avocado.
How To Make Creamy Taco Soup
The first steps to making this creamy soup are to bring a large soup pot to a medium high heat and brown the ground beef. After it’s browned, remove any excess fat.
Now add the diced onion and garlic. Move everything around in the pot and continue cooking until the onion has softened.
Now add the remaining ingredients, except the cream cheese and one of the taco seasoning packets to the large pot.
Stir to fully combine and give it a taste! For best results, make sure you taste and make any adjustments to your personal preferences. You might add more lime juice, taco seasoning, salt, etc.
Finally, cut the cream cheese into large chunks and stir in the pot to melt and create a creamy broth. We like to take the cream cheese out of the fridge when we start the soup so that it softens to room temperature when it is time to add it. This helps it melt really nicely!
Let the whole pot simmer for about 10 minutes on low heat and then serve it up!
Best Way To Serve Creamy Taco Soup
This flavorful soup recipe can be enjoyed with so many of our favorite toppings! We love adding sour cream, shredded cheese, green onions, fresh cilantro, diced avocado, fresh jalapeno slices, and a few tortilla chips for a little crunch. You could also serve it with a big piece of crusty bread or grilled bread!
Recipe FAQ
We used cream cheese to thicken this taco soup up. Option to use 4 ounces or up to 8 ounces depending on how thick you like your soup. Also, the longer you let the soup simmer on the stovetop (uncovered) the more liquid will steam off and create a thicker soup.
The spice level of this soup can easily be adjusted. If you make it as written in the recipe card, it will taste very mild with just a touch of warm heat. To spice it up, feel free to keep some of the jalapeño seeds or add some hot sauce or a sprinkling of red pepper flakes.
Yes! You can easily make crockpot taco soup by cooking the ground beef with onion and garlic on the stove top and add it to the crock pot along with the other ingredients (except the cream cheese). Let it all cook on the low setting for 3-4 hours and add the cream cheese during the final 30 minutes.
Absolutely you can! We would recommend freezing the taco soup before adding the cream cheese, though. Typically, creamy dairy-based soups don’t reheat very well. So if you plan to freeze it, stop after step 4, and let it cool. Place in a freezer-safe container, with room to expand, and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop. The cream cheese can be added during the reheating process.
Made this creamy taco soup recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Creamy Taco Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Description
Creamy Taco Soup – a seriously delicious homemade creamy taco soup recipe that is perfect for those cold weather months! Dinner is served!
Ingredients
- 1 pound ground beef (85/15)
- 1–2 packages taco seasoning
- 1 small yellow onion, diced
- 3 teaspoon garlic, minced
- 1 jalapeño, minced (remove membrane and seeds)
- 1 Anaheim pepper, minced
- 15oz can black beans, drained and rinsed
- 15oz can diced tomatoes with green chiles
- 15oz can corn, drained
- 4 cups chicken broth
- zest of 1 lime
- juice of 1/2 lime (more as-desired)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano leaves
- 4–8oz cream cheese, softened
- Toppings: sour cream, cilantro, shredded cheese, avocado
Instructions
- Bring a large Dutch Oven to medium-high heat. Add ground beef and move around pan until fully cooked. Drain excess grease.
- Add onion and garlic. Move around pan until onion softens, approx. 2-3 minutes.
- Add jalapeno, anaheim pepper, 1 package taco seasoning, black beans, tomatoes with green chiles, corn, broth, lime zest, lime juice, salt, pepper, and oregano. Stir to combine.
- Taste and add more taco seasoning (up to 1 more package) + the juice of the other half of lime + any additional salt. Everyone has different tastes, so adjust as desired.
- Add cream cheese and stir on medium heat until it is fully melted and combined.
- Cover and let simmer 10 minutes to let the flavors meld.
- Serve with your choice of fresh cilantro, shredded cheese, sour cream, and avocado.
Notes
- Storage: store taco soup leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 209
- Sugar: 3.4 g
- Sodium: 790.1 mg
- Fat: 11.3 g
- Carbohydrates: 14.6 g
- Protein: 13.3 g
- Cholesterol: 44.3 mg
Donna says
This soup was amazing and so easy! I made it in my crockpot so I could come home to an almost completed meal. Perfect! And the house smelled amazing as well! It’s a keeper! Thank you Erin!
Mollie B says
This soup is so flavorful and comes together quick. Made my grocery order while at an appointment and didn’t check my pantry so made a few substitutions when it came time to prepare – used kidney beans instead of black and a jar of Trader Joe’s Corn and Chile salsa for the can of corn. This will now be a regular on our soup rotation.
Erin says
Yay!! Awesome to hear, Mollie!! Thanks for taking the time to come back and leave a review – I really appreciate it!