Name: Creamy Taco Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground beef or ground turkey; 1 tablespoon olive oil (if needed); 1 small onion, diced; 2 cloves garlic, minced; 1 (1 oz) packet taco seasoning (or homemade); 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained; 1 (10 oz) can diced tomatoes with green chilies (like Rotel); 2 cups chicken or beef broth; 1/2 cup heavy cream or whole milk; 4 oz cream cheese, softened and cubed; Salt and black pepper, to taste; Optional toppings: shredded cheese, avocado, tortilla chips, cilantro, lime wedges

Creamy Taco Soup is a hearty, flavorful dish that combines all the best parts of tacos into a warm, comforting bowl. It’s loaded with seasoned ground beef, beans, corn, and tomatoes in a rich, creamy broth that tastes like it simmered all day—but really comes together in under an hour. I love making this for busy weeknights or cozy weekends when I want something easy, filling, and full of Tex-Mex flavor.

Why You’ll Love This Recipe

I love how this soup packs in bold flavor with minimal effort. It’s creamy, cheesy, and spiced just right, with plenty of texture from the beans and corn. Plus, it’s incredibly flexible—I can top it with all my favorite taco fixings like avocado, crushed tortilla chips, sour cream, or jalapeños. It’s also great for feeding a crowd or saving leftovers for later. Creamy Taco Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (or ground turkey)
Onion, chopped
Garlic, minced
Taco seasoning (store-bought or homemade)
Diced tomatoes (canned, with juices)
Corn (canned or frozen)
Black beans or pinto beans, drained and rinsed
Cream cheese (softened)
Chicken or beef broth
Heavy cream or half-and-half
Olive oil
Salt and pepper to taste
Optional toppings: shredded cheese, avocado, sour cream, tortilla chips, cilantro

Directions

I heat olive oil in a large pot over medium heat.
I add the chopped onion and cook until softened, then stir in the garlic and cook for another minute.
I add the ground beef, cooking until browned and crumbled. I drain excess fat if needed.
I stir in taco seasoning, diced tomatoes, corn, and beans.
I pour in the broth, bring everything to a simmer, and let it cook for 10–15 minutes to blend the flavors.
I reduce the heat to low and stir in the cream cheese until melted and smooth.
I pour in the cream or half-and-half, stir well, and let the soup warm through—without boiling.
I ladle the soup into bowls and top with my favorite taco toppings.

Servings and timing

This recipe serves 6 people.
Total time: About 35 minutes

Prep time: 10 minutes
Cook time: 25 minutes

Variations

I sometimes use shredded rotisserie chicken instead of beef for a quicker version. If I want a spicier soup, I add diced green chiles or a spoonful of salsa. For a lighter version, I use low-fat cream cheese and half-and-half. I’ve also added cooked rice or quinoa to make it even heartier.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I warm it on the stove over medium-low heat or in the microwave in short bursts, stirring between each one. If the soup thickens too much, I add a splash of broth or milk to loosen it. It also freezes well for up to 2 months. Creamy Taco Soup

FAQs

Can I make this soup in a slow cooker?

Yes. I brown the beef and onions first, then transfer everything (except the cream and cream cheese) to the slow cooker. I cook on low for 4–6 hours, stir in the cream cheese and cream at the end, and let it warm through before serving.

Can I make it vegetarian?

Definitely. I skip the meat and use extra beans, corn, or even chopped mushrooms for a meaty texture. I use vegetable broth instead of chicken or beef broth.

How spicy is it?

It’s mild to medium by default. I control the spice by adjusting the taco seasoning or adding ingredients like hot sauce, jalapeños, or chili powder based on my preference.

Can I use milk instead of cream?

Yes, I’ve used whole milk or even evaporated milk in a pinch. The result is a bit lighter but still creamy and delicious.

What’s the best way to thicken the soup?

The cream cheese helps thicken it naturally. If I want it thicker, I let it simmer uncovered for a few extra minutes or mash some of the beans slightly in the pot.

Conclusion

Creamy Taco Soup is one of those dependable recipes I turn to when I want something warm, comforting, and packed with flavor—without spending hours in the kitchen. It’s easy to make, easy to customize, and always a hit with family and friends. Whether I’m topping it with crunchy chips, creamy avocado, or extra cheese, every bowl is a cozy, satisfying bite of taco night in soup form.