Why You’ll Love This Recipe

This creamy taco soup combines the best of both worlds—taco flavor and a creamy texture. It’s quick, easy to make, and a surefire crowd-pleaser. Packed with hearty ingredients like ground beef, beans, and corn, this soup is perfect for busy weeknights or cozy weekends. It’s also highly customizable, allowing you to add your favorite toppings, making it as spicy or mild as you like. Plus, it’s a one-pot meal that doesn’t require much cleanup!

Ingredients

1 lb ground beef
1 medium onion, diced
1 packet taco seasoning
1 can (15 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (10 oz) diced green chilies
1 can (10 oz) cream of mushroom soup
1 package (8 oz) cream cheese, cubed
4 cups chicken broth
Salt and pepper, to taste
Optional toppings: shredded cheese, sour cream, cilantro, tortilla chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks. Drain any excess fat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the taco seasoning and cook for an additional 1-2 minutes, allowing the spices to bloom.
Add the diced tomatoes, black beans, corn, green chilies, and cream of mushroom soup to the pot. Stir to combine.
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5-10 minutes, allowing the flavors to meld.
Add the cubed cream cheese and stir until melted and smooth.
Season with salt and pepper to taste.
Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, sour cream, cilantro, and tortilla chips.

Servings and Timing

Servings: 6-8
Total Time: 30-40 minutes

Variations

Vegetarian Version: Replace the ground beef with crumbled tofu or tempeh, and use vegetable broth instead of chicken broth.
Spicy Version: Add more diced green chilies, jalapeños, or a dash of hot sauce for extra heat.
Chicken Taco Soup: Substitute the ground beef with shredded chicken for a lighter alternative.
Low-Carb Version: Omit the beans and corn, and replace the cream of mushroom soup with a low-carb alternative, such as cauliflower puree.
Dairy-Free Version: Use a dairy-free cream cheese and substitute the cream of mushroom soup with a coconut-based version.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave it in a microwave-safe bowl, stirring every 1-2 minutes.

FAQs

Can I make this soup ahead of time?

Yes! You can prepare this soup a day or two in advance. Simply let it cool to room temperature, store it in an airtight container in the refrigerator, and reheat it when you’re ready to serve.

Can I freeze creamy taco soup?

Yes, this soup can be frozen. Allow it to cool completely, then transfer it to an airtight container or freezer-safe bag. It will last in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove.

Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a great substitute for ground beef, providing a leaner option without sacrificing flavor.

Is this soup spicy?

The level of spiciness depends on how much taco seasoning, green chilies, and other spicy ingredients you add. For a milder soup, use less taco seasoning and omit any additional chilies.

Can I make this soup in a slow cooker?

Yes! To make this soup in a slow cooker, brown the ground beef and onions first, then add all ingredients to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the cream cheese in the last 30 minutes.

Can I add more vegetables to the soup?

Definitely! You can add additional vegetables like bell peppers, zucchini, or spinach to make the soup even heartier.

Can I use a different type of cheese for topping?

Yes! Feel free to use shredded cheddar, Monterey Jack, or any of your favorite cheeses for topping the soup.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as the taco seasoning and other ingredients are free of gluten. Double-check the labels to ensure that no gluten has been added.

Can I skip the cream cheese?

If you don’t want to use cream cheese, you can replace it with heavy cream or half-and-half for a slightly less creamy version.

Can I add more beans to the soup?

Yes! You can add kidney beans, pinto beans, or any other beans you like. Just keep in mind that it will alter the texture and flavor slightly.

Conclusion

Creamy taco soup is an irresistible dish that brings together all the flavors of your favorite tacos in a comforting, creamy form. With its rich ingredients and versatility, it’s perfect for feeding a family or entertaining guests. Whether you make it spicy, mild, vegetarian, or with all the toppings, this soup will surely become a favorite in your recipe rotation.

Creamy Taco Soup

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Creamy Taco Soup combines bold taco flavors with a rich, creamy texture, featuring ground beef, beans, and corn. It’s an easy-to-make, hearty dish that’s perfect for busy weeknights or cozy weekends, and can be customized with your favorite toppings.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30-40 minutes
Yield: 6-8 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Instructions

In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks. Drain any excess fat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the taco seasoning and cook for an additional 1-2 minutes, allowing the spices to bloom.
Add the diced tomatoes, black beans, corn, green chilies, and cream of mushroom soup to the pot. Stir to combine.
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5-10 minutes, allowing the flavors to meld.
Add the cubed cream cheese and stir until melted and smooth.
Season with salt and pepper to taste.
Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, sour cream, cilantro, and tortilla chips.

Notes

For a vegetarian version, replace the ground beef with crumbled tofu or tempeh, and use vegetable broth.
For extra heat, add more diced green chilies or jalapeños.
For a lighter option, replace the cream cheese with heavy cream or use a low-fat cream cheese alternative.
To make it dairy-free, substitute the cream cheese with a dairy-free alternative and use a coconut-based cream of mushroom soup.
Add bell peppers, zucchini, or spinach for more vegetables in the soup.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 900mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 20g
Cholesterol: 55mg