Why You’ll Love This Recipe
This Creamy Taco Soup is the ultimate comfort food, combining the bold and savory flavors of tacos with the smoothness of a creamy soup. The richness of the cream cheese and the savory taco seasoning make each spoonful irresistible. It’s a one-pot wonder that’s easy to make and full of flavor, perfect for busy weeknights, meal prep, or even a cozy dinner party. Top it with your favorite taco toppings like sour cream, avocado, and shredded cheese to make it even more indulgent!

Ingredients

1 lb ground beef (or ground turkey for a lighter option)
1 onion, diced
1 packet taco seasoning (or homemade seasoning)
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) diced green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) enchilada sauce
1 1/2 cups chicken broth
8 oz cream cheese, cubed
1 cup shredded cheddar cheese
Salt and pepper to taste
Optional toppings: sour cream, shredded cheese, cilantro, avocado, tortilla chips

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

Directions

In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it apart with a spoon as it cooks. Once browned, drain any excess fat.
Add the diced onion to the pot and cook for another 2-3 minutes, until the onion is softened.
Stir in the taco seasoning and cook for 1-2 minutes, allowing the flavors to meld together.
Add the diced tomatoes (with juices), diced green chilies, black beans, corn, enchilada sauce, and chicken broth to the pot. Stir to combine.
Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to develop.
Add the cubed cream cheese to the soup, stirring until fully melted and incorporated.
Stir in the shredded cheddar cheese and cook until melted, creating a creamy, cheesy texture.
Taste the soup and adjust the seasoning with salt and pepper as needed.
Ladle the soup into bowls and top with optional toppings like sour cream, shredded cheese, avocado, cilantro, and tortilla chips.

Servings and Timing

Servings: 6-8
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Vegetarian Version: Replace the ground beef with additional black beans or other vegetables like bell peppers, zucchini, or cauliflower.
Spicy Taco Soup: Add jalapeños, hot sauce, or crushed red pepper flakes to increase the heat level.
Beef and Chicken Combo: Use a combination of ground beef and shredded rotisserie chicken for a flavorful twist.
Low-Carb/Keto Version: Skip the corn and black beans, and substitute with cauliflower rice or additional vegetables like spinach or zucchini for a keto-friendly option.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat on the stove over medium heat, stirring occasionally. You may need to add a splash of broth or water if the soup thickens too much when stored.

FAQs

1. Can I use ground turkey instead of ground beef?

Yes! Ground turkey is a great lean alternative and will work perfectly in this recipe.

2. Is this soup spicy?

The soup has a mild level of heat, but you can easily adjust it to your spice preference by adding more chili powder, jalapeños, or hot sauce.

3. Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as the flavors continue to meld. You can make it ahead of time and store it in the refrigerator for up to 3-4 days.

4. Can I freeze Creamy Taco Soup?

Yes, you can freeze the soup for up to 2-3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.

5. Can I use a different cheese?

Definitely! While cheddar cheese works great in this soup, you can use any cheese you prefer, such as Monterey Jack, pepper jack, or even a mix of different cheeses.

6. Can I add more vegetables to the soup?

Yes! Feel free to add veggies like bell peppers, carrots, or spinach for added nutrition and flavor.

7. How can I thicken the soup?

If you’d like a thicker soup, you can puree part of the soup (before adding the cream cheese and cheese) or add a tablespoon of cream cheese or sour cream at the end.

8. What can I use instead of cream cheese?

If you’re looking for a dairy-free option, try using a dairy-free cream cheese or coconut milk for a creamy consistency.

9. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you ensure your taco seasoning and enchilada sauce are gluten-free. Many pre-made versions are, but it’s always a good idea to double-check the labels.

10. What are some good toppings for this soup?

Top your soup with a dollop of sour cream, shredded cheese, sliced avocado, fresh cilantro, or crunchy tortilla chips for added texture and flavor.

Conclusion

Creamy Taco Soup is a delicious and comforting twist on traditional taco flavors. With its rich, cheesy base and hearty ingredients, this soup is perfect for a cozy night in or for meal prepping for the week. It’s easy to make, customizable to your tastes, and guaranteed to satisfy any taco cravings. Whether you enjoy it with all the toppings or just as is, this soup will quickly become a family favorite!

Creamy Taco Soup

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Creamy Taco Soup is a hearty, flavorful soup that combines the best flavors of a taco in a comforting, creamy base. With ground beef, a variety of spices, and creamy cheese, this soup is perfect for cozy nights, offering a satisfying and delicious twist on the classic taco.

Author: Laura
Prep Time: 10min
Cook Time: 20min
Total Time: 30min
Yield: 4-6servings
Category: soup
Method: Stovetop
Cuisine: Mexican

Instructions

In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it apart with a spoon as it cooks. Once browned, drain any excess fat.
Add the diced onion to the pot and cook for another 2-3 minutes, until the onion is softened.
Stir in the taco seasoning and cook for 1-2 minutes, allowing the flavors to meld together.
Add the diced tomatoes (with juices), diced green chilies, black beans, corn, enchilada sauce, and chicken broth to the pot. Stir to combine.
Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to develop.
Add the cubed cream cheese to the soup, stirring until fully melted and incorporated.
Stir in the shredded cheddar cheese and cook until melted, creating a creamy, cheesy texture.
Taste the soup and adjust the seasoning with salt and pepper as needed.
Ladle the soup into bowls and top with optional toppings like sour cream, shredded cheese, avocado, cilantro, and tortilla chips.
Serve immediately and enjoy!

Notes

Vegetarian Version: Replace the ground beef with additional black beans or other vegetables like bell peppers, zucchini, or cauliflower.
Spicy Taco Soup: Add jalapeños, hot sauce, or crushed red pepper flakes to increase the heat level.
Beef and Chicken Combo: Use a combination of ground beef and shredded rotisserie chicken for a flavorful twist.
Low-Carb/Keto Version: Skip the corn and black beans, and substitute with cauliflower rice or additional vegetables like spinach or zucchini for a keto-friendly option.