Deliciously comforting and satisfying, this creamy beef taco soup is a must-try! Lean ground beef, onions, bell peppers, corn, black beans and fire-roasted tomatoes cooked in taco spiced broth and finished with a bit of cream cheese and cheddar cheese. Add your favorite toppings for a fun tasty dish! So good!
This post contains affiliate links from Amazon and other retailers. When you click on these links, I may earn a small commission from qualifying purchases at no extra cost to you. It helps me maintain this website and create new recipes. Thank you for your support! Please read my privacy policy for more details.
Why you'll love this recipe
- This recipe is packed with flavor! The ground beef is seasoned with taco seasoning, mixed with the veggies and creaminess of the cheese makes the broth absolutely delicious.
- It's so comforting without being overly indulgent. Enjoying comfort calorie-dense meals in moderation is so important for a balanced relationship with food. We use lean ground beef and a lot of veggies. It's similar to a cozy chili, and great to feed a large crowd.
- This creamy beef taco soup is customizable and easy to make! The biggest labor is chopping the veggies, but everything else is quick and easy to add to the soup. And you can easily customize it to your preferences, changing up the veggies, adjusting the spice level, and having fun with your toppings.
Key Ingredients and Variations
- Lean ground beef: we don't need fatty juicy ground beef for this soup. The beef simmers in broth anyways, so let's save on fat calories by picking 90% lean or even leaner. If you use a fattier beef, it's totally fine too, just spoon out or use paper towels to soak the rendered fat after browning the meat. You can replace the beef with ground chicken, ground turkey or a plant-based meat substitute if you're vegetarian.
- Taco seasoning: use your favorite kind, always start with less that too much because some of them are really spicy. I also use fresh garlic, garlic powder, onion powder, salt and pepper to deepen the flavor. My favorite taco seasoning is from Primal Palate, but many others are also delicious.
- Veggies: we use chopped onion, bell peppers (I did a mix of red and orange), jalapeño, black beans, corn. You can easily switch the kind of beans if you want, use celery and carrots or any veggies you prefer.
- Fire-roasted tomatoes: while you could use regular canned diced or crushed tomatoes, I highly recommend fire-roasted as they add a lot of flavor. Some come with diced chiles and some don't, they both work.
- Broth: you can use chicken, beef or vegetable broth for this recipe. Add a little water to the carton and shake it to get all of it. Add more or less water depending on how thick the soup is.
- Cream cheese: you can use regular or reduced-fat, whichever you prefer. Remove the cream cheese from the fridge right before starting the recipe and cut it in small pieces, it'll melt easier and quicker if it's softened (left at room temperature for a bit) and small.
- Cheddar cheese: more creaminess and deliciousness added to the recipe. You can easily switch it for a Mexican cheese mix, or other cheese you prefer.
- Lime: finishing the taco soup with the acid of the lime balances it perfectly. I add a little cilantro for freshness too.
How to make this creamy beef taco soup
- You'll need a heavy-bottomed pot with a lid such as a Dutch oven for this recipe.
Start by cooking the beef with the taco seasoning.
Then add the bell peppers, onion, jalapeño and the rest of the seasoning. Cook for about 5min.
Stir in the tomatoes and cook for a couple of minutes.
Add the rinsed and drained black beans and drained corn.
Pour the broth, bring to a low boil and simmer for 15 minutes.
Add cream cheese and cheddar, and cook stirring often until the cream cheese is melted, about 10-12 minutes. Enjoy!
More Cozy Soups to try
- Cauliflower Lentil Soup
- Lemony White Bean Soup
- Chickpea Soup
- Potato Cauliflower & Leek Soup
- Soupe Au Pistou (French Vegetable Soup)
Topping ideas
- Avocado.
- Extra cheese.
- Sour cream or greek yogurt if you need extra creaminess or if your soup comes out spicy.
- Tortilla chips or corn chips for some crunch.
- Cilantro.
- Extra lime.
- Hot sauce or jalapeño for extra heat.
tips
- Storage: leftovers can be stored in an airtight container refrigerated for up to 3 days.
- Reheating: this taco soup can be reheated on the stove or in the microwave. Keep an eye on it as soups tend to splatter in the microwave.
- Start with less taco seasoning over too much. You can always add more. Adjust to taste, as well as salt, pepper and lime.
- You can also adjust the level of creaminess by adding more or less cream cheese.
- If you use extra-lean or your pot tends to stick, add a little oil or extra oil cooking spray when you start the recipe.
Frequently Asked Questions
Yes you definitely can but keep in mind that soups with dairy might separate when freezing. I'd recommend freezing the soup before the step of adding the cheese and cream cheese , and add those when you reheat it. Make sure the soup has fully cooled down before freezing.
Make sure to take the cream cheese out of the fridge and cut in small cubes when you start prepping the soup. If it's softened and small, it'll help. You'll probably need to stir it in often with your wooden spoon to help too.
- If you make and love this recipe, I would so appreciate it if you left a star rating & review! It helps my business tremendously by telling readers this recipe is recommended!
- Never miss a new recipe by following me on Instagram, Facebook, Pinterest and Subscribing to my weekly newsletter!
Creamy Beef Taco Soup
Equipment
- wooden spoon
Ingredients
- 1 pound lean ground beef 90% lean or leaner
- 1 tablespoon taco seasoning more or less to taste
- 1 yellow onion chopped, about 1 cup
- 1 bell pepper chopped, about 1 cup, red, orange or yellow
- 3-4 cloves garlic minced
- ½ jalapeño deseeded, finely chopped, or more to taste
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 15.5 ounces can fire-roasted diced tomatoes liquid included
- 1 15.5 ounces can corn drained
- 1 15.5 ounces can black beans rinsed and drained
- ½ teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- 4 cup chicken broth or beef or vegetable broth
- 1 cup water
- 4 ounces cream cheese light or regular, at room temperature cut in small cubes
- 1 cup cheddar cheese shredded
- 1 lime juiced
- fresh cilantro chopped
Instructions
- Heat up large pot with a little spray cooking oil. Then add the ground beef. Season it with the taco seasoning, break it up with a wooden spoon and brown for about 5-6 minutes on medium-high heat (remove extra rendered fat if needed by spooning it out or using paper towels to soak it)
- Add the chopped onions, bell pepper, jalapeño and garlic to the beef, and cook stirring often until softened, about 5 minutes.
- Add the can of tomatoes with the liquid and stir it in, cook for about 3 minutes.
- Then add the corn and black beans and stir them in.
- Add the broth and water, bring to a low boil then simmer keeping the low boil for about 15 minutes.
- Add the cream cheese and cheddar, and cook stirring often until the cream cheese is melted, about 10-12 minutes. *add the lid if you wish.
- Add the lime juice, fresh cilantro, adjust salt and pepper if needed and serve. Top with your favorite toppings such as jalapeño, avocado, more lime, more cheese, tortilla chips and enjoy!
Notes
- Broth: add a little more broth (or water) if the soup feels too thick to your taste.
- Water: pour the cup in the tomato can or broth carton to get all the extra goodness.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
Cindy says
I can’t say enough good things about this soup. The flavor is simply incredible. A perfect add-on to a Mexican menu or by itself (and the toppings) for a delicious meal. Another “keeper”. So so yummy. Thanks P!
Priscilla Lawrence says
Thank you so much Cindy! So happy you love this recipe!