Creamy Taco Soup
This creamy taco soup is a hearty, flavorful dish that’s perfect for busy weeknights or cozy weekends at home.
Ingredients
- 1 pound lean ground beef
- 4 cups chicken broth
- 2 10-ounce cans Ro-tel diced tomatoes & green chilies (with juices)
- 1 14-ounce can black beans, drained and rinsed
- 1 12-ounce can corn, drained
- 1/2 red bell pepper chopped
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese softened (I recommend Philly for the best texture)
- Salt and pepper to taste
Optional toppings:
- grated cheddar cheese avocado slices, fresh cilantro, tortilla strips
Instructions
Brown the ground beef
- In a large soup pot over medium-high heat, cook the ground beef for about 10 minutes, breaking it up with a spoon as it cooks. If there’s excess fat, spoon most of it out before moving on to the next step.
Add the main ingredients
- Stir in the chicken broth, Ro-tel tomatoes with their juices, black beans, corn, red bell pepper, and all the seasonings (chili powder, garlic powder, onion powder, cumin, and smoked paprika). Increase the heat to high and bring the soup to a boil.
Simmer the soup
- Once boiling, reduce the heat to low and let the soup simmer gently, uncovered, for about 8 minutes. This gives the flavors a chance to meld together beautifully. While the soup is simmering, take a few minutes to prep your toppings.
Add the cream cheese
- Cut the softened cream cheese into smaller pieces and stir it into the soup. Keep stirring until the cream cheese is fully melted and the soup has a smooth, creamy consistency. Taste and adjust the seasoning with salt and pepper as needed.
Serve and enjoy
- Ladle the soup into bowls and pile on your favorite toppings. Serve with tortilla chips or warm crusty bread for dipping, and enjoy every comforting bite!
Notes
How to Serve Your Creamy Taco Soup
This soup is so satisfying on its own, but adding a few toppings really takes it to the next level.
I love topping mine with shredded cheddar cheese, creamy avocado slices, and a sprinkle of fresh cilantro.
For a little crunch, try crispy tortilla strips or crumbled tortilla chips.
If you’re serving a crowd, set up a toppings bar so everyone can customize their bowl. Pair the soup with a simple side salad or some warm cornbread to round out the meal.
Storing and Enjoying Leftovers
This creamy taco soup stores beautifully, making it a great option for meal prep or leftovers. Here’s how to keep it fresh:
Refrigerate: Store any leftover soup in an airtight container in the fridge for up to 3 days.
Freeze: Transfer the cooled soup to a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw it overnight in the fridge before reheating.
Reheat: Warm the soup on the stove over medium heat, stirring occasionally, or microwave it in short bursts until heated through. If the soup thickens too much after cooling, you can add a splash of chicken broth to thin it out.
Top Tips for Customizing Your Creamy Taco Soup
Make it spicy: Add a diced jalapeño or a pinch of cayenne pepper if you like your soup with a little extra heat.
Use ground turkey: Substitute ground turkey for the beef to lighten it up a bit. It’s just as flavorful!
Add more veggies: Toss in some chopped zucchini, diced onion, or even a handful of spinach for extra nutrients.
Go dairy-free: Swap the cream cheese for a dairy-free alternative or use coconut cream for a non-dairy option.