Creamy Taco Soup

Why You’ll Love This Recipe

I love how fast and easy this soup is — everything goes into one pot, and I’m ladling up bowls of creamy, spicy goodness in under half an hour. The combination of smoky spices, tangy tomatoes, and melty cream cheese makes the broth unbelievably smooth and flavorful. It’s comforting and cozy, yet still has a little kick to keep it interesting. And with toppings like cheddar, avocado, or tortilla strips, I can customize every bowl.

Ingredients

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

▢ 1 pound lean ground beef
▢ 4 cups chicken broth
▢ 2 (10 oz) cans Ro-tel diced tomatoes & green chilies, with juices
▢ 1 (14 oz) can black beans, drained and rinsed
▢ 1 (12 oz) can corn, drained
▢ ½ red bell pepper, chopped
▢ ½ tablespoon chili powder
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 1 teaspoon ground cumin
▢ 1 teaspoon smoked paprika
▢ 8 ounces cream cheese, softened
▢ Salt and black pepper, to taste
▢ Optional toppings: grated cheddar cheese, avocado slices, chopped cilantro, tortilla strips

Directions

1. I begin by browning the ground beef in a large soup pot over medium-high heat, breaking it up as it cooks — this takes about 10 minutes. If there’s excess grease, I spoon most of it out.

2. I stir in the chicken broth, diced tomatoes, black beans, corn, red bell pepper, and all the spices: chili powder, garlic powder, onion powder, cumin, and smoked paprika.

3. I increase the heat to high and bring the soup to a boil, then reduce the heat and let it simmer uncovered for 8 minutes.

4. While the soup simmers, I cut the cream cheese into small chunks to help it melt quickly.

5. I add the cream cheese to the soup and stir well until it’s fully melted and blended into the broth. I season to taste with salt and pepper.

6. I serve it hot, topped with shredded cheddar, fresh cilantro, avocado, or crispy tortilla strips — whatever I have on hand.

Servings and Timing

This recipe makes 6 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

• I’ve used ground turkey or shredded rotisserie chicken in place of beef for a lighter twist.

• For more heat, I stir in ½ teaspoon of cayenne pepper or add jalapeños as a topping.

• If I don’t have Ro-tel, I use regular canned tomatoes and add diced green chilies separately to keep that Tex-Mex flavor.

• For a lower-carb version, I skip the corn and beans and add extra bell peppers or chopped zucchini.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm it on the stove over medium heat, stirring occasionally until heated through.
It also reheats well in the microwave — about 2–3 minutes per bowl, stirred halfway through.
I don’t recommend freezing this soup because of the cream cheese; the texture can become grainy when thawed.

FAQs

Can I use beef broth instead of chicken broth?

Yes, I’ve used both. Beef broth makes the soup a little darker and gives it a slightly deeper flavor.

How do I make the soup spicier?

I add ½ teaspoon cayenne pepper or toss in a few sliced jalapeños while it simmers. A splash of hot sauce also does the trick.

Can I make this soup in a slow cooker?

Definitely. I brown the beef first, then add all the ingredients (except cream cheese) to the slow cooker. I cook on low for 4–6 hours, then stir in the cream cheese about 30 minutes before serving.

What can I use instead of cream cheese?

If I want a lighter option, I use reduced-fat cream cheese or even a few dollops of Greek yogurt stirred in at the end (off the heat) for creaminess.

What toppings go best with this soup?

I usually go with shredded cheddar, avocado, cilantro, sour cream, and crispy tortilla strips. Crushed corn chips or hot sauce also make great add-ons.

Conclusion

This Creamy Taco Soup is the kind of meal I make when I want something fast, filling, and full of flavor. With a rich, creamy broth and just the right amount of spice, it hits all the right notes for a satisfying dinner — and the toppings make each bowl feel customizable and fun. It’s a weeknight staple that never gets old.

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