Creamy Taco Soup
This quick and easy 30-minute taco soup is loaded with ground beef, black beans, corn, and a rich, creamy broth—perfect for cozy nights or busy weeknights.This quick and easy 30-minute taco soup is loaded with ground beef, black beans, corn, and a rich, creamy broth—perfect for cozy nights or busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup / Main Course
- Method: Stovetop
- Cuisine: Mexican-American / Tex-Mex
- Diet: Gluten Free
Ingredients
1 pound lean ground beef
4 cups chicken broth (or beef 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
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 oz cream cheese (softened; Philly recommended)
Salt and pepper, to taste
Optional Toppings:
Grated cheddar cheese
Sliced avocado
Chopped cilantro
Tortilla strips or chips
Sour cream
Instructions
In a large soup pot over medium-high heat, brown the ground beef, breaking it apart with a spoon as it cooks (about 10 minutes). Drain excess fat if needed.
Add chicken broth, Ro-Tel tomatoes, black beans, corn, red bell pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika. Stir to combine.
Increase heat to high and bring the soup to a boil. Reduce heat and let simmer uncovered for 8 minutes.
Cut softened cream cheese into small chunks and add to the pot. Stir until fully melted and incorporated into the broth.
Season with salt and pepper to taste.
Serve hot with your favorite toppings like cheese, avocado, or tortilla strips.
Notes
Cream cheese tip: Make sure it’s very soft—microwave in short bursts if needed so it melts smoothly into the soup.
For extra heat: Add ½ teaspoon cayenne pepper or diced jalapeños.
No Ro-Tel? Use canned diced tomatoes and add a can (4 oz) of green chilies.
Low-sodium version: Use reduced-salt broth.
Can be stored in the fridge for up to 4 days or frozen for up to 2 months.
Find it online: https://allrecipesmade.com/creamy-taco-soup/
