Creamy Taco Soup

This 30-minute taco soup recipe is loaded with ground beef, flavorful taco spices, corn, beans, and has a completely irresistible creamy broth! It’s quick and easy to make. This creamy beef taco soup comes together easily and there isn’t too much preparation needed, making it great for busy weeknights. Everyone can choose their own toppings, so you get all the best taco vibes! I know there are a lot of versions out there, but I think you’ll like my taco soup recipe with a creamy twist the best. This is easily my favorite taco soup recipe that I’ve made so far. Adding cream cheese to soup gives the perfect amount of tanginess and creaminess! As the air begins to get a chill, I find myself turning to this warming and cozy soup for taco night instead of actual tacos.

Creamy Taco Soup Toppings:
➺ For an irresistible crunch, try tortilla strips or chips.
➺ Some of my go-to fresh toppings include diced avocado, scallions, chopped cilantro, and a squeeze of fresh lime juice.
➺ You can’t go wrong with cheese. Cheddar or a Mexican blend is my recommendation!

Substitutions and Variations:
➺ This soup isn’t spicy if you use mild Rotel tomatoes with green chilies. You can buy the spicy kind or add some cayenne pepper if you want to make this a spicy taco soup, though.
➺ Our kitchen recommends trying the homemade seasoning blend, but you could swap out a packet of premade taco seasoning in a pinch. Just keep in mind those normally already contain salt.
➺ You can use beef broth if that’s all you’ve got, but the soup will turn out a darker color. Low-sodium broth is fine as well.
➺ If using regular diced tomatoes rather than Rotel, I suggest adding a can of diced green chilies to the soup because they add a ton of flavor. You can buy mild ones if you don’t like spice.

What to serve with Creamy Taco Soup:
➺ Along with all the suggested toppings above, it’s a complete meal on its own! A dinner roll or a slice of crusty bread would be a welcome addition, though.
➺ If you’re making it for taco night, you can’t go wrong with chips and Homemade Guacamole for the table.
➺ Craving soup and salad? Try mixed greens with Chipotle Cilantro Lime Ranch Dressing, or make a delicious Garden Salad or Avocado Corn Salad.

Ingredients:
1 lb lean ground beef
4 cups beef broth or chicken broth
2 (10 oz) cans Rotel diced tomatoes & green chilies with juices
1 (14 oz) can black beans, drained & rinsed
1 (12 oz) can corn, drained
1 red bell pepper, chopped
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp smoked paprika
8 oz cream cheese (I used Philly) softened, see note
Salt & pepper, to taste
Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc.

Instructions:
Add the ground beef to a large soup pot over medium-high heat. Brown it, breaking it up with your spoon as you go along, for about 10 minutes. If there’s excess fat, spoon most of it out. Add the remaining ingredients to the pot except for the cream cheese and salt & pepper. Increase the heat to high and bring the soup to a boil. Turn down the heat so it’s simmering gently, uncovered, for 8 minutes. While the soup cooks, prep your toppings. Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it’s fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.

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