This creamy taco soup recipe is loaded with ground beef, flavorful taco spices, corn, beans, and you can dress it up with all your favorite toppings! It’s quick and easy to make.
This is easily my favorite taco soup recipe that I’ve made so far. I just love soup with cream cheese. It adds the perfect amount of tanginess and creaminess!
This creamy beef taco soup comes together easily, and there isn’t too much preparation needed, so it’s good for busy weeknights. Everyone can choose their own toppings, so it’s sure to be a hit. 🙂
There’s definitely a chill in the air. As much as I’m not excited for colder weather, I am excited for soup season. I love creating new soup recipes for the blog, so stay tuned… many more will be coming!
How to make creamy taco soup
This soup is simple to make. You just brown the beef, drain any fat (I use extra lean ground beef so I don’t have much to drain), add everything to the pot except for the cream cheese, bring it to a boil and then let it simmer for around 8 minutes. I then add the cream cheese and let it melt in and then season it with salt & pepper. Easy peasy!
Some recipe notes:
- This soup is flavorful rather than 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. If using regular diced tomatoes, I suggest adding a can of diced green chilies to the soup because they add a lot of flavor (you can buy mild ones if you don’t like spice).
- I suggest taking the cream cheese out of the fridge to let it soften up ASAP. It takes a lot longer for it to incorporate into the soup when it goes in cold.
- This isn’t a soup that freezes great because of the cream cheese (it can get grainy when re-heated), so if you do want to make it ahead and freeze it, I suggest adding the cream cheese after it’s thawed.
- This soup can easily be adapted to be low-carb/keto if you leave the beans out (you will have to play the corn by ear depending on how strict you are). Of course, you’ll also have to skip some of the toppings I used.
Creamy taco soup garnish ideas:
- Shredded cheese (cheddar or use a Tex-Mex blend)
- Lime wedges
- Chopped cilantro
- Tortilla strips/chips
More taco-inspired recipes you may like:
- Crockpot Taco Soup Recipe
- Instant Pot Taco Soup Recipe
- Easy Cheesy Taco Pasta
- Easy Beef Taco Salad
- Low Carb Taco Bowls
- Easy Taco Casserole Recipe
Will you give this creamy ground beef taco soup a try?
Questions? Ask me in the comments below.
Creamy Taco Soup
This creamy taco soup recipe is loaded with ground beef, flavorful taco spices, corn, beans, and you can dress it up with all your favorite toppings!
- 1 pound lean ground beef
- 1/2 red bell pepper chopped
- 2 (10 fluid ounce) cans Ro-tel diced tomatoes & green chilies with juices
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 tablespoon chili powder
- 1 (12 fluid ounce) can corn drained
- 1 (15 fluid ounce) can black beans drained & rinsed
- 1 (8 ounce) block of cream cheese (I used Philly)
- Salt & pepper to taste
- Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc.
Take the cream cheese out of the fridge to let it soften up.
Add the ground beef to a large soup pot over medium-high heat. Brown the beef and drain the fat.
Add all the ingredients 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 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.
- You can use beef broth instead of chicken broth if you don't mind the soup being a darker color. If you have any concerns with salt, use low-salt broth.
- If you want to make this soup spicy, add 1/2 teaspoon of cayenne pepper.
- If you're not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes.