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.
If you like these flavors, you may also enjoy my Easy Chicken Taco Soup or Simple Taco Seasoning Recipe next.
Why you'll love it
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 it's sure to be a hit in your family. 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 soup for taco night instead of actual tacos. It's just so warming and cozy for soup season.
What you'll need
- Ground beef - I like to use at least 90% lean
- Red bell pepper - it adds a touch of veggie sweetness
- Rotel tomatoes - grab a can of these tomatoes with mild green chilies
- Chicken broth - to start the base of the soup off right
- Seasoning - my homemade taco seasoning blend for this soup has garlic powder, onion powder, ground cumin, smoked paprika, and chili powder
- Corn and black beans - I keep cans of them in my pantry at all times for this soup since they're so convenient
- Cream cheese - for that creamy, luscious quality. Philadelphia is my go-to. 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.
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 Tex-Mex blend is my recommendation!
How to make taco soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Brown the beef in a large soup pot. Drain the excess fat if there's any. Add all the ingredients apart from the cream cheese and salt & pepper. Bring it to a boil, and then simmer gently. Prep your toppings.
Cut the cream cheese into smaller pieces and add it into the soup. Stir it in until completely melted. Season with salt & pepper, portion it out, and add the toppings!
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 my Chipotle Cilantro Lime Ranch Dressing, or make this delicious Black Bean Corn Avocado Salad with Rice.
Leftovers and storage
- Any leftovers will keep in the fridge for 3-4 days in the fridge in an airtight container.
- Warm them up in a pot over a low heat and slowly, giving it a stir every so often.
- This isn't a soup that freezes great because of the cream cheese. It can get grainy when reheated. If you do want to make it ahead and freeze it, I suggest adding the cream cheese after it's thawed.
Will you give this simple taco soup recipe a try? Questions? Ask me in the comments below, and I'd love it if you left a review! You can also tag me #saltandlavender on Instagram.
Creamy Taco Soup
- 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 an hour or more prior to starting the recipe to let it soften up, or microwave it for 20-30 seconds.
- Add the ground beef to a large soup pot over medium-high heat. Brown the beef, and if there's excess fat, spoon most of it out.
- Add all the 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 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
This recipe was originally published on September 24, 2019. It's been updated with new photos and better instructions but is the same great recipe!
Has anyone made this using vegan cream cheese, like Kite Hill? Thanks!
We like spicy, so I made this with chorizo. Total yum. Thanks for the recipe!
Good idea!! Delish.
My whole family loved this soup! And when I say whole family, I mean aunts, uncles, cousins, nieces, nephews. I made this for trick or treat night and after walking around we had this for snack/dinner with homemade sweet cornbread. DELICIOUS! I had to double everything to have enough and it turned out great. Others asked for the recipe so I sent them the site and I have it saved on my homescreen. Will definitely make again. Thank you!
That's amazing! Thanks so much for letting me know! I so appreciate you sharing. 🙂
What other beans could you use? I don’t have a can of black beans.
Kidney beans or navy maybe?
Becky Hossfeld says
Made this as a change up to our normal "taco tuesday". Served along side some homemade cheese quesadillas. Kids thought it was a bit spicy, so I may lower the chili powder amount just a bit. Next time I'm going to make it using the cilantro lime rotel. Really think it would pair well. Thanks for this recipe, definitely a keeper!
I'm so glad it was a hit! I wonder if the Rotel may have been a bit spicy for them. Even the mild one definitely has some zing to it. I didn't know they made a cilantro lime version... I hope it comes to Canada soon!
This was so tasty! Any idea how many calories per serving? Thanks!
So glad you liked it, Jessica! Just added the nutrition info for ya.
Deborah Downey says
Can I convert this recipe to make in my crockpot? Of course I would wait and put the cream cheese in at the end! For some reason I was thinking this was a crockpot recipe. Thanks
Yes that's fine. I suggest browning the beef in a skillet first then transferring it and adding the cream cheese at the end as you suggest. Let me know how it goes!
Eva S says
Could you use a mango brisket for your meat?
I suppose so. Not sure exactly what you mean by mango brisket... like is it a brisket with mango sauce?
I ended up signing up for butcher box and got their free ground beef promo. So I’ve been looking for different recipes for ground beef!! This was, omg, SO GOOD! Such a flavorful soup in such a short amount of time! And my husband is not a big soup eater but there’s so many veggies in here it was almost more like a chili. Love this and will definitely keep it in the rotation!
I'm so glad you found me and enjoyed this recipe!! 🙂
Jean Sommerlot says
Second soup I've tried of yours. We all loved it at our house! My only problem with it is we don't eat enough these days to eat it up. Since it doesn't freeze well, we are going to have it tomorrow and hope it warms up well. I thought about leaving out the cream cheese and put a bit in each bowl as served by it wouldn't be quite the same and I wanted a true idea of how it was. So glad I did! I will make this one again for sure! Thank you for sharing!
I'm so glad you liked it! I think it should reheat well. I know my husband takes the leftovers to work and he hasn't complained haha.
Fantastic! Just cooked it tonight. My boys loved it!
Great!! I'm very happy to hear that.
Denise Williams says
This is a great recipe. Flavorful and easy to make. Thanks for the recipe.
You're very welcome, Denise! 😀
Tara Kaufman says
We just made this today and was superb!
The whole family enjoyed it. Was nice to use pantry ingredients and of course have familiar flavors.
That makes me so happy!! 🙂
Would yoghurt or buttermilk be a good replacement for the cream cheese if it's not on hand?
Hmm I don't think so. Yogurt would probably be the better of the two, but if it's low fat I'm not sure it'll work so well. Full fat sour cream would be the best sub if you happen to have any.
Wanda Carey says
Love the ingredients and flavor in this soup
Wonderful! So happy you liked it.
My family (of 5) loves this recipe! I usually switch out shredded chicken for the ground beef, but follow the recipe almost to a T otherwise! Delish!
Wonderful! I'm so glad it's a hit.
Sarah B says
Sounds great... plan to make.
Let me know if you do!
Richard Kolasa says
Awesome Dish! This is my new go to Fall / Winter comfort food.
Great!! So happy to hear that, Richard!
sharon meinert says
Delicious! Will be making again, soon! Thanks for the recipe.
Jarrod Martin says
Since authentic tacos are made with corn tortillas, made with masa, how best could I incorporate masa somehow? I LOVE masa.
Other recipes suggest cornbread as a side or topping, but masa is sooo much better.
Hi! I don't know. This recipe has been tested multiple times, so I don't want to guess. Maybe fry up some corn tortillas, cut them into strips, and top the soup with it?
I’ve made this approx. 8 times. Absolutely love it! Making it again tonight 🙂
Wow that's great!! I'm so happy to hear that! 🙂
It's the middle of July and 90* at least! Making this now - that's how much we love this stuff!
Haha that is awesome!!
Yummy and easy taco soup! I love trying different recipes for taco soup since my bf loves it and he told me he really likes this version with the cream cheese!
I'm so glad it's a hit!! Thanks for letting me know!
This soup was amazing!!! The flavor the cream cheese gives. WOW!!
I'm so happy to hear you liked it, Sarah!!
Mariela Zesati says
This is my go to recipe! When I cook ground beef I make extra and freeze it. When I’m not sure what to make to eat I just take the frozen cooked meat and quickly put together this recipe. Very delicious and everyone in my house loves it. I double the seasonings. Thank you for the recipe.
Aww that's awesome. I love when recipes become a staple in my readers' homes. XO 🙂
This is absolutely delicious! I made it tonight and my whole family loved it. Going into my dinner rotation for sure!
I'm so glad to hear that 😀 Thanks for letting me know, April!
Robin Cook says
Making this tonight as it's cool and rainy here. I only have light cream cheese. Think that will be ok?
I think that should work ☺️
This is an amazing recipe because I find that it can be slightly altered easily and in so many ways to fit different people. It always turns out great! I use chicken thighs slow cooked in salsa verde instead of beef for my soup. I also add some diced onion and a little more cumin, although I cut out the corn (only because I don't like corn that much). Oh, and lime juice is a must! It’s super good and my family loves it! Texted the recipe to my dad yesterday, I’m sure he’ll love it too!
I'm so glad you like this recipe!! Your changes sound delish! 🙂
Jaclyn Berry says
Think this would work in an Instant Pot?
Hmmmmm you could try, but I'd prob add the cream cheese at the end (put it on sauté). Let me know if you try!
Thank you so much for this recipe! I stumbled upon it today and substituted chicken for the beef since that's what I had on hand! I cooked the chicken in my instant pot with some of the same seasonings as in the soup. It worked so well!
I live in Germany and I don't think we can get Rotel here, and green chilies are super hard to come by, so I found peppers kind of like pepperoncini and they worked wonderfully!
I'd been missing some of my regular dishes from when I lived in the states and this filled my heart, and stomach. Thank you!
Ooh good idea on the chicken and pepperoncini. I'm so glad you made it work! XO
Michelle Bieschke says
Great recipe! I’ve made it twice and my family loves it. I actually double the recipe so we have more the next day. Is there something you do differently to make the soup look more yellow or cheesy looking? Mine seems to look kind of brown. I added cheese the first time I made it but it still ended up a brownish tint to it. Still taste great regardless!! Love it!
I'm so glad it's a hit! Hmm... I had someone mention the same thing to me on Instagram about the soup! It's hard to say... maybe the individual ingredients somehow vary? I also edit and brighten my photos, but I don't exaggerate them too much, so I'm thinking it just must be a difference in the ingredients. I didn't add anything to the batch of soup used for the photos that's not listed in the ingredients. Strange!
Made this today. Really good! I browned the beef on the stove and then threw everything but the cream cheese in the crockpot. I added that at the end. I used an immersion blender to blend it up a little better. Added white beans separately because my kids don’t like beans. Topped it with cilantro, a lime wedge, avocado, crushed tortilla chips, jalapeños, and shredded lettuce. Very tasty!
I'm so glad you enjoyed it and that it worked in the slow cooker! 🙂
I loved this soup! There are so many varieties of Rotel out there, you can make different tastes. And always go with some form of Mexico’s-corn.
So happy you like it, Teresa! 🙂
SCRUMPTIOUS! This is one of those soups that is excellent immediately after it's made. We could only get the "roasted" version of the Ro-tel and it was perfect. I also sprinkled in one-half teaspoon of Wondra flour about 5 minutes before removing the pot from the heat to give the soup just a bit more body. This is a KEEPER recipe! I've already given it to 2 friends, one of whom is making it right now.
Thanks for a quick an delicious recipe!
I am so happy that you enjoyed it, Dani! And thanks so much for sharing it! 🙂
This soup is SO GOOD! Do you happen to know what a serving size is / how many cups this particular recipe yields? I'm building it into my nutrition plan and that information would be really helpful! Thank you 🙂
Hi Elizabeth!! So glad you like the soup! I'm sorry - I'm really not sure. I estimated that about 6 portions can be made from this recipe, but beyond that, I am soo bad with math so I am not a good person to ask lol. I recommend weighing the exact ingredients you use for more accurate estimates (and don't forget the toppings).
Loren Grace says
Hi! Can I make this in a crockpot?
Hi! I think you probably could. I'd add the cream cheese in towards the last 30 min or so of cooking. I'd also brown the beef in a skillet prior to adding it to the Crockpot.
Lisa Hogue says
This is the 3rd time I've made this recipe! Delicious each time! Realized this go round that I was out of ground beef so used a chub of sausage instead.. we may like this version the best. I've also found that my kiddos like it better with one can petite diced tomatoes and one can of green chilis. I also melt the cream cheese on the stove since I always forget to take it out in time for it to be soft...encorporates nicely. Love that you can personalize for your family's particular tastes!
Thanks for letting me know, Lisa!! I appreciate you writing me a comment. 🙂 I like the sausage idea!!
Kiki In The Kitchen says
What type of sausage did you use?
Great for a weeknight meal. I used it to bring to a potluck. So happy this recipe and website was recommended to me. It's an easy, fail-proof recipe that was very tasty and hearty. Thank you so much!
Aww I am so happy you like this recipe, Joy! Thanks for taking the time to write me a comment. And thanks to whoever recommended my website to you. 🙂
This was fantastic. Didn't have the two cans of total so I substituted one can of roasted tomotes with garlic. I added some spice and V8. Love it and filling. A good comfort food recipe.
Good idea! Glad you enjoyed it!
So glad you liked it! I’d be hesitant for the same reason - it may end up a bit grainy when thawed, but I think it would probably taste fine.
We had this tonight. My family usually runs when I saying I'm trying a new recipe. LOL But this was delicious and hubby said he would eat it again. I doubled everything but forgot to double the amount of broth and it was perfect. topped with crumbled tostitos corn chips and a drop of sour cream. Very flavorful.
Haha so glad it worked out! Thanks for letting me know!
You HAVE to make this! Amazing flavours.
Thank you 😀
Yamile Solis says
So glad to hear it!! Thank you!
Wow!!! This was sooooo good. I used regular paprika instead of smoked (cause that’s what I had) and I left out the chili powder cause I didn’t have it. Used all the rest of the powdered spices as directed even though I felt like it would all be too much but it wasn’t at all. Other subs were I sautéed a small yellow onion to start with the ground beef and I used two cans of white beans instead of one black. Just prefer them and i find they get creamier than black. One can of the mild Rotel and one of the hot. Perfect amount of spice for me but maybe a little hot for some. My husband and I LOVED it. Garnished with cheddar cheese (not even necessary but why not), scallions, cilantro and avocado. INSANELY GOOD!!
So happy you liked it, Carlye! Thanks for leaving me a comment! 🙂
Hello. I probably missed it? Do you have your nutritional content available? I can’t wait to try these recipes.
Hi! I don't for most of my recipes. The occasional recipe I do calculate calories (usually the healthier ones), but I've tested some of the nutrition calculators out there, and I've found them to be very inaccurate, unfortunately. A lot of the nutrition info on online recipes is way off, and I don't want to add to the problem. I am not a trained nutritionist, so I don't feel comfortable calculating anything beyond calories myself. Calories will vary depending on the ingredients you use. Plugging the exact weights/measurements of the actual ingredients you use into one of the free calculators out there should give you a good idea of the calories if that's the main thing you're looking for. Sorry about that!
Elda Maldonado says
My family and I enjoyed this recipe very much. We like our food a little spicy so I added 1 jamaican pepper and it came out great. Thank you!
So glad to hear it!!
Valerie Norton Treichel says
Very good. I added cilantro because I had some to use. Easy and delicious!!
Awesome!! Thanks for leaving me a comment, Valerie!
On the stove now ! Smells delicious !
Hope you enjoyed it! 🙂
delicious and super easy! chili meets taco meets soup! will definitely be making again
So glad you liked it! Thanks for leaving me a comment!
Amazing recipe! Very easy to make. The only challenging thing was trying to get all the cream cheese to melt. But it eventually did. This will be on our rotation of fall & winter meals!
Yes, that part is kinda annoying haha. I always take the cream cheese out of the fridge way too late and then it takes a bit to stir it in. So glad you liked the taste!
Bri Wright says
We LOVED this recipe!! I did use one can of hot Rotel diced tomatoes and green chilies since we are obsessed with spice. I loved how the heat of the green chilies and the smoky flavor of the paprika came together. 12/10 would recommend making this soup! I will be sending this to all my friends as well as the cooler weather sets in.
I am so happy to hear that, Bri!! Thanks so much for leaving a review. ❤️❤️
I'd like to try this in my Instant Pot. Saute ground beef and red peppers. Stir in all other ingredients except for cream cheese, salt and pepper. Close the lid; set valve to "Sealing" and cook on high pressure for 8 minutes. Quick pressure release. Add small chunks of cream cheese and stir until melted. Season with salt and pepper then serve. Do you think this will work?
I do think that would work, Sherrie! Let me know how it goes. 🙂