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Creamy Taco Soup

Published: / Updated: / 226 Comments

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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.

a bowl of creamy taco soup with a spoon

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.
ingredients for taco soup on a countertop

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.

cooking ground beef in a soup pot and adding in corn, broth, and beans

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.

adding cream cheese to a pot of creamy taco soup

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

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.

Try these next

a ladle of creamy taco soup

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.

a bowl of creamy taco soup with a spoon

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.
4.98 from 69 votes
Print Recipe Pin Recipe Save
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 6
Calories 370 kcal

Ingredients
 

  • 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.

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Calories: 370kcalCarbohydrates: 26gProtein: 26gFat: 18gSaturated Fat: 9gCholesterol: 88mgSodium: 1131mgPotassium: 933mgFiber: 6gSugar: 4gVitamin A: 980IUVitamin C: 23mgCalcium: 113mgIron: 5mg
Keyword beef taco soup, creamy taco soup, taco soup
Author Natasha Bull

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!

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  1. Vicky says

    5 stars
    Definitely 5 star! So glad I doubled this recipe. I followed the recipe to a T. I did learn by mistake that there is a technique for adding cream cheese to a hot dish as mine did not completely blend in and melt. Apparently you can heat an empty glass bowl in the microwave and the place the cream cheese in the bowl for a few minutes to start the melting process. I had left the cream cheese on the counter for a few hours prior to adding to the soup but apparently this was not enough. Despite not totally melting, this is still a delicious soup!!!

    Reply

    • Natasha says

      Thanks so much!! I am glad you liked it! Yes, microwaving the cream cheese is definitely a good thing to do... especially in winter when the counters are fairly cool.

      Reply

  2. Taylor says

    5 stars
    I doubled the recipe for a NYD party, and it was a hit! I used 2 cans of original Rotel and 2 cans of mild Rotel. I also used half chicken broth & half beef broth, but I would suggest decreasing the liquid by 1 cup (or 2 cups if doubling) for a slightly thicker soup. Delicious, and I’ll make again!

    Reply

    • Natasha says

      You could, but you'd still need to brown the beef in a skillet first, and then you'd need to add the cream cheese in during the last 30-60 minutes or so of cooking. IMO, it's probably just less work to make it in a pot on the stove.

      Reply

  4. Kim Hiller says

    5 stars
    I made this last night. The only thing I did different was double the recipe. It was delicious, very flavorful. I also made homemade tortilla strips to put in it. Thank you for the recipe, will be making this again and again.

    Reply

  5. Michelle says

    5 stars
    Delicious, flavorful soup! I made a big pot of it for lunches for the week. I followed the recipe exactly and it was perfectly seasoned! The perfect, filling meal for a chilly day!

    Reply

  6. Aly says

    4 stars
    Used this recipe as a base but changed a lot. Chopped fresh garlic onion, zucchini, and jalepeno, salsa in place of some of the rotel, way more spices including some of a taco seasoning packet, thickened with cornstarch, and added lime juice. Turned out awesome! Not sure there’d be enough flavor for my liking if I’d stuck with the recipe as is.

    Reply

  7. Deborah Blackburn says

    5 stars
    You did it again Natasha!!! Loved this recipe. I did add a bit more ground beef than stated. We thought the flavor of the broth was exceptional!!!!! Another recipe for my Salt and Lavender binder!

    Reply

    • Miranda @ Salt & Lavender says

      Aw that's wonderful to hear!! It's one of our favorites too. Thank you so much for following along! 🙂

      Reply

    • Natasha says

      1/6 of the recipe. What that works out to in oz/ml/etc. I have no idea as I am not a trained nutritionist and don't feel comfortable making calculations beyond that - sorry!

      Reply

    • Rose says

      5 stars
      Made this tonight and it was so delicious! Added a bit of heavy cream and a little more of the spice mix and it was so good! Doubled up the recipe and taking it into work tomorrow. I added some chipotle tobacco on top of my soup when serving and it was perfect! Thank you!

      Reply

  9. Michelle Ficklin says

    Is this better to make a day ahead so the favors “marry”, or is it just as good made the day of? Sounds delicious! (Am going to a soup exchange party and I think I want to make this to bring!)

    Reply

    • Natasha says

      I certainly like it on the day of, but there's definitely no harm in making it a day ahead. I'd just make sure to reheat on a fairly low heat. 🙂

      Reply

    • Linda moore says

      I found that putting the cream cheese in the microwave for 15-30 seconds then mixing a little bit of heavy whipping cream together in a bowl then adding to the soup is a breeze! No little pieces of cream cheese!

      Reply

  11. Casey P says

    5 stars
    Can’t wait to make this soup! Looks and sounds delicious! Is this a soup that could be made in the slow cooker? Thanks again for the recipe! 🙂

    Reply

    • Natasha says

      Hi! I haven't tested it. I'd probably still recommend browning the beef in a skillet. Then add in the cream cheese in the last 30 min or so of cooking if you go that route. Let me know if you try!

      Reply

  12. Nichole M says

    So good! This 100% lifted my spirits after not feeling well. Definitely adding this to our meal rotation! cream cheese was a great add!

    Reply

  14. Chef Mimi says

    Nice! I always like to see what people do for their taco/enchilada soup. I really love the cream cheese addition!

    Reply

  15. Belinda Butterworth says

    5 stars
    So easy and feeds a crowd! Perfect for a fall day. I added fresh garden jalapeños and some ranch seasoning. Everyone loved it! I love soup year around so this definitely is going on the menu often. Thanks for the recipe 😋

    Reply

  16. Hannah says

    5 stars
    Omg so good!! I added a small can of enchilada sauce and some pickled jalapeños with juice. And it was so easyy! Excellent for a weeknight dinner

    Reply

  17. Carol says

    5 stars
    When cream cheese & lil cream is added to soup/chili you will love the creamy flavor! Also, I use can of Swansons Chicken Breast chicken chili. Pinterest has great recipes using can breast
    chicken. I did a research of using
    canned foods & can chicken has more
    vitamins & is quite healthy!!

    Reply

  18. Thalia says

    5 stars
    Made this soup tonight and it was excellent! I am a vegetarian so I used vegetable broth instead and I used the beyond meat ground! I browned the “meat” and left it aside and added at the end. Also totally forgot to use salt and pepper but it was well seasoned on its own!
    This is my new favourite soup!

    Reply

    • Natasha says

      Hi! So, anything with cream/dairy can change texture a bit when thawed, but it'll still taste fine. I will often eat stuff that's been in my freezer for like a year lol, but 3-6 months is best to ensure it's fresher.

      Reply

  20. danielle says

    Very very delicious! I’m glad I went with this taco soup recipe! The only two things I did different was:
    1- cooked in slow cooker high for 4 hrs. ( browned beef on stove first)
    2- used a taco seasoning pouch instead of all the other spices listed (because it was faster and I have two young kids running around 😅)

    The cream cheese definitely makes this soup! Yum!

    Reply

  21. Kim says

    5 stars
    This was so delicious! I did add onions when I was browning the beef. Two of us ate the whole serving in two days! We will for sure make this again!!! Thank you for sharing the recipe, it was so easy to make!

    Reply

  23. Christy says

    5 stars
    Wow! Picky husband said it's the best soup I've ever made. Which is saying something. This was fantastic!!! And talk about easy?! Thank you so much!!!

    Reply

  24. D.Mayfield says

    5 stars
    Well, it was delicious! My family likes a lot of liquid in our soups, so I pretty near doubled the liquids and the spices. We added the cream cheese to the whole thing as we knew that we would be eating it all in a few day, which we did. It was sad to see the empty pot.....Thanks for sharing another great recipe! And I am making your Chicken Chili recipe that you just posted on Facebook. It is sure to be another winner!

    Reply

  29. Susan Bisterfeldt says

    This soup was amazing! Adding cilantro, co-jack, avocado and tortilla strips took it over the top. Can't wait to eat it for lunch tomorrow!

    Reply

  30. Z says

    Is it okay to swap out the chili powder, cumin, garlic powder, smoked paprika, and onion powder for an envelope of taco seasoning?

    Reply

    • Miranda @ Salt & Lavender says

      We haven't tested it, but you're welcome to try! It might be a different flavor profile depending what seasonings are in the package. Just note that packaged seasoning probably already contains salt. Enjoy 🙂

      Reply

      • Z says

        5 stars
        Thank you so much for responding. I decided to nix the taco seasoning based on your response, and follow the recipe as listed above and it was the best taco soup I have ever made!! I have tried several other taco soup variations and recipes and this one is by far the most flavorful and fabulous. I have a feeling that this will be a fan favorite among my five children. The addition of cream cheese just takes it a notch above the rest. Thank you so much for sharing this recipe 😊

        Reply

        • Miranda @ Salt & Lavender says

          You're very welcome. That's so wonderful to hear!! Thank you for the kind review, and we're so happy you enjoyed it 🙂

          Reply

  31. sharon meinert says

    5 stars
    This has become my go to Creamy Taco Soup Recipe! We absolutely love. For health reasons I have swapped out ground beef and use ground turkey. It is delicious! so glad I found this recipe!

    Reply

  33. Laura says

    I made this tonight and served it with some warm tortilla chips. My family is loving it!! Thanks for the recipe♥️

    Reply

    • Natasha says

      Hi Dina! It's 1/6 of the recipe. I know this isn't exactly precise, but it's the best that my recipe card's built-in nutrition calculator will do (I am not a trained nutritionist and do not feel comfortable doing any calculations beyond that). It's just meant to give you a rough idea, so you can decide whether to make the recipe or not, and if you need more precise figures, it's best to weight the ingredients yourself. Hope you enjoy the recipe if you decide to try it! 🙂

      Reply

  37. Kenya says

    I made a vegetarian version of this. Swapped out the beef for extra firm tofu and the cream cheese for homemade cashew cream. It was absolutely delicious!

    Reply

  38. Sarah says

    5 stars
    Delish. I just made this and am eating it right now. It’s so good! The only thing I was confused about was the draining of the meat. I ended up needing to put oil in the pan for the beef but didn’t have anything to drain (maybe cause I got 15% fat? I dont know?)but it tastes good that way.
    I maybe should have waited a bit before adding the cheese in, I think there’s ways to have it melt in more gradually to avoid the tiny clumps.

    Reply

    • Natasha says

      Hi Sarah!! I'm so glad you liked it. I'll update the recipe instructions to be more clear re: draining the beef. Yes, if the beef was lean enough, you don't have to drain it. Your cream cheese may have been a bit cold, so that can make it take a bit longer to dissolve in.

      Reply

  39. Rosemary says

    This looks amazing! I found your recipe from Julia Pacheco’s YouTube channel. I was wondering if I can season the beef with a packet of taco seasoning. I have a lot of those lying around! Thank you!

    Reply

  42. Tammy says

    I love making taco soup! I use roasted tomatoes and roasted corn to pop the flavor. Instead of cream cheese, I use a can of nacho cheese, or jar of queso cheese. Yum!!!!

    Reply

  43. Leah says

    5 stars
    Excellent soup and very easy to throw together!! I dont eat dairy so I used Kite Hill dairy free cream cheese and it worked great! Thanks for the yummy recipe.

    Reply

  44. Star says

    Looking forward to making this recipe tomorrow. Are the nutritional facts at the end of the recipe for all 6 servings or is that per serving?

    Reply

  46. Nathaniel says

    5 stars
    Made this recipe with ground venison w/ 20% bacon fat instead of the ground beef. Also added the 1/2 teaspoon of cayenne for extra kick. Ended up pressure canning it into pint jars for quick and easy single serve lunches. Let me tell ya. DELICIOUS. Will be using this recipe for canning taco soup in the future.

    Reply

    • Nathaniel says

      I pressure canned this recipe and it yielded exactly 6 pints. So, if the recipe says 6 servings, then each serving would be 1 pint.

      Reply

  49. Lee Ann Smith says

    This was so good! I made as written and added 1/2 of a zucchini chopped up that I needed to use. It was a good addition I think and would do that again. However, with or without my added zucchini this will be my new taco soup recipe! Well done.

    Reply

  50. Cindy says

    5 stars
    Really enjoyed this! I added extra liquid beforehand, knowing that often times these cream cheese things end up pasty and thick. Avoid that temptation. 🙂 There is NO need to add extra liquid, it would cook up perfectly as written. Appreciated that it's a stove top recipe. A keeper. Thank you!

    Reply