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!
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!!!
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.
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!
Fantastic! Glad you enjoyed it, Taylor! Thanks for your 5-star review!
Angel Kelley says
Could you make this in a crockpot instead of a stove top?
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.
Kim Hiller says
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.
Yay!! You're very welcome, Kim! Thanks for your review! 🙂
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!
Yay!! 😀 Glad you like it, Michelle! Appreciate your review!
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.
Deborah Blackburn says
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!
Miranda @ Salt & Lavender says
Aw that's wonderful to hear!! It's one of our favorites too. Thank you so much for following along! 🙂
What is a serving size?
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!
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!
Miranda @ Salt & Lavender says
You're welcome, Rose! So happy it was a hit!
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!)
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. 🙂
My cream cheese was previously frozen and thawed. When added some melted and some were little white specks.
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!
Casey P says
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! 🙂
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!
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!
That's so nice to hear, Nichole! Glad you're feeling better! 🙂
Was simple to make and it has a nice kick to it. First time making taco soup.
I'm so happy you enjoyed it, Juana! Thanks for your review!
Chef Mimi says
Nice! I always like to see what people do for their taco/enchilada soup. I really love the cream cheese addition!
Hope you enjoy it, Mimi!
Belinda Butterworth says
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 😋
Fantastic!! Love those additions, Belinda!
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
Miranda @ Salt & Lavender says
That's great to hear, Hannah! So glad you found it easy to make. 🙂
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!!
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!
I'm so glad you were able to tweak it! 🙂 Thanks for your review!
Can you freeze this? If so for how long? It sounds delish!!
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.
Awesome thank you!
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!
I'm so glad you enjoyed it!! 🙂 Thanks so much for your detailed review, Danielle!
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!
I'm so happy to hear that, Kim!! 😀 You're very welcome!
Angie M says
Loved the recipe. I loved it a whole lot more without the cream cheese. Thank you for a new favorite!
I'm so glad you enjoyed it!!
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!!!
That's so awesome!!! 😀
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!
I'm so happy you all enjoyed it!! Appreciate your detailed review. 🙂
Easy, quick, and so delicious!!
So glad you liked it, Liz!
Angie D. says
Omg! Definitely a top 10 in my family! Absolutely delicious recipe🙌
Wonderful!! 🙂 So pleased to hear it, Angie!
Rich Driscoll says
why is it that I cant get the recipe unless I down load another app
I don't know what you mean? You had to scroll right past the recipe to write this comment.
Is the nutrition info for the whole pot?
No. It's for 1 of 6 servings.
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!
Miranda @ Salt & Lavender says
Excellent!! So happy you liked it. Your toppings sound great!
Is it okay to swap out the chili powder, cumin, garlic powder, smoked paprika, and onion powder for an envelope of taco seasoning?
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 🙂
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 😊
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 🙂
sharon meinert says
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!
Miranda @ Salt & Lavender says
That's great to hear!! Thrilled you enjoy the soup 🙂
This is awesome I will be making it again
Fantastic!! 🙂 Thanks for your review!
I made this tonight and served it with some warm tortilla chips. My family is loving it!! Thanks for the recipe♥️
Fantastic!! You're very welcome. Appreciate your review, Laura!
Made this for dinner tonight be even my picky daughter likes it! Delicious 😋
Shawn vickers says
Fixing to try that recipe see what it tastes like
What is the serving size? I see the nutritional info but not serving size. Thanks!!
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! 🙂
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!
That's awesome!! So glad you were able to adapt it. 🙂
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.
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.
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!
Sure, that's fine! 🙂
Delicious!! Made on a cold, cold day! Love your recipe!
Thank you!!! I'm thrilled to hear that, Teresa! 🙂
Perfection especially on a cold day! Wouldn’t change a thing!
Fabulous! Thank you 🙂
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!!!!
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.
Thanks for the tip!! So glad it worked out. XO
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?
It's for one serving (1/6 of the recipe). Hope you enjoy the soup!
Sandra Hilburn says
My family absolutely loved this recipe! Cannot wait to make it again!!
Fab! Thanks for letting me know!
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.
Ooh that sounds great with venison!!
This recipe makes 6 servings. How much is a serving?
Hi! A serving is 1/6 of the recipe. As to what that is in oz/ml/etc. I do not know.
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.
This was a very quick, easy, and delicious soup. 😋
Thank you! SO glad you liked it!
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.
I'm so glad to hear that, Lee Ann! 😀 Thanks for commenting.
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!
Yes, that can definitely happen!! I'm so glad that it worked out for you! 🙂
Have you made this in a crockpot?