Creamy Cheesy Ground Beef Taco Soup
Creamy Cheesy Ground Beef Taco Soup is a comforting bowl full of all those flavors that make tacos so irresistible—seasoned ground beef, creamy broth, melty cheese, and a little bit…
Tip: save now, cook later.Creamy Cheesy Ground Beef Taco Soup is a comforting bowl full of all those flavors that make tacos so irresistible—seasoned ground beef, creamy broth, melty cheese, and a little bit of spice. This soup brings together all your favorite taco ingredients in one warm, cozy dish that’s perfect for chilly days or anytime you want a tasty, easy meal.
I love whipping up this soup when I want something quick but still packed with flavor. The cheese melted right into the broth gives it a rich, creamy texture that makes every spoonful feel extra special. Plus, the ground beef adds just the right amount of heartiness to keep everyone satisfied. I usually turn up the taco seasoning a bit more because I like it with a little kick, but you can always adjust it to your taste.
One of my favorite ways to serve this soup is with some crunchy tortilla chips on the side or sprinkled on top for a fun texture. A dollop of sour cream and some fresh cilantro make it even better. It’s a simple meal that feels like a little fiesta in a bowl, and I’m pretty sure it’s one of those recipes your whole family will ask for again and again.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the soup, giving it a meaty, hearty flavor. You can substitute with ground turkey or chicken for a lighter version, but the richness might change a bit.
Cream Cheese: It melts into the broth to make the soup creamy and smooth. If you want a dairy-free option, try vegan cream cheese or coconut milk for a different but tasty twist.
Taco Seasoning: This adds the classic taco flavor. Store-bought packets are convenient, but homemade blends with chili powder, cumin, paprika, and garlic powder work great too.
Cheddar Cheese: Cheddar melts nicely and adds sharpness. You can swap it for Monterey Jack, Colby, or a Mexican cheese blend if preferred.
Black Beans and Corn: These add texture and a little sweetness. If you don’t have black beans, pinto or kidney beans make good replacements.
How Do You Get a Creamy, Smooth Texture in This Soup?
That creamy texture comes mainly from the cream cheese and cheddar melting into the hot broth. Here’s how to get it just right:
- Cut cream cheese into small cubes before adding. This helps it melt evenly without lumps.
- Reduce heat to low when adding the cream cheese so it melts gently and blends smoothly.
- Stir constantly while it melts to keep the texture silky and prevent sticking.
- Add shredded cheddar cheese last and stir until fully melted for a creamy finish.
- If the soup gets too thick, add a splash of broth or water to loosen it up.
Taking your time at this step gives you that luscious, cheesy soup everyone loves.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one pan.
- Wooden spoon or spatula – helps you stir and break up the ground beef easily.
- Measuring cups and spoons – for getting seasoning and liquid amounts just right.
- Knife and cutting board – for chopping onions, garlic, and any fresh garnishes.
- Ladle – great for serving the soup into bowls without spilling.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the soup while keeping the protein.
- Add diced green chilies or jalapeños if you want extra heat and a spicy kick.
- Mix in black olives or diced bell peppers for more texture and flavor layers.
- Top with a handful of crushed tortilla chips or add cooked rice or quinoa for extra heartiness.
How to Make Creamy Cheesy Ground Beef Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies (or regular diced tomatoes)
- 4 cups beef broth
- 1 (8 oz) package cream cheese, softened and cut into cubes
- 1 cup shredded cheddar cheese
- 1 tsp ground cumin
- Salt and pepper to taste
Optional Garnishes:
- Diced tomatoes
- Chopped fresh cilantro
- Sour cream
- Lime wedges
- Tortilla chips
Time You’ll Need:
This taco soup takes about 10 minutes for preparation and around 25 minutes to cook, so in under 40 minutes you can have a warm, cheesy bowl ready to enjoy.
Step-by-Step Instructions:
1. Cook the Ground Beef and Veggies:
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook it until nicely browned, breaking it up as it cooks. When done, drain out any extra fat. Next, add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes soft and clear.
2. Add Seasonings and Main Ingredients:
Sprinkle in the taco seasoning and ground cumin, stirring well for about one minute so the flavors get fragrant. Now, pour in the black beans, corn, diced tomatoes with their juice, and beef broth. Stir everything together to mix well.
3. Simmer and Blend Flavors:
Turn the heat up slightly and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 10 minutes. This will help all the flavors come together wonderfully.
4. Add Cream Cheese and Cheddar:
Lower the heat to the lowest setting. Add the cream cheese cubes into the soup, stirring constantly until it melts completely and makes the soup creamy. Then, stir in the shredded cheddar cheese until it all melts smoothly. Taste your soup and add salt and pepper if you want.
5. Serve and Garnish:
Ladle the soup into bowls and add any optional toppings you like, such as a squeeze of lime juice, a dollop of sour cream, fresh diced tomatoes, cilantro, or crunchy tortilla chips for a bit of texture.
Enjoy your creamy, cheesy taco soup that’s packed with tasty taco flavors in every spoonful!
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to fully thaw the ground beef in the fridge overnight before cooking. This helps it brown evenly and ensures the soup cooks properly.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes great the next day as the flavors mellow and blend. Cool it completely, store in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese, sour cream or Greek yogurt can work as alternatives for creaminess, but add them at the end of cooking to prevent curdling. For a dairy-free option, coconut cream is a good substitute.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium-low heat, stirring occasionally, or microwave in short intervals until heated through.
