Creamy Taco Soup (Printable View)

Rich and comforting soup with bold taco flavors, creamy texture, and hearty ingredients perfect for chilly nights.

# What You'll Need:

→ Meats

01 - 1 pound ground beef or ground turkey

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 ounces) diced tomatoes with juice
06 - 1 can (14 ounces) sweet corn, drained
07 - 1 can (14 ounces) black beans, drained and rinsed
08 - 2 green onions, sliced

→ Dairy

09 - ¾ cup plus 2 tablespoons heavy cream
10 - 1 cup shredded cheddar cheese

→ Liquids

11 - 3 cups chicken or beef broth

→ Spices and Seasonings

12 - 2 tablespoons taco seasoning
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon chili powder
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper

→ Optional Toppings

18 - Sour cream
19 - Fresh cilantro, chopped
20 - Crushed tortilla chips
21 - Lime wedges
22 - Avocado slices

# How To Make It:

01 - In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbly, approximately 5-7 minutes. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper to the pot. Sauté for 4-5 minutes until softened and fragrant.
03 - Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until the spices become fragrant.
04 - Add the diced tomatoes with juice, corn, black beans, and broth to the pot. Stir well and bring to a gentle boil.
05 - Reduce heat to low and simmer for 15 minutes, stirring occasionally to ensure even cooking.
06 - Lower the heat further, then stir in the heavy cream and shredded cheddar cheese. Cook for 2-3 minutes until the cheese is melted and the soup achieves a creamy consistency. Do not allow the soup to boil after adding cream.
07 - Adjust seasoning to taste if needed. Ladle into bowls and garnish with green onions, additional cheese, and desired toppings. Serve immediately with warm crusty bread or tortilla chips.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from "what's for dinner" to serving bowls of genuine comfort food before anyone gets too hungry.
  • The creamy texture makes it feel indulgent, but the ingredients are straightforward enough that you won't second-guess yourself halfway through.
  • Bold taco flavors mean each spoonful tastes like you planned this meal for days, even if you threw it together on impulse.
02 -
  • Never let the soup boil hard after you add the cream because heat can break it and make it look curdled or separated, even though it'll still taste fine.
  • Draining your canned beans and corn isn't optional if you want soup rather than something thicker and more starchy—I learned this the hard way.
03 -
  • If you're making this for people with dietary restrictions, the base is naturally gluten-free as long as you check your broth and taco seasoning labels—most are, but reading takes thirty seconds and saves the awkwardness.
  • Make the beef mixture the morning of and refrigerate it, then reheat and add the broth and cream later to save yourself actual cooking time when hunger strikes.
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