There are certain weeknights that feel like a whirlwind. Between school pickups, homework battles, and finding that one missing soccer cleat, getting a wholesome dinner on the table can feel like a monumental task. On those days, I turn to my ultimate comfort food hero: this incredibly Easy Creamy Taco Soup.
It’s more than just a recipe; it’s my secret weapon for turning a chaotic evening into a cozy family meal. The moment the rich, savory aroma fills the kitchen, the stress just melts away. This creamy taco soup recipe brings everyone to the table, smiling and ready to share their day.
It has all the bold flavors of our favorite tacos simmered into one comforting, satisfying bowl. For me, this easy creamy taco soup isn’t just dinner; it’s a warm hug, a moment of peace, and a dish my whole family genuinely loves.
Why You’ll Love This Easy Creamy Taco Soup Recipe
- One-Pot Wonder: Everything comes together in a single pot or Dutch oven. This means minimal cleanup, which is a huge win for any busy parent!
- Ready in 30 Minutes: From browning the meat to ladling it into bowls, this entire easy creamy taco soup is on the table in about 30 minutes. It’s the perfect solution for busy weeknights.
- Incredibly Flavorful: It’s packed with classic taco flavors—zesty tomatoes, savory spices, and hearty beans—all wrapped in a velvety, creamy broth. This is truly the best creamy taco soup you will ever make.
- Customizable for Everyone: The best part is the toppings! Everyone can personalize their own bowl with cheese, sour cream, avocado, or tortilla strips, making it a fun and interactive meal for the whole family. This easy taco soup recipe is a guaranteed crowd-pleaser.
Ingredients You’ll Need
- 1 lb ground beef (90/10 lean is great)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 oz packet taco seasoning (or 2-3 tablespoons homemade)
- 10 oz can diced tomatoes with green chiles (like Ro-Tel), undrained
- 15 oz can black beans, rinsed and drained
- 15 oz can pinto beans, rinsed and drained
- 15 oz can sweet corn, drained
- 32 oz beef broth, low-sodium
- 8 oz block cream cheese, softened and cubed
- 1 teaspoon olive oil or avocado oil
Substitutions & Variations
This easy creamy taco soup is wonderfully versatile! Feel free to mix and match ingredients based on what you have on hand.
- Protein Power: You can easily swap the ground beef for ground turkey, ground chicken, or even shredded rotisserie chicken (just add it in with the broth). For a vegetarian version of this creamy taco soup, simply omit the meat and add an extra can of beans or a cup of cooked lentils.
- Bean Bonanza: Don’t have black or pinto beans? No problem! Kidney beans, cannellini beans, or even chickpeas work beautifully in this recipe. Use any combination you like.
- Spice It Up: If your family enjoys some heat, add a diced jalapeño with the onion, a pinch of cayenne pepper with the taco seasoning, or use a “hot” variety of diced tomatoes with green chiles.
- Creaminess Control: For a slightly lighter version of this creamy taco soup recipe, you can use Neufchâtel cheese. You can also stir in a half-cup of heavy cream or half-and-half at the very end for an even richer, more decadent texture.
- Veggies Galore: Feel free to sneak in some extra vegetables! A diced bell pepper (any color) or some zucchini added with the onion would be a delicious and nutritious addition to this soup.
Step-by-Step Instructions
Making this delicious easy creamy taco soup is as simple as it gets. Just follow these easy steps for a perfect result every time.
- Brown the Meat: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced onion and cook for 3-4 minutes until it begins to soften. Add the ground beef and garlic, breaking the meat apart with a spoon. Cook until the beef is browned and no longer pink. Drain off any excess grease.
- Add the Flavor: Sprinkle the taco seasoning over the cooked beef and stir well to coat everything. Let it cook for about a minute until the spices become fragrant. This little step helps deepen the flavor of your easy creamy taco soup.
- Simmer the Soup: Pour in the beef broth, undrained can of diced tomatoes with green chiles, drained corn, black beans, and pinto beans. Stir everything together and bring the mixture to a gentle boil.
- Let the Flavors Mingle: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for at least 15 minutes. This allows all those wonderful taco flavors to meld together perfectly.
- Make it Creamy: Reduce the heat to the lowest setting. Add the cubed, softened cream cheese to the pot. Stir continuously until the cream cheese is completely melted and the soup is smooth and creamy. It’s important not to let the soup boil after adding the cream cheese. This is the key to a perfect creamy taco soup.
- Serve and Enjoy: Ladle your delicious easy creamy taco soup into bowls. Set up a toppings bar and let everyone customize their own perfect bowl. Enjoy immediately!
Pro Tips for Success
These simple tips will help you make the absolute best easy creamy taco soup your family has ever tasted.
- Soften the Cream Cheese: This is my number one tip! Let the cream cheese sit out on the counter while you prep the other ingredients. Softened cream cheese melts into the soup seamlessly, preventing any lumps and ensuring a silky-smooth texture.
- Low and Slow for Creaminess: After adding the cream cheese, keep the heat on low. Boiling the soup at this stage can cause the dairy to separate or curdle. A gentle, low heat is all you need to create that signature creamy broth.
- Control the Salt: I always recommend using low-sodium broth and rinsing your beans. Taco seasoning packets can be quite salty, and this gives you full control over the final seasoning. You can always add more salt at the end if needed.
- Bloom the Spices: Tossing the taco seasoning directly with the meat before adding liquids (a technique called “blooming”) toasts the spices and unlocks a much deeper, more robust flavor. It only takes an extra minute and makes a huge difference in this creamy taco soup recipe.
Storage & Reheating Tips
This easy creamy taco soup makes fantastic leftovers! The flavors get even better the next day.
- Refrigerating: Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.
- Freezing: While you can freeze this soup, be aware that dairy-based soups can sometimes have a slight change in texture upon thawing. For the best results, you can freeze the soup *before* adding the cream cheese. When you’re ready to serve, thaw the soup base, reheat it gently on the stove, and then stir in the softened cream cheese until smooth. If freezing the completed soup, thaw it overnight in the fridge and reheat very gently on the stove, stirring often. Do not bring it to a boil.
- Reheating: Reheat individual portions in the microwave in 60-second intervals, stirring in between. For larger amounts, warm the soup in a saucepan over low-medium heat, stirring occasionally until it’s heated through.
What to Serve With This Recipe
A toppings bar is a must for this easy creamy taco soup! It’s the best way to let everyone tailor their bowl just the way they like it. Here are some of our family’s favorite accompaniments:
- Toppings: Shredded cheddar or Mexican cheese blend, a dollop of sour cream or Greek yogurt, crushed tortilla chips or crispy tortilla strips, diced avocado, fresh cilantro, sliced jalapeños, and a squeeze of fresh lime juice.
- Breads: A side of warm cornbread with butter is the perfect partner for sopping up every last drop of this delicious soup. Warm flour tortillas or cheesy quesadillas are also fantastic choices.
- Salad: A simple side salad with a zesty lime vinaigrette can provide a fresh, crisp contrast to the rich and creamy soup.
FAQs
Can I make this taco soup in a slow cooker?
Absolutely! To adapt this easy creamy taco soup for a slow cooker, first brown the beef with the onion and garlic on the stovetop and drain the fat. Transfer the meat mixture to your slow cooker.
Add the taco seasoning, broth, tomatoes, corn, and beans. Stir, cover, and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. About 20-30 minutes before serving, stir in the softened, cubed cream cheese until it’s fully melted and the soup is creamy.
Is this creamy taco soup spicy?
As written, this recipe is very mild and kid-friendly. The only potential source of heat is from the can of diced tomatoes with green chiles. If you are sensitive to spice, be sure to buy the “mild” version. To increase the heat, you can add a pinch of cayenne pepper, use a “hot” taco seasoning packet, or serve with fresh or pickled jalapeños on the side.
How can I make this soup thicker?
This creamy taco soup is already quite hearty, but if you prefer an even thicker consistency, you have a few options. You can let it simmer uncovered for an extra 10-15 minutes to allow some of the liquid to evaporate. Alternatively, you can mash some of the beans against the side of the pot with a spoon to release their starches, which will naturally thicken the soup.
Can I use homemade taco seasoning?
Yes, and I highly encourage it! It’s so easy and allows you to control the ingredients and sodium level. For a simple homemade blend to replace one packet, mix together: 1 tablespoon chili powder, 1 ½ teaspoons ground cumin, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried oregano, and a pinch of salt and pepper. This small step can truly elevate your easy creamy taco soup.
Nutrition Information (per serving)
Disclaimer: The following nutrition information is an estimate and can vary based on the specific ingredients used. This estimate is for one serving, assuming the recipe makes 6 servings.
| Nutrient | Amount |
|---|---|
| Calories | 415 kcal |
| Protein | 28g |
| Carbohydrates | 25g |
| Fat | 22g |
| Saturated Fat | 11g |
| Sodium | 980mg |
Easy Creamy Taco Soup
- Total Time: 30 mins
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A comforting and creamy taco soup that brings the bold flavors of tacos into one satisfying bowl, perfect for busy weeknights.
Ingredients
- 1 lb ground beef (90/10 lean is great)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 oz packet taco seasoning (or 2–3 tablespoons homemade)
- 10 oz can diced tomatoes with green chiles (like Ro-Tel), undrained
- 15 oz can black beans, rinsed and drained
- 15 oz can pinto beans, rinsed and drained
- 15 oz can sweet corn, drained
- 32 oz beef broth, low-sodium
- 8 oz block cream cheese, softened and cubed
- 1 teaspoon olive oil or avocado oil
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Add ground beef and garlic, cooking until browned
- Sprinkle taco seasoning over the meat, stirring well to coat. Cook for an additional minute
- Pour in beef broth, undrained tomatoes, corn, black beans, and pinto beans. Stir and bring to a gentle boil
- Reduce heat to low, cover, and let simmer for at least 15 minutes
- Add cubed cream cheese to the pot and stir continuously until melted and soup is creamy. Serve and enjoy
Notes
Soften cream cheese beforehand for easier melting.
Use low heat after adding cream cheese to maintain creaminess.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 415 kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg