Description
Creamy Cheesy Ground Beef Taco Soup is the ultimate bowl of comfort that combines rich Tex-Mex spices with hearty ground beef, velvety cheese, and a hint of cream. It’s a one-pot wonder that’s fast, flavorful, and freezer-friendly—perfect for chilly evenings, meal prep, or casual gatherings.
Ingredients
1 pound ground beef
1 medium yellow onion, chopped
3 garlic cloves, minced
2 tablespoons taco seasoning
1 can (10 oz) diced tomatoes with green chilies
1 cup corn kernels (fresh, canned, or frozen)
1 can (15 oz) black beans, drained and rinsed
4 ounces cream cheese, softened and cubed
1 cup shredded cheddar cheese
3 cups beef broth
1 cup heavy cream
Instructions
1. In a large Dutch oven, heat oil over medium heat. Add ground beef and cook until browned. Drain any excess grease.
2. Add chopped onion and minced garlic to the beef. Cook for 3-4 minutes until the onion becomes translucent.
3. Stir in taco seasoning, diced tomatoes with green chilies, corn, and black beans. Mix well to coat.
4. Pour in beef broth. Bring to a gentle boil, then reduce to a simmer for 10-15 minutes.
5. Lower the heat and stir in cream cheese until fully melted and smooth.
6. Add shredded cheddar and heavy cream. Stir until the soup is creamy and well blended.
7. Taste and adjust seasoning with salt or more taco spice as desired. Simmer 5 more minutes and serve hot.
Notes
For a spicier kick, add diced jalapeños or a dash of cayenne pepper.
To lighten it up, substitute ground turkey and use half-and-half instead of heavy cream.
The soup thickens as it cools, so add a splash of broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 4g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 110mg
Keywords: creamy taco soup, ground beef soup, easy dinner