Description
This Creamy Cheesy Taco Soup is a rich, comforting one-pot meal packed with seasoned ground beef, tomatoes, melted cheese, and a creamy broth. It’s perfect for chilly evenings, family dinners, game day gatherings, or meal prep. Ready in about 30 minutes, this hearty soup combines Tex-Mex flavors with a velvety texture that everyone loves. Garnish it with fresh cilantro, diced tomatoes, shredded cheese, sour cream, or crunchy tortilla chips for the ultimate comfort food experience.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil (optional)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) diced tomatoes
- 2 cups beef broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1½ cups shredded cheddar cheese
- Salt and pepper to taste
Optional Add-Ins
- 1 cup corn
- 1 can black beans, drained
- 1 can kidney beans
- Jalapeños
- Green chilies
Instructions
Step 1
Brown the ground beef in a large pot over medium heat. Drain excess grease if necessary.
Step 2
Add onions and cook until softened, about 4–5 minutes. Stir in garlic and cook for another minute.
Step 3
Mix in taco seasoning, paprika, and cumin.
Step 4
Pour in the beef broth, diced tomatoes, and tomatoes with green chilies. Bring to a gentle simmer for 10 minutes.
Step 5
Reduce the heat to low. Stir in cream cheese until completely melted.
Step 6
Add heavy cream and shredded cheddar cheese, stirring until smooth and creamy.
Step 7
Taste and adjust with salt and pepper.
Step 8
Serve hot with your favorite toppings.
Topping Ideas
- Fresh cilantro
- Sour cream
- Shredded cheddar cheese
- Diced tomatoes
- Green onions
- Avocado
- Tortilla strips
- Crushed tortilla chips
- Jalapeño slices
Storage
- Refrigerate for up to 4 days.
- Freeze for up to 2 months (the texture may change slightly because of the dairy).
- Reheat gently over low heat, stirring occasionally.
Nutrition (Approximate Per Serving)
- Calories: 430
- Protein: 28g
- Carbohydrates: 10g
- Fat: 31g
- Fiber: 2g
- Sugar: 4g
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes. Brown the beef first, then combine all ingredients except the dairy in the slow cooker for 4–6 hours on low. Stir in the cream cheese, heavy cream, Add extra jalapeños, cayenne pepper, hot sauce, or chip cream cheese, light cheddar cheese, and cheddar during the last 30 minutes.
Can I make it spicy?
Absolutely. Add extra jalapeños, cayenne pepper, hot sauce, or chipotle peppers in adobo sauce.
Can I substitute the beef?
Yes. Ground turkey, ground chicken, or even plant-based meat alternatives work well.
Can I make it lower in calories?
Use lean ground turkey, reduced-fat cream cheese, light cheddar cheese, and half-and-half instead of heavy cream.
What can I serve with taco soup?
Cornbread, garlic bread, tortilla chips, quesadillas, Mexican rice, or a simple green salad all pair well.
