Creamy Taco Soup (Printable)

A rich, hearty soup loaded with bold taco flavors, ground beef, vegetables, beans, and creamy cheese. Ready in just 45 minutes.

# What You 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 for garnish

→ Dairy

09 - ¾ cup plus 2 tablespoons heavy cream
10 - 1 cup shredded cheddar cheese, plus additional for garnish

→ 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 for serving
19 - Fresh cilantro, chopped
20 - Crushed tortilla chips
21 - Lime wedges
22 - Avocado slices

# Directions:

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

# Expert Tips:

01 -
  • The heavy cream creates this velvety texture that coats your spoon perfectly without ever separating, even when reheated the next day.
  • You can throw this together in under an hour but everyone will think you simmered it all afternoon because the flavors marry so beautifully.
02 -
  • Never boil the soup after adding the cream or youll end up with a broken, grainy texture instead of that velvety smoothness.
  • If you refrigerate leftovers, the soup will thicken considerably, so add a splash of broth when reheating to bring it back to its original consistency.
03 -
  • For an even richer flavor, replace half the broth with a good quality Mexican beer, allowing the alcohol to cook off during simmering.
  • Keep a few spoonfuls of the bean liquid before draining to add back into the soup if you want a thicker consistency without adding more cream.
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