A warm, savory aroma wafts through the kitchen as the Ultimate Creamy Taco Soup simmers on the stovetop. This recipe comes together in just about 30 minutes, delivering a rich and comforting dish that perfectly blends bold flavors and creamy textures. It’s the kind of meal that brings everyone together, making it a go-to for busy weeknights.
This soup is perfect for families looking for a quick, satisfying meal. It’s also a fantastic option for gatherings or game nights when you want something hearty and easy to serve. You can make this soup ahead of time and store it in the fridge for an even more flavorful dish the next day.
Why You’ll Love This Recipe
- The creamy texture from the cream cheese makes each spoonful irresistible.
- It’s a one-pot meal, which means less cleanup!
- The flavor intensifies as the soup simmers, giving you a deep, rich taste.
- It’s customizable; add your favorite toppings for a personalized touch.
What You’ll Need
Gather these ingredients to create the Ultimate Creamy Taco Soup.
For the Soup Base
- 1 lb 85/15 ground beef (450g)
- 1 tbsp extra virgin olive oil (15ml)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 (15-ounce) can diced tomatoes, undrained (425g)
- 4 cups low-sodium beef broth (960ml)
For the Add-ins
- 1 (15-ounce) can whole black beans, rinsed and drained (425g)
- 1 (15-ounce) can sweet corn kernels, drained (425g)
- 4 oz full-fat block cream cheese, softened (115g)
For Serving
- Kosher salt & black pepper (to taste)
- Sour cream (for topping)
- Shredded orange cheddar cheese (for topping)
- Chopped fresh cilantro (for topping)
- Tortilla strips (for topping)
Use low-fat cream cheese for a lighter option.
Substitutions & Swaps
- Ground turkey instead of ground beef
- Canned tomatoes with chilies for extra heat
- Greek yogurt instead of sour cream
- Any cheese of choice for toppings
How to Make It
Create a delicious meal with these easy steps.
Sauté Onions
Place a Dutch oven over medium-high heat and add the olive oil. Add the diced onion and cook until softened, about 3-4 minutes.
Brown Beef
Add the ground beef, season with salt and pepper, and cook until browned, breaking it into crumbles. Drain excess grease. Stir in the minced garlic and taco seasoning and cook for 1 minute until fragrant.
Add Liquids
Pour in the beef broth and undrained diced tomatoes, scraping up any browned bits from the bottom of the pot. Stir in the rinsed black beans and drained sweet corn.
Simmer Soup
Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 15-20 minutes to allow the flavors to meld together.
Stir in Cream Cheese
Turn heat to low. Add the softened cream cheese chunks and stir continuously until fully melted and the soup is creamy. Do not boil. Taste and adjust seasoning.
Serve
Ladle hot soup into bowls. Top with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and crunchy tortilla strips. Serve immediately.
How to Store It
Fridge: 3-4 days in an airtight container.
Freezer: Yes, safe for freezing.
Reheat: Microwave for 2-3 minutes or on the stove until hot.
Tips for Best Results
- Use full-fat cream cheese for a richer flavor.
- Don’t rush the simmering step; it enhances the taste.
- Adjust seasoning after adding cream cheese for precision.
- For added spice, incorporate jalapeños to the mix.
Serving Suggestions
- Pair with crispy tortilla chips for a perfect crunch.
- Serve alongside a fresh garden salad for a complete meal.
- Enjoy it on cold evenings for an ultimate comfort dish.
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