Creamy Beef Taco Soup

Here’s a rich, comforting Creamy Beef Taco Soup recipe with clear, detailed directions 🌮🥣
Perfect for an easy dinner and great for leftovers.

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🍲 Creamy Beef Taco Soup

⏱ Time

• Prep: 10 minutes

• Cook: 30 minutes

• Total: ~40 minutes

🍽 Servings

• Serves 4–6

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🧾 Ingredients

Soup Base

• 1 lb (450 g) ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 packet taco seasoning (or 2 tbsp homemade)

• 1 (15 oz) can diced tomatoes (with juices)

• 1 (10 oz) can Rotel tomatoes with green chilies

• 1 (15 oz) can black beans, drained & rinsed

• 1 (15 oz) can corn, drained

• 3 cups beef broth

• Salt & pepper, to taste

Creamy Ingredients

• 1 cup heavy cream (or half-and-half)

• 4 oz cream cheese, softened and cubed

• ½ cup shredded cheddar or Mexican-blend cheese

Optional Toppings

• Sour cream

• Shredded cheese

• Tortilla chips or strips

• Green onions

• Cilantro

• Avocado

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👩‍🍳 Directions

1. Brown the Beef

1. Heat a large pot or Dutch oven over medium heat.

2. Add ground beef and cook until browned, breaking it apart as it cooks.

3. Add diced onion and cook 2–3 minutes until soft.

4. Stir in garlic and cook 30 seconds until fragrant.

5. Drain excess grease if needed.

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2. Build the Soup

1. Sprinkle taco seasoning over the beef mixture and stir well.

2. Add diced tomatoes, Rotel, black beans, corn, and beef broth.

3. Stir to combine.

4. Bring to a gentle boil, then reduce heat to low.

5. Simmer uncovered for 15 minutes, stirring occasionally.

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3. Make It Creamy

1. Add cream cheese cubes and stir until fully melted.

2. Slowly pour in heavy cream, stirring constantly.

3. Add shredded cheese and stir until smooth and creamy.

4. Taste and adjust seasoning with salt and pepper.

👉 Tip: Keep heat low so the dairy doesn’t separate.

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4. Serve

• Ladle soup into bowls.

• Top with your favorite toppings.

• Serve with tortilla chips or warm bread.

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🔁 Variations & Tips

• Extra Thick: Add 1 tbsp cornstarch mixed with 2 tbsp water.

• Spicy: Add cayenne, hot sauce, or extra Rotel.

• Lighter Version: Use ground turkey and milk instead of cream.

• Slow Cooker: Brown beef first, then cook on LOW for 4–6 hours. Add dairy in the last 30 minutes.

• Freezer-Friendly: Freeze without dairy; add cream and cheese when reheating.