I published this recipe a few years ago after a particularly chaotic week. My family was begging for tacos, but I was too tired to stand at the stove and assemble everything. I wanted that cozy, hearty taco flavor in a bowl I could just spoon up. If you love that classic combination, you might also enjoy my Savory Ground Beef Taco Soup for another simple, satisfying option.
So, I started playing around with my favorite taco night ingredients. I threw them all into one pot. My secret? A big scoop of cream cheese stirred in at the end. It melts into the broth and creates this incredible, silky texture that wraps around every single bite. It’s the hug-in-a-bowl we all needed.
This Go-To Creamy Beef Taco Soup has been a lifesaver ever since. It’s my ultimate answer to “what’s for dinner?” on busy nights, for game day feeds, or when I’m just craving something deeply satisfying without a ton of fuss.
Recipe Overview
- Cuisine: American/Mexican-Inspired
- Category: Soup, Main Dish
- Prep Time: 15 minutes
- Cook Time: 25 minutes (or 4-8 hours on Low in a crockpot)
- Total Time: 40 minutes
- Servings: 6 hearty bowls
Why This Recipe is So Special
What makes this soup stand out is that cream cheese trick. It’s my favorite technique for turning a good soup into a great one.
Instead of using heavy cream or a flour roux, the cream cheese adds a tangy richness that balances the spices perfectly. It also thickens the broth just enough to make it feel indulgent. Plus, it’s a fantastic one-pot meal. You brown the beef, then build the soup right in the same pot. Easy cooking, even easier cleanup. For a different take on a rich, cheesy soup, try my Creamy Cheddar Beef Taco Soup.
The Full Ingredient List
I keep these ingredients simple and straightforward. You might already have most of them in your pantry right now!
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning (or 2 ½ tablespoons homemade)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 4 cups beef broth
- 1 (8 oz) block cream cheese, cut into cubes
- Salt and black pepper to taste
For serving: Shredded cheddar cheese, tortilla chips, sour cream, fresh cilantro, diced avocado.
My Step-by-Step Method
This method is my weeknight warrior. It comes together so fast, you’ll have dinner on the table in no time.
- Grab a large pot or Dutch oven. Heat the olive oil over medium-high heat.
- Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is no longer pink and the onion is soft. This usually takes about 7-8 minutes.
- Stir in the minced garlic and taco seasoning. Cook for just one more minute until it smells amazing.
- Now, add everything else except the cream cheese. That’s the beans, corn, diced tomatoes, and beef broth. Give it a good stir.
- Bring the soup to a boil. Then, reduce the heat to let it simmer. Let it bubble gently for about 15-20 minutes. This lets all the flavors get to know each other.
- Turn the heat down to low. Add the cubed cream cheese. Stir gently and continuously until the cream cheese has completely melted into the soup. This creates that magical, creamy base.
- Taste the soup! Add a pinch of salt and pepper if you think it needs it. Now, ladle it into bowls and load it up with all your favorite toppings.
My Top Tips for Success
- For the Crockpot: This is a perfect crockpot recipe! Just brown the beef and onion first, then dump everything (except the cream cheese) into the slow cooker. Cook on Low for 6-8 hours or High for 3-4. Stir in the cream cheese during the last 30 minutes of cooking. For a true set-and-forget meal, check out my dedicated Slow Cooker Beef Taco Soup recipe.
- Cream Cheese Hack: Let the cream cheese sit out on the counter for 15-20 minutes before you use it. Room-temperature cream cheese melts much faster and smoother into the hot soup.
- Boost the Flavor: I love adding a splash of lime juice right at the end. It brightens up all the rich, creamy flavors beautifully.
- Make it Your Own: This soup is a canvas! Swap ground turkey for beef, add a can of diced green chiles for more heat, or throw in a cup of cooked rice to make it even heartier.
Common Mistakes to Avoid
I’ve made these mistakes so you don’t have to! Here’s how to fix them.
Go-To Creamy Beef Taco Soup Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Go-To Creamy Beef Taco Soup Recipe!
Nutrition Information
- Curdled Cream Cheese: If your soup is boiling violently when you add the cream cheese, it can sometimes look a bit grainy. Always turn the heat to low first. Adding it at a gentle simmer helps it melt smoothly.
- Bland Soup: Taco seasoning packets can vary in saltiness. The best tip is to always taste at the end. Let the soup simmer for those full 20 minutes to concentrate the flavors before you decide if it needs more salt or seasoning.
- Soggy Toppings: If you plan on having leftovers, keep the tortilla chips and other crunchy toppings separate. Store them in a bag on the side so they stay crisp when you reheat your bowl.
NUTRITION INFORMATION
- Calories: ~450
- Carbohydrates: 35g
- Protein: 28g
- Fat: 22g
- Saturated Fat: 10g
- Fiber: 8g
- Sugar: 6g
Please note: This is an estimate per serving, without toppings. Values can change based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove, adding a little splash of broth if it seems too thick.
Can I freeze creamy taco soup?
You can, but with one note. Cream-based soups can sometimes separate a bit when thawed. It will still taste great! Thaw it overnight in the fridge, then reheat it slowly on the stove, stirring well. A quick whisk can help bring it back together.
What can I use instead of cream cheese?
If you’re in a pinch, you can use 4 ounces of full-fat sour cream or Greek yogurt. Stir it in at the very end, off the heat, to keep it from curdling. It will give you a similar tangy creaminess.
Leave a Reply! (I’d Love to Hear From You!)
Did this creamy soup become a go-to in your kitchen too? I truly love hearing from you. Tell me in the comments below what toppings you piled on, or if you tried any fun twists! Your stories and tips are my favorite part of this blog. If you loved it, please give the recipe a rating—it helps other home cooks find it. Happy cooking, friends!
