This delicious Creamy Beef Taco Soup is a bowl full of flavor! With ground beef, beans, and tasty spices, it’s both hearty and comforting. Plus, it’s super easy to make!
Honestly, who can resist a warm soup that tastes like a taco? I love topping mine with cheese and crispy tortilla chips for that extra crunch. Yum! 😋
Key Ingredients & Substitutions
Ground Beef: I love using 80/20 ground beef for this recipe. It gives great flavor without being too greasy. If you want a healthier option, lean ground turkey or chicken works well, too!
Onion & Garlic: Fresh onion and garlic add a lovely base flavor. If you’re short on time, use pre-minced garlic or even garlic powder. Red onion can be a nice alternative for a sweeter taste!
Kidney Beans: These are great for texture and protein. Black beans or pinto beans can be substituted if you prefer. Don’t forget to rinse canned beans to wash off excess sodium!
Cream Cheese: This adds creaminess to the soup. If you’re looking for a lighter option, use Greek yogurt instead. It gives a similar tangy flavor while reducing calories.
Cheddar Cheese: Shredded cheddar is my go-to for the perfect cheesy topping. You could also try Monterey Jack or Pepper Jack for some extra spice!
How Do I Make Sure My Taco Soup Is Creamy and Smooth?
A great creamy texture is crucial for this soup! After simmering the soup, the key is adding cream cheese and cheese at low heat. Here’s how:
- Make sure the cream cheese is softened—let it sit out for a bit before adding. This will help it melt smoothly.
- Add the cream cheese slowly and stir until fully melted to avoid clumps.
- Mix in cheddar cheese last, allowing it to melt into the soup for that creamy finish.
For the best results, keep the heat low after adding these ingredients. This prevents curdling and ensures a deliciously creamy soup!
How to Make Creamy Beef Taco Soup
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes with green chilies (or plain diced tomatoes)
- 1 cup frozen corn kernels
- 4 cups beef broth
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 4 oz (115g) cream cheese, softened
- 1/2 cup shredded cheddar cheese, plus extra for topping
- 1/4 cup fresh cilantro, chopped (optional)
- 1 ripe avocado, diced, for garnish
- Sour cream, for garnish
- Tortilla chips, for serving
How Much Time Will You Need?
This creamy beef taco soup will take about 10 minutes to prep and approximately 30 minutes to cook. So in about 40 minutes, you’ll have a hearty and delicious soup ready to enjoy!
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, brown the ground beef over medium heat. Use a spatula to break it apart as it cooks, ensuring it’s fully cooked. If there’s too much fat, drain some away, but keep a little for flavor!
2. Add Onion and Garlic:
Next, add the finely chopped onion and minced garlic to the pot. Cook everything together for about 2-3 minutes until the onions are soft and translucent, filling your kitchen with a delicious aroma.
3. Season the Meat:
Sprinkle in the chili powder, ground cumin, paprika, oregano, salt, and pepper. Stir it around for another minute to toast the spices—this step really brings out their flavors!
4. Mix in the Good Stuff:
Now it’s time to add in the kidney beans, diced tomatoes (with juice), frozen corn, and beef broth. Give it all a good stir to combine everything evenly.
5. Simmer the Soup:
Bring the soup to a boil, then turn down the heat and let it simmer for about 15 minutes. This is when all those wonderful flavors will meld together beautifully.
6. Stir in the Creaminess:
Lower the heat and add the softened cream cheese and shredded cheddar cheese. Stir gently until everything is melted and the soup is creamy.
7. Adjust and Finish:
Give the soup a taste, and if needed, add more salt or spices. If you’d like, stir in the fresh cilantro for a burst of flavor.
8. Serve and Garnish:
Serve your soup hot in bowls. Don’t forget to top each bowl with diced avocado, a dollop of sour cream, and some extra shredded cheddar cheese for that perfect finishing touch!
9. Enjoy with Chips:
Pair your creamy beef taco soup with crispy tortilla chips on the side for dipping or crumble them on top for that delightful crunch!
Enjoy your creamy, comforting beef taco soup!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean substitute for beef in this recipe. It’ll still provide a delicious flavor, but keep in mind that it may be a bit drier, so you might want to add a touch more broth or cream cheese to keep it creamy.
How to Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Soup?
Yes, you can freeze this soup! Allow it to cool completely, then transfer it to a freezer-safe container or zip-top bag. It will keep well in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and then warm it up on the stove, adding a bit of broth if needed.
What Can I Use Instead of Cream Cheese?
If you’re looking for a lighter option, Greek yogurt is a fantastic substitute for cream cheese. It will provide creaminess and a slight tang. You can also use reduced-fat cream cheese or even coconut cream for a dairy-free option!
