Name: Creamy Taco Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef (or ground turkey/chicken); 1 small onion, diced; 3 cloves garlic, minced; 1 packet taco seasoning (or 2 tbsp homemade); 1 tsp ground cumin (optional); 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn, drained; 1 can (10 oz) Rotel (diced tomatoes with green chiles); 1 can (14.5 oz) diced tomatoes; 1 block (8 oz) cream cheese, softened and cubed; 2 cups chicken broth; 1 cup shredded cheddar cheese; Salt & pepper to taste

Jump to Recipe·Print Recipe

Creamy Taco Soup is one of those comforting, hearty meals I love making when I want something fast, flavorful, and family-friendly. It's packed with bold Tex-Mex flavors, creamy richness, and plenty of satisfying ingredients like ground beef, beans, and cheese. Whether I cook it on the stovetop, in the slow cooker, or the Instant Pot, it always turns out delicious.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (or ground turkey/chicken)

1 small onion, diced

3 cloves garlic, minced

1 packet taco seasoning (or 2 tablespoon homemade)

1 teaspoon ground cumin (optional for extra depth)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) Rotel (diced tomatoes with green chiles)

1 can (14.5 oz) diced tomatoes

1 block (8 oz) cream cheese, softened and cubed

2 cups chicken broth

1 cup shredded cheddar cheese

Salt & pepper to taste

Directions

Stovetop Instructions:

In a large pot or Dutch oven, I cook the ground beef and onion over medium heat until the meat is browned. I drain any excess grease before adding garlic and taco seasoning, then stir for a minute until everything smells amazing.

Next, I stir in the black beans, corn, both cans of tomatoes, and chicken broth. I bring it all to a simmer.

Once it’s gently bubbling, I reduce the heat to low and add the cubed cream cheese, stirring until it’s melted and fully incorporated. Then I mix in the shredded cheddar until smooth and creamy.

I season with salt and pepper, let it simmer for another 5–10 minutes, and serve hot with my favorite toppings.

Slow Cooker Instructions:

I brown the meat and onion first, then add them to the slow cooker with all other ingredients except the cheeses. I cook it on low for 6–8 hours or high for 3–4 hours. I stir in the cream cheese and cheddar during the last 30 minutes.

Instant Pot Instructions:

Using sauté mode, I cook the beef, onion, garlic, and seasoning. I add the remaining ingredients (except cheese) and cook on Manual High Pressure for 5 minutes with a quick release. After that, I stir in the cream cheese and cheddar until smooth.

Servings and timing

This recipe makes enough to serve 6 to 8 people.

Prep time: 10 minutes

Cook time: 25 minutes (stovetop)

Slow cooker: 6–8 hours on low or 3–4 hours on high

Instant Pot: 5 minutes high pressure (+ time to build/release pressure)

Variations

Meat: I sometimes switch up the protein and use ground turkey or chicken for a lighter version.

Spicy Kick: I add diced jalapeños or extra Rotel for more heat.

Beans: Pinto beans or kidney beans work just as well as black beans.

Low-carb version: I skip the corn and beans and use extra veggies like zucchini or bell peppers.

Dairy-free: I leave out the cheese and cream cheese and blend in a little coconut milk instead for creaminess.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes really well for up to 3 months. When I reheat it, I use the microwave or stovetop, adding a splash of broth if it’s too thick. If frozen, I thaw it in the fridge overnight before reheating.

FAQs

What toppings go best with creamy taco soup?

I usually add tortilla chips, sour cream, diced avocado, jalapeños, cilantro, or extra shredded cheese. It adds great texture and flavor.

Can I make this soup ahead of time?

Yes, I often make it a day ahead. The flavors get even better the next day, and it reheats beautifully.

Is this soup gluten-free?

Yes, as long as I use a gluten-free taco seasoning and check all the canned goods for additives, it’s naturally gluten-free.

Can I make it vegetarian?

Absolutely. I skip the meat and use extra beans or chopped vegetables like zucchini and bell peppers. Vegetable broth works in place of chicken broth.

Can I use a different type of cheese?

Yes, I sometimes swap cheddar for Monterey Jack, pepper jack, or a Mexican cheese blend depending on what I have.

Conclusion

Creamy Taco Soup is a cozy, crave-worthy meal that I keep on repeat in my kitchen. It’s versatile, comforting, and packed with flavor. Whether I want something quick or plan ahead with the slow cooker, this recipe never fails. It’s perfect for busy weeknights, gatherings, or just when I want a bowl of something warm and cheesy.

📖 Recipe:

Creamy Taco Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 35 minutes
Yield: 6 to 8 servings
Diet: Gluten Free

Print Recipe

Description

Creamy Taco Soup is a hearty, comforting Tex-Mex inspired dish made with ground beef, beans, tomatoes, corn, and a rich, cheesy broth. It's quick to prepare and perfect for busy weeknights or family dinners.

Instructions

In a large pot over medium heat, cook ground beef and diced onion until browned. Drain excess grease.
Add minced garlic, taco seasoning, and optional cumin. Stir for 1 minute until fragrant.
Stir in black beans, corn, Rotel, diced tomatoes, and chicken broth. Bring to a simmer.
Reduce heat to low and add cubed cream cheese. Stir until fully melted and incorporated.
Mix in shredded cheddar cheese until smooth and creamy.
Season with salt and pepper. Simmer for another 5–10 minutes.
Serve hot with your favorite toppings like tortilla chips, sour cream, or avocado.