Cheesy Taco Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Yield: 6 servings
Difficulty Level: Easy
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 pound (450 g) lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning, or 2 tablespoons homemade taco seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) sweet corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) tomato sauce
- 3 cups beef broth
- 4 ounces cream cheese, softened and cubed
- 2 cups shredded cheddar cheese
- ½ cup heavy cream
- Salt and black pepper, to taste
Optional Toppings
- Crushed tortilla chips
- Sour cream
- Diced avocado
- Chopped fresh cilantro
- Sliced green onions
- Jalapeño slices
- Fresh lime wedges
- Shredded Monterey Jack cheese
Equipment Needed
- Large Dutch oven or soup pot
- Wooden spoon
- Measuring cups and spoons
- Knife
- Cutting board
- Ladle
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and cook for about 4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until fully browned.
Drain any excess grease if needed.
Step 2: Add the Seasonings
Sprinkle the taco seasoning, smoked paprika, and cumin over the cooked beef.
Stir well to coat the meat evenly.
Cook for 1 minute to toast the spices and enhance their flavor.
Step 3: Add the Remaining Ingredients
Stir in:
- Black beans
- Kidney beans
- Sweet corn
- Diced tomatoes with green chilies
- Tomato sauce
- Beef broth
Mix everything thoroughly.
Bring the soup to a gentle boil.
Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
Step 4: Make It Creamy
Add the softened cream cheese a few cubes at a time, stirring until completely melted.
Pour in the heavy cream and stir until smooth.
Gradually add the shredded cheddar cheese, one handful at a time, stirring continuously until fully melted.
Taste and season with salt and black pepper as needed.
Step 5: Serve
Ladle the hot soup into bowls.
Top with crushed tortilla chips, sour cream, avocado, cilantro, green onions, jalapeños, or extra cheese.
Serve immediately with warm cornbread, tortilla chips, or crusty bread.
Tips for the Best Cheesy Taco Soup
- Use freshly shredded cheese for the smoothest, creamiest texture.
- Let the cream cheese soften before adding it to the soup.
- Simmer gently after adding dairy to prevent curdling.
- Stir frequently while adding cheese to ensure it melts evenly.
- For a thicker soup, simmer uncovered for an additional 5–10 minutes.
Recipe Variations
Chicken Taco Soup
Replace the ground beef with shredded cooked chicken or ground chicken.
Turkey Taco Soup
Use lean ground turkey for a lighter version.
Vegetarian Taco Soup
Omit the meat and add an extra can of black beans, pinto beans, or chickpeas.
Spicy Taco Soup
Add diced jalapeños, chipotle peppers in adobo sauce, or extra chili powder for more heat.
Low-Carb Version
Replace the beans and corn with cauliflower florets, zucchini, or diced bell peppers.
Slow Cooker Version
Brown the beef first, then transfer all ingredients except the dairy to a slow cooker.
Cook on Low for 6–7 hours or High for 3–4 hours. Stir in the cream cheese, heavy cream, and cheddar during the last 30 minutes of cooking.
Serving Suggestions
This hearty soup pairs wonderfully with:
- Cornbread
- Garlic bread
- Tortilla chips
- Mexican rice
- Fresh green salad
- Cheese quesadillas
- Guacamole
- Pico de gallo
- Pickled jalapeños
- Lime wedges
Storage Instructions
Refrigerator
Store cooled soup in an airtight container for up to 4 days.
Freezer
Freeze the soup in freezer-safe containers for up to 3 months.
For best texture, consider freezing the soup before adding the dairy, then stir in the cream cheese, cream, and cheddar after reheating.
Reheating
Stovetop
Reheat over medium-low heat, stirring occasionally. Add a splash of broth or milk if the soup has thickened.
Microwave
Heat individual portions in 1-minute intervals, stirring between each interval until hot.
Common Mistakes to Avoid
- Boiling the soup after adding the cheese, which can affect its texture.
- Using pre-shredded cheese, as it may not melt as smoothly due to anti-caking agents.
- Skipping the step of softening the cream cheese.
- Over-seasoning before the soup has simmered, since flavors become more concentrated during cooking.
- Not draining excess grease from the beef, which can make the soup overly rich.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes. The flavors deepen as it rests, making it an excellent make-ahead meal. Store it in the refrigerator and reheat gently before serving.
Can I use different beans?
Absolutely. Pinto beans, cannellini beans, or chili beans all work well in this recipe.
Can I use a different cheese?
Yes. Monterey Jack, Colby Jack, Pepper Jack, or a Mexican cheese blend are all delicious alternatives.
Is this soup spicy?
It has a mild kick from the diced tomatoes with green chilies and taco seasoning. Adjust the spice level by adding more or less chili-based ingredients.
How can I thicken the soup?
Simmer the soup uncovered for a few extra minutes or stir in additional shredded cheese for a thicker consistency.
Nutritional Information (Per Serving)
Approximate values based on six servings.
- Calories: 510 kcal
- Protein: 31 g
- Carbohydrates: 25 g
- Fat: 31 g
- Saturated Fat: 14 g
- Cholesterol: 100 mg
- Fiber: 7 g
- Sugars: 6 g
- Sodium: 980 mg
- Potassium: 720 mg
- Calcium: 320 mg
- Iron: 3.6 mg
