Deliciously comforting and satisfying, this creamy beef taco soup is a must-try. Lean ground beef, onions, bell peppers, corn, black beans and fire-roasted tomatoes simmer in a taco-spiced broth and finish with cream cheese and sharp cheddar for a rich, silky texture. Top with avocado, cilantro, extra cheese or tortilla chips for a fun, flavorful meal.
Why you’ll love this recipe
- Full of bold flavor. Taco seasoning combined with garlic, onions and fire-roasted tomatoes creates a savory base, while cream cheese and cheddar add a smooth finish.
- Comforting yet balanced. Using lean ground beef and plenty of vegetables keeps this soup hearty without feeling overly indulgent—perfect for family dinners or feeding a crowd.
- Easy to customize. Swap proteins, change the veggies, adjust the heat, or add the toppings you love to make this soup your own.
Key ingredients and variations
- Lean ground beef: 90% lean works well, but you can use leaner or swap for ground turkey, chicken or a plant-based alternative.
- Taco seasoning: Use your preferred blend and start conservatively—you can always add more. Fresh garlic, onion powder and a touch of salt and pepper help deepen the flavor.
- Vegetables: Onion, bell pepper, jalapeño, corn and black beans are classic here. Feel free to add carrots, celery or a different bean variety.
- Fire-roasted tomatoes: They add extra smokiness and depth compared with regular diced tomatoes.
- Broth: Chicken, beef or vegetable broth all work. Add water as needed to reach your desired consistency.
- Cream cheese & cheddar: Use regular or reduced-fat cream cheese and your preferred cheddar or Mexican blend for finishing the soup.
- Lime & cilantro: Fresh lime juice and cilantro brighten the finished soup—don’t skip them.
How to make this creamy beef taco soup
- Use a heavy-bottomed pot with a lid (a Dutch oven is ideal).
Heat the pot with a small amount of oil spray. Brown the ground beef with taco seasoning, breaking it up with a wooden spoon. If excess fat renders, spoon it out or blot with paper towels.
Add chopped onion, bell pepper, jalapeño and garlic. Cook, stirring, until softened, about 5 minutes.
Stir in the can of fire-roasted tomatoes with their liquid and cook a few minutes to combine flavors.
Add drained corn and rinsed black beans, stirring to combine.
Pour in the broth and water. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes.
Stir in small cubes of cream cheese and shredded cheddar. Cook, stirring often, until the cream cheese melts and the soup is creamy, about 10–12 minutes. Finish with lime juice and chopped cilantro, then adjust salt and pepper to taste.
Topping ideas
- Avocado
- Extra cheese
- Sour cream or Greek yogurt for added creaminess
- Tortilla or corn chips for crunch
- Cilantro
- Extra lime
- Hot sauce or extra jalapeño for heat
Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat or in short microwave intervals, stirring between to prevent splatters.
- Start with less taco seasoning and adjust to taste. You can also control creaminess by adding more or less cream cheese.
- If using extra-lean beef or a pot that sticks, add a splash of oil at the start to prevent sticking.
Frequently asked questions
Yes. To preserve texture, freeze the soup before adding dairy—leave out the cream cheese and cheddar, freeze the base, then stir in the cheeses when reheating. Cool completely before freezing.
Bring the cream cheese to room temperature and cut it into small cubes so it melts quickly. Stir frequently while it melts to help it incorporate into the broth.
Ingredients (serves 5)
- 1 pound lean ground beef (90% lean or leaner)
- 1 tablespoon taco seasoning (adjust to taste)
- 1 yellow onion, chopped (about 1 cup)
- 1 bell pepper, chopped (red, orange or yellow, about 1 cup)
- 3–4 cloves garlic, minced
- ½ jalapeño, deseeded and finely chopped (or to taste)
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 15.5-oz can fire-roasted diced tomatoes (liquid included)
- 1 15.5-oz can corn, drained
- 1 15.5-oz can black beans, rinsed and drained
- ½ tsp salt (more to taste)
- ¼ tsp black pepper
- 4 cups chicken (or beef/vegetable) broth
- 1 cup water
- 4 oz cream cheese, softened and cut into small cubes
- 1 cup shredded cheddar cheese
- Juice of 1 lime
- Fresh cilantro, chopped
Basic instructions
- Heat a large pot with a little oil spray. Brown the ground beef with taco seasoning for 5–6 minutes; drain excess fat if needed.
- Add onion, bell pepper, jalapeño and garlic. Cook until softened, about 5 minutes.
- Stir in the fire-roasted tomatoes and cook 2–3 minutes.
- Add corn and black beans.
- Pour in broth and water, bring to a gentle boil, then simmer for 15 minutes.
- Stir in cream cheese and cheddar, cooking and stirring until the cheese is melted and the soup is creamy (10–12 minutes).
- Finish with lime juice and cilantro, adjust seasoning, and serve with your favorite toppings.
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that balance flavor and simplicity. Based in California and raised in France, I’m a mother of two and a former certified nutritionist.