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Creamy Beef Taco Soup

Solve your dinner problems with this easy, comforting, and super cheesy Creamy Beef Taco Soup! This easy taco soup is made with ground beef, bell pepper, diced tomatoes, corn, black beans, chili powder, cumin, cream cheese, and shredded cheese.

Creamy Beef Taco Soup

It’s SOUP SEASON which means we’ll be having soup 2-3 times a week at our house. I seriously never get tired of soup and when there are so many different types to make, I don’t see how one could. While I have a couple of chicken taco soup recipes (here and here) on my blog, I didn’t have a beef one. That needed to change! This Creamy Beef Taco Soup was exactly what I was hoping for and it was a huge family hit!

Creamy Beef Taco Soup

What You’ll Need

  • Ground Beef
  • White Onion
  • Red Bell Pepper
  • Corn
  • Diced Tomatoes with Green Chiles
  • Chili Powder
  • Cumin
  • Garlic Powder
  • Salt
  • Cream Cheese
  • Chicken Broth
  • Shredded Cheese
  • Toppings
    • Diced Green Onions
    • Avocado
    • Shredded Cheese
    • Cilantro
    • Crushed Tortilla Chips
Creamy Beef Taco Soup

How to Make Beef Taco Soup

  1. Start by browning the beef in a large soup pot, breaking it up into small pieces as it cooks. This is my absolute favorite tool for cooking ground meat!
  2. Add diced onion and bell pepper, and cook another few minutes to soften them slightly. They don’t need to be fully cooked.
  3. Next, add the spices. This recipe uses chili powder, cumin, and garlic powder, along with salt.
  4. To the pot, now add the diced tomatoes with green chiles, corn, black beans, and broth. Bring this mixture to a light boil and simmer for 15-20 minutes.
  5. To finish it off, stir in the cream cheese until it’s all melted, followed by the shredded cheese.
  6. Now it’s time to serve! Ladle into soup bowls and top with your favorite toppings. I love diced green onions, crushed tortilla chips, avocado, and more cheese! Other ideas are cilantro, jalapeno slices, or diced red onion!
Creamy Beef Taco Soup

Creamy Beef Taco Soup FAQ’s

Is this soup spicy?

Not really. The only spice comes from chili powder so it’s pretty mild. If you want more of a kick, add 1/4-1/2 tsp of cayenne pepper…or more if you like it crazy spicy!

Can I use ground turkey instead?

Yep! That will work.

Can I leave out the cream cheese?

You can, although it won’t be as creamy.

Can this be made into a freezer soup?

Yes! I would cook the ground beef and then add it to the freezer bag along with the rest of the ingredients, aside from the broth, cream cheese, and cheese. Instead of broth, add chicken bouillon and then write on the bag to add 4 cups of water to the slow cooker/pot when you’re ready to cook. You can cook it on the stovetop for 20 minutes and then add the cream cheese and shredded cheese, or in the slow cooker for 4-8 hours (on high/low) and then add the cream cheese and shredded cheese for last 30 minutes.

Like this recipe? Check these out, too!

Creamy Chicken Taco Soup

Instant Pot Taco Soup

Bacon Turkey Cheeseburger Soup

Creamy Beef Taco Soup

Creamy Beef Taco Soup

A quick and easy taco soup made with ground beef, corn, black beans, and some cream cheese and shredded cheese to make it creamy.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: black bean, black beans, corn, dinner, easy dinner, easy soup, ground beef, soup
Servings: 8 servings
Calories: 382kcal
Author: Taylor


  • 1 lb ground beef
  • 1 white onion diced
  • 1 red bell pepper stem and seeds removed, diced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 10 ounce can diced tomatoes with green chiles (Rotel)
  • 1 1/2 cups frozen corn
  • 15 ounce can black beans drained and rinsed
  • 4 cups chicken broth
  • 4 ounces cream cheese cut up into smaller chunks so it's easier to melt into the soup
  • 1 1/2 cups shredded cheddar cheese


  • diced green onions, diced avocado, crushed tortilla chips, shredded cheese, cilantro, diced red onion, sliced jalapenos


  • In a large soup pot, add the ground beef and cook, breaking it into smaller pieces, until browned.
  • Add the onion and red bell pepper, cooking another 5 minutes to soften.
  • Add the chili powder, cumin, garlic, powder, and salt, and stir well to combine.
  • Add the diced tomatoes, corn, black beans, and chicken broth.
  • Bring to a boil and let simmer for 15-20 minutes.
  • Stir in the cream cheese until melted.
  • Lastly, add the shredded cheese and stir well to combine.
  • Serve topped with suggested toppings.
  • Enjoy!


Calories: 382kcal | Carbohydrates: 21g | Protein: 21g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1177mg | Potassium: 650mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1477IU | Vitamin C: 32mg | Calcium: 222mg | Iron: 4mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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