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.
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. Nothing sounds better on cold days than soup!
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 that the whole family loved! I've made this delicious taco soup multiple times and we love it every time. It's one of our favorite recipes.
This easy creamy taco soup recipe has tons of fresh ingredients and tons of spices, making it full of flavor. Refer to the recipe card for the complete ingredient list.
Ground Beef - I like using lean 90/10 ground beef in this recipe as the fat content doesn't really matter, but you can use whatever ground beef you prefer.
White Onion - can also use a yellow onion
Red Bell Peppers
Corn - frozen corn is preferred but canned would also work.
Diced Tomatoes with Green Chiles - aka Rotel tomatoes
Cream Cheese - cream cheese adds the creaminess to the soup.
Chicken Broth - can also use vegetable broth or beef broth. I usually just use whichever I have on hand.
Shredded Cheese - shredded cheddar or Colby jack cheese is delicious in this soup.
Diced Green Onions
Crushed Tortilla Chips
Creamy Taco Soup Tips and Variations
Swap the beans. You can definitely use pinto beans or kidney beans instead of black beans.
Leftovers. Store leftovers in an airtight container in the fridge for 3-4 days.
Crock Pot Version. You can definitely make this flavorful soup in the crockpot. Simple brown the ground beef on the stovetop first and add to a slow cooker along with the onion, bell pepper, spices, tomatoes, corn, beans, and broth. Cook on low for 6 hours or high for 3 hours. Add the cream cheese and shredded cheese for the last 30 minutes and stir to combine.
Soften the Cream Cheese. Soft cream cheese will melt into the soup easier, so set it out on the corner when you start making the soup.
Step by Step Instructions
Start by browning the beef in a large soup pot or Dutch Oven over medium heat to medium-high heat, breaking it up into small pieces as it cooks. This is my absolute favorite tool for cooking ground meat!
Add diced onion and bell pepper, and cook another few minutes to soften them slightly. They don't need to be fully cooked.
Next, add the spices. This recipe uses chili powder, cumin, and garlic powder, along with salt.
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 over low heat for 15-20 minutes.
To finish it off, stir in the cream cheese until it's all melted, followed by the shredded cheese.
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 fresh cilantro, jalapeno slices, sour cream, squeeze of lime, Greek yogurt, or diced red onion!
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 ¼-1/2 teaspoon of cayenne pepper...or more if you like it crazy spicy!
Can I use ground turkey instead?
Yep! That will work, as would ground chicken.
Can I leave out the cream cheese?
You can, although it won't be as creamy. You could add ¼-1/2 cup of heavy cream instead.
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.