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. 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!
What You’ll Need
Red Bell Pepper
Diced Tomatoes with Green Chiles
Diced Green Onions
Crushed Tortilla Chips
How to Make Beef Taco Soup
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!
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 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 cilantro, jalapeno slices, or diced red onion!
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.