Creamy Cheesy Ground Beef Taco Soup is a hearty and satisfying bowl full of rich flavors. It has tender ground beef, melted cheese, and a creamy base that’s perfectly spiced with taco seasonings. This soup feels like a comforting hug on a chilly day, mixing cheesy goodness with the familiar zest of tacos.
I love making this soup when I want something quick but still filling. The combination of creamy cheese and seasoned beef always hits the spot, and it’s a recipe my whole family asks for again and again. I find that adding a little extra cheese on top right before serving makes it even better—it’s like a cheesy blanket over all the tasty ingredients!
My favorite way to enjoy this soup is with a handful of crunchy tortilla chips on the side or sprinkled on top for a fun texture contrast. Sometimes I add a dollop of sour cream or some fresh cilantro to brighten it up. It’s perfect for casual dinners and always brings people together around the table, sharing smiles and second helpings.
Key Ingredients & Substitutions
Ground Beef: I like using 80% lean beef for good flavor and a bit of juiciness. For a lighter option, try ground turkey or chicken—they work well and keep the dish tasty.
Taco Seasoning: The seasoning mix brings all the taco flavors together fast. If you don’t have a packet, use a blend of chili powder, cumin, garlic powder, and paprika instead.
Cream Cheese: This is what makes the soup creamy and rich. You can swap it with sour cream or cream-style cottage cheese for a different creamy texture.
Cheddar Cheese: Sharp cheddar adds great flavor and melts nicely. Monterey Jack or Colby are good substitutes if you prefer a milder taste.
How Do You Get the Soup Extra Creamy Without Lumps?
Adding cream cheese can be tricky because it may clump if not handled right. Here’s how I keep it smooth:
- Soften the cream cheese before adding it to the hot soup.
- Add it a little at a time, stirring constantly to help it melt evenly.
- Keep the heat on low once you start adding the cream cheese to avoid curdling.
- If lumps form, whisk vigorously or blend gently with an immersion blender.
These tips help the soup stay silky and well-blended, so every spoonful is creamy and delicious.
Equipment You’ll Need
- Large pot or Dutch oven – great for browning beef and simmering the soup all in one place.
- Wooden spoon – perfect for stirring the soup without scratching your pot.
- Knife and cutting board – for chopping onion, garlic, tomato, and avocado easily.
- Measuring cups and spoons – to keep your seasoning and broth amounts just right.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner option that still tastes great.
- Add a can of diced green chilies or jalapeños for some extra heat and smoky flavor.
- Stir in cooked rice or quinoa before serving to make the soup more filling and hearty.
- Mix in black olives or chopped bell peppers to add a fresh, tangy twist and pop of color.
Creamy Cheesy Ground Beef Taco Soup
Ingredients You’ll Need:
For The Soup:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning mix
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups beef broth
- 8 oz cream cheese, softened and cubed
- 1 cup shredded cheddar cheese, plus extra for topping
- ½ cup sour cream, plus extra for topping
For Garnish:
- 1 avocado, sliced
- 1 tomato, diced
- Fresh cilantro, chopped
- Salt and pepper to taste
- Optional: tortilla chips for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook, making it a quick and easy meal. Overall, you can enjoy this creamy and cheesy taco soup in roughly 30 minutes!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef, breaking it up with a spoon as it cooks until fully browned. This should take about 5 to 7 minutes.
2. Add Onion and Garlic:
Mix in the chopped onion and minced garlic with the beef. Cook for 3 to 4 minutes until the onion turns translucent and soft, stirring occasionally.
3. Season the Meat:
Sprinkle in the taco seasoning mix and stir well, coating the beef and onions evenly with the spices.
4. Add Vegetables and Broth:
Pour in the diced tomatoes (with their juice), black beans, corn, and beef broth. Stir everything together until well combined.
5. Simmer the Soup:
Bring the soup to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for about 10 minutes to allow all the flavors to meld together.
6. Make It Creamy:
Slowly add the softened cream cheese cubes to the pot, stirring continuously to melt them smoothly into the soup. Keep stirring until the soup is creamy and silky.
7. Add Cheddar Cheese:
Stir in 1 cup of shredded cheddar cheese until it melts completely. Taste the soup and add salt and pepper as needed.
8. Serve and Garnish:
Ladle the soup into bowls. Top each serving with extra shredded cheddar cheese, a spoonful of sour cream, diced tomato, sliced avocado, and fresh chopped cilantro.
9. Optional Crunch:
Serve with crispy tortilla chips on the side or sprinkle some on top for a fun crunch and authentic taco flavor.
Enjoy this comforting, creamy, and cheesy taco soup that warms you up and fills you up all at once!
Can I Use Frozen Ground Beef for This Soup?
Yes, you can use frozen ground beef, but be sure to thaw it completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing, then drain any excess liquid before browning.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day after the flavors have melded. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep it creamy.
How Should I Store Leftovers?
Keep any leftovers in a sealed container in the fridge for up to 3 days. When reheating, warm slowly over low heat to prevent the cheese from separating. You can add a splash of broth or milk to restore the creamy texture.
Can I Use Different Cheeses in This Recipe?
Yes! While cheddar is classic, you can try Monterey Jack, Pepper Jack for some spice, or a Mexican cheese blend. Just pick a cheese that melts well to keep that creamy, cheesy consistency.
