Creamy Taco Soup (Printable)

Rich soup with bold taco flavors, ground beef, beans, corn, and creamy cheddar. Ready in 45 minutes.

# Required Ingredients:

→ Proteins

01 - 1 pound ground beef or ground turkey

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 ounces) diced tomatoes with juice
06 - 1 can (14 ounces) sweet corn, drained
07 - 1 can (14 ounces) black beans, drained and rinsed
08 - 2 green onions, sliced for garnish

→ Dairy

09 - ¾ cup plus 2 tablespoons heavy cream
10 - 1 cup shredded cheddar cheese, plus more for garnish

→ Liquids

11 - 3 cups chicken or beef broth

→ Spices and Seasonings

12 - 2 tablespoons taco seasoning
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon chili powder
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper

→ Optional Toppings

18 - Sour cream
19 - Fresh cilantro, chopped
20 - Crushed tortilla chips
21 - Lime wedges
22 - Avocado slices

# Directions:

01 - In a large soup pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbly. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper. Sauté for 4 to 5 minutes until softened.
03 - Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes with juice, corn, black beans, and broth. Stir well and bring to a gentle boil.
05 - Reduce heat and simmer for 15 minutes, stirring occasionally.
06 - Lower the heat, then stir in the heavy cream and shredded cheddar cheese. Cook for 2 to 3 more minutes, until the cheese is melted and the soup is creamy. Do not boil after adding cream.
07 - Adjust seasoning if needed. Ladle into bowls and garnish with green onions, extra cheese, and your choice of toppings.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means you can go from craving comfort food to actually eating it without burning out.
  • The cream melts the cheese into this velvety richness that makes every spoonful feel indulgent without being complicated.
  • Taco seasoning does all the heavy lifting flavor-wise, so you're never guessing if it tastes right.
02 -
  • The cream must go in at the end and on low heat, or it can curdle and break the whole velvety texture—I learned this the hard way on my second attempt.
  • Draining your canned vegetables properly is non-negotiable; too much liquid dilutes everything you've been carefully seasoning.
  • Taco seasoning varies wildly by brand, so taste as you go and add more spice gradually rather than dumping it all in at once.
03 -
  • Make a double batch and freeze half in individual containers—this soup reheats gracefully and becomes your secret weapon on nights when cooking feels impossible.
  • If you're worried about curdling the cream, let the soup cool slightly before stirring it in, or temper the cream by adding a few spoonfuls of hot soup to it first.
  • The soup thickens slightly as it cools, so if you're making it ahead, you might need to add a splash of extra broth when reheating.
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