Cheesy Taco Soup

A rich, creamy taco-inspired soup loaded with seasoned ground beef, beans, tomatoes, corn, and plenty of melted cheese. It’s cozy, hearty, and comes together in one pot.

Servings: 6–8
Prep time: 15 minutes
Cook time: 30 minutes
Total time: About 45 minutes

Ingredients

Soup

• 1½ lb (680 g) ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning, or about 2 tablespoons homemade
• 1 can (14.5 oz/410 g) diced tomatoes
• 1 can (10 oz/285 g) diced tomatoes with green chiles
• 1 can (15 oz/425 g) tomato sauce
• 4 cups (950 ml) beef or chicken broth
• 1 can (15 oz/425 g) black beans, drained and rinsed
• 1 cup corn, fresh or frozen
• 4 oz (115 g) cream cheese, softened
• 1½ cups shredded sharp cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• Salt, to taste

Toppings

• Extra shredded cheddar
• Sour cream
• Diced avocado
• Sliced green onions
• Fresh cilantro
• Jalapeño slices
• Crushed tortilla chips
• Lime wedges

1. Brown the beef

Heat a large Dutch oven or soup pot over medium-high heat.

Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns.

Drain excess grease if necessary.

2. Add onion and garlic

Add the diced onion.

Cook for 4–5 minutes, until softened.

Add the garlic and cook for another 30 seconds.

3. Season the beef

Add the taco seasoning, cumin, smoked paprika, and black pepper.

Stir well and cook for about 1 minute.

This briefly toasts the spices and brings out their flavor.

4. Add the soup ingredients

Pour in:

• Diced tomatoes
• Tomatoes with green chiles
• Tomato sauce
• Broth
• Black beans
• Corn

Stir everything together.

Bring the soup to a gentle boil.

5. Simmer

Reduce the heat to low.

Cover partially and simmer for 20 minutes, stirring occasionally.

This allows the flavors to develop.

6. Make it cheesy and creamy

Reduce the heat to low.

Add the softened cream cheese in small pieces.

Stir until completely melted into the soup.

Gradually add the cheddar and Monterey Jack, stirring until melted and smooth.

Don’t let the soup boil vigorously after adding the cheese, as this can cause the cheese to separate.

7. Taste and adjust

Taste the soup.

Add additional:

• Taco seasoning
• Salt
• Pepper
• Cumin
• Lime juice

as desired.

If it’s too thick, add a little more broth.

If you’d like it thicker, simmer uncovered for a few additional minutes.

8. Serve

Ladle into bowls.

Top with shredded cheese, sour cream, avocado, green onions, and cilantro.

Add crushed tortilla chips for crunch.

Finish with a squeeze of fresh lime.

Extra-Creamy Taco Soup

For an even richer soup, use:

• 8 oz cream cheese instead of 4 oz
• 1 cup heavy cream
• 2 cups cheddar

Add the heavy cream along with the cream cheese toward the end.

Keep the heat low and don’t boil.

Chicken Taco Soup

Replace the ground beef with 3 cups shredded cooked chicken.

Use chicken broth instead of beef broth.

Add the chicken during the final 10 minutes so it doesn’t become dry.

Low-Carb Cheesy Taco Soup

Skip the corn and black beans.

Add:

• Diced zucchini
• Cauliflower
• Mushrooms
• Spinach

Use full-fat cream cheese and cheese.

Top with avocado, sour cream, jalapeños, and cilantro.

This gives you a hearty taco soup without the traditional higher-carb ingredients.

Spicy Taco Soup

Add:

• 1 chopped jalapeño
• ½–1 teaspoon cayenne
• 1 teaspoon hot sauce
• Extra diced green chiles

Top with fresh jalapeños and pepper jack cheese.

Slow Cooker Method

Brown the beef with the onion and garlic first.

Transfer to the slow cooker.

Add the tomatoes, tomato sauce, broth, beans, corn, and seasonings.

Cook:

• LOW: 5–6 hours
• HIGH: 2½–3 hours

During the final 20–30 minutes, add the cream cheese.

Once melted, stir in the shredded cheeses.

Storage

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat gently on the stovetop or in the microwave.

If the soup thickens considerably in the refrigerator, add a splash of broth while reheating.

Freezing

Because of the dairy and cheese, freezing can slightly change the texture.

For best results, freeze the soup before adding the cream cheese and shredded cheese.

Thaw and reheat gently, then add the dairy at the end.

Best topping combination

For the ultimate bowl, use shredded cheddar + sour cream + avocado + cilantro + green onions + crushed tortilla chips + a squeeze of lime.

The creamy, cheesy soup paired with fresh, crunchy, tangy toppings makes every spoonful taste like a loaded taco