Creamy Cheesy Ground Beef Taco Soup is a comforting bowl packed with hearty ground beef, melty cheese, and all the classic taco flavors you love. It’s creamy, cozy, and has just the right amount of spice to keep things exciting without overwhelming your taste buds. This soup feels like a warm hug on chilly days, loaded with beans, corn, and a smooth cheesy broth that brings everything together perfectly.
I love making this soup on busy weeknights because it’s so easy to throw together, and it always gets rave reviews from everyone at the table. One of my favorite tricks is to add a little extra cheese on top just before serving – it melts delightfully and adds a rich, gooey finish that’s hard to resist. Plus, it’s a great way to use up any leftovers in the fridge, especially if you have some tortilla chips to crush on top for extra crunch.
When I serve this soup, I like to pile on the toppings like sour cream, fresh cilantro, and a squeeze of lime to brighten all those deep, cheesy flavors. It’s perfect with a side of warm tortillas or a simple green salad for a complete meal. Honestly, it’s one of those dishes I find myself craving again and again because it’s filling, flavorful, and a little bit fun with every spoonful.
Key Ingredients & Substitutions
Ground Beef: This is the protein base and gives the soup its hearty texture. You can swap it for ground turkey or chicken for a leaner option.
Cream Cheese & Cheddar Cheese: Cream cheese adds creaminess while cheddar brings that classic cheesy flavor. If you want, try Monterey Jack or a Mexican cheese blend instead.
Beans & Corn: Black beans and corn add texture and sweetness. You can use pinto beans or frozen corn if canned isn’t available.
Spices: Chili powder, cumin, and smoked paprika give the soup its warm taco flavor. If you like more heat, add a pinch of cayenne or red pepper flakes.
How Do I Get the Soup So Creamy Without Curdling?
The key to creamy taco soup is adding the cream cheese slowly and off the direct heat to prevent curdling. Here’s how I do it:
- Lower the heat to low before adding the cream cheese.
- Cut the cream cheese into small chunks for faster melting.
- Stir gently and continuously as the cream cheese melts into the broth.
- Add shredded cheddar cheese little by little to keep it smooth.
This careful melting keeps the soup silky and rich without any lumps.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one spot.
- Wooden spoon or heatproof spatula – great for stirring and scraping the bottom without scratching.
- Can opener – to open your canned beans, corn, and tomatoes easily.
- Measuring spoons – to get spices just right for balanced flavor.
- Sharp knife and cutting board – for chopping onions, garlic, and garnishes safely.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner soup variation.
- Add diced green chilies or jalapeños if you like a spicier kick.
- Mix in black or pinto beans for extra fiber and texture.
- Top with avocado slices or sprinkle with cotija cheese for fresh, creamy contrast.
Creamy Cheesy Ground Beef Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies
- 4 cups beef broth
- 1 cup shredded cheddar cheese, plus more for garnish
- 4 oz cream cheese
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
- Lime wedges (for serving)
- Tortilla chips (for serving)
Time You’ll Need:
This creamy cheesy taco soup takes about 10 minutes to prepare and 20 minutes to cook. So, in roughly 30 minutes total, you’ll have a warm, cheesy bowl of deliciousness ready to enjoy!
Step-by-Step Instructions:
1. Brown the Beef
In a large pot or Dutch oven, cook the ground beef over medium heat. Break it into small pieces as it cooks. Cook until no longer pink, then drain any extra fat.
2. Sauté Onion and Garlic
Add the finely chopped onion and minced garlic to the beef. Cook for about 3 to 4 minutes until the onion becomes soft and smells wonderful.
3. Add Spices
Stir in chili powder, ground cumin, smoked paprika, salt, and pepper. Let it cook for one more minute to bring out the flavors.
4. Add Beans, Corn, Tomatoes, and Broth
Pour in the black beans, corn, diced tomatoes with green chilies, and beef broth. Stir everything together well.
5. Simmer the Soup
Bring the soup to a boil, then lower the heat and let it simmer for 10 to 15 minutes. This helps all the flavors mix beautifully.
6. Make It Creamy and Cheesy
Turn the heat to low. Add the cream cheese and shredded cheddar cheese slowly, stirring constantly until everything melts and the soup becomes smooth and creamy.
7. Adjust Seasoning
Give the soup a taste. Add more salt, pepper, or chili powder if you want it spicier or more flavorful.
8. Serve and Garnish
Serve your soup hot. Top with extra shredded cheddar cheese, fresh chopped cilantro, a dollop of sour cream, diced tomatoes, and a wedge of lime. Serve with tortilla chips on the side or dipped into the soup for a fun crunch!
Can I Use Frozen Ground Beef for This Soup?
Yes! Just make sure to fully thaw it in the fridge overnight before cooking. This helps it brown evenly and prevents watery soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup, then cool and store it 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 leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until hot, adding a splash of broth if it thickens too much.
What Can I Substitute for Cream Cheese?
You can use sour cream or Greek yogurt for a similar creamy texture, but add it off the heat to avoid curdling. Adjust amount to taste.
