This Creamy Taco Soup is everything I want in a comforting, easy meal. It brings together bold Tex-Mex flavors, a rich and creamy broth, and hearty ingredients like ground beef, beans, and corn. With minimal prep and one pot, it’s the perfect dish for a cozy night in or a quick weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 small onion, diced
1(15-ounce) can corn, drained
1(15-ounce) can black beans, drained and rinsed
1 (15-ounce) can diced tomatoes
1(10-ounce) can diced tomatoes with green chilies (like Rotel)
1 (1-ounce) packet taco seasoning
1(1-ounce) packet ranch dressing mix
1(8-ounce) package cream cheese
1 cup chicken broth
Directions
I start by heating a large pot over medium heat. I add the ground beef and diced onion, cooking until the beef is browned and the onion is soft. Then, I drain the excess fat.
Next, I stir in the corn, black beans, diced tomatoes, and the can of tomatoes with green chilies.
I sprinkle in the taco seasoning and ranch dressing mix, stirring well to combine everything evenly.
I cut the cream cheese into chunks and add it to the pot with the chicken broth.
Then, I reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, stirring occasionally until the cream cheese is fully melted and the soup is creamy.
I serve the soup hot and like to top it with shredded cheese, tortilla chips, sour cream, or sliced avocado for an extra layer of flavor.
Servings and timing
This recipe makes 6 hearty servings and takes only 30 minutes from start to finish.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per serving: Approximately 380 kcal
Variations
I sometimes swap the ground beef for ground turkey or chicken if I want something a bit leaner.
For a spicier version, I add diced jalapeños or a dash of hot sauce.
If I want to make it even more filling, I stir in cooked rice or quinoa.
To make it vegetarian, I skip the meat and double the beans and veggies.
For extra greens, I toss in a handful of chopped spinach or kale at the end of cooking.
Storage/Reheating
Leftovers keep really well in the fridge for up to 4 days. I store the soup in an airtight container and reheat it on the stovetop over medium-low heat, stirring until warmed through. If I’m in a hurry, the microwave works just fine too—just heat in 1-minute intervals, stirring in between. For longer storage, I freeze it for up to 3 months. I thaw it overnight in the fridge before reheating.
FAQs
What can I use instead of cream cheese?
If I don’t have cream cheese on hand, I use sour cream or a few tablespoons of heavy cream for a similar creamy texture, though it might be slightly less thick.
Can I make this in a slow cooker?
Yes, I brown the beef and onion first, then add all ingredients to the slow cooker and cook on low for 4–6 hours or high for 2–3 hours, stirring to blend the melted cream cheese.
Is this soup gluten-free?
Most of the ingredients are naturally gluten-free, but I always double-check the taco seasoning and ranch packet labels to be sure.
Can I make this soup dairy-free?
I replace the cream cheese with a plant-based alternative and check that the ranch seasoning doesn’t contain dairy. It won’t be quite as creamy, but still tasty.
What toppings go well with this soup?
I love topping it with shredded cheddar, sour cream, avocado slices, crushed tortilla chips, or a squeeze of lime for brightness.
Conclusion
This Creamy Taco Soup is one of my go-to comfort meals—hearty, flavorful, and super easy to make. It checks all the boxes for a satisfying dinner and makes great leftovers too. Whether I’m cooking for my family or prepping for a busy week, this soup always hits the spot.
📖 Recipe:
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Creamy Taco Soup
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Creamy Taco Soup is a comforting, one-pot meal featuring bold Tex-Mex flavors, a velvety broth with cream cheese, and hearty ingredients like ground beef, beans, and corn. Perfect for quick weeknight dinners or cozy nights in.
Ingredients
1 pound ground beef
1 small onion, diced
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can diced tomatoes
1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
1 (1-ounce) packet taco seasoning
1 (1-ounce) packet ranch dressing mix
1 (8-ounce) package cream cheese
1 cup chicken broth
Instructions
- Heat a large pot over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is soft. Drain excess fat.
- Stir in the corn, black beans, diced tomatoes, and diced tomatoes with green chilies.
- Add the taco seasoning and ranch dressing mix, stirring well to combine.
- Cut the cream cheese into chunks and add it to the pot along with the chicken broth.
- Reduce the heat to low, cover the pot, and let the soup simmer for 15–20 minutes, stirring occasionally until the cream cheese is fully melted and the soup is creamy.
- Serve hot with desired toppings such as shredded cheese, tortilla chips, sour cream, or sliced avocado.
Notes
Swap ground beef for ground turkey or chicken for a leaner option.
Add jalapeños or hot sauce for extra spice.
Stir in cooked rice or quinoa to make it more filling.
Make it vegetarian by skipping the meat and doubling the beans and veggies.
Add chopped spinach or kale at the end for extra greens.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
