Creamy Taco Soup (Printable)

Rich and comforting soup with bold taco flavors, creamy texture, and hearty ingredients perfect for chilly nights.

# What You Need:

→ 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

→ Dairy

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

→ Liquids

11 - 3 cups chicken or beef broth

→ 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

# How To Make It:

01 - In a large soup pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbly, breaking it apart with a wooden spoon. Drain excess fat if necessary.
02 - Add the diced onion, minced garlic, and diced bell pepper. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
03 - Stir in the taco seasoning, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices become fragrant and coat the meat evenly.
04 - Add the canned diced tomatoes with their juice, drained corn, drained black beans, and broth. Stir well to combine all ingredients, then bring the mixture to a gentle boil.
05 - Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld and develop.
06 - Lower the heat to low, then gently stir in the heavy cream and shredded cheddar cheese. Cook for 2 to 3 minutes, stirring frequently, until the cheese is completely melted and the soup reaches a creamy consistency. Do not allow the soup to boil after adding the cream.
07 - Taste the soup and adjust seasonings as needed. Ladle into serving bowls and garnish with sliced green onions, additional shredded cheese, and desired toppings such as sour cream, cilantro, tortilla chips, or lime wedges.

# Expert Suggestions:

01 -
  • It tastes like tacos had a warm, creamy love affair and nobody's complaining about it.
  • Dinner is genuinely ready in under an hour, which means you can actually enjoy it instead of stressing about timing.
  • The kitchen smells incredible while it simmers, and that alone is worth making this again tomorrow.
02 -
  • Never boil the cream once it's in—it curdles and looks sad, and then you're scrambling to save it instead of enjoying the moment.
  • Pre-shredded cheese melts slower than freshly shredded because of the anti-caking agents, so if you have time, grate it yourself for a smoother result.
03 -
  • Brown your beef in a dry pot first to render its own fat—it tastes richer than if you start with oil, and you end up using less fat overall.
  • Toast your spices for one full minute before adding liquid—it's the difference between good soup and soup that tastes like you've been cooking for hours.
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