Creamy Taco Soup (Printable)

Rich soup bursting with taco flavors, creamy texture, beef, beans, and corn. Ready in 45 minutes.

# What You’ll Use:

→ Meats

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
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

→ 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

# How-To:

01 - In a large 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 Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to relax with a warm bowl in your hands.
  • The creamy broth clings to every spoonful, making each bite feel indulgent without being heavy.
  • Leftovers taste even better the next day after all the flavors have mingled overnight in the fridge.
  • You can customize the toppings to suit whoever is at your table, from kids who want just cheese to adults who pile on the heat.
02 -
  • Never let the soup boil once you've added the cream, or you'll end up with a grainy texture instead of velvety smoothness.
  • Rinsing the black beans is non negotiable because the canning liquid can make your broth taste tinny and dull.
  • If you're doubling the recipe, use a bigger pot than you think you need because this soup bubbles up more than you'd expect.
03 -
  • Taste your taco seasoning before adding it because some brands are much saltier than others, and you can always add more salt but you can't take it out.
  • Let the soup rest off the heat for five minutes before serving so the flavors settle and the temperature evens out.
  • If you accidentally let it boil after adding cream and it looks broken, an immersion blender for just a few pulses can bring it back together.
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