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Creamy Taco Soup

Creamy Taco Soup

Creamy Taco Soup is the perfect comfort food: a creamy, hearty, and flavorful blend of ground beef, taco spices, beans, corn, and cream cheese — all in one pot and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Tex-Mex
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 can (14 oz) diced tomatoes (preferably fire roasted)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 2 cups beef broth
  • 8 oz cream cheese, softened
  • 1 cup heavy cream (or milk/half-and-half)
  • salt and pepper to taste

Equipment

  • large pot
  • wooden spoon or spatula
  • knife
  • cutting board
  • measuring spoons and cups

Method
 

  1. In a large pot, cook the ground beef over medium heat until browned and crumbly. Drain excess fat if needed.
  2. Add chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
  3. Stir in taco seasoning and coat the beef evenly with the spices.
  4. Pour in diced tomatoes, black beans, corn, and broth. Stir well and simmer for 10–15 minutes.
  5. Add softened cream cheese and stir until melted and fully incorporated.
  6. Stir in heavy cream, season with salt and pepper, and heat gently until warmed through (do not boil).

Nutrition

Calories: 460kcalCarbohydrates: 17gProtein: 23gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 110mgSodium: 950mgPotassium: 570mgFiber: 3gSugar: 5gVitamin A: 1250IUVitamin C: 8mgCalcium: 110mgIron: 3.2mg

Notes

Use room temperature cream cheese for a lump-free texture. Don’t boil after adding dairy to avoid curdling. Great for meal prep and freezes well for up to 3 months. Add chili flakes for heat or lime juice for brightness.

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