Perfect choice! Creamy Beef Taco Soup is rich, hearty, and full of taco flavor — great for busy nights and even better the next day.
Creamy Beef Taco Soup
Servings: 6–8
Prep: 10 min | Cook: 25–30 min
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 packet ranch seasoning (or 2 tbsp homemade)
- 1 can (15 oz) black beans, drained & rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles (Rotel)
- 4 cups beef broth
- 8 oz cream cheese, cubed
- 1 cup heavy cream or half-and-half
- Salt & pepper, to taste
Optional toppings: shredded cheese, sour cream, green onions, tortilla chips, avocado
Instructions
- Brown beef:
In a large pot over medium heat, cook ground beef and onion until beef is browned. Drain excess fat. Add garlic and cook 30 seconds. - Season:
Stir in taco seasoning and ranch seasoning until beef is coated. - Add soup ingredients:
Add beans, corn, tomatoes with chiles, and broth. Bring to a gentle boil, then reduce heat and simmer 10–15 minutes. - Make it creamy:
Stir in cream cheese until melted and smooth. Add heavy cream and simmer 5 more minutes (do not boil). - Taste & adjust:
Season with salt and pepper if needed. - Serve:
Ladle into bowls and add your favorite toppings.
Tips & Variations
- Crockpot: Brown beef first, then add everything except cream & cream cheese. Cook low 4–6 hrs; stir in cream & cheese at the end.
- Spicy: Add jalapeños or hot sauce.
- Lighter: Use ground turkey and light cream cheese.
- Extra cheesy: Stir in 1 cup shredded cheddar at the end.
If you’d like, I can also give you a 5-ingredient shortcut version or a low-carb/keto version 🌮🥣
