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A detailed close-up of a deep white bowl of Creamy Taco Soup. The thick orange-red broth is packed with ground beef, black beans, and corn, showcasing the soup's hearty texture.

The Ultimate Creamy Taco Soup Recipe

This Creamy Taco Soup is a rich, satisfying one-pot meal ready in under 45 minutes. Packed with ground beef, beans, and corn in a velvety, cheesy broth, it's the ultimate comfort food dinner for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 85/15 ground beef (450g)
  • 1 tbsp extra virgin olive oil (15ml)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 (15-ounce) can diced tomatoes, undrained (425g)
  • 4 cups low-sodium beef broth (960ml)
  • 1 (15-ounce) can whole black beans, rinsed and drained (425g)
  • 1 (15-ounce) can sweet corn kernels, drained (425g)
  • 4 oz full-fat block cream cheese, softened (115g)
  • Kosher Salt & Black Pepper to taste
  • Sour Cream for topping
  • Shredded Orange Cheddar Cheese for topping
  • Chopped Fresh Cilantro for topping
  • Tortilla Strips for topping

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Wooden spoon
  • 1 Ladle

Method
 

  1. Place a Dutch oven over medium-high heat and add the olive oil. Add the diced onion and cook until softened, about 3-4 minutes. Add the ground beef, season with salt and pepper, and cook until browned, breaking it into crumbles. Drain excess grease. Stir in the minced garlic and taco seasoning and cook for 1 minute until fragrant.
  2. Pour in the beef broth and undrained diced tomatoes, scraping up any browned bits from the bottom of the pot. Stir in the rinsed black beans and drained sweet corn.
  3. Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 15-20 minutes to allow the flavors to meld together.
  4. Turn heat to low. Add the softened cream cheese chunks and stir continuously until fully melted and the soup is creamy. Do not boil. Taste and adjust seasoning.
  5. Ladle hot soup into bowls. Top with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and crunchy tortilla strips. Serve immediately.

Notes

Don't Rush the Browning: Getting a good, deep brown crust on the ground beef is essential for developing a rich, savory flavor base for the entire soup.
Use Softened, Full-Fat Cream Cheese: Cold cream cheese will be lumpy and difficult to incorporate. Ensure it's at room temperature and use the full-fat block version for the best, creamiest results.
Shred Your Own Cheese: Pre-shredded cheese is often coated with anti-caking agents that prevent it from melting smoothly. Shredding a block of sharp cheddar yourself will give you that perfect, gooey melt.
Rinse Your Beans: Rinsing canned beans removes the starchy, metallic-tasting liquid from the can, resulting in a cleaner-tasting soup with better texture.