I published this recipe a few years ago after a particularly chaotic week. My family was begging for tacos, but I was just too tired to stand at the stove and assemble everything. I wanted that cozy, spiced flavor in a bowl I could just scoop and savor. If you love that classic beefy flavor, you might also enjoy this Cheesy Beef Taco Soup.
That’s when my Go-To Creamy Beef Taco Soup was born. It’s my ultimate kitchen hug. It takes all the things we love about taco night—the savory beef, the warm spices, the fun toppings—and turns it into a one-pot wonder. It’s the recipe I make when I need a win without any fuss.
My little secret? I use a simple trick to get that rich, creamy texture without any heavy cream. It’s a game-changer, and I can’t wait for you to try it. This soup has saved more weeknights than I can count, and I know it’ll do the same for you.
Recipe Overview
- Cuisine: Tex-Mex Inspired
- Category: Soup, Main Dish
- Prep Time: 15 minutes
- Cook Time: 25 minutes (or 4-6 hours on Low in a crockpot)
- Total Time: 40 minutes
- Servings: 6 hearty bowls
Why This Recipe is So Special
What makes this soup stand out is its incredible creaminess. Many creamy soups rely on dairy, which can sometimes split or feel too heavy.
My method is different. I blend a portion of the soup—beans, broth, and all—right in the pot with an immersion blender. This creates a luxuriously thick and velvety base that clings to every ingredient.
It’s a total flavor booster. It makes the soup feel indulgent while keeping it easy and approachable. You get that restaurant-style body with just a simple tool from your drawer.
The Full Ingredient List
Gathering these ingredients is the easiest part. Most are pantry staples, which is why this recipe is such a reliable friend on busy days. For another super-easy pantry meal, check out this Tex-Mex 7 Can Beef Taco Soup.
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 packet (about 2 tablespoons) taco seasoning
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 4 cups beef broth (low sodium is best)
- 4 oz cream cheese, softened and cubed
- Optional toppings: shredded cheese, sour cream, diced avocado, tortilla chips, cilantro
My Step-by-Step Method
This is where the magic happens. Follow these steps, and you’ll have a pot of creamy comfort in no time. I do this almost on autopilot now.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and onion. Cook, breaking up the beef, until it’s no longer pink and the onion is soft. This usually takes about 7-8 minutes. Stir in the garlic for the last minute.
- Drain any excess grease from the pot. Sprinkle the taco seasoning over the beef mixture and stir for a minute until it’s fragrant.
- Add the black beans, pinto beans, corn, diced tomatoes, and beef broth to the pot. Give everything a good stir. Bring the soup to a gentle boil.
- Once boiling, reduce the heat to a simmer. Let it cook for 15 minutes, uncovered, so the flavors can really get to know each other.
- Here’s the key step! Take your immersion blender and carefully blend about 2-3 cups of the soup right in the pot. You just want to blend a portion to thicken the base. Don’t blend it all—you want to keep plenty of whole beans and texture.
- Turn the heat to low. Add the cubed cream cheese. Stir continuously until the cream cheese has completely melted into the soup, making it beautifully creamy. Taste and add salt if needed.
- Ladle the hot soup into bowls and load them up with all your favorite toppings. Dinner is served!
My Top Tips for Success
- For the Crockpot: Brown the beef and onion first for best flavor. Then add everything except the cream cheese to the slow cooker. Cook on Low for 6-7 hours or High for 3-4. Stir in the cream cheese 30 minutes before serving.
- Cream Cheese Hack: Make sure your cream cheese is very soft. I leave mine on the counter for an hour before I start cooking. This helps it melt smoothly without any lumps.
- Spice Control: The taco seasoning packet does a lot of work. If you like more heat, add a diced jalapeño with the onion or a pinch of cayenne pepper.
- Blender Backup: No immersion blender? Scoop 2-3 cups of the soup into a standard blender, blend until smooth, and stir it back into the pot. Just be careful with the hot liquid!
Common Mistakes to Avoid
Even the simplest recipes can have little pitfalls. Here’s how to steer clear of them for perfect soup every time.
Go-To Creamy Beef Taco Soup Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Go-To Creamy Beef Taco Soup Recipe!
Nutrition Information
Adding the cream cheese too early. If you add it before you blend the soup base, it can make the blending messy. It can also cause the dairy to “break” or look grainy if it simmers for too long. Always add it last, off the heat or on very low.
Forgetting to drain the beans and corn. The liquid in those cans is starchy and salty. If you don’t drain them, your soup can end up too thick and taste unbalanced. A quick rinse for the beans gets rid of excess sodium, too.
Blending the entire pot of soup. The texture is everything! Blending just a portion gives you that creamy body while keeping the hearty, chunky feel we all love. Trust me, a few pulses is all you need.
NUTRITION INFORMATION
- Calories: ~420
- Carbohydrates: 38g
- Protein: 28g
- Fat: 18g
- Saturated Fat: 8g
- Fiber: 9g
- Sugar: 6g
- Sodium: ~950mg (will vary by broth and seasoning used)
*Nutrition is an estimate and does not include optional toppings.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! This soup is a fantastic make-ahead meal. Let it cool completely and store it in an airtight container in the fridge for up to 4 days. The flavors get even better. Reheat it gently on the stove, adding a splash of broth if it gets too thick.
What can I use instead of ground beef?
You have so many options! Ground turkey or chicken work wonderfully. For a vegetarian version, skip the meat and use an extra can of beans (like kidney beans). You might want to use vegetable broth instead of beef broth in that case. If you’re using chicken, you must try this Creamy Cheddar Chicken Taco Soup.
My soup is too thick. How can I thin it out?
No problem at all! Just stir in a little extra beef broth, a 1/4 cup at a time, until it reaches your perfect consistency. I often do this when reheating leftovers, as the soup continues to thicken in the fridge.
Leave a Reply! (I’d Love to Hear From You!)
There you have it—my ultimate cozy bowl solution. This recipe is a piece of my kitchen heart. Did your family go crazy for it? Did you try it in the crockpot? I read every single comment and love hearing your stories and tweaks. Tell me all about your soup night in the comments below, and if you loved it, give it a 5-star rating! Happy cooking, friends.
