Creamy Taco Soup (Printable)

Bold Tex-Mex soup with beef, beans, corn, and cheddar in a rich, creamy broth. Ready in 45 minutes.

# Ingredient List:

→ Proteins

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 for garnish

→ Dairy

09 - ¾ cup plus 2 tablespoons heavy cream
10 - 1 cup shredded cheddar cheese, plus more for garnish

→ 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
22 - Avocado slices

# How-to Steps:

01 - In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbly, approximately 5-7 minutes. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper to the pot. Sauté for 4-5 minutes until vegetables are softened and fragrant.
03 - Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute, stirring constantly, until spices release their aromatic oils.
04 - Add the diced tomatoes with juice, corn, black beans, and broth to the pot. Stir well to combine and bring the mixture to a gentle boil.
05 - Reduce heat to low and simmer for 15 minutes, stirring occasionally to ensure even flavor development and prevent sticking.
06 - Lower the heat further, then stir in the heavy cream and shredded cheddar cheese. Cook for 2-3 minutes until the cheese is completely melted and the soup reaches a creamy consistency. Do not allow the soup to boil after adding cream.
07 - Adjust seasonings to taste. Ladle the soup into serving bowls and top with green onions, additional cheese, and desired toppings such as sour cream, cilantro, tortilla chips, or lime wedges.

# Expert Hints:

01 -
  • It comes together in under 45 minutes, which means weeknight dinner stress actually becomes manageable.
  • The cream melts into the broth and creates this silky, deeply comforting texture that feels far fancier than the effort required.
  • Bold taco spices mean you taste every spoonful—nothing bland, nothing boring, just honest flavor.
02 -
  • Never let the soup boil after the cream goes in—it will break and turn grainy, and no amount of stirring will fix it, so reduce heat before you add it and keep it at a gentle simmer.
  • Tasting as you go matters more here than in almost any other soup, because spices vary wildly between brands and what tastes bold in one kitchen tastes timid in another.
03 -
  • Make this soup a day ahead if you can—the flavors deepen overnight, and you'll find yourself reaching for seconds the next day with even more enthusiasm.
  • If the soup thickens too much as it sits, thin it with a splash of broth when you reheat it, rather than adding more cream which can make it cloying.
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