Creamy Cheesy Ground Beef Taco Soup – A Cozy, Flavor-Packed Comfort Bowl
When the craving for tacos hits but you also want something warm, cozy, and spoonable, Creamy Cheesy Ground Beef Taco Soup comes to the rescue. It’s the perfect marriage between your favorite taco night and a hearty, creamy soup that feels like a hug in a bowl. Every spoonful is rich with melty cheese, tender beef, warm spices, and bursts of sweet corn and beans — a meal that brings everyone to the table with smiles and seconds guaranteed.
This recipe is what happens when comfort food meets convenience. It’s made in one pot, ready in under 30 minutes, and doesn’t skimp on flavor. The combination of taco seasoning, creamy broth, and gooey cheese creates a soup so satisfying, it might just become your new weeknight favorite. Whether you’re serving it up for a casual dinner, meal prepping for the week, or cozying up on a chilly evening, this soup hits all the right notes — savory, creamy, cheesy, and totally comforting.
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 cup beef broth (or more for thinner soup)
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded cheddar cheese (plus more for topping)
- ½ cup heavy cream (or half and half)
- ½ teaspoon smoked paprika
- ½ teaspoon cumin (optional for extra depth)
- Salt and black pepper, to taste
- Fresh cilantro, sliced jalapeños, sour cream, and tortilla chips for serving
Instructions:
- Brown the Beef:
In a large pot or Dutch oven, heat over medium-high. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. - Sauté the Aromatics:
Add diced onion and minced garlic to the pot. Sauté for 2–3 minutes until fragrant and softened. - Add Seasoning:
Stir in taco seasoning, smoked paprika, and cumin (if using). Let it cook for another minute to bloom the spices and coat the beef. - Add Veggies and Liquids:
Pour in diced tomatoes with chilies, corn, and black beans. Add beef broth and stir to combine. Bring to a gentle simmer. - Make It Creamy:
Reduce heat to low. Add cream cheese in small cubes, stirring constantly until fully melted and blended into the broth. - Add the Cheese and Cream:
Stir in shredded cheddar cheese until melted and smooth. Pour in the heavy cream, mixing gently to create a velvety texture. - Simmer:
Let the soup simmer for 5–10 minutes over low heat until slightly thickened and flavors have melded together. - Serve and Garnish:
Ladle into bowls and top with more cheese, fresh cilantro, sliced jalapeños, sour cream, and crushed tortilla chips. Serve hot and enjoy!
Tips & Tricks
- Make it spicy: Add chopped jalapeños, chipotle peppers in adobo, or extra chili powder.
- Healthier swaps: Use ground turkey or chicken instead of beef and light cream cheese.
- Thicker texture: Simmer longer uncovered or add a handful of crushed tortilla chips directly to the pot.
- For a slow cooker version: Brown the beef and onion first, then transfer everything (except cream cheese, cheddar, and cream) to the slow cooker. Cook on LOW for 4–6 hours, stir in the creamy ingredients at the end.
Creamy Cheesy Ground Beef Taco Soup
Ingredients
Equipment
Method
- Brown ground beef in a large pot until fully cooked. Drain excess fat.
- Add onion and garlic; sauté until fragrant.
- Stir in taco seasoning, smoked paprika, and cumin; cook 1 minute.
- Add tomatoes, corn, beans, and broth. Stir to combine and bring to a simmer.
- Lower heat; stir in cream cheese until melted and smooth.
- Add cheddar cheese and heavy cream; stir until creamy.
- Simmer 5–10 minutes, then serve hot with toppings.
Notes
Variations
- Vegetarian Version: Swap ground beef for plant-based crumbles or extra beans.
- Loaded Taco Soup: Add diced bell peppers, zucchini, or even cooked rice for extra heartiness.
- Cheesy Fiesta Twist: Mix in pepper jack or Mexican blend cheese for a more zesty flavor.
- Low Carb Option: Skip the beans and corn, and add more cheese and cream for a keto-friendly taco soup.
Serving Suggestions
This soup pairs beautifully with cornbread, a crisp green salad, or warm tortillas for dipping. For a fun taco-night twist, set up a toppings bar — let everyone add their favorite extras like avocado, lime, crushed chips, or salsa.
If you’re serving guests, sprinkle some shredded cheese tableside and finish with a drizzle of hot sauce for an Instagram-worthy touch!
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen it up. This soup also freezes beautifully — freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.
FAQ
Can I make this ahead?
Yes! This soup actually tastes even better the next day as the flavors meld.
Can I freeze it?
Absolutely. Just cool it completely before freezing, and reheat gently to keep the cream from separating.
Can I use Velveeta instead of cheddar?
Yes — it melts super smoothly and gives a classic creamy texture.
Is it gluten-free?
Yes, just make sure your taco seasoning is gluten-free.
History / Fun Facts
Taco soup is a classic American comfort dish that originated from the South, combining Tex-Mex flavors in a simple, family-friendly way. This creamy version adds a cozy, cheesy twist inspired by queso dip and hearty chili — turning taco night into the ultimate comfort bowl.
The beauty of this dish lies in its adaptability. Whether made in a slow cooker, on the stovetop, or even in an Instant Pot, it delivers that same rich, comforting Tex-Mex flavor with minimal effort.
