This Easy Creamy Taco Soup is a warm hug in a bowl! It’s full of tasty ingredients like ground beef, beans, corn, and topped with cheese, making it super hearty.
On chilly days, this soup is my go-to! I love loading mine with all the toppings—sour cream, chips, you name it. It always brings a smile and feels like a cozy meal. 😊
Key Ingredients & Substitutions
Ground Beef: This adds richness and protein to the soup. If you’re looking for a lighter option, use ground turkey or chicken. For a vegetarian version, substitute with lentils or a meat alternative like textured vegetable protein.
Canned Beans: Black and pinto beans provide fiber and texture. You can replace them with kidney beans, chickpeas, or any other beans you love. Always rinse canned beans to reduce sodium content.
Canned Tomatoes: Diced tomatoes with chilies add flavor and heat. If you want milder soup, use plain diced tomatoes. Fresh tomatoes can also work well; just make sure to chop them finely.
Heavy Cream: This gives the soup its creamy texture. You can substitute with half-and-half or a non-dairy option like coconut milk for a lighter version. Though I prefer heavy cream for its richness, it may slightly alter the flavor.
How Do I Make Sure My Taco Soup Is Creamy and Flavorful?
The key to a creamy taco soup lies in the cooking steps. Start by browning the ground beef properly. This step develops a lot of flavors. When adding in the cream, do it slowly to maintain its richness without curdling.
- Cook the spices with the beef for a minute before adding the liquids to help them bloom and release their flavors.
- After adding the heavy cream, keep the heat low and avoid boiling it, as high heat can cause the cream to separate.
- Always taste the soup before serving to adjust the seasoning—add salt, pepper, or more taco seasoning as needed.
With these tips, your taco soup will be both creamy and full of flavor!
Easy Creamy Taco Soup
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 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 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (10 oz) can diced tomatoes
- 1 (4 oz) can diced green chilies (optional for extra heat)
- 1 packet taco seasoning mix
- 4 cups beef broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional garnishes: sour cream, chopped green onions, crushed tortilla chips, sliced jalapeños, chopped cilantro
Time Needed
This Easy Creamy Taco Soup takes about 10 minutes to prepare and an additional 30 minutes to cook, for a total of about 40 minutes from start to finish. Perfect for a warm and cozy meal any day of the week!
Step-by-Step Instructions
1. Brown the Beef
In a large pot or Dutch oven, heat the pot over medium heat. Add the ground beef and cook, stirring occasionally, until fully browned. This usually takes about 5-7 minutes. Once cooked, drain any excess fat from the pot to keep the soup from being too greasy.
2. Sauté the Vegetables
Add the diced onion and minced garlic to the pot with the beef. Cook for 3-4 minutes, stirring often, until the onion is soft and translucent. This step is important for adding flavor to your soup!
3. Mix in the Seasoning
Stir in the taco seasoning and cook for another minute. This will help release the flavors in the spices and make the soup even more delicious!
4. Add the Beans and Tomatoes
Now it’s time to add in the fun stuff! Add the black beans, pinto beans, corn, diced tomatoes with green chilies, the regular diced tomatoes, and the diced green chilies if you want some extra spice. Pour in the beef broth as well. Stir everything together until well combined.
5. Simmer the Soup
Increase the heat and bring the soup to a boil. Once it’s boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes. This allows all the flavors to meld together beautifully!
6. Add the Cream
After 20 minutes, lower the heat to medium-low and slowly stir in the heavy cream (or half-and-half). Heat through but make sure it doesn’t boil; this helps keep the cream smooth and delicious!
7. Stir in the Cheese
Finally, add the shredded cheddar cheese into the soup and stir until it’s melted and creamy. Taste the soup and season with salt and pepper as needed.
8. Serve and Enjoy
Serve the soup hot and top it with your choice of optional garnishes such as sour cream, chopped green onions, crushed tortilla chips, sliced jalapeños, or chopped cilantro. Enjoy your warm, cozy meal!
Enjoy your cozy, creamy taco soup!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great leaner alternative to beef. Just follow the same cooking instructions as with ground beef. It will still provide a delicious flavor to the soup!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or coconut milk for a non-dairy version. Just keep in mind that using non-dairy options might slightly change the flavor.
How Do I Store Leftovers?
Leftover taco soup can be stored in an airtight container in the fridge for 3-4 days. To reheat, simply warm it up on the stove over medium heat, stirring occasionally. You can also microwave it, but do so in short intervals to ensure even heating!
Can I Make This Soup Vegetarian?
Yes! For a vegetarian version, substitute the ground beef with a plant-based meat alternative or use additional beans (like lentils). Replace the beef broth with vegetable broth, and you’re all set!
