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30-Minute Creamy Taco Soup

30-minute creamy taco soup with a rich orange broth, melty cream cheese swirls, and hearty black beans and corn. Ground beef simmers with tomatoes and taco seasonings for a thick, spoonable texture topped with cheddar and tortilla chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef Use lean or regular; drain fat after browning.
  • 1 onion Diced.
  • 3 garlic Minced.
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel tomatoes Rotel diced tomatoes with chiles.
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 3 cup beef broth
Creamy finish
  • 8 oz cream cheese Cubed.
  • 1 cup heavy cream
Toppings
  • 0.5 cup shredded cheddar For serving.
  • 0.25 cup sour cream For serving.
  • 0.5 cup tortilla chips Crushed.
  • 0.5 jalapeños Sliced, for serving.
  • 0.25 cup cilantro Chopped, for serving.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown ground beef in a large pot over medium-high heat, then drain fat.
  2. Sauté onion for 3 minutes, then add garlic and cook 1 minute, stirring so it doesn’t brown.
  3. Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring to a boil.
Simmer and make it creamy
  1. Simmer the soup for 10 minutes, then reduce heat to low.
  2. Add cream cheese and stir until completely melted, then stir in heavy cream.
  3. Simmer 3-4 minutes on low until heated through and smoothly creamy.
Serve
  1. Serve immediately topped with shredded cheddar, sour cream, crushed tortilla chips, jalapeños, and cilantro.

Notes

Pro tip: keep the heat at low when melting the cream cheese—too high can make it grainy. Store leftovers in the fridge up to 3 days; reheat gently until hot. Freezing is not recommended because the creamy base may separate. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.