Cozy, hearty, and irresistibly silky, this Creamy Taco Soup brings taco-night comfort to a spoonable bowl. It’s packed with seasoned ground meat, beans, corn, and tomatoes, then finished with creaminess that softens the spice and makes every bite luscious. Think all the best taco flavors—smoky, tangy, a little zippy—wrapped in a velvety broth that begs for tortilla chips, cheddar, and a squeeze of lime.
The beauty of this recipe is flexibility: use beef or turkey, mild or hot salsa-style tomatoes, and your favorite taco seasoning. A touch of cream cheese and sour cream (or half-and-half) gives you that restaurant-style body without fuss. It’s a one-pot, weeknight-friendly dinner that’s perfect for game day, chilly evenings, or make-ahead lunches.
Key Ingredients & Substitutions
Here’s how each staple builds flavor—and how to swap based on what you have.
Ground beef or turkey: 85–90% lean gives rich flavor without greasiness. All turkey works—add 1 tablespoon olive oil when browning if very lean.
Taco seasoning: Packet or homemade (chili powder, cumin, paprika, oregano, garlic, onion). Choose low-sodium to control salt; add cayenne for heat.
Aromatics: Onion and garlic create the base. Add a diced bell pepper for sweetness or a jalapeño for a gentle kick.
Tomatoes: Fire-roasted diced tomatoes add smoky depth. Regular diced are fine; add a pinch of sugar if too acidic.
Beans: Black or pinto beans bring protein and creamy bite. Kidney beans also work; rinse and drain.
Corn: Frozen or canned (drained) for color and sweetness. Roasted corn adds a toasty note.
Broth: Chicken or beef broth builds body. Low-sodium lets you season at the end.
Creaminess: Cream cheese + sour cream for lush texture. Swap sour cream with half-and-half or evaporated milk if you prefer.
Equipment You’ll Need
- Large Dutch oven or soup pot (5–6 quarts)
- Wooden spoon or sturdy spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle for serving
- Instant-read thermometer (optional, for meat)
Flavor Variations & Add-Ins
- Chipotle-creamy: Stir in 1–2 teaspoons minced chipotle in adobo for smoky heat.
- Green chile: Add a 4-ounce can diced green chiles and finish with lime and cilantro.
- Queso-style: Melt 1 cup shredded Pepper Jack at the end for extra cheesy richness.
- Bean-light: Use one can of beans and add 1 extra cup corn or small-diced zucchini.
- Low-carb: Skip beans and corn; add diced bell peppers and riced cauliflower during the last 5 minutes.
- Veggie taco soup: Swap meat for 8 ounces mushrooms (sauté to brown) and an extra can of beans.
How to Make Creamy Taco Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil (if using very lean meat)
- 1 1/2 pounds ground beef or turkey
- 1 small yellow onion, finely diced
- 3–4 garlic cloves, minced
- 1 green or red bell pepper, diced (optional)
- 2–3 tablespoons taco seasoning (low-sodium preferred), to taste
- 1 teaspoon ground cumin (boosts warmth)
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons tomato paste
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (10 oz) can diced tomatoes with green chiles (e.g., Rotel) or another 14.5 oz can diced tomatoes
- 1 (15 oz) can black or pinto beans, rinsed and drained
- 1 1/2 cups corn kernels (frozen or canned/drained)
- 4 cups low-sodium chicken or beef broth
- 4 ounces cream cheese, cut into cubes and softened
- 1/2 cup sour cream (or half-and-half/evaporated milk)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- For serving: Shredded cheddar or Pepper Jack, sliced green onions, cilantro, lime wedges, jalapeños, tortilla chips
How Much Time Will You Need?
Hands-on prep: about 15 minutes. Simmer: 20–25 minutes. Finish/garnish: 5 minutes. Total: roughly 40 minutes.
Step-by-Step Instructions:
1. Brown the meat & soften aromatics
Heat a Dutch oven over medium-high. Add oil if meat is very lean, then add ground beef or turkey. Cook, breaking into small crumbles, until browned, 6–8 minutes; drain excess fat if needed. Add onion (and bell pepper if using) with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic; cook 30 seconds until fragrant.
2. Bloom spices & tomato paste
Stir in taco seasoning, cumin, and smoked paprika. Toast 30–60 seconds to bloom the spices. Add tomato paste and cook 1 minute, stirring, until it turns brick red and slightly caramelized.
3. Build the soup base
Pour in diced tomatoes, tomatoes with green chiles, beans, corn, and broth. Add 3/4 teaspoon salt and black pepper. Bring to a simmer, then reduce heat to medium-low and cook 15 minutes to meld flavors.
4. Make it creamy
Reduce heat to low. Stir in cream cheese until fully melted and the soup looks slightly thickened and silky, 2–3 minutes. Remove from heat and whisk in sour cream until smooth. (If using half-and-half or evaporated milk instead, stir in over low heat; do not boil.)
5. Taste & finish
Taste and adjust seasoning—add salt for balance, lime for brightness, or a pinch of cayenne for heat. Ladle into bowls and garnish with cheddar, green onions, cilantro, jalapeños, and crushed tortilla chips.
Pro Tips for Best Texture & Taste
Small technique cues keep the soup rich yet balanced.
- Bloom the spices: Brief toasting in fat deepens flavor and avoids a “raw spice” taste.
- Keep dairy gentle: Add cream cheese over low heat and sour cream off the boil for the smoothest finish.
- Balance at the end: A squeeze of lime or splash of cider vinegar makes the flavors pop.
- Control thickness: Simmer uncovered to thicken; for a looser soup, add warm broth a splash at a time.
- Cheese last: Garnish bowls with cheese rather than simmering it in to prevent graininess.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Brown meat with aromatics and spices on the stovetop first, then transfer to the slow cooker with tomatoes, beans, corn, and broth. Cook on LOW 4–6 hours or HIGH 2–3 hours. Stir in cream cheese during the last 20 minutes, then sour cream just before serving.
How do I make it lighter?
Use 1/3-less-fat cream cheese and Greek yogurt instead of sour cream, and skip the cheese garnish. The soup stays satisfying thanks to beans and spices.
Is it gluten-free?
Yes—most ingredients are naturally GF. Confirm your taco seasoning and broth are certified gluten-free.
How should I store and reheat?
Refrigerate up to 4 days or freeze up to 2 months. Reheat gently over low heat, adding a splash of broth or milk to loosen. Avoid boiling after dairy is added to keep it smooth.