Creamy Taco Soup (Printable version)

Rich soup with bold taco flavors, beef, beans, and creamy cheese topping.

# Needed ingredients:

→ Meats

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 with juice
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 additional 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 make it:

01 - In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbly. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper. Sauté for 4 to 5 minutes until softened.
03 - Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes with juice, corn, black beans, and broth. Stir well and bring to a gentle boil.
05 - Reduce heat and simmer for 15 minutes, stirring occasionally to blend flavors.
06 - Lower the heat, then stir in the heavy cream and shredded cheddar cheese. Cook for 2 to 3 minutes until the cheese is melted and the soup reaches a creamy consistency. Do not allow the soup to boil after adding cream.
07 - Adjust seasoning to taste. Ladle into bowls and garnish with green onions, additional cheese, and desired toppings.

# Expert advice:

01 -
  • It turns a standard taco night into a velvety bowl of comfort that stays hot much longer than a flour tortilla.
  • The heavy cream and cheddar cheese create a luxurious texture that balances out the sharp kick of the spices.
02 -
  • Adding the cream while the soup is at a rolling boil can cause it to break so always lower the heat first.
  • Leftovers actually taste better the next day because the spices have more time to fully penetrate the beans and meat.
03 -
  • Grate your own cheddar cheese from a block because the pre shredded kind is coated in starch and wont melt smoothly.
  • If the soup feels too thick after sitting just stir in a splash of extra broth to loosen it back up.
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