Creamy Ground Beef Taco Soup is an easy taco soup recipe with one-pot cooking and weeknight-friendly preparation. Ground beef, beans, tomatoes, and corn simmer in seasoned chicken broth before cream cheese is stirred in for a richer finish.
If you enjoy hearty soups like this, try our White Chicken Chili or Lasagna Soup next.
Creamy Ground Beef Taco Soup at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 35 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Stovetop
- 🍽️ Cuisine (or General Category): Mexican-Inspired
- 👩🍳 Pair With: Cornbread, avocado and tomato salad, tortilla chips
- ⭐ Difficulty Level: Easy
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We keep this soup brothy rather than overly thick, then add Pepper Jack and avocado at the table for a tastier finish. ~Jami
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Why We Love This Recipe
- Hearty Enough for Dinner: Ground beef, two kinds of beans, and corn make each bowl substantial without turning the soup into a thick chili.
- Balanced Creamy Broth: A small amount of cream cheese adds body while allowing the tomatoes, green chiles, and taco seasoning to remain the dominant flavors.
- One-Pot Preparation: Everything cooks in the same Dutch oven, from browning the beef to finishing the soup with cream cheese and lime.
- Easy to Customize: Keep the soup itself simple and let everyone add Pepper Jack, avocado, jalapeños, cilantro, or extra lime at the table.
Key Ingredients
- Lean Ground Beef: We use 90/10 ground beef because it provides plenty of beef flavor without leaving the broth greasy. Break it into small crumbles as it browns so you get beef in every spoonful. If your beef releases a lot of fat, drain the excess before adding the seasonings.
- Taco Seasoning: Taco seasoning provides most of the chile and spice flavor, so the blend you choose matters. Salt levels vary considerably between homemade and packaged blends. If yours is particularly salty, start with less added kosher salt and adjust the soup after it has simmered.
- Fire-Roasted Tomatoes and Green Chiles: Using both fire-roasted diced tomatoes and tomatoes with green chiles builds the tomato base without requiring a long simmer. Keep the juices from both cans. That liquid contributes flavor and becomes part of the broth.
- Black Beans and Pinto Beans: Two varieties give the soup more texture and make it filling enough for a main course. Drain and rinse both cans before adding them. This keeps the canned bean liquid from muddying the color and flavor of the broth.
- Low-Sodium Chicken Broth: Five cups keep this loaded soup brothy even with the beef, beans, tomatoes, and corn. Low-sodium broth also gives you more control over seasoning since taco seasoning, canned tomatoes, and toppings can all contribute additional salt.
- Cream Cheese: Three ounces is enough to give the tomato broth a smoother, richer finish without turning it into a heavy cream soup. Soften and cube the cream cheese before adding it, then stir it in over low heat so it melts evenly.
- Fresh Lime Juice: Stir the lime juice in after removing the soup from the heat. That small amount of acidity cuts through the richness of the beef and cream cheese and perks up the tomato and chile flavors.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Ground Beef: Ground turkey can be substituted for the beef for a lighter variation. Because turkey is leaner and milder, you may need a little additional seasoning after the soup simmers.
- Chicken Broth: Beef broth can be used for a deeper, more beef-forward broth. Choose a low-sodium variety so you can control the final seasoning.
- Beans: Use two cans of black beans or two cans of pinto beans if that's what you have. Kidney beans can also replace either variety.
- Extra Heat: Add a diced jalapeño with the onion or use a hot variety of tomatoes with green chiles. You can also serve hot sauce at the table so everyone controls their own heat.
- Budget-Friendly: The beef can also be reduced slightly and replaced with additional beans if needed.
How To Make Creamy Ground Beef Taco Soup
STEP ONE: Brown the Beef and Build the Flavor Base
Cook the ground beef and diced onion in a large Dutch oven over medium-high heat for 6 to 8 minutes. Break the beef into small crumbles as it cooks so it distributes evenly throughout the soup. The onion should be softened, and the beef should have some browned spots rather than simply turning gray.
Drain excess grease if needed, then reduce the heat to medium. Add the garlic, tomato paste, and taco seasoning. Cook for about 1 minute while stirring. The tomato paste should darken slightly and begin coating the beef before you add any liquid.
STEP TWO: Add the Tomatoes, Beans, Corn, and Broth
Pour in the fire-roasted tomatoes and tomatoes with green chiles, including their juices. Add the drained black beans, drained pinto beans, frozen corn, chicken broth, and kosher salt.
Stir well, scraping the bottom of the pot to loosen any browned bits. Five cups of broth may look generous at first, but some of the liquid will reduce as it simmers.
STEP THREE: Simmer, Then Add the Cream Cheese
Bring the soup just to a boil, then immediately reduce the heat and simmer uncovered for 15 to 20 minutes. You should see small, steady bubbles rather than a vigorous boil. The broth will reduce slightly, and the tomato, beef, and taco seasoning flavors will begin to come together.
Turn the heat to low before adding the softened cream cheese. Add it a few pieces at a time and stir after each addition until completely incorporated, about 2 to 3 minutes. The cream cheese should give the tomato broth a slightly creamier appearance.
STEP FOUR: Finish with Lime and Add the Toppings
Remove the pot from the heat before stirring in the fresh lime juice. Taste the soup before adding more salt, especially if you used a packaged taco seasoning blend.
Ladle into bowls and add freshly shredded Pepper Jack, avocado, sliced jalapeños, and cilantro. We like serving lime wedges alongside so anyone who wants a little more acidity can squeeze it over their bowl.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use low-sodium chicken broth so you can control the final seasoning.
✔️ DO Soften and cube the cream cheese so it melts readily into the broth.
❌ DO NOT Add the full amount of salt if your taco seasoning is particularly salty. Start with ½ teaspoon and adjust at the end.
❌ DO NOT Boil the soup vigorously after adding the cream cheese.
Storage
Cool leftover taco soup with ground beef completely and refrigerate it in an airtight container for 3 to 4 days, or freeze for up to 2 months. The creamy broth may separate slightly after freezing, so thaw it overnight in the refrigerator and reheat gently over medium-low heat while stirring. Add a splash of chicken broth if the soup has thickened during storage.
Ground Beef Taco Soup Recipe FAQs
Cream cheese can make taco soup creamy without the need for heavy cream. In this recipe, three ounces melts into the tomato and chicken broth, adding body while keeping the soup relatively brothy rather than turning it into a thick cream-based soup.
Taco seasoning, browned tomato paste, tomatoes with green chiles, and fresh lime provide layers of flavor without requiring a long ingredient list of individual spices. Toppings like Pepper Jack, jalapeño, avocado, and cilantro are another opportunity to adjust each serving.
Over-seasoning, using too little liquid, and boiling the soup after adding dairy are common problems with taco soup. Taco seasoning blends can contain a surprising amount of salt, while the beans, beef, tomatoes, and corn need enough broth to keep the finished dish from becoming more like chili.
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📖 Recipe
Creamy Ground Beef Taco Soup
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon
- Cutting board
- Chef's Knife
- Measuring cups and spoons
- Ladle
Ingredients
Creamy Taco Soup
- 1 pound lean ground beef 90/10
- 1 medium yellow onion diced
- 2 large garlic cloves minced
- 1 ½ tablespoons tomato paste
- 2 tablespoons taco seasoning
- 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
- 1 (10-ounce) can diced tomatoes with green chiles undrained
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can pinto beans drained and rinsed
- ¾ cup frozen corn
- 5 cups low-sodium chicken broth
- 1 teaspoon kosher salt see cooking notes below
- 3 ounces cream cheese softened and cubed
- 1 tablespoon fresh lime juice
For Serving
- freshly shredded Pepper Jack cheese
- thinly sliced fresh jalapeños
- diced avocado
- chopped fresh cilantro
- lime wedges optional
Instructions
- Heat a large Dutch oven over medium-high heat. Add the ground beef and onion and cook for 6 to 8 minutes, breaking the beef into small crumbles, until the beef is browned and the onion is softened. Drain excess grease if necessary.
- Reduce the heat to medium. Add the garlic, tomato paste, and taco seasoning. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.
- Stir in the fire-roasted diced tomatoes, tomatoes with green chiles, black beans, pinto beans, corn, chicken broth, and kosher salt. Bring just to a boil, then immediately reduce the heat to maintain a gentle simmer.
- Simmer uncovered for 15 to 20 minutes, stirring occasionally. The flavors should come together, and the broth should reduce slightly while still remaining brothy.
- Reduce the heat to low. Add the softened cream cheese a few pieces at a time, stirring well after each addition until melted and incorporated into the broth.
- Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust the salt as needed. Ladle the soup into bowls and top with shredded Pepper Jack cheese, sliced jalapeños, diced avocado, and chopped cilantro. Serve with lime wedges, if desired.
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Notes
- Brown the beef well before adding the remaining ingredients for better flavor.
- Use softened, cubed cream cheese and add it over low heat.
- Check the salt level of your taco seasoning before adding the full teaspoon of kosher salt.
- Stir in the lime juice after removing the soup from the heat.
Jami Powell says
A delicious way to use up ground beef when you're tired of the traditional taco routine.