Creamy Cheesy Ground Beef Taco Soup is a warm bowl of comfort packed with hearty ground beef, melted cheese, and a touch of creamy goodness. It’s a simple soup that brings together all the flavors of a classic taco in a cozy, spoon-ready form. You get that satisfying mix of savory beef, cheesy richness, and just the right amount of spice to keep things interesting.
I love making this soup when I want something quick but special enough to feel like a treat. It’s one of those recipes I keep bookmarked because it’s so easy to throw together, and it always makes the kitchen smell amazing. Plus, the creamy texture with cheesy notes makes it a big hit with everyone around the table, especially on chilly evenings.
My favorite way to serve it is with a handful of crushed tortilla chips on top and a dollop of sour cream for extra creaminess. Sometimes I add a sprinkle of fresh cilantro or a squeeze of lime for a little brightness. It’s a dish that feels casual but comforting, perfect for dinner with family or even meal prep that tastes great the next day.
Key Ingredients & Substitutions
Ground beef: I like using 80/20 ground beef for flavor and some fat to keep the soup rich. For a lighter option, try ground turkey or chicken.
Cream cheese: This gives the soup its creamy texture. You can swap it with cream cheese alternatives like Neufchâtel or even Greek yogurt for a tangier twist.
Cheddar cheese: Sharp cheddar adds great flavor and melts well. Monterey Jack or Colby are good milder substitutes.
Taco seasoning: Store-bought is convenient, but making your own with chili powder, cumin, garlic powder, and paprika can be fresher and tailored to your taste.
Black beans and corn: These add texture and heartiness. You can easily use canned pinto beans or frozen corn as alternatives.
How Do You Get the Soup So Creamy and Cheese-Melty?
The creamy texture is key and comes from melting cream cheese and cheddar into the soup gently.
- After simmering the broth and veggies, reduce the heat to low before adding any cheese. High heat can cause cheese to separate.
- Add cream cheese in small chunks and stir slowly to let it blend smoothly.
- Then sprinkle in shredded cheese bit by bit, stirring gently—this helps it fully melt without clumping.
- Finally, stir in sour cream off the heat to avoid curdling and keep the soup silky.
- Remember to taste and season last since cheese and sour cream add saltiness.
Slow, gentle stirring is your best friend here for creamy, cheesy perfection!
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – heats evenly and has plenty of room for simmering the soup without spills.
- Wooden spoon or silicone spatula – perfect for stirring the soup gently to melt cheeses smoothly.
- Measuring cups and spoons – help you add the right amounts of broth, seasonings, and cheese.
- Cheese grater – makes shredding cheddar quick and easy for better melting.
- Can opener – for opening canned tomatoes, beans, and corn without hassle.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or shredded chicken to lighten the soup but keep great texture.
- Add diced green chilies or a splash of hot sauce for extra heat when you like your soup spicy.
- Stir in black olives or chopped bell peppers for added texture and mild sweetness.
- Top with crushed tortilla chips, avocado slices, or a dollop of guacamole for fun taco-style toppings.
How to Make Creamy Cheesy Ground Beef Taco Soup
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel), undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups beef broth
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened and cut into chunks
- ½ cup sour cream
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Diced tomatoes (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25 minutes to cook, so in about 35 minutes, you can enjoy a warm, flavorful bowl of taco soup.
Step-by-Step Instructions:
1. Brown the Beef and Cook Aromatics:
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook it until fully browned, breaking it apart as it cooks. Once the beef is no longer pink, drain any extra fat. Add the diced onion and minced garlic to the pot. Cook for about 3-4 minutes until the onion becomes soft and fragrant.
2. Add Seasoning and Main Ingredients:
Stir in the taco seasoning and cook it for 1 minute to help release its flavors. Then add the canned diced tomatoes with green chilies (undrained), the drained black beans, corn, and beef broth. Stir everything together well.
3. Simmer the Soup:
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 10-15 minutes. This lets the flavors mix and deepen.
4. Add the Cheese and Creaminess:
Turn the heat to low or remove the pot from the heat. Add chunks of softened cream cheese and the shredded cheddar cheese. Stir often until the cheeses melt fully, creating a creamy and cheesy soup.
5. Finish with Sour Cream and Serve:
Stir in the sour cream until smooth. Taste and add salt and pepper as you like. Ladle the hot soup into bowls and garnish with fresh diced tomatoes, chopped cilantro, and a wedge of lime for squeezing. Serve warm with tortilla chips or cornbread if you like.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can use frozen ground beef, but be sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave for a quicker option. This prevents uneven cooking and helps the beef brown nicely.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally until warmed through.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. To maintain creamy texture, reheat slowly on low heat and stir well to prevent the cheese from separating or clumping.
What Can I Serve with This Soup?
This soup pairs perfectly with crunchy tortilla chips, warm cornbread, or a simple salad. You can also add fresh toppings like avocado slices, extra cheese, or sour cream for more flavor and texture.
