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Bowl of creamy taco soup topped with cheese and cilantro

Creamy Taco Soup

A comforting and delicious soup that combines bold taco flavors with a creamy twist, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (85/15)
  • 1-2 packages taco seasoning
  • 1 small yellow onion, diced
  • 3 teaspoons garlic, minced
  • 1 jalapeño, minced (remove membrane and seeds)
  • 1 Anaheim pepper, minced
  • 15 oz can black beans, drained and rinsed
  • 15 oz can diced tomatoes with green chiles
  • 15 oz can corn, drained
  • 4 cups chicken broth
  • 1 lime, zest
  • 1/2 lime juice of (more as-desired)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano leaves
  • 4-8 oz cream cheese, softened (use 8oz for more creaminess)
Toppings
  • sour cream
  • cilantro
  • shredded cheese
  • avocado

Method
 

Cooking
  1. Bring a large Dutch oven to medium-high heat. Add ground beef and cook until fully browned, breaking it apart as it cooks. Drain excess grease.
  2. Add diced onion and minced garlic to the pot. Stir them until the onion softens, about 2-3 minutes.
  3. Incorporate jalapeño, Anaheim pepper, 1 package of taco seasoning, black beans, diced tomatoes with green chiles, corn, chicken broth, lime zest, lime juice, kosher salt, pepper, and oregano. Stir well.
  4. Taste and adjust seasoning as needed by adding another taco seasoning package and more lime juice or salt if desired.
  5. Add softened cream cheese and stir over medium heat until it melts into the soup.
  6. Cover and let simmer for 10 minutes, allowing the flavors to meld together.
  7. Enjoy with fresh cilantro, shredded cheese, sour cream, and avocado on top!

Notes

Add a teaspoon of cumin for a deeper flavor. Customize with your favorite toppings or make it vegetarian. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.