Creamy Taco Soup (Printable)

Rich and comforting soup with bold taco flavors, creamy texture, and hearty ingredients perfect for winter.

# What You Need:

→ 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
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 & 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

# Directions:

01 - In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbly, approximately 5-7 minutes. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper to the pot. Sauté for 4-5 minutes until vegetables are softened.
03 - Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until the spices are fragrant.
04 - Add the diced tomatoes with juice, corn, black beans, and broth to the pot. Stir thoroughly and bring to a gentle boil.
05 - Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally to ensure even cooking.
06 - Lower the heat to low, then stir in the heavy cream and shredded cheddar cheese. Cook for 2-3 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 as needed. Ladle into bowls and garnish with green onions, additional cheese, and desired toppings.

# Expert Advice:

01 -
  • It tastes like a warm hug with a kick of spice, ready in under an hour on nights when you need comfort food fast.
  • The cream and cheese transform simple ingredients into something restaurant-quality that somehow feels homemade and genuine.
  • Nobody suspects how easy this is to make, so you get to take all the credit when people ask for the recipe.
02 -
  • Never let the soup boil after you've added the cream—it will break and look grainy, which I learned the hard way the first time I made this.
  • Taste as you go, especially with the chili powder, because heat levels vary wildly between brands and you can always add more but you can't take it back.
  • If your broth is already salty, hold back on the salt at first and season at the very end when you know exactly where you stand.
03 -
  • Use a quality broth as your base—it makes a measurable difference in how the whole soup tastes, so don't reach for the sad box at the back of the pantry.
  • If you're cooking for someone avoiding dairy, coconut cream or cashew cream work as surprising substitutes that keep the soup luxurious without the cheese.
  • Toast your tortilla chips lightly in a dry pan before topping if they've been sitting in the bag for a while—they'll stay crispy longer in the warm soup.
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