Warm, hearty, and bursting with bold flavors, this creamy taco soup is a satisfying meal that’s perfect for any day. With tender ground beef, vibrant vegetables, and a creamy base, it’s the ideal comfort food that can be customized with your favorite toppings.

Ingredients

For the Soup

1 pound lean ground beef
4 cups chicken broth
2 (10-ounce) cans Ro-tel diced tomatoes & green chilies (with juices)
1 (14-ounce) can black beans, drained & rinsed
1 (12-ounce) can corn, drained
1/2 red bell pepper, chopped
1/2 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
8 ounces cream cheese (softened)
Salt & pepper to taste

Optional Toppings

Grated cheddar cheese
Avocado slices
Fresh cilantro
Tortilla strips

Instructions

Heat a large soup pot over medium-high heat. Add the ground beef and brown it, breaking it apart with a spoon. Cook for about 10 minutes. If there’s excess fat, spoon out most of it.
Add chicken broth, Ro-tel tomatoes, black beans, corn, red bell pepper, and all the spices (chili powder, garlic powder, onion powder, cumin, and smoked paprika) to the pot. Stir to combine.
Turn the heat to high and bring the soup to a boil. Reduce the heat to a gentle simmer and cook uncovered for about 8 minutes. While the soup simmers, prepare your toppings.
Cut the cream cheese into smaller pieces and add them to the soup. Stir frequently until the cream cheese melts completely and is fully incorporated.
Season the soup with salt and pepper to taste.
Serve the soup hot, topped with your choice of garnishes such as cheddar cheese, avocado, fresh cilantro, or tortilla strips.

Why You’ll Love This Recipe

Quick and Easy: Perfect for busy weeknights, this soup is ready in about 30 minutes.
Flavorful and Filling: Packed with spices and hearty ingredients, it’s a complete meal in a bowl.
Customizable: Add your favorite toppings or adjust the spice level to your taste.

Tips

For a smoother texture, whisk the cream cheese with a bit of broth before adding it to the soup.
Use freshly grated cheese for toppings—it melts better and has a richer flavor.
Adjust the spice level by using mild or hot Ro-tel and increasing or decreasing the chili powder.

Variations and Substitutions

Swap the ground beef for ground turkey or chicken for a leaner option.
Use pinto or kidney beans instead of black beans.
Add diced jalapeños for extra heat.
Replace cream cheese with sour cream or heavy cream for a different creamy base.

FAQs

Can I make this soup ahead of time?
Yes! Store it in the fridge for up to 3 days and reheat gently on the stove.

Is this soup freezer-friendly?
You can freeze it, but note that the cream cheese may slightly change in texture after thawing.

What can I serve with taco soup?
It pairs well with warm cornbread, tortilla chips, or a simple side salad.

Serving and Suggestions

Pairing Suggestions: Serve with cornbread or tortilla chips for a comforting meal.
Garnish Options: Top with sour cream, shredded cheese, diced avocados, and a handful of tortilla strips for added texture and flavor.
Leftover Ideas: Use the soup as a topping for nachos or as a filling for burritos.

This creamy taco soup is sure to be a hit with family and friends, offering a perfect balance of convenience and flavor!