This Creamy Beef Taco Soup is rich, cozy, cheesy, and loaded with taco flavor. Seasoned ground beef simmered with tomatoes, green chiles, broth, and cream cheese makes an incredibly satisfying one-pot dinner. Cream cheese is commonly used to turn taco soup into a creamy, velvety soup.
🥘 Ingredients
Serves 6
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil, if needed
- ½ medium onion, finely diced
- 3 cloves garlic, minced
- 1 small bell pepper, diced
- 1 packet taco seasoning, or about 2 tbsp homemade taco seasoning
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 can (10 oz/285 g) diced tomatoes with green chiles
- 3 cups beef broth
- 4 oz (115 g) cream cheese, softened and cut into cubes
- ½ cup shredded cheddar cheese
- ½ cup heavy cream
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1–2 tbsp chopped fresh cilantro
- Juice of ½ lime
🌶️ Optional Toppings
- Extra shredded cheddar
- Sour cream
- Diced avocado
- Fresh jalapeños
- Green onions
- Fresh cilantro
- Lime wedges
- Crushed tortilla chips
👩🍳 Instructions
1. Brown the beef
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for about 6–8 minutes, breaking it apart with a spoon, until browned and cooked through. Drain excess grease if necessary.
2. Add the vegetables
Add the diced onion and bell pepper. Cook for 3–4 minutes, then add the minced garlic and cook for another 30–60 seconds.
3. Season everything
Add taco seasoning, chili powder, cumin, smoked paprika, salt, and black pepper. Stir for about 30 seconds so the spices coat the beef.
4. Build the soup
Pour in the diced tomatoes with green chiles and beef broth. Stir everything together and bring to a gentle boil.
5. Simmer
Reduce the heat to low and simmer uncovered for 15–20 minutes, stirring occasionally. This allows the taco flavors to develop. Similar creamy beef taco soups use a short simmer before adding the creamy ingredients.
6. Make it creamy
Reduce the heat to low. Add the softened cream cheese a few cubes at a time, stirring continuously until completely melted and incorporated.
7. Finish with cream and cheese
Stir in the heavy cream and shredded cheddar. Keep the soup on low heat for 2–3 minutes, stirring until smooth and creamy. Don’t let it boil vigorously after adding the dairy.
8. Add the finishing touches
Turn off the heat and stir in fresh cilantro and lime juice. Taste and adjust salt, pepper, or taco seasoning if needed.
🌮 Serve
Ladle the hot soup into bowls and top with cheddar, sour cream, avocado, jalapeños, cilantro, and a squeeze of fresh lime.
💪 High-Protein / Low-Carb Option
For a higher-protein, lower-carb version:
- Use lean ground beef.
- Keep the cream cheese and cheddar for extra richness and protein.
- Skip corn and beans.
- Use a low-carb/no-sugar-added taco seasoning.
- Serve with avocado, cheese, sour cream, or crushed low-carb tortilla chips.
The exact protein and carbohydrate count will depend on your beef, dairy products, broth, and taco-seasoning brands.
🔥 Easy meal-prep tip: Refrigerate leftovers in an airtight container for about 3–4 days. Reheat gently over low heat and add a splash of broth if the soup thickens.
Save this recipe! 🌮❤️ If you love creamy, comforting, high-protein dinners that don’t take forever to make, this one is definitely worth trying!
