Loaded with ground beef, beans, and bold taco flavor, this creamy taco soup is an easy one-pot dinner the whole family will love. It’s ready in just 30 minutes, making it perfect for busy weeknights!

If you love soup with Tex-Mex flavors, my chicken enchilada soup and chicken tortilla soup are other favorites!

Close-up of creamy taco soup in a Dutch oven with a full ladle, fresh cilantro, tortilla strips and lime wedges nearby.

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Key Takeaways: Creamy Taco Soup

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 8
  • Cook Method: Simmered in one pot on the stovetop with a crockpot option.
  • Flavor & Texture: Creamy, hearty, and savory with seasoned ground beef, three kinds of beans, tomatoes, corn, and bold taco flavor.

Why This is the Ultimate Comfort Food

This creamy taco soup starts with my easy taco soup recipe, packed with seasoned beef, beans, corn, and a hint of spice. A block of cream cheese stirred in at the end makes it extra rich and velvety.

It comes together in one pot with pantry staples, making it perfect for busy weeknights, meal prep, or game day. I love to top it with tortilla strips and guacamole!

XO - Jamielyn

Ingredients Notes

Creamy taco soup ingredients arranged on a white countertop, including ground beef, three types of beans, corn, tomatoes, peppers, onion, cream cheese and seasonings.

Find the full printable recipe with specific measurements below.

  • Ground beef: Lean ground beef keeps the soup from turning greasy, but ground turkey or chicken work great too if you want a lighter option.
  • Beans: A mix of black, kidney, and white beans gives the soup great texture and makes it extra filling. Feel free to use whatever beans you have on hand.
  • Taco seasoning: This is where a lot of the flavor comes from, so don’t skip it. Store-bought or homemade taco seasoning both work perfectly here. You’ll also need salt, garlic powder, and extra chili powder.
  • Fresh salsa: Restaurant style salsa adds a brightness and depth that jarred, cooked salsa just can’t match, so reach for the refrigerated section if you can.
  • Cream cheese: The star of the show. Let it come to room temperature and cut it into cubes so it melts smoothly into the broth instead of clumping.
  • You’ll also need: Yellow onion, bell pepper, diced green chiles, tomato sauce, and diced tomatoes.

How to Make Creamy Taco Soup

Start by browning the ground beef with the onion and red bell pepper in a large pot. Once cooked through and softened, drain the grease. Stir in the taco seasoning, chili powder, garlic powder, salt, and green chiles, letting the spices toast for a minute to build flavor.

Ground beef cooked with onion and red bell pepper, topped with diced green chiles in a Dutch oven.

Step 1: Start by browning the ground beef with the onion and red bell pepper in a large pot. Drain the grease then stir in seasonings with green chiles, letting the spices toast for a minute to build flavor.

Beans, corn, diced tomatoes, salsa and tomato sauce added to seasoned ground beef in a Dutch oven.

Step 2: Next, add the beans, corn, tomato sauce, diced tomatoes, and salsa. Stir well and let the soup simmer for 15 to 30 minutes, adding a splash of warm water if it thickens too much.

Cubes of cream cheese added to taco soup in a Dutch oven before stirring until smooth.

Step 3: Finally, stir in the cubed cream cheese until melted and smooth.

Finished creamy taco soup topped with chopped cilantro and stirred with a wooden spoon.

Step 4: Finish with cilantro and a taste of salt and pepper, then ladle into bowls and garnish with your favorite toppings.

Make it the Slow Cooker

Prefer a hands-off approach? Brown the ground beef, onions, and bell peppers in a skillet first (or use the sauté function if your slow cooker has one), then transfer everything to the crockpot along with all the remaining ingredients except the cream cheese. Cook on low for 6-7 hours or on high for 3-4 hours, then stir in the cubed cream cheese right before serving until melted and smooth.

Recipe Tips

  • Bring the cream cheese to room temperature. Cold cream cheese straight from the fridge is much more likely to clump rather than melt smoothly into the soup.
  • Don’t rush the simmer. While 15 minutes will get you a delicious soup, if you have time simmer it closer to 30 minutes (or longer) and the flavor really deepens.
  • Add 1/2 cup of water if your creamy taco soup starts to thicken too much before adding the cream cheese.
  • Topping ideas: Garnish a bowl of this cream cheese taco soup with sour cream, shredded cheese, avocado, lime and homemade tortilla chips then enjoy!

Variations

  • Chicken taco soup: Swap the ground beef for ground chicken or shredded rotisserie chicken for a lighter twist. A creamy version of my chicken taco soup.
  • Make it spicier: Add a diced jalapeño with the onions and peppers, or stir in a pinch of cayenne pepper along with the other spices. You can also garnish with sliced jalapeño.
  • Use Rotel: Swap the diced tomatoes and canned green chiles for a can of Rotel tomatoes for a shortcut that packs in the flavor.

Creamy Taco Soup FAQs

Can I make creamy taco soup dairy-free?

Keep leftovers in an airtight containerWhile we haven’t tested it, you could try using a dairy-free cream cheese alternative. You can also make my easy taco soup, which has the same taco-inspired flavors without any creamy ingredients.

Can I use a different protein in creamy taco soup?

Yes. Ground turkey or ground chicken can be substituted for the ground beef. Cook it with the onion and bell pepper, then continue with the recipe as directed.

How do I thicken this soup?

Mash some of the beans against the side of the pot and stir them back into the soup. You can also sprinkle 1 to 2 tablespoons of flour over the cooked meat mixture, stir for about 1 minute, then add the remaining ingredients. The soup will also thicken as it simmers and cools.

What should I top creamy taco soup with?

Try shredded cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, lime wedges, or crunchy tortilla strips. Crushed tortilla chips or Fritos are delicious, too.

Bowl of creamy taco soup topped with avocado, sour cream, cilantro and tortilla strips, served with fresh lime.

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Close-up of creamy taco soup in a Dutch oven with a full ladle, fresh cilantro, tortilla strips and lime wedges nearby.

Creamy Taco Soup

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
This creamy taco soup is loaded with seasoned beef, beans, corn, and bold taco flavor in a rich, velvety broth. Ready in 30 minutes for busy weeknight dinners!
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Ingredients 

  • 1 pound lean ground beef
  • 1 cup yellow onion , finely chopped
  • 1 red bell pepper , chopped
  • 1-2 Tablespoons taco seasoning
  • 1 teaspoon salt
  • 1 Tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 can (4 ounces) diced green chiles
  • 1 can (15 ounces) black beans , drained and rinsed
  • 1 can (15 ounces) kidney beans , drained and rinsed
  • 1 can (15 ounces) white beans , drained and rinsed
  • 1 cup corn , I prefer frozen white corn
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) diced tomatoes
  • ½ cup fresh salsa
  • ¼ cup chopped cilantro
  • 8 ounces cream cheese (one block), chopped into cubes and at room temperature

Optional toppings: Sour cream, Shredded cheese, Avocado, Lime, Tortilla strips

Instructions

  • Brown beef with veggies. In a large pot, add 1 pound ground beef and cook over medium-heat for a few minutes. Add onions and red bell peppers and sauté 3 minutes, or until softened. Drain any grease, then stir in 2 Tablespoons taco seasoning, 1 Tablespoon chili powder, 1 teaspoon salt and 1 teaspoon garlic powder. Stir in the can of green chiles and cook for another minute.
  • Add in beans and tomatoes. Add in 1 can black beans, 1 can kidney beans, 1 can white beans, 1 cup corn, 1 can tomato sauce, 1 can diced tomatoes, and 1/2 cup salsa until combined. Stir well.
  • Simmer, stirring occasionally, 15 to 30 minutes, or longer if time allows. Add 1/2 warm water if starts to thicken.
  • Serve: Add the cream cheese in small pieces to the soup and stir until fully melted and smooth. Stir in cilantro and season with salt and pepper, then serve with your favorite toppings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Topping: If you have a little bit of time, I recommend topping the soup with homemade tortilla strips. Or dip it with tortilla chips or fritos. 
Crockpot version: Brown beef, onions, and bell peppers in a skillet first. Add all ingredients except cream cheese to the crockpot and cook on low 6 to 7 hours, or on high 3 to 4 hours. Add cream cheese before serving.
Storage: Store leftovers in a covered container in the refrigerator for up to 3 days.
To freeze: Let soup cool completely. Place in a zip-top bag or freezer container (leaving room for it to expand). Store in freezer up to 6 months. To thaw, place in refrigerator overnight or microwave. Simmer in a pot over low-heat until warm. 

Nutrition

Serving: 350grams, Calories: 217kcal, Carbohydrates: 11g, Protein: 15g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 64mg, Sodium: 569mg, Potassium: 407mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1336IU, Vitamin C: 22mg, Calcium: 48mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.