Creamy Taco Soup (Printable)

Rich, comforting soup with bold taco flavors, creamy texture, and hearty ingredients—ready in 45 minutes.

# What You Need:

→ Proteins

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 with juice
06 - 1 can (14 ounces) sweet corn, drained
07 - 1 can (14 ounces) black beans, drained and rinsed
08 - 2 green onions, sliced

→ 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

→ 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 Garnishes

18 - Sour cream
19 - Fresh cilantro, chopped
20 - Crushed tortilla chips
21 - Lime wedges
22 - Avocado slices

# How To Make It:

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 necessary.
02 - Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
03 - Stir in the taco seasoning, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
04 - Add the diced tomatoes with their juice, drained corn, drained black beans, and broth to the pot. Stir well to combine and bring the mixture to a gentle boil.
05 - Reduce heat to low and simmer for 15 minutes, stirring occasionally to ensure even cooking and flavor development.
06 - Lower the heat to the minimum setting. Stir in the heavy cream and shredded cheddar cheese, cooking for 2-3 minutes until the cheese is completely melted and the soup achieves a creamy consistency. Do not allow the soup to boil after adding the cream.
07 - Adjust seasoning as needed. Ladle soup into individual bowls and garnish with sliced green onions, additional shredded cheese, and preferred toppings.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, which means you can go from craving to bowl in less time than a TV episode.
  • The cream melts into those spices and creates this silky, savory richness that tastes like you've been simmering it for hours.
  • It's infinitely customizable—add heat, swap proteins, load it with toppings, or keep it simple depending on your mood.
02 -
  • Never let the soup boil after you add the cream—it will separate and look curdled instead of smooth, so dial that heat down to a gentle simmer.
  • Rinsing canned beans and draining corn prevents excess starch and salt from making the soup cloudy or overly thick.
  • Taste and adjust seasonings at the very end; salt and spices taste different once everything melds together, and you might need more than you think.
03 -
  • Use smoked paprika instead of regular paprika—it costs the same but changes the entire flavor profile with just a whisper of smokiness that makes people say, 'What is that?'
  • Cold cream stirred slowly into hot soup creates smoothness; warm cream added too quickly can separate and ruin the texture, so take your time with this step.
  • Make a double batch and freeze half in airtight containers—it reheats beautifully and tastes even better the next day once the flavors settle.
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