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Bowl of creamy taco soup topped with shredded cheese, jalapenos, and tortilla chips

Creamy Taco Soup

Deliciously creamy taco soup made with ground beef, diced tomatoes, green chilies, and softened cream cheese. This easy, one-pot meal is full of bold taco flavors and perfect for busy weeknights.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving Size 6

Ingredients

  • 1 pounds ground beef
  • 1 15 ounce can corn drained, or 1.5 cups frozen corn kernels
  • 1 15 ounce can black beans drained & rinsed
  • 14.5 ounce can diced tomatoes undrained
  • 1 8 ounce package cream cheese softened and cut into pieces
  • 3 cups beef broth
  • 1 7 ounce can chopped mild green chiles
  • 1 tablespoon chili powder
  • 2 ½ teaspoons ground cumin
  • 1 teaspoon garlic powder or minced
  • 1 teaspoon onion powder or minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon Mexican oregano
  • ½ teaspoon red pepper flakes optional for heat
  • 2 teaspoons salt
  • ½ teaspoon black pepper

Instructions

  • In a large pot, cook ground beef over medium heat until browned, about 6-8 minutes. Drain any excess grease.
  • Stir in seasonings, diced tomatoes, green chilies, broth, black beans, and corn. Bring the mixture to a boil, then reduce heat to a simmer for 20 minutes.
  • Add softened cream cheese to the soup. Stir until fully melted and creamy.
  • Ladle the soup into bowls and top with your favorite taco toppings.

Notes

  • Let the cream cheese soften before adding it to the soup. Stir frequently to ensure it melts smoothly.
  • Adjust the spice level using mild, medium, or hot diced tomatoes. 
  • Homemade taco seasoning allows you to control the salt and spice level, but store-bought works in a pinch.