Creamy Cheesy Ground Beef Taco Soup is a hearty and comforting dish that’s packed with bold flavors. This soup combines seasoned ground beef with a creamy, cheesy broth, all mixed with classic taco ingredients like beans, corn, and diced tomatoes. It’s warm, filling, and perfect for those days when you want something cozy but flavorful.
I love making this soup because it’s easy to whip up and always a crowd-pleaser. The creamy cheese melts right into the broth, giving it a smooth texture that makes every spoonful satisfying. One of my favorite tricks is to add a little extra cheese on top just before serving—it makes it feel like a special treat without any extra fuss.
We often enjoy this taco soup with crunchy tortilla chips on the side, great for dipping or adding a bit of crunch. Sometimes I like to top it with fresh chopped cilantro and a dollop of sour cream for a fresh contrast. It’s the kind of meal that feels like a warm hug and makes the whole family happy around the dinner table.
Key Ingredients & Substitutions
Ground Beef: This adds heartiness and flavor. You can swap ground turkey or chicken for a leaner option without losing too much taste.
Onions & Garlic: These build the flavor base. If you’re short on fresh garlic, garlic powder works fine too.
Beans and Corn: Black beans and corn add texture and nutrients. You could try pinto beans or canned fresh corn if that’s what you have.
Taco Seasoning: Store-bought is convenient, but making your own with chili powder, cumin, paprika, garlic powder, and oregano gives a fresh touch.
Cheese & Cream: Using a Mexican cheese blend brings authentic flavor, but cheddar and Monterey Jack are great substitutes. Heavy cream gives richness, but half-and-half or cream cheese also work well.
How Do You Make the Soup Creamy Without Curdling?
Adding dairy to hot soup can sometimes cause curdling. Here’s how to keep it smooth:
- Lower the heat before adding cream to avoid boiling, which can separate the fat.
- Stir the cream in slowly while gently mixing to combine it well.
- Add shredded cheese gradually, allowing it to melt bit by bit, preventing clumps.
- If your soup cools off, gently reheat it on low while stirring to keep the creamy texture.
Taking these simple steps ensures your soup stays silky and delicious every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one vessel.
- Wooden spoon or heat-safe spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – handy to get your seasoning and liquids just right.
- Cheese grater – if you shred your own cheese, this makes topping the soup easy and fresh.
- Ladle – helps serve your soup without mess or waste.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the dish but keep the taco taste.
- Add diced bell peppers or jalapeños for extra crunch and a bit of heat.
- Mix in cream cheese instead of heavy cream for a tangier, thicker texture.
- Top with avocado slices or sour cream to add creaminess and cool down spicy versions.
Creamy Cheesy Ground Beef Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies (optional)
- 1 packet taco seasoning (or about 2 tbsp homemade taco seasoning)
- 3 cups beef broth
- 1 cup heavy cream or half-and-half
- 1 1/2 cups shredded Mexican blend cheese (or cheddar and Monterey jack mixed)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Diced tomatoes (for garnish)
- Lime wedges (for serving)
- Tortilla chips (for serving)
How Much Time Will You Need?
This recipe takes around 10 minutes to prepare and about 25 minutes to cook, totaling roughly 35 minutes from start to finish. It’s a quick and easy meal perfect for busy days.
Step-by-Step Instructions:
1. Brown the Ground Beef:
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s fully browned, breaking it into small pieces with a spoon as it cooks. Drain any excess fat.
2. Cook the Aromatics:
Add the chopped onion and minced garlic to the pot with the beef. Stir and cook for 3-4 minutes until the onions become soft and fragrant.
3. Add Veggies and Seasoning:
Stir in the taco seasoning, diced tomatoes (with their juice), black beans, corn, and diced green chilies if using. Mix everything together well.
4. Simmer the Soup:
Pour in the beef broth, and bring the mixture to a gentle simmer. Let it cook uncovered for about 15 minutes so all the flavors can blend nicely.
5. Make It Creamy and Cheesy:
Lower the heat to low. Stir in the heavy cream and add 1 cup of shredded cheese. Stir until the cheese melts and the soup turns creamy. Taste and add salt and pepper if needed.
6. Serve and Garnish:
Ladle the hot soup into bowls. Top with extra shredded cheese, fresh diced tomatoes, chopped cilantro, and a squeeze of lime juice. Serve with tortilla chips on the side or crumbled on top for a nice crunch.
If you liked this creamy taco soup, try my cozy Slow Cooker Tomato Tortellini Soup, the bold and comforting Authentic Chicken Tortilla Soup, or the set-and-forget favorite Slow Cooker Taco Soup.
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to thaw it completely before cooking. The best way is to thaw it overnight in the refrigerator or use the defrost setting on your microwave. This ensures even cooking and prevents any excess moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it creamy.
What Can I Substitute for Heavy Cream?
You can use half-and-half, cream cheese, or even sour cream to maintain that creamy texture. Add these slowly while stirring to prevent curdling, and keep the heat low when adding dairy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze the soup for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.