This creamy beef taco soup is rich, hearty, and loaded with bold taco flavor. Made with seasoned ground beef, tomatoes, broth, cream cheese, heavy cream, and melted cheddar, it’s the ultimate comfort soup that feels indulgent while staying simple and satisfying. Perfect for weeknight dinners, meal prep, or cozy cold evenings.
Servings & Timing
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: About 45 minutes
Ingredients List
- 2 lbs ground beef
- 1 small onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 24 oz beef broth
- 28 oz diced or crushed tomatoes
- 2 taco seasoning packets
- 4 oz salsa
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
Instructions
Step 1: Brown the Beef
In a large pot or Dutch oven over medium heat, add the ground beef. Cook until fully browned, breaking it up with a spoon. Drain excess grease if needed.
Step 2: Add Vegetables
Add the diced onion, bell pepper, and minced garlic to the pot. Sauté for 4–5 minutes until vegetables are softened and fragrant.
Step 3: Season the Soup
Stir in the taco seasoning packets, mixing well to coat the beef and vegetables evenly. Cook for 1 minute to bloom the spices.
Step 4: Add Liquids
Pour in the beef broth, diced or crushed tomatoes, and salsa. Stir well and bring the soup to a gentle simmer.
Step 5: Make It Creamy
Reduce heat to low. Add the softened cream cheese and stir until fully melted and smooth. Slowly pour in the heavy cream, stirring constantly.
Step 6: Add Cheese
Stir in the shredded cheddar cheese until melted and fully incorporated.
Step 7: Simmer and Serve
Simmer the soup uncovered for 10–15 minutes, stirring occasionally, until thickened and creamy. Taste and adjust seasoning if needed.
Serve hot.
Additional Notes
- Use softened cream cheese for smooth blending.
- Simmer gently to prevent dairy from separating.
- Soup thickens more as it cools.
Dietary Info (Approximate per serving)
- Calories: 520
- Fat: 40g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
Low-carb & keto-friendly.
Step-by-Step Cooking Guide
Step 1: Brown ground beef
Step 2: Add onion, pepper, and garlic
Step 3: Stir in taco seasoning
Step 4: Add broth, tomatoes, and salsa
Step 5: Melt in cream cheese
Step 6: Stir in heavy cream and cheddar
Step 7: Simmer and serve
Ingredient Details & Substitutions
Ground Beef
- Use 80/20 for best flavor
- Ground turkey works for lighter option
Taco Seasoning
- Store-bought packets are easiest
- Homemade seasoning works equally well
Cream Cheese
- Full-fat recommended
- Reduced-fat works but soup will be thinner
Cheddar Cheese
- Sharp cheddar adds bold flavor
- Mexican blend can be substituted
Recipe Variations & Serving Suggestions
Extra Spicy
- Add diced jalapeños
- Increase salsa or add hot sauce
Loaded Taco Soup
- Top with sour cream, avocado, green onions
Casserole-Style
- Serve with low-carb tortillas or over cauliflower rice
Serving Ideas
- Family dinner
- Game-day soup
- Meal prep lunches
Storage & Make-Ahead
Refrigerator
- Store in airtight container up to 4 days
Freezer
- Freeze up to 2 months
- Thaw overnight and reheat gently
FAQs
Q: Can I make this in a slow cooker?
A: Yes. Brown beef first, then cook on LOW for 4–6 hours. Add dairy during the last 30 minutes.
Q: Can I make it dairy-free?
A: Use dairy-free cream cheese and cheese substitutes.
Q: Will it thicken overnight?
A: Yes, it thickens significantly after chilling.
Optional Personal Story
This creamy beef taco soup is one of those recipes that disappears fast. It combines everything people love about tacos into a warm, comforting bowl. It’s rich, cheesy, and deeply satisfying—without needing anything fancy.
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