Creamy Taco Soup (Printable)

Rich, comforting Tex-Mex soup with bold flavors and creamy texture, loaded with hearty ingredients perfect for cold evenings.

# Components:

→ Meats

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
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

→ Liquids

11 - 3 cups chicken or beef broth

→ Spices and 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 Toppings

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

# Directions:

01 - In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbly. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper. Sauté for 4 to 5 minutes until softened.
03 - Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes with juice, corn, black beans, and broth. Stir well and bring to a gentle boil.
05 - Reduce heat and simmer for 15 minutes, stirring occasionally.
06 - Lower the heat, then stir in the heavy cream and shredded cheddar cheese. Cook for 2 to 3 more minutes, until the cheese is melted and the soup is creamy. Do not boil after adding cream.
07 - Adjust seasoning if needed. Ladle into bowls and garnish with green onions, extra cheese, and your choice of toppings.

# Expert Advice:

01 -
  • It tastes indulgent but comes together faster than takeout, which means you can feel smart and satisfied at the same time.
  • The creaminess hits different in a soup—rich enough to feel like a hug, but the taco spices keep it from ever feeling heavy or boring.
  • You probably have most of these ingredients already, so it becomes the recipe you turn to when you want something impressive but zero drama.
02 -
  • Never boil the cream once it hits the pot—it can separate and get grainy, and all your good work disappears; a gentle warmth is all you need.
  • Rinsing the canned beans saves you from starchy, muddy soup; it's the small move that separates homemade from forgettable.
  • Taste as you go with the chili powder because heat tolerance is personal and adding more is easier than taking it out.
03 -
  • Make a double batch and freeze half without the cream, then thaw and stir in the cream when you reheat—this keeps the texture perfect and gives you a shortcut on a day when cooking feels impossible.
  • Brown the beef in the pot the night before and store it in the fridge, which means the next day you're only 20 minutes away from dinner and feels less overwhelming.
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