A cozy, creamy, cheesy soup packed with seasoned ground beef, beans, tomatoes, corn, and plenty of melted cheese. It’s an easy one-pot dinner that’s perfect for busy weeknights!
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Servings
6
Ingredients
1 lb (450 g) lean ground beef
1 small yellow onion, diced
3 cloves garlic, minced
1 packet taco seasoning (about 1 oz/28 g)
1 can (14.5 oz/410 g) diced tomatoes, undrained
1 can (10 oz/284 g) diced tomatoes with green chilies
1 can (15 oz/425 g) black beans, drained and rinsed
1 cup corn, fresh, frozen, or canned
4 cups (960 ml) beef or chicken broth
4 oz (115 g) cream cheese, softened
1½ cups (150 g) shredded cheddar cheese
½ cup (120 ml) heavy cream
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp black pepper
Salt, to taste
Optional Toppings
Chopped fresh cilantro
Diced avocado
Sliced jalapeños
Diced tomatoes
Green onions
Sour cream
Extra shredded cheddar or Monterey Jack
Crushed tortilla chips
Lime wedges
Instructions
1. Brown the beef
Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and onion. Cook for 6–8 minutes, breaking up the meat, until browned and the onion is tender.
Drain excess grease if necessary.
2. Add garlic and seasoning
Add the minced garlic and cook for about 30 seconds.
Stir in the taco seasoning, cumin, smoked paprika, and black pepper.
3. Add the soup ingredients
Stir in the diced tomatoes, tomatoes with green chilies, black beans, corn, and broth.
Bring the soup to a gentle boil.
4. Simmer
Reduce the heat to low, cover partially, and simmer for 15–20 minutes, stirring occasionally.
5. Make it cheesy
Reduce the heat to very low. Add the softened cream cheese in small pieces and stir until completely melted and incorporated.
Slowly stir in the heavy cream.
6. Add cheddar
Add the shredded cheddar a handful at a time, stirring between additions until melted and creamy.
Don’t let the soup boil after adding the dairy, as high heat can cause the cheese to separate.
7. Taste and serve
Taste and adjust the salt and seasoning as needed.
Ladle into bowls and top with cilantro, avocado, jalapeños, sour cream, or extra cheese.
Serve hot with lime wedges and tortilla chips if desired.
Tips for the Best Cheesy Taco Soup
Use freshly shredded cheese for the smoothest melting.
For a leaner soup, use 93% lean ground beef or ground turkey.
Want it spicier? Add jalapeños, cayenne, or extra green chilies.
For thicker soup, simmer uncovered for a few extra minutes.
For extra creaminess, add another 1–2 oz of cream cheese.
If the soup becomes too thick, add a little extra broth.
Nutrition Information
Approximate per serving, based on 6 servings and without optional toppings:
Calories: 485
Protein: 31 g
Total Fat: 29 g
Saturated Fat: 14 g
Carbohydrates: 29 g
Fiber: 7 g
Net Carbs: 22 g
Total Sugars: 7 g
Cholesterol: 105 mg
Sodium: 1,150 mg
Nutrition values are estimates and can vary depending on the ground beef, taco seasoning, broth, cheese, and other brands used.
Dietary Information
Gluten-Free: Can be gluten-free if you use certified gluten-free taco seasoning and broth.
Nut-Free: Yes, as written, but check packaged ingredients for allergy warnings.
Vegetarian: No. Use plant-based ground meat and vegetable broth to make it vegetarian.
Keto/Low-Carb: Not strictly keto because of the beans and corn. For a lower-carb version, omit the beans and corn and add zucchini, cauliflower, or extra peppers.
High-Protein: Yes, with approximately 31 g protein per serving.
Dairy-Free: Not as written. Use dairy-free cream cheese, cheese, and cream alternatives.
Cheesy Taco Soup Q&A
Q: Can I use ground turkey instead of beef?
A: Absolutely. Ground turkey works very well and makes the soup lighter.
Q: Can I make this in a slow cooker?
A: Yes. Brown the beef and onion first, then add everything except the cream cheese, heavy cream, and shredded cheese. Cook on LOW for 4–6 hours. Stir in the dairy during the final 20–30 minutes.
Q: Can I freeze cheesy taco soup?
A: Yes, but dairy-based soups can change texture slightly after freezing. Cool completely, freeze in airtight containers, and thaw overnight in the refrigerator. Reheat gently while stirring.
Q: How long does it last in the refrigerator?
A: Store covered in the refrigerator for up to 3–4 days.
Q: Why did my cheese become grainy?
A: The soup was likely too hot when the cheese was added. Keep the heat low and add cheese gradually.
Q: Can I make it without beans?
A: Yes. Simply leave them out and add extra vegetables such as zucchini, bell peppers, or cauliflower.
Q: What cheese works best?
A: Cheddar is classic, but Monterey Jack, Colby Jack, or a cheddar-Jack blend are excellent choices.
Q: How can I make it extra spicy?
A: Add diced jalapeños, hot green chilies, cayenne pepper, or your favorite hot sauce.
9 Easy Serving Combo
Top each bowl with shredded cheese + avocado + cilantro + jalapeño + a squeeze of lime for a delicious taco-night finish.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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