The photo appears to show a creamy, cheesy taco-style beef soup with seasoned ground beef, tomatoes, herbs, and a rich orange-golden broth. The exact recipe from the photo can’t be determined from the image alone, but this version is designed to closely match its appearance and texture. Similar creamy taco soups commonly combine ground beef, tomatoes, corn/beans, taco seasoning, and cream cheese.
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Cooked By Chloe
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Ingredients — 6 servings
For the soup
1 lb (450 g) lean ground beef
1 tbsp olive oil, if needed
1 small yellow onion, finely diced
2 cloves garlic, minced
1 small red bell pepper, diced
1 can (14–15 oz) diced tomatoes
1 can (4 oz) diced green chilies
1 cup corn, drained
1 can (15 oz) black beans, rinsed and drained
4 cups beef or chicken broth
1 tbsp tomato paste
2 tbsp taco seasoning
1 tsp ground cumin
½ tsp smoked paprika
½ tsp chili powder
½ tsp dried oregano
½ tsp salt, or to taste
¼ tsp black pepper
4 oz (115 g) cream cheese, softened
½ cup (120 ml) heavy cream or half-and-half
¾ cup (75 g) shredded cheddar or Mexican-blend cheese
1 tbsp fresh lime juice
For the topping
Fresh cilantro, chopped
Diced tomato
Shredded cheese
Sour cream
Sliced jalapeño
Avocado
Tortilla strips or crushed tortilla chips
Lime wedges
Cream cheese is typically added toward the end of cooking so it melts into the broth without overcooking; gradual incorporation also helps produce a smoother soup.
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Pitchfork Foodie Farms
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Detailed Instructions
Brown the beef.
Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for about 5–7 minutes, breaking it apart with a spoon, until browned. Drain excess grease, leaving about 1 tablespoon in the pot.
Cook the aromatics.
Add the onion and bell pepper. Cook for 3–4 minutes, until softened. Add garlic and cook for another 30 seconds.
Bloom the spices.
Add taco seasoning, cumin, smoked paprika, chili powder, oregano, salt, pepper, and tomato paste. Stir constantly for about 30–60 seconds. This helps release the spices’ aroma.
Build the soup.
Add diced tomatoes, green chilies, corn, black beans, and broth. Stir thoroughly and scrape any browned bits from the bottom of the pot.
Simmer.
Bring the soup to a gentle boil, then reduce heat to low. Simmer uncovered for 15–20 minutes, stirring occasionally.
Make it creamy.
Reduce the heat to low. Cut softened cream cheese into small cubes and add gradually, stirring until completely melted.
Add the cream and cheese.
Slowly stir in the heavy cream or half-and-half. Add shredded cheese a little at a time and stir until smooth.
Finish with lime.
Turn off the heat and stir in fresh lime juice. Taste and adjust salt, chili powder, or lime as desired.
Serve.
Ladle into bowls and top with cilantro, diced tomato, cheese, sour cream, jalapeño, avocado, and tortilla strips.
For the texture shown in the photo
For a soup closer to the thick, velvety appearance in the image:
Use 4 oz cream cheese + ¾ cup shredded cheese.
Simmer uncovered rather than adding extra broth.
Mash a few spoonfuls of beans against the side of the pot to naturally thicken the broth.
Add the dairy over low heat, not a rolling boil.
Finish with cilantro and small tomato pieces for the colorful garnish.
⏱️ Time
Prep: 10–15 minutes
Cook: 30–35 minutes
Total: about 45 minutes
Yield: 6 servings
Nut / Allergy Information
Major nuts: No tree nuts or peanuts are required in the recipe.
However, check packaged ingredients such as taco seasoning, broth, canned chilies, cream cheese, shredded cheese, and tortilla chips for manufacturer-specific allergen statements if cooking for someone with a serious allergy.
Contains:
Milk/dairy — cream cheese, cream, cheese
Potentially gluten — depending on taco seasoning, broth, and toppings
Can be made nut-free: Yes, using verified nut-free packaged ingredients.
Gluten-free: Easily adaptable. Choose certified gluten-free taco seasoning, broth, and tortilla chips.
Dairy-free: Use dairy-free cream cheese, dairy-free shredded cheese, and an unsweetened plant-based cooking cream.
Approximate Nutrition
Per serving, assuming 6 servings and without optional tortilla chips/avocado/sour cream:
Calories: ~430 kcal
Protein: ~28 g
Carbohydrates: ~25 g
Fat: ~27 g
Saturated fat: ~12 g
Fiber: ~6 g
Sugar: ~7 g
Sodium: ~950–1,100 mg
These are estimates, since actual nutrition varies considerably with the fat percentage of the beef, broth, cheese, seasoning mix, and canned ingredients.
Recipe Q&A
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey makes a lighter version; add a little olive oil if the meat is very lean.
Q: Can I leave out the beans?
Absolutely. Increase the corn and beef slightly, or add diced zucchini or bell pepper instead.
Q: How do I make it spicier?
Add jalapeño, cayenne, hot green chilies, chipotle powder, or a few dashes of hot sauce.
Q: How do I make it less spicy?
Use mild green chilies, omit cayenne/jalapeño, and add a little extra cream cheese.
Q: Why did my cream cheese become lumpy?
It was probably too cold or added over excessive heat. Soften it first, cut it into small pieces, and incorporate it over low heat.
Q: Can I make it ahead?
Yes. Refrigerate leftovers in a covered container for about 3–4 days. Reheat gently over low-medium heat and stir frequently. Similar creamy taco soup recipes recommend gentle reheating because dairy-based soups can separate.
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Tasty at Home
Q: Can I freeze it?
You can, although cream-based soups may change texture slightly after freezing. For best results, freeze the soup before adding the cream/cheese, then add the dairy while reheating.
Q: What goes well with taco soup?
Cornbread, tortilla chips, avocado, guacamole, a simple green salad, or lime-seasoned rice are excellent choices.
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The Diary of a Real Housewife
Q: Can I make it in a slow cooker?
Yes. Brown the beef and onion first, then transfer them with the other soup ingredients to the slow cooker. Add softened cream cheese near the end and stir until incorporated. Slow-cooker versions commonly use this approach.
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Pitchfork Foodie Farms
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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