Creamy Taco Soup (Print Version)

Rich, comforting bowl with bold taco flavors, ground beef, black beans, and creamy cheddar broth.

# What You'll Need:

→ 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 with juice
06 - 1 can (14 ounces) sweet corn, drained
07 - 1 can (14 ounces) black beans, drained and rinsed
08 - 2 green onions, sliced for garnish

→ Dairy

09 - ¾ cup plus 2 tablespoons heavy cream
10 - 1 cup shredded cheddar cheese, plus additional for garnish

→ 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
22 - Avocado slices

# How To Make It:

01 - In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbly, approximately 5-7 minutes. Drain excess fat if necessary.
02 - Add the diced onion, garlic, and bell pepper to the pot. Sauté for 4-5 minutes until softened and fragrant.
03 - Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until the spices become fragrant.
04 - Add the diced tomatoes with juice, corn, black beans, and broth to the pot. Stir thoroughly and bring to a gentle boil.
05 - Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally to blend flavors.
06 - Lower the heat further, then stir in the heavy cream and shredded cheddar cheese. Cook for 2-3 minutes until the cheese melts completely and the soup achieves a creamy consistency. Do not allow the soup to boil after adding cream.
07 - Adjust seasoning to taste. Ladle into bowls and garnish with green onions, additional cheese, and preferred toppings.

# Top Tips:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been simmering it all day.
  • The cream transforms bold taco spices into something deeply satisfying without losing that kick of flavor.
  • One pot means minimal cleanup when you're already tired from the cold weather outside.
02 -
  • Never let the soup boil after you add the cream—I learned this the hard way when it broke into an unappealing texture that no amount of whisking could fix.
  • Drain and rinse your canned beans; it removes the excess starch and makes the broth clearer and fresher tasting instead of cloudy.
  • Taste the seasoning at the end, because every brand of broth and every batch of meat behaves slightly differently.
03 -
  • Use smoked paprika instead of regular paprika—the difference in flavor is worth seeking out this specific ingredient.
  • Stir in the cream while the heat is low and the soup is just barely simmering, not boiling, for the silkiest possible texture.
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