Creamy Taco Soup (Printer Version)

Bold Tex-Mex flavors with ground beef, beans, corn, and creamy cheddar in a comforting bowl ready in 45 minutes.

# 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
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 Garnishes and Toppings

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

# 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 to 7 minutes. Drain excess fat if necessary.
02 - Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
03 - Stir in the taco seasoning, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute until the spices become aromatic and well distributed.
04 - Add the diced tomatoes with their juice, drained corn, black beans, and broth to the pot. Stir thoroughly to combine all ingredients and bring the mixture to a gentle boil.
05 - Reduce the heat to low and simmer for 15 minutes, stirring occasionally to ensure even cooking and flavor development.
06 - Lower the heat to minimum, then stir in the heavy cream and shredded cheddar cheese. Cook for 2 to 3 minutes until the cheese is completely melted and the soup achieves a smooth, creamy consistency. Do not allow the mixture to boil after adding the cream.
07 - Adjust the seasoning to taste preference. Ladle the soup into bowls and garnish with sliced green onions, additional shredded cheese, and selected toppings of choice.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, so you can have dinner on the table before anyone gets too hungry.
  • The creamy texture with bold spices hits that perfect comfort food spot without feeling heavy or pretentious.
  • It freezes beautifully (just add the cream after reheating), turning one pot into multiple dinner nights.
02 -
  • Adding the cream at high heat is how this soup goes from creamy to looking like scrambled eggs in a bowl—low heat is your friend here.
  • If your soup looks thin, it's likely because the broth you used was very watery or you accidentally overcooked it; just simmer it uncovered for 5-10 minutes to reduce and concentrate.
03 -
  • Make a double batch and freeze it in portions—you'll thank yourself on nights when cooking feels impossible.
  • If you accidentally curdle the cream, just blend a small portion of the soup and stir it back in; it won't be perfect, but it'll be fine.
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