Go Back

30-Minute Creamy Taco Soup

30-minute creamy taco soup with a rich orange-cream broth made from Rotel tomatoes, black beans, and corn. Ground beef simmers until tender, then cream cheese and heavy cream create a smooth, spoonable swirl topped with cheddar and tortilla chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Ground beef taco soup base
  • 1 lb ground beef
  • 1 onion diced
  • 3 garlic minced
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 3 cup beef broth
  • 8 oz cream cheese cubed
  • 1 / heavy cream (use 1/2 cup)
Toppings
  • 0.5 cup shredded cheddar
  • 0.25 cup sour cream
  • 2 cup tortilla chips crushed
  • 0.5 jalapeños sliced
  • 0.25 cup cilantro chopped

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the onion for 3 minutes, then add the garlic and cook for 1 minute.
  3. Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth; bring everything to a boil.
Simmer and make it creamy
  1. Simmer for 10 minutes, then reduce heat to low.
  2. Add the cream cheese and stir until completely melted, then stir in the heavy cream.
  3. Simmer for 3-4 minutes until heated through.
Serve
  1. Serve hot topped with shredded cheddar, sour cream, crushed tortilla chips, jalapeños, and cilantro.

Notes

Pro tip: drain the ground beef well so the broth stays creamy instead of greasy. Refrigerate leftovers in a sealed container up to 3-4 days; reheat gently on the stove or microwave until hot. Freezing isn’t recommended because cream cheese can grain after thawing. For a lighter option, use reduced-fat cream cheese and light heavy cream (or half-and-half) for a similar swirl.