Creamy Taco Soup
Bold Mexican flavors in a creamy, one-pot soup ready in just 30 minutes. Ground beef simmers with taco spices and cream cheese for the ultimate comfort food.
Ingredients
- 1 lb ground beef 85/15 recommended
- 1 tbsp cooking oil any neutral oil
- 1 small onion diced small
- 2-3 garlic cloves minced
- 1 green bell pepper small, diced (optional)
- 10 oz Rotel tomatoes 1 can, with green chilies
- 8 oz cream cheese softened, 1 package
- 2 tbsp taco seasoning store-bought or homemade
- 14.5 oz beef broth 1 can, low-sodium preferred (1.5 cups)
- salt and pepper to taste
Optional Toppings
- diced avocado
- shredded cheddar cheese
- fresh cilantro
- lime juice
- sour cream
- crushed tortilla chips
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add cooking oil and let it warm for 30 seconds.
- Add ground beef, diced onion, and minced garlic to the pot. Break up the meat as it cooks into small crumbles. Cook for 7-8 minutes until beef loses all pink color and onions are translucent and soft. Drain excess grease if needed, leaving about 1 tablespoon.
- Add diced bell pepper, Rotel tomatoes, cream cheese, and taco seasoning. Stir everything together and cook for 4-5 minutes until tomatoes soften and cream cheese begins to melt.
- Pour in beef broth and stir well to combine. Reduce heat to low-medium to maintain a gentle simmer (not a rolling boil).
- Let the soup simmer for 15-20 minutes, stirring occasionally to prevent sticking. The soup will thicken as it cooks and flavors will meld together.
- Taste and adjust seasoning with salt and pepper as needed. Add more broth if too thick, or simmer uncovered longer if too thin.
- Ladle into bowls and serve with your favorite toppings: diced avocado, shredded cheese, cilantro, lime juice, sour cream, and crushed tortilla chips.
Notes
Make Ahead: This soup tastes even better the next day. Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze without cream cheese for up to 6 months. When ready to serve, thaw, reheat, and stir in fresh cream cheese.
Substitutions: Ground turkey or chicken work great. Heavy cream (1 cup) can replace cream cheese for a thinner consistency. Use regular diced tomatoes if Rotel is unavailable.
Spice Level: Add diced jalapeños or use hot Rotel for more heat. Use regular canned tomatoes for a milder version.
Slow Cooker: Add all ingredients except cream cheese. Cook on high 3-4 hours or low 6 hours. Stir in cream cheese during last 15 minutes.
Instant Pot: Sauté beef with onions and garlic. Add remaining ingredients except cream cheese. Manual high pressure 10 minutes, natural release. Stir in cream cheese at end.