The Easiest Creamy Taco Souprn

Name: The Easiest Creamy Taco Soup
Cook time: 30 min
Total time: 30 min
Ingredients: 1 pound ground beef; 28 ounces canned crushed tomatoes; 2 cups chicken broth; 3 tablespoons taco seasoning; 15.5 ounces canned pinto beans ( drained); 15.5 ounces canned black beans (drained); 15 ounces canned corn; 4 ounces cream cheese (room temperature)

This delicious creamy taco soup features a creamy broth, ground beef, beans, vegetables, and plenty of taco spice. It’s so easy to make and ready in just 30 minutes!

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$13.91 per recipe / $1.74 per serving

Bowl of creamy taco soup with spoon and cilantro, avocado, and lime garnish.

I love meals where I open up a few cans of ingredients, dump, and the dish is practically done.

While this soup does have a few additional steps, it really is almost that easy!

This creamy taco soup is comforting and delicious and you’ll love the richness that the cream cheese adds.

Step-by-Step Instructions

Taco soup ingredients including ground turkey, corn, beans and taco seasoning on a white table.

BROWN 1 pound ground beef (or ground turkey) in a large stockpot over medium-high heat until no longer pink. Drain off any fat.

Browned ground beef in a pot surrounded by kitchen prep bowls of ingredients.

ADD 28 ounces of crushed tomatoes, 2 cups chicken broth, 3 tablespoons of taco seasoning, 15.5 ounces of drained pinto beans, 15.5 ounces of drained black beans, and 15 ounces of corn to the pot and stir to combine.

Pot of taco soup with wooden spoon and bowl of cream cheese on table.

BRING the soup to a boil. Once it’s boiling, reduce heat to medium and simmer for 10 minutes.

Add 4 ounces of room temperature cream cheese to a microwave save bowl and heat for 30 seconds-1 minute. Stir well and then at to the soup. Allow it to melt for 2 minutes and whisk in any remaining cubes until combined.

Taco soup with cream cheese in large metal soup pot next to bowl and whisk.

SERVE the soup with desired toppings.

Recipe Tips and Substitutions

Dutch oven full of creamy beef taco soup with lime wedges, avocado, and bowls nearby.

Suggested toppings for this soup are tortilla strips, shredded cheese, lime juice or lime wedge, chopped avocado, cilantro, and a dollop of sour cream for extra creaminess!

You can always use ground turkey instead of ground beef in this recipe, like I do to save some calories.

The cream cheese needs to be at room temperature for the creamiest texture. If it’s not at room temperature, it make take longer to melt and your soup may not be as smooth as you want it.

You can take this soup to the next level by adding 1½ cups of cooked rice or noodles after you add the cream cheese.

This soup would also be a great use for leftover taco meat. Just skip the first step, omit the taco seasoning, and add in the taco meat with the rest of the soup ingredients before you simmer. So easy!

Try kidney beans instead of the pinto or black beans in this soup.

If you don’t have these ingredients on hand or want a healthier option, try these substitutes:

Substitute for cream cheese
Substitute for chicken broth

Recipe Costs

This recipe costs $13.91 to make which is $1.74 a serving! Obviously a lot of the cost is the ground beef so you can either omit, or use a cheaper alternative like non-organic beef, lentils, TVP, or even ground turkey!

Ground beef – $4.98 (get organic grass fed ground beef in bulk at Sam’s Club or Costco to save!)
Crushed tomatoes – $2.00
Chicken broth – $1.00
Taco seasoning – $1.19
Pinto beans – $1.25
Black beans – $1.25
Canned corn – $0.89
Cream cheese – $1.35

FAQs

Bowl of creamy taco soup with avocado slices, lime wedge, and cilantro leaves.

How do I freeze this soup?

If you want to freeze this taco soup, I would suggest making it without the cream cheese and then freezing it. Then when you warm it up after freezing, you can add in the cubes of cream cheese to melt.

Otherwise, the cream cheese will separate when you defrost it and make for a grainy texture.

Allow the soup to cool fully and then pour into a gallon-size freezer bag. Lay the bag flat in the freezer so everything freezes in one layer.

When you’re ready to eat the soup, place the bag in the refrigerator to thaw at least 8 hours before cooking. Then pour into a large soup pot and reheat on medium-low heat. Alternatively, you can place the bag in a bowl of warm water to speed up the thawing process.

I hope your family loves this creamy taco soup recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!