Creamy Cheesy Ground Beef Taco Soup

Your New Favorite Dinner is a Bowl of Pure Comfort

Hey there, friends! Emily from Tasty Chow here, and I am practically buzzing with excitement to share this recipe with you today. If you’ve ever stood in your kitchen at 5 PM, staring into the abyss of your pantry, wondering how on earth you’re going to get a delicious, satisfying meal on the table that will please every single person in your house… I see you. I’ve been you. And I have the absolute perfect solution.

Let me introduce you to my Creamy Cheesy Ground Beef Taco Soup. Imagine all the best parts of taco night—the savory, seasoned beef, the hearty beans, the sweet corn, the zesty tomatoes—all swimming together in a luxuriously creamy, cheesy broth that’s so good, you’ll want to eat it straight from the pot with a giant spoon (no judgment here, I’ve done it!). This isn’t just soup; it’s a warm, comforting hug in a bowl. It’s the kind of meal that turns a chaotic weeknight into a cozy gathering. It’s incredibly easy to make, uses mostly pantry staples, and comes together in one pot (hello, easy cleanup!). So, grab your favorite apron, and let’s make something incredibly delicious together.

A Soup Born from a Snowstorm and a Serious Craving

This recipe has a special place in my heart because it was born from a happy little kitchen accident. A few winters ago, a massive snowstorm blew in, the kind that makes you want to hibernate with a good book and a big blanket. I had planned to make tacos for dinner, but my avocados were rock-hard, my lettuce was looking sad, and the thought of going outside to get supplies was… not happening.

So, I did what I always do: I got creative. I started browning the ground beef with an onion, and instead of reaching for taco shells, I looked at the cans of beans, corn, and tomatoes in my pantry. I thought, “What if I just… add some broth and make it a soup?” Then I saw the block of cream cheese in the fridge, a leftover from a baking project. I cubed it, stirred it in, and watched it melt into the most velvety, dreamy base I’d ever seen. That night, we gathered around the table with big bowls of this improvised soup, topped with whatever crunchy tortilla chip remnants we could find, and it was pure magic. It was even better than the tacos I’d originally planned! Now, it’s a staple in our home, and I’m so thrilled to finally share the official, perfected version with you.

Gathering Your Flavor Party

Here’s everything you’ll need to create this masterpiece. Don’t be shy with the toppings—they’re the finishing touch that takes this soup from great to absolutely legendary!

• 1 lb ground beef (80/20 blend): This is our flavor foundation! The little bit of fat adds so much richness. For a leaner option, ground turkey or chicken works beautifully, but you might want to add a tablespoon of olive oil to the pot when browning.
• 1 small onion, diced: A sweet yellow or white onion is perfect here. It melts into the soup and adds a subtle sweetness that balances the spices.
• 1 (15 oz) can black beans, drained and rinsed: I love black beans for their firm texture and earthy flavor. Chef’s Tip: Rinsing them gets rid of that starchy can liquid and keeps your soup from getting muddy.
• 1 (15 oz) can corn, drained: Sweet corn adds little bursts of sunshine. Feel free to use frozen corn kernels—no need to thaw!
• 1 (15 oz) can diced tomatoes, undrained: The juice from the can is liquid gold—it adds so much tomatoey flavor to our broth.
• 1 (10 oz) can Rotel (tomatoes with green chilies), undrained: This is my SECRET WEAPON! It gives the soup a gentle, building heat and a ton of authentic Tex-Mex flavor. If you’re sensitive to spice, use the “Mild” version.
• 1 packet taco seasoning: The ultimate shortcut for a perfectly balanced spice blend. I’m a huge fan of the store-bought packets for convenience, but if you have a homemade blend you love, use about 3 tablespoons of it!
• 1 (8 oz) block cream cheese, cubed: This is what transforms our soup from a brothy situation into a creamy, luxurious dream. Use full-fat for the silkiest results, and make sure it’s softened at room temperature for easier melting.
• 1 cup shredded cheddar cheese: Because more cheese is always the answer. I prefer to shred my own from a block, as pre-shredded cheese contains anti-caking agents that can make the sauce a bit grainy.
• 2 cups beef broth: This forms our liquid base. Low-sodium is best so you can control the salt level, especially since the taco seasoning and cheeses add salt.
• Optional toppings: This is where you shine! Sour cream, sliced jalapeños, crushed tortilla chips, chopped green onions, fresh cilantro, a squeeze of lime juice… go wild!

Let’s Get Cooking! Your Foolproof Guide

Ready to make some magic? Follow these steps, and you’ll have a pot of incredible soup ready in no time. I’ve packed this section with all my favorite chef hacks to ensure your success.

1. Brown the Beef: In a large pot or Dutch oven over medium-high heat, add your ground beef and diced onion. Cook, breaking it up with your spoon, until the beef is no longer pink and the onion is soft and fragrant. This step is where we build our base flavor, so let that beef get a nice little brown crust in spots! Once cooked, drain off any excess grease.
2. Combine the Goodness: To the same pot with the beef, add the drained black beans, drained corn, the entire can of diced tomatoes (juice and all!), the entire can of Rotel (juice and all!), the packet of taco seasoning, and the beef broth. Give it all a really good stir until everything is beautifully combined. Take a moment to appreciate the gorgeous colors!
3. Simmer to Perfection: Bring the soup up to a gentle bubble, then reduce the heat to low. Let it simmer, uncovered, for 30-40 minutes. This isn’t just about cooking everything through; it’s about letting the flavors get to know each other, mingle, and become best friends. You’ll know it’s ready when the whole kitchen smells incredible.
4. The Creamy Magic: Now for the best part! Reduce the heat to the lowest setting. Add the cubed cream cheese and shredded cheddar cheese. Stir continuously until the cheeses are completely melted and smooth, creating that signature creamy, velvety broth. This should only take about 5 minutes. Chef’s Hack: If you’re worried about the cream cheese clumping, you can add the cubes to a bowl with a ladleful of the hot soup and whisk it until smooth before stirring it back into the main pot.
5. Taste and Adjust: This is the most important step! Give your soup a taste. Does it need a pinch more salt? A crack of black pepper? Maybe a little more heat from some chili powder? Make it your own!

Slow Cooker Method: This soup is a slow cooker superstar! Simply brown the beef and onion in a skillet and drain the fat. Transfer it to your slow cooker. Add all the remaining ingredients EXCEPT for the cream cheese and cheddar cheese. Stir, cover, and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. About 30 minutes before serving, stir in the cheeses until melted and creamy.

How to Serve Up This Cozy Masterpiece

Presentation is part of the fun! I love serving this soup in big, wide, shallow bowls—it gives everyone plenty of room for their personalized topping creations. Place all the topping options in little bowls in the center of the table and let everyone build their own perfect bite. There’s something so communal and joyful about it.

For the ultimate cozy night in, I love to pair this soup with a simple side of warm, buttered cornbread or fluffy homemade biscuits for dipping. If you’re looking for something lighter, a simple side salad with a bright lime vinaigrette cuts through the richness of the soup perfectly. And don’t forget the drinks! An ice-cold Mexican beer, a fizzy margarita, or even a refreshing agua fresca are all fantastic companions.

Make It Your Own! Delicious Twists & Swaps

One of the best things about this recipe is how adaptable it is. Here are a few of my favorite ways to mix it up:

• White Chicken Taco Soup: Swap the ground beef for 1 lb of shredded rotisserie chicken or cooked, diced chicken breast. Use chicken broth instead of beef broth for a lighter, but still incredibly creamy, version.
• Spice Lover’s Dream: Kick up the heat! Use Hot Rotel, add a diced jalapeño (seeds and all) when you cook the onion, and stir in a tablespoon of chipotle in adobo for a smoky, fiery kick.
• Vegetarian/Vegan Delight: Easy! Omit the beef and use an extra can of beans (pinto beans are great here). Use vegetable broth. For the creamy element, swap the dairy cheeses for 1 cup of raw cashews (soaked in hot water for 30 mins, then blended until smooth with a little broth) and a cup of your favorite vegan cheddar shreds.
• “Clean Out the Fridge” Version: Got a half-used bell pepper? Dice it up and sauté it with the onion. Have some leftover rice? Stir in a cup at the end to make it extra hearty. This soup is a fantastic canvas for whatever you have on hand.

From My Kitchen to Yours: Chef Emily’s Notes

Over the years, this recipe has evolved from that first snowstorm experiment into the foolproof formula you see today. One of my favorite kitchen stories involves my husband, who is notoriously skeptical of “soup for dinner.” He took one bite of this, looked at me, and said, “Okay, you can call this soup, but this is a meal.” High praise indeed!

A little pro tip: this soup tastes even better the next day after the flavors have had more time to meld. It thickens up quite a bit in the fridge, so just add a splash of broth or water when you reheat it to bring it back to the perfect soupy consistency. It also freezes beautifully (just hold the toppings until after you thaw and reheat). I often double the batch and freeze half for a future night when I need a dinner victory without any effort.

Your Questions, Answered!

Q: My soup turned out a bit too thick. What can I do?
A: No problem! Simply thin it out with a little more beef broth, water, or even some milk or half-and-half until it reaches your desired consistency. Easy fix!

Q: Can I make this in an Instant Pot?
A: Absolutely! Use the Sauté function to brown the beef and onion. Drain fat. Add all other ingredients EXCEPT the cream cheese and cheddar. Secure the lid, set the valve to sealing, and cook on High Pressure for 5 minutes. Do a quick release. Set to Sauté again, stir in the cheeses until melted, and serve!

Q: My cream cheese is clumping instead of melting smoothly. Help!
A: This usually happens if the soup is boiling too vigorously when you add the cheese. Make sure your heat is on low. To fix it, take a cup of the hot soup and a few cream cheese cubes and blend it with an immersion blender or in a standard blender until smooth, then whisk it back into the pot.

Q: Is there a way to reduce the sodium in this recipe?
A> For sure! Use no-salt-added canned goods, low-sodium beef broth, and make your own salt-free taco seasoning blend at home (a mix of chili powder, cumin, paprika, garlic powder, and onion powder works great).

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Nutritional Information*

Here’s a general breakdown per serving (based on 6 servings, without additional toppings). Remember, this is just an estimate and can vary based on specific ingredients used.

• Calories: 470
• Protein: 24g
• Carbohydrates: 25g
• Sugars: 6g
• Fat: 32g
• Saturated Fat: 15g
• Fiber: 5g
• Sodium: 800mg

*Please note that nutritional information is provided as an estimate only and will vary based on specific ingredients and brands used. For the most accurate nutritional information, I recommend using a calculator like MyFitnessPal with your exact ingredients.

One More Thing Before You Dig In…

Well, my friend, there you have it! My all-time favorite, soul-warming, family-pleasing Creamy Cheesy Ground Beef Taco Soup. I truly hope this recipe finds its way into your regular dinner rotation and brings as much joy to your table as it has to mine.

Cooking, for me, has always been about more than just food. It’s about creating moments of connection, comfort, and shared happiness. This soup embodies all of that. It’s unpretentious, deeply satisfying, and made to be shared with the people you love. So, from my messy, happy kitchen to yours, I wish you the very best bowl of soup.

If you make it (and I really hope you do!), please leave a comment below and tell me all about it. Or tag me on Instagram @tasty_chow—I love seeing your creations!

Until next time, happy cooking!

— Emily