Creamy Taco Soup (Printable format)

Rich soup with bold taco flavors, creamy texture, and hearty ingredients—perfect for chilly winter nights.

# What You 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 with juice
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 more 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 Toppings

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

# How-To Steps:

01 - In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbly, approximately 5-7 minutes. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper. Sauté for 4-5 minutes until softened and fragrant.
03 - Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until the spices become fragrant.
04 - Add the diced tomatoes with juice, corn, black beans, and broth. Stir well and bring to a gentle boil.
05 - Reduce heat and simmer for 15 minutes, stirring occasionally to meld flavors.
06 - Lower the heat, then stir in the heavy cream and shredded cheddar cheese. Cook for 2-3 minutes until the cheese is melted and the soup is creamy. Do not boil after adding cream to prevent separation.
07 - Adjust seasoning if needed. Ladle into bowls and garnish with green onions, extra cheese, and desired toppings.

# Expert Hints:

01 -
  • It comes together faster than takeout and tastes like you've been simmering it all day.
  • The cream melts into the broth creating this silky texture that makes every spoonful feel indulgent without being heavy.
  • Bold enough to impress but forgiving enough that you can adjust heat or seasonings on the fly.
02 -
  • Never boil the soup after cream is added—the heat breaks down the emulsion and leaves you with greasy, grainy soup instead of that silky dream you're aiming for.
  • Rinsing your canned beans and draining your corn isn't just fastidious; it keeps the broth clear and lets every other flavor shine instead of tasting starchy and dull.
03 -
  • Make a double batch and freeze it before adding the cream—when you thaw and reheat, add the cream fresh and your soup tastes like you just made it.
  • If you want extra heat, mince a jalapeño and cook it with your onions and garlic, or stir in a few dashes of hot sauce just before serving so people can adjust their own spice level.
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