There’s something so satisfying about a big pot of Creamy Beef Taco Soup bubbling away on the stove after a long day. It’s rich, smoky, and brimming with flavor — the kind of recipe that tastes like you spent hours in the kitchen when, truth be told, it comes together in just 30 minutes. Perfect for busy weeknights or chilly evenings when you want a hearty meal that hugs you from the inside out.
As a Texas mom of three, I’ve made my fair share of “taco night” dinners, but this creamy twist might just top them all. It combines all the bold Tex-Mex flavors we love — beef, jalapeños, cheddar, and spices — but with a silky, comforting texture that keeps everyone coming back for seconds (and thirds).
Table of Contents
Why You’ll Love This Creamy Beef Taco Soup
- Ready in just 30 minutes — a true lifesaver on weeknights.
- Deliciously creamy and smoky, with just the right amount of spice.
- Made with simple pantry ingredients you likely already have.
- Family-approved and perfect for meal prep or leftovers.
- Easily customizable — make it milder for kids or spicier for adults.
If you loved my Simple Butternut Squash Soup or Panera Broccoli Cheddar Soup, this taco-inspired twist will fit right into your cozy-soup collection.
What Does Creamy Beef Taco Soup Taste Like?
Think of your favorite taco filling — smoky, spiced, and comforting — then imagine it swimming in a velvety, cheesy broth. Each bite delivers a warm, creamy base with pops of sweet corn, tangy jalapeños, and tender beef. It’s a flavor explosion that feels indulgent yet easygoing, like your favorite cozy sweater in soup form.
Ingredients You’ll Need for Creamy Beef Taco Soup
Main Ingredients:
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large green bell pepper, diced
- 1 red onion, finely chopped
- 4 garlic cloves, minced
- 1.2 lbs ground beef (85% lean)
- 2 tbsp chopped pickled jalapeños + 2 tbsp brine
- 4 cups beef broth (or chicken broth)
- 3 cups crushed tomatoes
- 1 can kidney beans, drained and rinsed
- 5 oz corn kernels
- 2 tbsp chipotle sauce
- ½ cup cream (20%)
- 5 oz cream cheese, at room temperature
- 5 oz shredded cheddar cheese
- 1 tbsp chopped cilantro
Spices:
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
Toppings (optional):
- Chopped cilantro
- Chopped scallions
- Sour cream or Greek yogurt
How to Make Creamy Beef Taco Soup
Making Creamy Beef Taco Soup is a breeze — but it’s one of those recipes that tastes like you spent all afternoon cooking. The layers of flavor come together beautifully, and each ingredient plays its part in creating that signature creamy, smoky, Tex-Mex magic. Here’s exactly how to do it, step by step.
Step 1: Get your ingredients ready
Before you turn on the stove, take a few minutes to prep everything — trust me, it makes the cooking process smoother.
- Finely chop your red onion and mince the garlic.
- Remove the seeds and veins from the green bell pepper, then dice it into small cubes for even cooking.
- Grate your cheddar cheese, and let the cream cheese soften at room temperature (this is key to a silky soup).
- Drain and rinse your kidney beans to remove excess salt, and have your beef broth or chicken broth ready to pour.
If you’re like me and love prepping ahead, this is a great time to chop extra veggies for tomorrow’s Simple Butternut Squash Soup or Roasted Acorn Squash Soup with Pumpkin.
Step 2: Sauté the vegetables
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed soup pot over medium-high heat. Once the butter melts and starts to sizzle, toss in the diced bell pepper.
Cook for about 3 minutes, stirring occasionally, until the edges begin to soften and develop a little golden color — that caramelization builds flavor right from the start. Then, add your chopped red onion and minced garlic, cooking for another 2 minutes until everything smells fragrant and slightly sweet.
This base gives the Creamy Beef Taco Soup its deep, savory backbone. Don’t rush this step — that gentle sauté is what makes your soup taste restaurant-quality.
Step 3: Brown the beef
Next, crumble in 1.2 pounds of ground beef (85% lean). Use a wooden spoon to break it into smaller pieces, and let it cook for about 5 minutes, or until it’s browned all over.
If you notice a bit of extra fat, you can spoon it off — though a little adds flavor.
Now’s the fun part: sprinkle in all the spices — salt, black pepper, ground cumin, coriander, smoked paprika, and dried oregano. Add 2 tablespoons of chopped pickled jalapeños and 2 tablespoons of their brine for that punchy, tangy note that makes this Creamy Beef Taco Soup unforgettable.
Stir well and let the spices toast for a minute to release their aroma — your kitchen should smell heavenly right about now.
Step 4: Add broth and base ingredients
Pour in 4 cups of beef broth (or chicken broth if that’s what you have on hand). Give everything a good stir, then add 3 cups of crushed tomatoes, 1 can of kidney beans, and 5 ounces of corn kernels.
Raise the heat to bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to medium-low, cover, and let it simmer for about 5 minutes.
This step allows all those rich, savory flavors to blend and deepen. It’s a good moment to tidy up or check out another cozy recipe like my Panera Broccoli Cheddar Soup if you’re craving more creamy soup inspiration for later in the week.
Step 5: Make it creamy
Now we add the signature “creamy” magic that gives this soup its name.
Stir in 2 tablespoons of chipotle sauce, ½ cup of cream (20%), 5 ounces of softened cream cheese, and 5 ounces of shredded cheddar cheese.
Keep stirring as the cheese and cream cheese melt into the hot broth — it may look slightly separated at first, but it will come together beautifully as it simmers. Continue to cook gently for about 5–7 minutes, stirring frequently, until the Creamy Beef Taco Soup turns thick, velvety, and irresistibly smooth.
If it gets too thick, add a splash more broth. If it’s too thin, simmer it uncovered for a few extra minutes until it reaches that perfect spoon-coating consistency.
Step 6: Taste and finish
Once everything is melted and creamy, stir in 1 tablespoon of chopped cilantro for freshness and a pop of color. Taste the soup and adjust seasoning — a little extra salt or a pinch of cumin can go a long way here.
For a final touch, grind some black pepper right on top and give it a quick stir.
Step 7: Serve it up and top it your way
Ladle the Creamy Beef Taco Soup into warm bowls and go wild with toppings! Some of our family favorites include:
- A spoonful of sour cream or Greek yogurt
- Extra shredded cheddar
- Chopped scallions for crunch
- A sprinkle of fresh cilantro
- Crumbled tortilla chips or crispy taco shells for a fun crunch
If you love creamy, cheesy soups, this one will fit right in beside cozy favorites like my Creamy Patty Pan Squash Soup or Chicken Alfredo Tortellini Soup.
Serve it hot, and watch it disappear faster than you can say “seconds, please!”
Pro Tip:
If you’re making this Creamy Beef Taco Soup for meal prep, let it cool completely before transferring to containers. It reheats beautifully, and the flavors actually deepen overnight. For busy families (and hungry teenagers), that’s a serious win.
Tips and Tricks for the Perfect Creamy Beef Taco Soup
- Use room-temperature cream cheese — it melts better and avoids lumps.
- Adjust the heat — if your family prefers mild flavors, skip the jalapeño brine or use fewer jalapeños.
- Make it lighter — swap cream for milk or half-and-half for a lower-calorie version.
- Add crunch — top with tortilla chips or crushed taco shells for texture.
- Freezer-friendly — freeze in single portions and reheat for a quick lunch later.
(P.S. My kids call this “taco night in a bowl.” When they ask for seconds, I know it’s a keeper.)
Storage Tips
Let the soup cool completely before refrigerating. Store in airtight containers for up to 4 days.
To freeze, ladle into freezer-safe bags, lay flat, and store for up to 3 months. Reheat gently on the stove, adding a splash of broth or milk to revive the creaminess.
FAQs
Can I make this soup in a slow cooker?
Yes! Brown the beef first, then transfer everything (except cream, cheese, and cream cheese) to your slow cooker. Cook on LOW for 6 hours, stir in the creamy ingredients at the end, and heat through.
Can I substitute the beef?
Absolutely — ground turkey, chicken, or even lentils work beautifully.
What’s the best topping?
My family loves chopped cilantro, shredded cheese, and a dollop of Greek yogurt. It’s a flavor party in every spoonful.
Conclusion
This Creamy Beef Taco Soup is the kind of meal that turns an ordinary Tuesday into something worth looking forward to. It’s cozy, rich, and ready in no time — perfect for anyone who craves comfort without the chaos. Whether you’re cooking for a crowd or meal prepping for the week, this bowl of creamy goodness never disappoints.
If hearty soups make your heart happy, try pairing this with a side of my Roasted Acorn Squash with Honey Butter or Butternut Squash Gnocchi Soup next time.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Creamy Beef Taco Soup Recipe – The Ultimate Weeknight Winner
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This soup is perfect for busy weeknights, offering big flavor with minimal effort in just 30 minutes. Quick, easy, and delicious, with a rich, smoky base enhanced by cream cheese and cheddar. Top with your favorite taco garnishes.
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large green bell pepper, diced
- 1 red onion, finely chopped
- 4 garlic cloves, minced
- 1.2 pounds beef (85% lean)
- 2 tbsp chopped pickled jalapeños + 2 tbsp brine from jalapeños
- 4 cups beef broth (or chicken broth)
- 3 cups crushed tomatoes
- 1 can (8.5 oz / 240 g) kidney beans, drained and rinsed
- 5 ounces corn kernels
- 2 tbsp chipotle sauce
- ½ cup cream (20%)
- 5 ounces cream cheese, at room temperature
- 5 ounces shredded cheddar
- 1 tbsp chopped cilantro
- Spices:
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- Toppings:
- Chopped cilantro
- Chopped scallions
- Sour cream or Greek yogurt
Instructions
1. Get all the prep done before you start cooking: finely chop the red onion and mince the garlic. Remove seeds and veins from the green bell pepper, and dice.
2. Heat oil and butter in a large pot over medium-high heat. Add bell pepper and cook for 3 minutes. Add red onion and garlic; cook for 2 minutes until fragrant.
3. Add ground beef, break up into pieces, and cook until lightly browned, about 3 minutes.
4. Add spices, chopped jalapeños and their brine. Stir for 1 minute to release the aroma.
5. Pour in broth and bring to a boil. Add crushed tomatoes, kidney beans, and corn kernels. Bring to a boil again, then cover and reduce heat to medium-low. Simmer for 5 minutes.
6. Meanwhile, chop cilantro, grate cheddar, and prepare your toppings.
7. Add chipotle sauce, cream, cream cheese, and shredded cheddar. Stir until fully dissolved.
8. Simmer for another 5 minutes. Adjust salt if needed.
9. Finish with freshly ground black pepper and chopped cilantro. Serve hot with your favorite taco toppings.
Notes
Make it spicier by adding extra jalapeño brine or hot sauce.
For a lighter version, use low-fat cream cheese and reduced-fat cheddar.
This soup stores well for up to 3 days in the fridge and can be frozen for 2 months.
Top with tortilla strips, diced avocado, or lime wedges for extra flavor.
Perfect for meal prep or quick weeknight dinners.
