This Creamy Cheesy Ground Beef Taco Soup is a delicious mix of cozy and zesty flavors. It brings together hearty ground beef, melty cheese, and a creamy broth that’s full of taco-inspired spices. Every spoonful feels like a warm hug with a little kick, making it perfect for chilly evenings or anytime you want something filling and tasty.
I love making this soup because it’s so easy to pull together on busy days, but it still tastes like you put in a lot of effort. The creamy cheese blends right into the soup, creating a smooth texture that contrasts nicely with the tender beef and veggies. I usually add a bit of extra cheese on top and some crushed tortilla chips for a fun crunch — it’s a little trick that makes it feel like a real taco party in a bowl.
This soup is one of those dishes that everyone seems to enjoy no matter what. I find it’s a great meal to bring friends or family together, especially if you serve it with warm cornbread or simple side salad. Plus, it makes fantastic leftovers, so I often cook a big batch and get to enjoy it for a few days. If you like bold flavors with a creamy twist, this ground beef taco soup might just become one of your go-to meals too.
Key Ingredients & Substitutions
Ground Beef: Using lean ground beef keeps the soup hearty without too much grease. You can swap with ground turkey or chicken for a lighter option, or try plant-based crumbles if you want a vegetarian version.
Black Beans: These add texture and protein. If you don’t have black beans, kidney beans or pinto beans work well too. Just drain and rinse them to avoid extra salt.
Cheese: Sharp cheddar gives a nice tang to balance the creaminess. You can use Monterey Jack or a Mexican cheese blend. For lactose-free, try a dairy-free cheese alternative.
Heavy Cream: It makes the soup rich and smooth. Half-and-half is a lighter substitute, or coconut milk can add a creamy twist with a subtle sweetness.
Taco Seasoning: Pre-made packets are convenient, but homemade blends let you control salt and spice levels. Typical spices include chili powder, cumin, paprika, and garlic powder.
How Do You Get the Soup Really Creamy Without Clumping?
The secret to creamy, smooth soup lies in when and how you add the cheese and cream. Adding them too early can make the cheese clump or the cream curdle.
- Simmer the soup base first with beef, beans, and spices for flavor development.
- Lower the heat before you stir in the heavy cream slowly, allowing it to mix without boiling.
- Add shredded cheese gradually, stirring constantly to encourage melting and avoid clumps.
- Use freshly shredded cheese if possible; pre-shredded cheese often has anti-caking agents that affect melting.
- If the soup separates, gently whisk it over low heat to bring it back together.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one pan.
- Wooden spoon or spatula – lets you stir without scratching your pot.
- Knife and cutting board – for dicing onions, tomatoes, and avocado easily.
- Measuring cups and spoons – to add the right amount of broth, cream, and spices.
- Cheese grater – handy if you want to shred fresh cheese for better melting.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner soup.
- Add corn kernels or diced bell peppers for extra sweetness and crunch.
- Use pepper jack cheese instead of cheddar for a little spicy kick.
- Stir in chopped jalapeños or a dash of hot sauce if you like it extra spicy.
How to Make Creamy Cheesy Ground Beef Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes (with green chilies optional)
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 cup heavy cream or half-and-half
- 1 ½ cups shredded cheddar cheese (plus extra for garnish)
- 1 avocado, diced (for garnish)
- 1 medium tomato, diced (for garnish)
- Sour cream (for garnish)
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This soup takes about 10 minutes to prep and roughly 30 minutes to cook, for a total time of around 40 minutes. It’s a fairly quick recipe that’s perfect for a cozy weeknight meal.
Step-by-Step Instructions:
1. Cook the Ground Beef and Veggies:
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, stirring often, until it’s fully browned. Drain any extra fat. Then add the diced onion and minced garlic, and cook until the onion is soft and clear, about 3-4 minutes.
2. Add Spices and Liquids:
Stir in the taco seasoning, making sure the beef and onions are well coated. Next, add the black beans, diced tomatoes with their juices, tomato sauce, and beef broth. Stir everything together.
3. Simmer the Soup:
Bring the soup to a boil, then lower the heat to let it simmer uncovered for 15-20 minutes. This helps the flavors blend well and the soup thicken slightly.
4. Make It Creamy and Cheesy:
Turn the heat down to low. Slowly stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese melts completely and the soup looks creamy and smooth. Taste, then add salt and pepper if you want.
5. Serve with Tasty Toppings:
Dish the soup into bowls and top with diced avocado, fresh tomato, a spoonful of sour cream, some extra shredded cheddar cheese, and chopped cilantro for a fresh pop of flavor.
If you enjoyed this Creamy Cheesy Ground Beef Taco Soup, you’ll also love our Classic Beef Chili for a timeless and flavorful option. For a cozy pasta-inspired dish, try the Slow Cooker Tomato Tortellini Soup, which is both hearty and satisfying. And if you want another layered comfort favorite, don’t miss the Crockpot Lasagna Soup Recipe.
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey works great as a leaner alternative. Just brown it the same way, but keep an eye on it as it may cook a little faster.
How Can I Make This Soup Spicier?
Feel free to add diced jalapeños, a pinch of cayenne pepper, or a splash of your favorite hot sauce when simmering the soup for an extra kick.
Can I Prepare This Soup in Advance?
Yes! You can make the soup a day ahead and store it in the fridge. Reheat gently on the stove before adding the cheese and cream for best texture.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat, stirring occasionally to keep the cheese from separating.