Go Back

Cheesy Taco Soup

Cheesy taco soup combines seasoned ground beef, beans, corn, and tomatoes in a creamy broth. Simmer it in a Dutch oven, then melt in cream cheese and sharp cheddar for a smooth, hearty soup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 615
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 1 can (14.5 oz) diced tomatoes with green chiles undrained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 4 cups low-sodium beef broth
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 2 cups sharp cheddar cheese freshly shredded

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat.
  2. Add the ground beef and onion.
  3. Cook for 6 to 8 minutes, breaking up the beef, until the beef reaches 160°F and the onion is softened; drain excess fat if needed.
  4. Stir in the garlic and taco seasoning and cook for 30 seconds.
  5. Add the diced tomatoes with green chiles, black beans, corn, and beef broth.
  6. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
  7. Reduce the heat to low and stir in the cream cheese a few cubes at a time until fully melted and the soup is smooth, about 5 minutes.
  8. Remove the pot from the heat and stir in the cheddar a handful at a time until melted.

Notes

For a smooth soup, add the cream cheese a few cubes at a time and stir until each addition melts. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy may separate. Ground turkey can replace the beef for a leaner option.