This Creamy Beef Taco Soup is the ultimate comfort food and a perfect make-ahead meal for those busy weeks when practices and games fill the schedule. It has a creamy tomato base and is loaded with seasoned ground beef, corn and beans. It’s pretty much a taco in a bowl and full of flavor.
This is one the whole family will love, whether you’re eating it for a cozy dinner at home, meal prepping it for the week or packing it in thermoses for a warm meal on the go.
Top this delicious taco soup with shredded cheese, diced avocado and serve it with tortilla chips for dipping to make it even better. It's simple enough to whip up on a weeknight and stores well in the fridge or freezer, so you can reheat it later for an easy meal after a long day. In fact, it’s even better the next day!
This great recipe uses the same delicious taco seasoning as my Crunchy Wonton Taco Cups. The ground beef is cooked with onion and jalapeño, then seasoned with cumin, chili powder and coriander to bring all those classic taco flavors to life.
If you are looking for more make ahead dinner recipes, try one of these: Creamy Chicken and Veggie Soup, Mini Dutch Oven Chicken Pot Pies or Summer Pesto Chicken Pasta Salad.
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Why You Will Love This Recipe
- It is creamy. After you let the flavorful soup simmer on the stovetop, you stir in cream cheese and allow it to melt. This creates a velvety, rich broth that gives the soup its creamy look and incredible flavor.
- It is easy to put together. This recipe is made entirely in one pot, which makes clean-up a breeze. Getting all the ingredients into the pot and letting it simmer only takes about 15 minutes. It’s a great option for weeknight dinners when you need something quick. Plus, it reheats beautifully, so you can make it ahead of time and have it ready to go for busy nights or pack it in a thermos for a warm meal at the field.
- It is cozy. There’s something about a creamy, warm bowl of soup with beans and seasoned ground beef that feels so inviting. Whether you’re enjoying it on a cold winter night at home or after a long practice, this soup is guaranteed to warm you up from the inside out during soup season.
Ingredients
Here are notes about some of the ingredients needed to make this creamy soup. For the full recipe and measurements, see the recipe card below.
- Canola oil
- Onion: I prefer a yellow onion for this because it's a bit more mild, but a white onion would work great too!
- Jalapeño: The recipe says to seed the jalapeño before mincing. This gives the flavor of the jalapeño without too much heat. If you would prefer this to be on the spicer side, you could always leave the seeds.
- Garlic: I buy the minced garlic in the jar for convenience, but you could mince 6 cloves to get the 2 tablespoons of garlic this recipe calls for.
- Chili powder
- Cumin
- Coriander
- Ground beef: You will want to choose some fairly lean ground beef for this or your soup will have a layer of grease, and that's not always desirable. I usually get 96% lean ground beef.
- Tomato paste: I love tomato paste in a tube. It is a very rare occasion when I use an entire can of tomato paste and this makes so much more sense!
- Beer: I usually use Corona or Dos Equis. Really, you will want to choose a Lager but the brand is up to you!
- Tomatoes: Undrained diced tomatoes in a can are used for this. If you want to add an additional flavor in your soup, get the diced tomatoes with green chilies.
- Beans: A can of both black beans and pinto beans that are rinsed and drained are used for this.
- Corn: I prefer to use frozen corn for this, but you could substitute a can of rinsed and drained corn.
- Beef broth
- Cream cheese: I would stick to full fat cream cheese for this as it melts, and tastes the best!
- Cilantro: Chopped fresh cilantro is sprinkled on top and I think this is what really brings this whole soup together!
- Cheese
- Avocado: Chopped avocado can be added on top for additional flavor.
- Tortilla chips: Serve tortilla chips crumbled up and sprinkled on top or on the side for dipping. You could also serve with tortilla strips.
Ingredient Substitutions
- Canola oil: Vegetable oil or olive oil would work just as great for this.
- Ground beef: Substitute with ground turkey or ground chicken, if you prefer. You could even try cooked shredded chicken.
- Beans: Red kidney beans would work in place of either can of beans. You could easily skip the beans altogether if you wanted too.
- Cream cheese: You could add 1 cup heavy cream in place of the cream cheese for a similar flavor and texture.
- Cheese: Shredded cheddar cheese is great on top, but you could also use a Mexican blend cheese, Monterey Jack or Pepper Jack.
- Beer: The alcohol from the beer is cooked off and you are just left with the flavor. If you prefer not to use the beer, replace it with 1 ½ cups beef broth, chicken broth or vegetable broth.
This easy soup recipe has not been tested with these substitutions. If you give any of these a try, please let me know how it worked out in the comments below!
Recipe Variations
- Add diced red or green bell peppers when sautéing the onion and jalapeño.
- Stir in diced zucchini or yellow squash during the simmering step for extra veggies.
- Drizzle your favorite hot sauce over the top for a spicy kick.
- For even more flavor, add a can of green chilies when you add the other vegetables.
This hearty soup has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Large stock pot or Dutch oven: A large Dutch oven comes in handy for so many different recipes in the kitchen. I use mine several times a week.
Step by Step Instructions
Step 1:
Heat a large stock pot or Dutch oven over medium-high heat, add the oil, and sauté the chopped onion for about 4 minutes, stirring occasionally.
Add the jalapeño, garlic, chili powder, cumin, coriander, salt, and pepper. Stir constantly and cook for 1 minute.
Step 2:
Add the ground beef and cook until fully browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
Stir in the tomato paste and cook for 1 minute to combine.
Step 3:
Pour in the beer, stirring to scrape up any browned bits from the bottom of the pot.
Step 4:
Add the diced tomatoes, black beans, pinto beans, and frozen corn. Stir everything together.
Step 5:
Pour in the beef broth, bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Stir in the cream cheese until fully melted and combined. Taste the soup and adjust the seasonings, if needed.
Step 6:
Serve hot, topped with cilantro, shredded cheddar cheese and tortilla chips.
Expert Tips
Here are some tips and tricks for making this easy creamy beef taco soup recipe:
- Chop your onions, jalapeño, and garlic ahead of time to make cooking seamless. You can also measure out the spices and set them aside in a small bowl for easy use while cooking.
- If you prefer a thicker consistency, you can reduce the amount of broth slightly or simmer the soup uncovered for a few extra minutes to let it reduce.
- Feel free to top the soup with any of your favorite taco toppings. Some other ideas might be corn chips, sour cream, green onions, red onion, chopped bell pepper, crunchy tortilla strips, lime wedges or avocado slices.
- The recipe says to remove the excess grease after cooking the ground beef. To do this, take a bunched up paper towel and grab it with tongs. Next, tilt your stock pot so the grease falls to one side. Move the beef mixture out of the way so you can use your paper towel in the tongs to soak up the grease. Repeat with a clean paper towel, if needed. I find that this method sops up more than spooning it out. Alternatively, you could just spoon it out.
FAQ
To avoid curdling the cream cheese, make sure to cube it and add it to the soup once it has been removed from heat or after the soup has cooled slightly. Stir the cream cheese in gently until it melts completely into the soup, and if needed, you can bring the cream cheese to room temperature before adding it.
Yes, you can use ground turkey instead of ground beef for a lighter option. The flavor will be slightly different, but the seasoning will still make it delicious. If you're using lean ground turkey, you may want to add a little olive oil when cooking to prevent it from drying out.
Yes, you can make this soup in a slow cooker or Instant Pot. For the slow cooker, cook the beef and sauté the vegetables on the stove, then transfer everything to the slow cooker and cook on low for 6-8 hours. In an Instant Pot, use the sauté function for the beef and veggies, then set the pot to high pressure for 10-15 minutes, followed by a quick release. Add the cream cheese after cooking and stir to combine.
Storage
Refrigerator
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer
Freeze the soup in an airtight container or freezer bag for up to 3 months, making sure to leave space for expansion.
Reheating
Reheat the soup on the stovetop over low heat, stirring occasionally, or in the microwave until heated through, adding a splash of broth if needed to thin it out.
More Recipes To Try
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Recipe
Creamy Beef Taco Soup
Ingredients
- 1 tablespoon canola oil
- 1 Yellow onion, chopped
- 1 Jalapeño, seeded and chopped
- 2 tablesooons minced garlic
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 pounds ground beef
- 3 tablespoons tomato paste
- 12 ounces Mexican beer
- 14.5 ounce can diced tomatoes
- 15.5 ounce can black beans, rinsed and drained
- 15.5 ounce can pinto beans, rinsed and drained
- 1 ½ cups frozen corn
- 32 ounces beef broth
- 8 ounces cream cheese, cubed
- Cilantro, chopped
- Shredded cheddar cheese
- Tortilla chips
Instructions
- Heat a large stock pot over medium-high heat. Add oil and swirl to coat. Add onion and sauté for 4 minutes, stirring occasionally.1 tablespoon canola oil, 1 Yellow onion, chopped
- Add jalapeño, garlic, chili powder, cumin, coriander, pepper, and salt. Sauté 1 minute, stirring constantly.1 Jalapeño, seeded and chopped, 2 tablesooons minced garlic, 1 tablespoon chili powder, 1 ½ teaspoons ground cumin, 1 ½ teaspoons ground coriander, ½ teaspoon black pepper, ½ teaspoon salt
- Add beef and sauté until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain off excess grease2 pounds ground beef
- Add the tomato paste and stir to combine. Let the tomato paste cook for 1 minute.3 tablespoons tomato paste
- Add the beer and stir to deglaze the bottom of the pan, scraping up any flavorful little bits.12 ounces Mexican beer
- Add the tomatoes, beans and corn. Stir to combine.14.5 ounce can diced tomatoes, 15.5 ounce can black beans, rinsed and drained, 15.5 ounce can pinto beans, rinsed and drained, 1 ½ cups frozen corn
- Add the broth. Stir to combine. Bring to a boil and then reduce heat to low and simmer for 20 minutes.32 ounces beef broth
- Add the cream cheese and stir to combine until the cream cheese is melted. Taste and adjust seasonings, as needed.8 ounces cream cheese, cubed
- Ladle into bowls and top with cilantro and shredded cheddar. Serve with tortilla chips.Cilantro, chopped, Shredded cheddar cheese, Tortilla chips
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Dawn says
Can this be done in a crockpot?
Ashlyn Meredith says
I have not tested this in a crockpot, but if I was going to do it, this is what I would try. I would follow steps 1-3 of the recipe.
Then I would add that mixture and the rest of the ingredients, except for the cream cheese, to the crockpot. Cook on low for 6 hours. Then add the cream cheese and stir until it is melted. I hope that helps! If you try it, I'd love to know if it turns out that way!