Creamy Beef Taco Soup

Taco soup in a white bowl topped with avocado, cheese and cilantro.

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.

5 from 3 votes

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Prep Time 25

Cook Time 20

Total Time 45

Course Main Course

Cuisine Mexican

Servings

Calories 577 kcal

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 grease
2 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.

Keyword cilantro, cream cheese, ground beef, soup, taco

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