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Taco Soup Recipe With Cream Cheese

A creamy, savory soup that combines traditional taco flavors with a warm and comforting twist, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef or turkey
  • 1 medium onion diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 15 oz diced tomatoes with green chilies
  • 1 packet taco seasoning
  • 4 cups beef or chicken broth
  • 8 oz cream cheese
  • 1 cup shredded cheddar cheese optional for topping
  • Fresh cilantro for garnish optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Canning jar or bowl for storage

Method
 

  1. In a large pot, heat over medium heat.
  2. Add the ground beef or turkey and cook until browned, breaking it up into smaller pieces.
  3. Add the diced onion to the pot and sauté until it becomes translucent.
  4. Stir in the black beans and corn, allowing them to warm through.
  5. Add the canned diced tomatoes with their juices to the pot.
  6. Sprinkle in the taco seasoning and stir well to combine.
  7. Add the broth, stirring all the ingredients together.
  8. Bring the soup to a simmer and let it cook for about 20 minutes.
  9. Finally, add the cream cheese and stir until fully melted and incorporated.

Notes

Top with fresh cilantro or a squeeze of lime before serving for extra flavor.