Here’s a delicious, creamy taco soup recipe that’s hearty, flavorful, and perfect for a cozy dinner. It’s packed with Tex-Mex spices, ground beef (or turkey), beans, and a creamy, cheesy finish. Easy to make in one pot or a slow cooker!
🌮 Creamy Taco Soup Recipe
Serves: 6–8
Prep Time: 10 minutes
Cook Time: 30 minutes (or 4–6 hrs in slow cooker)
🥄 Ingredients
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1 lb ground beef or ground turkey
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1 small onion, diced
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3 cloves garlic, minced
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1 (1 oz) packet taco seasoning (or 2 Tbsp homemade taco seasoning)
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1 (10 oz) can Rotel (diced tomatoes with green chilies)
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1 (15 oz) can black beans, drained and rinsed
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1 (15 oz) can corn, drained
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1 (8 oz) package cream cheese, cubed and softened
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1 cup shredded cheddar cheese (or Mexican blend)
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3 cups chicken broth (or beef broth)
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1/2 cup heavy cream or half-and-half
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Salt and pepper to taste
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Optional garnish: sour cream, avocado, green onions, cilantro, tortilla chips
🍳 Instructions
Stovetop Method
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In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess grease.
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Add diced onion and garlic; sauté for 3–4 minutes until softened.
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Stir in taco seasoning and cook for 1 minute.
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Add Rotel, black beans, corn, and chicken broth. Stir to combine.
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Bring to a simmer, reduce heat, and stir in cream cheese. Cook, stirring frequently, until fully melted.
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Add shredded cheese and heavy cream. Stir until smooth and creamy.
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Simmer on low for 10–15 minutes, stirring occasionally. Adjust salt and pepper to taste.
Slow Cooker Method
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Brown ground beef with onions and garlic. Drain.
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Add to slow cooker with taco seasoning, Rotel, beans, corn, and broth.
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Cook on LOW for 4–6 hours or HIGH for 2–3 hours.
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Stir in cream cheese, shredded cheese, and cream 30 minutes before serving.
🔄 Variations
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Low-carb: Skip the beans and corn, add more veggies like zucchini or bell peppers.
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Spicy: Add diced jalapeños or extra chili powder.
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Vegetarian: Use meatless crumbles or double the beans and corn.