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–+ servings
A close-up of a bowl of creamy taco soup, garnished with fresh cilantro and a swirl of cream.

Creamy Taco Soup

A hearty and flavorful creamy taco soup, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 ounce, undrained
  • 1 can black beans 15 ounce, rinsed and drained
  • 1 can corn 15 ounce, drained
  • 1 can Rotel tomatoes and green chilies 10 ounce, undrained
  • 1 packet taco seasoning
  • 2 cups chicken broth
  • 1/2 cup heavy cream
For Serving (Optional)
  • Shredded cheddar cheese
  • Sour cream
  • Chopped cilantro
  • Crushed tortilla chips

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes, black beans, corn, Rotel tomatoes and green chilies, taco seasoning, and chicken broth. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let the soup simmer for at least 20 minutes to allow the flavors to meld.
  5. Stir in the heavy cream and heat through, but do not boil.
  6. Ladle the soup into bowls and serve hot. Garnish with your favorite toppings such as shredded cheddar cheese, sour cream, cilantro, or crushed tortilla chips.

Notes

This soup is also delicious with shredded chicken instead of ground beef. You can adjust the spice level by using mild or hot Rotel tomatoes.

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