Creamy Taco Soup: The Ultimate Comfort Food Recipe

Creamy Taco Soup: the ultimate weeknight dinner champion! Imagine a bowl brimming with the vibrant flavors of a classic taco, but transformed into a comforting, creamy soup that warms you from the inside out. Forget complicated recipes and hours spent in the kitchen; this dish is ready in under 30 minutes, making it perfect for busy families and anyone craving a delicious, hassle-free meal.

While the exact origins of taco soup are debated, its popularity exploded in the latter half of the 20th century, likely as a creative way to use leftover taco ingredients. It embodies the spirit of resourceful cooking, transforming simple components into something truly special. And let’s be honest, who doesn’t love the taste of tacos? This soup captures all that savory goodness in a spoonable form.

People adore creamy taco soup for its incredible versatility and satisfying taste. The combination of seasoned ground beef, hearty beans, juicy tomatoes, and a touch of creamy goodness creates a symphony of flavors and textures that’s simply irresistible. Plus, it’s endlessly customizable! Add your favorite toppings like shredded cheese, sour cream, avocado, or tortilla chips to create a personalized bowl of comfort. Whether you’re looking for a quick and easy dinner or a crowd-pleasing dish for a potluck, this soup is guaranteed to be a hit. So, grab your ingredients and let’s get cooking!

Ingredients:

• 1 pound ground beef
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 (15 ounce) can tomato sauce
• 1 (1 ounce) packet taco seasoning
• 1 (1 ounce) packet ranch dressing mix
• 4 cups beef broth
• 1 cup heavy cream
• Optional toppings: shredded cheddar cheese, sour cream, avocado, tortilla chips, cilantro

Browning the Beef and Sautéing Vegetables

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. I like to make sure there are no large clumps of beef.
2. Once the beef is browned, drain off any excess grease. This is a crucial step to prevent the soup from becoming too oily. I usually tilt the pot and use a spoon to hold back the beef while pouring the grease into a heat-safe container.
3. Add the chopped yellow onion and green bell pepper to the pot with the browned beef. Sauté for about 5-7 minutes, or until the onions become translucent and the peppers soften slightly. Stir frequently to prevent burning. The aroma at this stage is just wonderful!
4. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. I find that stirring constantly during this step helps to prevent burning.

Adding the Remaining Ingredients and Simmering

1. Stir in the black beans, kidney beans, corn, diced tomatoes and green chilies (undrained), and tomato sauce. Make sure everything is well combined. I love the little kick that the diced tomatoes and green chilies add!
2. Add the taco seasoning and ranch dressing mix. Stir well to ensure the seasonings are evenly distributed throughout the soup. These two packets are the secret to the amazing flavor of this soup!
3. Pour in the beef broth. Bring the soup to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. I usually let it simmer for about 30 minutes.
4. After simmering, stir in the heavy cream. This is what makes the soup so creamy and decadent! Be sure to stir gently to incorporate the cream without curdling it.
5. Taste the soup and adjust seasonings as needed. You might want to add a little salt, pepper, or even a pinch of cayenne pepper for extra heat. I sometimes add a little extra taco seasoning if I want a stronger taco flavor.

Serving and Topping

1. Ladle the creamy taco soup into bowls.
2. Top with your favorite toppings, such as shredded cheddar cheese, sour cream, avocado, tortilla chips, and cilantro. I personally love a dollop of sour cream and a sprinkle of cheddar cheese. Crushed tortilla chips add a nice crunch!
3. Serve immediately and enjoy! This soup is even better the next day, as the flavors have had more time to develop.

Tips and Variations

• Make it spicier: Add a pinch of cayenne pepper or a few dashes of hot sauce to the soup. You can also use a spicier taco seasoning.
• Make it healthier: Use lean ground beef or ground turkey. You can also reduce the amount of heavy cream or substitute it with plain Greek yogurt for a tangier flavor.
• Add more vegetables: Feel free to add other vegetables, such as zucchini, carrots, or celery.
• Use different beans: You can substitute the black beans and kidney beans with other types of beans, such as pinto beans or cannellini beans.
• Slow Cooker Version: Brown the ground beef and sauté the vegetables as directed above. Then, transfer everything to a slow cooker. Add the remaining ingredients (except the heavy cream). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream before serving.
• Instant Pot Version: Brown the ground beef and sauté the vegetables as directed above using the sauté function. Then, add the remaining ingredients (except the heavy cream). Seal the lid and cook on high pressure for 8 minutes. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure. Stir in the heavy cream before serving.
• Freezing Instructions: Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating Instructions: Reheat the soup in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Detailed Ingredient Notes

• Ground Beef: I prefer using 80/20 ground beef for this recipe, as it has a good amount of flavor. However, you can use leaner ground beef or ground turkey if you prefer.
• Onion and Bell Pepper: I use a yellow onion and a green bell pepper, but you can use any type of onion or bell pepper that you like. Red onions and red bell peppers will add a slightly sweeter flavor.
• Garlic: Freshly minced garlic is always best, but you can use garlic powder if you don’t have fresh garlic on hand. Use about 1 teaspoon of garlic powder for every 2 cloves of garlic.
• Beans: I use black beans and kidney beans, but you can use any type of beans that you like. Pinto beans and cannellini beans are also good options. Make sure to rinse and drain the beans before adding them to the soup.
• Corn: I use canned whole kernel corn, but you can use frozen corn or fresh corn if you prefer. If using frozen corn, thaw it before adding it to the soup. If using fresh corn, cut it off the cob and add it to the soup.
• Diced Tomatoes and Green Chilies: I use Rotel diced tomatoes and green chilies, which add a nice kick to the soup. You can use mild, medium, or hot Rotel, depending on your preference. If you don’t like spicy food, you can use regular diced tomatoes instead.
• Tomato Sauce: Tomato sauce adds a rich tomato flavor to the soup.
• Taco Seasoning: I use a store-bought taco seasoning packet, but you can make your own taco seasoning if you prefer.
• Ranch Dressing Mix: Ranch dressing mix adds a creamy and tangy flavor to the soup. I use a store-bought ranch dressing mix packet, but you can make your own ranch dressing mix if you prefer.
• Beef Broth: Beef broth adds a rich and savory flavor to the soup. You can use chicken broth or vegetable broth if you prefer.
• Heavy Cream: Heavy cream adds a creamy and decadent texture to the soup. You can use half-and-half or milk if you prefer, but the soup will not be as creamy. You can also use a dairy-free alternative like coconut cream.
• Toppings: The toppings are optional, but they add a lot of flavor and texture to the soup. Some popular toppings include shredded cheddar cheese, sour cream, avocado, tortilla chips, and cilantro.

Troubleshooting

• Soup is too thick: Add more beef broth until you reach your desired consistency.
• Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup.
• Soup is not flavorful enough: Add more taco seasoning, ranch dressing mix, or salt and pepper to taste. You can also add a pinch of cayenne pepper for extra heat.
• Soup is too spicy: Add a dollop of sour cream or plain Greek yogurt to each bowl to cool it down. You can also add a little bit of sugar to balance out the spice.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: Approximately 400-500 per serving
• Fat: 2

  

  Conclusion:

  This Creamy Taco Soup isn’t just another recipe; it’s a flavor explosion waiting to happen in your kitchen! Seriously, from the ease of preparation to the sheer deliciousness of the final product, this is one of those meals that will quickly become a family favorite. The rich, creamy base, combined with the savory taco seasoning and hearty mix-ins, creates a symphony of textures and tastes that will leave you craving more. It’s the perfect weeknight dinner solution, a crowd-pleasing party dish, and a comforting bowl of goodness on a chilly day.

  But what truly elevates this soup to “must-try” status is its versatility. Feel free to customize it to your heart’s content! Want to kick up the heat? Add a pinch of cayenne pepper or a few chopped jalapeños. Prefer a vegetarian option? Simply swap out the ground beef for black beans, pinto beans, or even crumbled tofu. The possibilities are endless!

  Serving Suggestions and Variations:

  * Toppings Galore: Don’t be shy with the toppings! A dollop of sour cream or Greek yogurt adds a tangy coolness, while shredded cheddar cheese provides a melty, cheesy goodness. A sprinkle of chopped cilantro adds a fresh, vibrant touch, and a handful of crushed tortilla chips provides a satisfying crunch. Avocado slices offer a creamy, healthy fat boost.
  * Spice it Up: For those who like a little heat, consider adding a dash of your favorite hot sauce or a sprinkle of red pepper flakes. You can also use a spicier taco seasoning blend.
  * Make it a Meal: Serve this soup with a side of warm cornbread or crusty bread for dipping. A simple green salad also makes a refreshing accompaniment.
  * Slow Cooker Option: For an even easier preparation, you can adapt this recipe for your slow cooker. Simply brown the ground beef (if using) and then add all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese during the last 30 minutes of cooking.
  * Freezer-Friendly: This soup freezes beautifully, making it a great option for meal prepping. Simply let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.

  I’m genuinely excited for you to try this recipe. It’s one of those dishes that I keep coming back to, and I know you’ll love it just as much as I do. The beauty of this Creamy Taco Soup lies in its simplicity and adaptability. It’s a blank canvas for your culinary creativity, so don’t be afraid to experiment and make it your own.

  So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a delicious and satisfying meal. And most importantly, I’d love to hear about your experience! Did you make any modifications? What toppings did you use? What did your family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking! I hope this becomes a staple in your home, just as it has in mine. Enjoy!

  ---

  Creamy Taco Soup: The Ultimate Comfort Food Recipe

  Creamy, flavorful taco soup with ground beef, beans, corn, taco and ranch seasonings. Top with your favorite fixings!

  Prep Time15 minutes

  Cook Time30 minutes

  Total Time45 minutes

  Category: Dinner

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (1 ounce) packet taco seasoning
  • 1 (1 ounce) packet ranch dressing mix
  • 4 cups beef broth
  • 1 cup heavy cream
  • Optional toppings: shredded cheddar cheese, sour cream, avocado, tortilla chips, cilantro

  Instructions

  1. Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Sauté Vegetables: Add the chopped yellow onion and green bell pepper to the pot. Sauté for 5-7 minutes, or until the onions become translucent and the peppers soften. Add the minced garlic and cook for another minute, until fragrant.
  3. Add Remaining Ingredients: Stir in the black beans, kidney beans, corn, diced tomatoes and green chilies (undrained), and tomato sauce. Add the taco seasoning and ranch dressing mix. Stir well to combine.
  4. Simmer: Pour in the beef broth. Bring the soup to a simmer over medium heat. Reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes, or up to an hour, stirring occasionally.
  5. Add Cream: After simmering, stir in the heavy cream.
  6. Season and Serve: Taste the soup and adjust seasonings as needed. Ladle into bowls and top with your favorite toppings. Serve immediately.

  Notes

  • Make it spicier: Add a pinch of cayenne pepper or a few dashes of hot sauce.
  • Make it healthier: Use lean ground beef or ground turkey. Reduce the amount of heavy cream or substitute it with plain Greek yogurt.
  • Add more vegetables: Feel free to add other vegetables, such as zucchini, carrots, or celery.
  • Use different beans: Substitute the black beans and kidney beans with other types of beans, such as pinto beans or cannellini beans.
  • Slow Cooker Version: Brown the ground beef and sauté the vegetables as directed above. Then, transfer everything to a slow cooker. Add the remaining ingredients (except the heavy cream). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream before serving.
  • Instant Pot Version: Brown the ground beef and sauté the vegetables as directed above using the sauté function. Then, add the remaining ingredients (except the heavy cream). Seal the lid and cook on high pressure for 8 minutes. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure. Stir in the heavy cream before serving.
  • Freezing Instructions: Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating Instructions: Reheat the soup in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
  • Soup is too thick: Add more beef broth until you reach your desired consistency.
  • Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup.
  • Soup is not flavorful enough: Add more taco seasoning, ranch dressing mix, or salt and pepper to taste. You can also add a pinch of cayenne pepper for extra heat.
  • Soup is too spicy: Add a dollop of sour cream or plain Greek yogurt to each bowl to cool it down. You can also add a little bit of sugar to balance out the spice.