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Creamy Cheesy Ground Beef Taco Soup

Creamy cheesy ground beef taco soup simmers beef, beans, corn, and tomatoes with green chiles in a savory broth. Softened cream cheese and sharp cheddar make the soup rich and creamy, with melted cheese in every bowl.
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 yellow onion medium, diced
  • 1 lb ground beef 85% lean
  • 2 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 4 cups beef broth
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1.5 cups sharp cheddar cheese shredded

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven or soup pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  2. Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until browned and it reaches 160°F; drain excess fat if needed.
  3. Stir in the garlic and taco seasoning and cook for 30 seconds.
  4. Add the tomatoes with their juices, black beans, corn, and beef broth.
  5. Bring the soup to a boil, reduce the heat to maintain a gentle simmer, and cook uncovered for 15 minutes.
  6. Reduce the heat to low.
  7. Whisk the softened cream cheese in a bowl with about 1 cup of hot soup until smooth.
  8. Stir the cream cheese mixture back into the pot.
  9. Stir in the cheddar until melted.
  10. Serve the soup.

Notes

For the smoothest soup, whisk the softened cream cheese with hot soup until completely smooth before adding it back to the pot. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy can separate. For a gluten-free option, use taco seasoning labeled gluten-free.