Creamy, bold, and easy enough for a busy weeknight, Cheesy Taco Soup is the kind of meal that everyone gets excited about when it hits the table. Imagine a bowl loaded with savory ground meat, zesty taco seasoning, velvety cheeses, and hearty beans, all simmered together into pure Tex-Mex comfort. This one-pot wonder brings lively color and flavor to your dinner routine and invites creativity when it comes to toppings and serving ideas. Whether you’re new to Cheesy Taco Soup or already a devoted fan, get ready to ladle up something irresistibly satisfying!
Ingredients You’ll Need
The magic of Cheesy Taco Soup comes from its clever combination of classic and easy-to-find ingredients. Each item works in harmony to create that signature creamy, punchy flavor and crowd-pleasing texture that makes this soup a favorite.
- Olive oil: Adds richness right from the start and helps brown your meat beautifully.
- Ground beef or turkey: Either option gives you hearty, savory protein for a filling soup.
- Onion (diced): Sweet and aromatic, onion forms the flavor base you can’t skip.
- Garlic (minced): Brings a gentle zing and depth to every spoonful.
- Taco seasoning: This is the shortcut to bold, Tex-Mex flavor; use a packet or your favorite homemade blend.
- Diced tomatoes with green chiles: Adds tang, heat, and a splash of vibrant color—no draining needed!
- Black beans: These little beauties add great texture, fiber, and earthy flavor.
- Corn kernels: A pop of sweetness and golden color that balances the spices.
- Beef or chicken broth: The savory, sip-worthy foundation of your soup.
- Cream cheese (softened and cubed): For the dreamy, ultra-creamy finish that sets this soup apart.
- Shredded cheddar or Mexican blend cheese: Melts in for gooey, cheesy goodness in each bite.
- Salt and black pepper: Essential for bringing out all the flavors—season to your preference.
- Chopped cilantro: The classic fresh garnish for a bright, herby note.
- Sour cream: A dollop adds cool creaminess atop your steamy bowl.
- Tortilla chips: For irresistible crunch—serve whole or crumble on top.
How to Make Cheesy Taco Soup
Step 1: Brown the Meat and Onion
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add your ground beef or turkey, along with the diced onion. Break up the meat as it cooks, letting it brown and the onions soften—this takes about 5 to 6 minutes. If there’s excess fat, go ahead and drain it so your soup isn’t greasy.
Step 2: Season and Sauté
Once your meat is cooked through, stir in the minced garlic and taco seasoning. Let those bloom in the heat, releasing their flavors for about one more minute. This is where you’ll start to notice that irresistible taco aroma wafting through your kitchen!
Step 3: Add Veggies, Beans, and Broth
Pour in the can of diced tomatoes with green chiles (liquid included), the drained and rinsed black beans, and the sweet corn. Next, add your chosen broth. Give everything a good stir, bring to a simmer, and let it cook for 10 minutes. This allows all those lively flavors to get to know each other.
Step 4: Make It Cheesy and Creamy
Now comes the moment that truly defines Cheesy Taco Soup: creamy goodness! Reduce the heat to low and add the cubed, softened cream cheese. Stir patiently until it is completely melted and smoothly incorporated—no lumps allowed. Sprinkle in your shredded cheese and keep stirring until everything is luscious, gooey, and combined.
Step 5: Taste, Season, and Serve
Give the soup a taste, then adjust the salt and black pepper as needed. Scoop heaping bowls, and top them off with chopped cilantro, a generous dollop of sour cream, and a handful of crumbled tortilla chips if you like that perfect cheesy-crunch combo. Dig in while it’s hot!
How to Serve Cheesy Taco Soup
Garnishes
The joy of Cheesy Taco Soup is that you can go wild with toppings! Try a handful of fresh cilantro, a swirl of sour cream, crunchy tortilla chips, sliced jalapeños if you like extra heat, or even a little diced avocado for buttery richness. Each garnish adds something special both in flavor and color.
Side Dishes
This soup is hearty enough to stand alone, but you can sing up a Tex-Mex feast by adding warm flour tortillas, a side of crisp green salad with lime vinaigrette, or Mexican-style rice. A simple cheese quesadilla alongside makes every meal just a little bit more fun (and even more cheesy).
Creative Ways to Present
Try ladling Cheesy Taco Soup into rustic crocks or mugs for cozy, handheld comfort. Hosting a party? Offer a “taco soup bar” with bowls of all your favorite toppings for guests to customize their own masterpiece. For game day, serve the soup in mini cups with a tortilla chip perched on the rim for a playful touch.
Make Ahead and Storage
Storing Leftovers
Cheesy Taco Soup actually gets better as the flavors mingle overnight. Let it cool, then transfer to airtight containers and refrigerate for up to four days. It’s a fantastic make-ahead option for easy lunches and simple weeknight dinners.
Freezing
This soup freezes like a dream! Cool completely, then store in freezer-safe bags or containers. Leave a little room for expansion. Freeze for up to three months. To thaw, pop it in the fridge overnight and you’ll be rewarded with a quick, homemade meal ready when you need it.
Reheating
Gently reheat Cheesy Taco Soup on the stovetop over low to medium heat, stirring often for a smooth, creamy texture. If microwaving, reheat in bursts, stirring every minute. Add a splash of broth or milk if it’s thicker than you’d like—cheese soups can tighten up a bit after chilling.
FAQs
Can I make Cheesy Taco Soup in a slow cooker?
Absolutely! Brown your meat and onions first for the best flavor, then add all ingredients except the cheeses to your slow cooker. Cook on low for 4 to 6 hours. In the last hour, stir in the cream cheese and shredded cheese until completely melted and creamy.
What can I use instead of cream cheese?
If cream cheese isn’t your thing, swap in cubed Velveeta for a super-smooth finish, or use a dairy-free cream cheese to make the soup suitable for those with dairy sensitivities.
Is Cheesy Taco Soup gluten-free?
It can be! Double-check that your taco seasoning and broth are gluten-free—many brands are, but always read the labels just to be sure.
How do I make the soup spicier?
For an extra kick, use hot diced tomatoes with green chiles, add a pinch of cayenne, or toss in some chopped fresh jalapeños for serious heat. Adjust the spice level to your own taste preferences.
Can I use leftover chicken or rotisserie chicken?
Definitely! Shred the precooked chicken and stir it in after combining the broth and veggies. Let it heat through as the soup simmers, then finish as directed for a delicious twist on classic Cheesy Taco Soup.
Final Thoughts
If you’re craving something easy, crowd-pleasing, and full of zesty comfort, Cheesy Taco Soup truly hits the spot. Don’t wait for a special occasion; go ahead and try it out—you’ll be amazed by how quickly it disappears and how often you find yourself reaching for this recipe!
Print
Cheesy Taco Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a comforting bowl of Cheesy Taco Soup, a creamy and flavorful Tex-Mex classic. This hearty soup is loaded with ground beef, beans, corn, and a blend of delicious cheeses, making it a perfect meal for any day of the week.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 (10-ounce) can diced tomatoes with green chiles (undrained)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups beef or chicken broth
- 1 (8-ounce) package cream cheese (softened and cubed)
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- Salt and black pepper to taste
For garnish:
- Chopped cilantro
- Sour cream
- Tortilla chips (for garnish, optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and onion; cook for 5–6 minutes until browned and fully cooked. Drain excess fat if needed.
- Add garlic and taco seasoning, and cook for 1 more minute.
- Stir in diced tomatoes, black beans, corn, and broth. Bring to a simmer and cook for 10 minutes.
- Reduce heat to low and stir in the cream cheese until fully melted and smooth.
- Add shredded cheese and stir until melted and the soup is creamy.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, topped with sour cream, cilantro, and crushed tortilla chips if desired.
Notes
- For a spicier version, use hot diced tomatoes with chiles or add a pinch of cayenne.
- This soup is perfect for meal prep and freezes well.
- You can substitute cream cheese with Velveeta or a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5g
- Sodium: 790mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg
