If you are craving something warm, comforting, and bursting with vibrant flavors, this Cheesy Taco Soup Recipe is the answer you’ve been dreaming of. It perfectly blends the hearty goodness of ground turkey and beans with the zesty punch of salsa and spices, all smothered in creamy, melty Velveeta cheese. This soup feels like a big cozy hug on a chilly day and is so easy to whip up that it quickly becomes a go-to dinner for busy nights or casual gatherings. Whether you’re feeding a family or hosting friends, this recipe delivers a flavorful fiesta in every bowl.
Ingredients You’ll Need
The magic of this Cheesy Taco Soup Recipe lies in its simple, laid-back ingredients that come together effortlessly yet bring amazing depth in taste and texture. Each component contributes to the rich, comforting layers—from the tender ground turkey providing protein, the colorful beans and corn adding heartiness and bursts of sweetness, to the velvety cheese that takes everything to the next level.
- 1 tablespoon olive oil: A light base fat that helps brown the turkey and infuses subtle richness.
- 1 lb ground turkey: Lean and tasty, it’s the perfect protein that soaks up all the taco spices.
- 1 teaspoon kosher salt: Essential for enhancing all the vibrant flavors.
- 1 teaspoon garlic powder: Adds a savory aromatic punch without overwhelming the dish.
- 1 teaspoon chili powder: Brings the classic taco heat and smokiness.
- 1 teaspoon cumin: Earthy and warm, it adds authentic Mexican-inspired flavor.
- 1 (14.5 oz) can reduced-sodium chicken broth: Provides a light, flavorful liquid base.
- 1 (15 oz) can chili beans, do not drain: Adds creaminess and a subtle chili flavor that’s essential.
- 1 (15 oz) can black beans, drained and rinsed: Gives hearty texture and a lovely earthy note.
- 1 (15 oz) can petite diced tomatoes, do not drain: Adds juicy brightness and a touch of acidity.
- 1 (15 oz) can corn, drained: Sweet corn kernels add a pop of color and natural sweetness.
- 1 cup salsa: Brings in zesty tomato flavor and a little extra spice.
- 8 ounces Velveeta cheese, cubed: The star that makes this a luscious cheesy soup no one can resist.
How to Make Cheesy Taco Soup Recipe
Step 1: Brown the Turkey
Start by heating the olive oil in a large soup pot over medium-high heat. Add the ground turkey along with kosher salt, garlic powder, chili powder, and cumin. As the meat begins to cook, crumble it gently with your spoon to ensure even cooking and maximum flavor absorption. Cook until the turkey loses its pink color completely and smells richly spiced. Don’t forget to drain any excess grease to keep the soup lighter and less oily.
Step 2: Add Ingredients
With the turkey perfectly browned, it’s time to dump in the heart of the soup. Pour in the chicken broth, chili beans (along with the liquid), black beans, petite diced tomatoes (including their juices), drained corn, and salsa. Stir everything together so the flavors start mingling and the colors come alive. This combination creates a beautiful, hearty base that will transform into something amazing during the cooking process.
Step 3: Simmer
Bring the soup mixture to a full boil to ensure everything mixes well and heats evenly. Once boiling, reduce the heat to medium-low, cover with the lid, and let it simmer for 15 minutes. This simmering time allows the flavors to meld, the beans to soften perfectly, and the soup to thicken just the right amount for spoonfuls bursting with incredible taste.
Step 4: Add Cheese
Now comes the cheesy magic. Add in the cubed Velveeta cheese directly into the simmering soup and cover again. Give it about 3 to 5 minutes, allowing that creamy cheese to melt into the mix. Stir gently to fully incorporate the melted Velveeta, transforming your soup into a velvety, rich delight that’s utterly irresistible.
How to Serve Cheesy Taco Soup Recipe
Garnishes
Garnishes elevate this Cheesy Taco Soup Recipe from delicious to downright memorable. Toss a handful of crunchy tortilla chips or strips on top for a delightful crunch contrast. Dollops of sour cream add cooling creaminess that balances the spice nicely. And of course, a sprinkle of shredded cheese creates an extra layer of cheesy goodness that melts in your mouth.
Side Dishes
This soup shines as a complete meal, but pairing it with simple sides makes it even more special. Try a fresh green salad with a zesty lime dressing for brightness or warm, fluffy cornbread that complements the soup’s southwestern vibes perfectly. Even a side of seasoned rice or a few warm flour tortillas would round out the meal beautifully.
Creative Ways to Present
For a fun twist, serve the Cheesy Taco Soup Recipe inside hollowed-out bread bowls for a rustic, edible container. Alternatively, freeze and thaw individual portions in mason jars for meal prep or pack it in a slow cooker to keep warm during a party. Adding a dash of fresh cilantro or a squeeze of lime juice right before serving can also bring a fresh pop of flavor that surprises and delights the palate.
Make Ahead and Storage
Storing Leftovers
Cheesy Taco Soup Recipe tastes just as wonderful the next day, if not better, since the flavors deepen overnight. Store leftovers in airtight containers in the refrigerator for up to 3 days. Make sure to cool the soup completely before sealing to maintain its best texture and freshness.
Freezing
If you want to enjoy this soup later, it freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving a little space for expansion. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator to keep the texture intact.
Reheating
Reheat your Cheesy Taco Soup Recipe gently on the stovetop over medium-low heat, stirring occasionally until warmed through. To prevent the cheese from clumping, avoid high heat. If reheating from frozen, thaw first for best results. Add a splash of chicken broth or water if it gets too thick during reheating.
FAQs
Can I use ground beef instead of turkey?
Absolutely! Ground beef is a classic alternative and will add a richer flavor. Just be sure to drain the fat well after browning to keep the soup from becoming greasy.
Is Velveeta cheese necessary or can I use another cheese?
Velveeta melts smoothly and gives that signature creaminess, but you can experiment with other cheeses like Monterey Jack or sharp cheddar. Just know the texture might be a little less silky and more stringy.
How spicy is this soup? Can I adjust it?
This Cheesy Taco Soup Recipe has a mild to medium level of spice thanks to chili powder and salsa. Feel free to add jalapeños, hot sauce, or extra chili powder if you like it hotter, or use a milder salsa to tone it down.
Can I make this recipe vegetarian?
Yes! Simply omit the ground turkey and use vegetable broth instead of chicken broth. Consider adding extra beans or some diced bell peppers to keep it hearty and satisfying.
What’s the best way to reheat leftovers without losing the cheesy texture?
Reheat slowly on the stovetop with low heat and stir frequently. Adding a small amount of broth or water helps keep the soup creamy and prevents the cheese from clumping or becoming grainy.
Final Thoughts
I genuinely hope you give this Cheesy Taco Soup Recipe a try because it’s one of those meals that feels like pure comfort wrapped in bold, cheesy goodness. Whether you’re serving it for a family dinner, a potluck, or just a cozy night in, it never fails to impress with its layers of flavor and easy preparation. Trust me, once you make it, this soup will be one of your new favorite weeknight hits!
Print
Cheesy Taco Soup Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This Cheesy Taco Soup recipe is a flavorful and comforting one-pot meal featuring ground turkey, beans, tomatoes, and corn, all simmered together with classic taco spices and finished with creamy melted Velveeta cheese. Perfect for a quick and hearty dinner that satisfies taco cravings in a warm, soup form.
Ingredients
Meat and Seasoning
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
Soup Base
- 1 (14.5 oz) can reduced-sodium chicken broth
- 1 (15 oz) can chili beans, do not drain
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can petite diced tomatoes, do not drain
- 1 (15 oz) can corn, drained
- 1 cup salsa
Cheese
- 8 ounces Velveeta cheese, cubed
Instructions
- Brown Turkey: In a large soup pot over medium-high heat, heat olive oil. Add ground turkey, kosher salt, garlic powder, chili powder, and cumin. Cook and crumble the turkey until it is no longer pink. Drain excess grease from the pot to ensure a clean flavor.
- Add Ingredients: Pour in the reduced-sodium chicken broth, chili beans (with liquid), drained and rinsed black beans, diced tomatoes (with liquid), drained corn, and salsa. Stir thoroughly to combine all ingredients well in the pot.
- Simmer: Bring the soup mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let the soup simmer gently for 15 minutes to meld the flavors.
- Add Cheese: Stir in the cubed Velveeta cheese, cover the pot again, and allow it to simmer for another 3-5 minutes until the cheese has melted smoothly throughout the soup. Stir again to ensure the cheese is fully incorporated.
- Serve: Serve hot with your favorite taco soup toppings such as tortilla chips or strips, sour cream, and shredded cheese for added texture and flavor.
Notes
- For a spicier kick, consider adding some diced jalapeños or a pinch of cayenne pepper.
- Ground beef can be substituted for ground turkey if preferred.
- Low-fat Velveeta or a mix of shredded cheddar can be used as an alternative to traditional Velveeta cheese.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- Make sure to rinse the black beans thoroughly to reduce excess sodium.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
