My creamy beef taco soup recipe is a family favorite. This is a rich and creamy soup that is ready in no time and packed with flavor. The kick of jalapenos adds just enough flavor without being too spicy for the kids in the house. Make this and serve with your favorite taco toppings for a yummy meal everyone loves.
Beef Taco Soup Recipe
Soup is a favorite way to warm up on cold days. This soup is not a traditional broth or cream-based soup, but one that is somewhere between. A rich broth is made creamy with the addition of some cream cheese once the soup has mostly cooked through. This adds just enough creaminess to make it feel richer but without being too much.
I like the recipe as listed, but you can definitely mix it up with your preference of beans or peppers if preferred. Serving over tortillas or rice is another great way to update this recipe to a full meal that is satisfying and simple.
If you need some more easy weeknight meals, make sure to check out this creamy chicken stuffed bell peppers recipe. It’s a hit with the kids and truly delicious. Another one the kids love is this cheesy Mexican pasta recipe.
Can I Add More Peppers for Spice?
You definitely can add jalapeno or even chiles if you want to this recipe. I like adding bell peppers for flavor but they don’t pack a lot of punch. If you prefer the heat level higher, then you’ll want to reach for the different peppers.
Another way to add more spice is to mix in some chili powder or a bit of a taco seasoning blend. Depending on the option chosen, this can add flavor or heat.
Lastly, if you really want extra heat but don’t want to add it to the entire pot of beef taco soup recipe, you can add some hot sauce and salsa to the table for your family to grab and add as they prefer.
Can This Be Made in the Slow Cooker or Instant Pot?
Yes! You can easily make this in either a slow cooker or Instant Pot if preferred. A few simple changes and you can easily make this beef taco soup recipe in a method you prefer.
To make in the slow cooker
You will simply brown your ground beef ahead of time, and mix all ingredients except the cream cheese together in the slow cooker. Cook on low for 4 hours. Add in the cream cheese and mix well, then cook for an additional 30-minutes before serving.
To make in the Instant Pot
You will brown the ground beef in the Instant Pot on saute, then add all ingredients except the cream cheese together into the Instant Pot. Place the lid on the Instant Pot and set to seal. Cook on the soup setting for 4 minutes. Allow the pressure to release naturally for 5 minutes. Open the Instant Pot, and mix in the cream cheese stirring for 2-3 minutes to melt and combine. Turn off and serve.
What Toppings are Good on Taco Soup?
This creamy beef taco soup is great with a lot of your traditional taco toppings. I like using a variety each time to add a kick of different flavor or texture. Below are some of my favorite additions to top this soup. You could even add a side of this sriracha corn with mayo.
- Sour cream or plain Greek yogurt
- Hot sauce, salsa, or pico de gallo
- Shredded cheese or cheese curds
- Fresh cilantro
- Tortilla chips, strips, or crumbles
- Diced avocado or homemade guacamole
- Green onions, diced red onion, or diced white onion
- Diced tomatoes
- Ground beef
- Olive oil
- Diced tomatoes
- Pickled jalapenos
- Beef or chicken broth
- Garlic powder
- Onion powder
- Ground cumin
- Kidney beans or Pinto beans
- Cream cheese
Optional toppings: Cheese, avocado, tortilla chips, cilantro, etc.
How to Make Beef Taco Soup
To begin, you will heat oil in a large stockpot and cook down the ground beef until it is cooked through and browned. This takes around 10 minutes.
Add in the spices, beans, corn, and jalapenos and cook for another 4-5 minutes.
Combine with the tomatoes and broth and stir well.
Allow the beef taco soup to come to a boil, then cook for another 3-5 minutes or until the tomatoes start falling apart.
Remove from heat and mix in the cream cheese.
Serve with toppings as desired.
- 2 pounds (1 kg) ground beef
- 4 tablespoons vegetable oil
- 10 oz canned diced tomatoes
- 2 tablespoons pickled jalapenos, chopped
- 4 cups beef broth
- 1 teaspoon garlic powder
- 1/2 tablespoon ground cumin
- 1 onion powder
- 1/2 teaspoon paprika
- 1 cup canned corn
- 1 cup canned kidney beans or pinto beans
- 6 oz (180g) cream cheese, room temperature
- Optional: shredded cheese, avocado, tortilla chips, hot sauce, or cilantro
- Heat vegetable oil in a large pot over medium heat. Add beef and cook it until browned (around 10 minutes).
- Add in spices, canned beans, corn, and jalapeno. Cook for 5 minutes more.
- Mix in the tomatoes and broth and stir to combine.
- Bring the taco soup up to a boil, then allow to cook for 3-4 more minutes or until the tomatoes begin to fall apart.
- Remove from the heat and mix in the cream cheese until mixed.
- Serve with toppings as desired.
Feel free to use shredded chicken, ground turkey, or ground chicken instead for more variety.
Amount Per Serving: Calories: 353 Total Fat: 24g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 43mg Sodium: 804mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 6g Sugar: 3g Sugar Alcohols: 0g Protein: 18g