This recipe is every bit as flavorful as your favorite taco soup, but richer and creamier.
Taco soup is one of my favorite dinners to cook on gray winter days. Winter is a time of year when motivation is hard to come by for me. On low-motivation days, I barely have the energy to go to work, let alone cook some kind of elaborate dinner. That’s when I pull out my stack of go-to, easy recipes, and this creamy taco soup is among them.
There’s something about the spicy, savory flavors in the broth, paired with hearty corn and velvety black beans, that chases away my winter blues. Besides, spicy food literally warms me up.
It tastes just as good as any taco soup you’ve made in the past, with succulent ground beef and just the right amount of taco flavoring. But this version adds some cream cheese to the pot for a little more substance and a nice, cream-cheesy tang. It’s perfect on days when you just need a little something extra.
Is This Creamy Taco Soup Healthy?
Creamy taco soup is a hearty meal with lots of nutrients. It has protein from the ground beef, fiber from the black beans and corn, vitamin C from the bell pepper and tomatoes, and calcium from the cream cheese. But the saturated fat content in this soup is worth mentioning. If you’d like to cut down the fat content in this recipe, consider substituting the cream cheese and ground beef with low-fat cream cheese or ground turkey, or both.
Overall, this dish is gluten-free and relatively low in carbs and can easily be made dairy-free by using vegan cream cheese.
Satisfying Swaps For Creamy Taco Soup
Just like tacos, this creamy taco soup can be filled with things you like, and it doesn’t have to include things you don’t like. If there’s something in this recipe you don’t care for, don’t let that sour you on trying it out! I’ve compiled a list of fun swaps and additions for you to consider.
- Don’t like black beans? No problem. Use pinto, kidney, Great Northern, or even garbanzo beans.
- Don’t like beans at all? Totally fine. Omit the beans altogether, and consider adding a scoop of Instant-Pot Mexican Rice to your bowl instead.
- Not a fan of cream cheese? Fret not! You can swap it out with some half-and-half, heavy cream, sour cream, or canned coconut milk (as long as you don’t mind a hint of coconut) to make it creamy. You can also add a spoonful of sour cream to your bowl instead of making the whole pot of soup creamy.
- Want more veggies? Consider adding a big handful of baby spinach to the pot. You can also add green onions and chopped avocados to your bowl as a garnish.
- Want more tang? Cut a lime into wedges and squeeze some lime juice into your bowl. This is my favorite taco soup garnish!
- Need more spice? Splash some of your favorite Mexican hot sauce into the pot or into your bowl. I also like to add a fresh chopped jalapeño to the pot with the other veggies or cut up some fresh sliced peppers for toppings. If you want it really hot and a little smoky, open up a can of chipotle peppers in adobo sauce, chop one up and add it to the pot with the veggies.
How Do I Store Leftovers?
To store leftover creamy taco soup, let it cool to room temperature and store it in an airtight container in the refrigerator for up to 4 days. To reheat your leftover soup, place it in a pot on the stovetop on medium heat, stirring occasionally, until warmed through. I don’t recommend freezing this soup, as it may affect the texture of the cream cheese in the soup.
Serving Suggestions
Since this soup is hearty all on its own, serve it with some healthy sides. I love this Fresh Corn And Mango Salad or this simple and fresh Tossed Salad.
If you’re using this soup as a side for a bigger buffet-style meal, you can serve it alongside Grilled Mexican Quesadillas With Lentils, Instant-Pot Chicken Enchiladas, and some Mango Popsicles for dessert.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons taco seasoning
- 4 cups low-sodium chicken broth
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can corn drained
- 1 14½-ounce can diced tomatoes undrained
- 8 ounces cream cheese softened and cubed
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef, onion, and red bell pepper. Cook until beef is browned and vegetables are softened, about 5-7 minutes.
- Stir in minced garlic and taco seasoning, cooking for another minute until fragrant.
- Pour in chicken broth, add black beans, corn, and diced tomatoes with their juices. Bring to a simmer and cook for 10 minutes.
- Reduce heat to low and add cubed cream cheese. Stir until cream cheese is completely melted and the soup is creamy. Season with salt and pepper to taste.
- Serve hot, garnished with your choice of toppings such as shredded cheese, avocado, or fresh cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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