An ultra creamy beef taco soup. This soup is definitely weeknight-friendly when you want big flavor without loosing a ton of time. So quick and easy to make, yet super hearty and utterly delicious. It’s rich and smoky, and when jazzed up with cream cheese and cheddar, you’ve got yourself a knock-out 30 minute meal. Serve with your favorite taco toppings for a mouthwatering result.
This taco soup is an easy tomato-based ground beef soup with sweet corn, green pepper and kidney beans. We make it ultra delicious, by adding cream cheese and cheddar. The best part is that once the soup is ready, you can customize it to your preferences, any taco topping is a match. Just keep the soup simple and bring your toppings to the next level. Sour cream, cheese, corn chips,… are fantastic on top of this soup.
A true crowd-pleaser that comes with the promise of ease and best of all, some serious versatility. Serve it for lunch or for dinner alongside some warm tortillas.
Let me guide you through the recipe with this step-by-step video.
RECIPE NOTES
- add more bell peppers, like red or yellow ones
- if you like things spicy, add hot sauce, more jalapeños or red pepper flakes to taste
- use cheddar from a block, not the pre-grated variety. By grating it yourself you ensure that the cheese fully melts and makes the soup as smooth and velvety as possible
- sneak in some zucchini or carrots
- use black beans, black-eyed peas or pinto beans instead of kidney beans
- use toppings like cilantro, scallions, avocado, corn chips, shredded cheddar, sliced jalapeños, chipotle sauce, sour cream or creamy Greek yogurt
- serve with warm tortillas
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Recipe Video
Calories Per Serving: 679 kcalCreamy Beef Taco Soup
Ingredients
spices
toppings
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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