This Creamy Cheesy Ground Beef Taco Soup is like a big, warm hug in a bowl. It’s loaded with hearty ground beef, gooey melted cheese, and a smooth, creamy broth that’s packed with classic taco flavors. You get a little bit of spice, a little bit of comfort, and a whole lot of yum all at once.
I love making this soup when I want something quick but still exciting. The best part is how the cheese melts right into the creamy base, turning an ordinary taco night into something extra special. I always find myself sneaking little tastes while it simmers because the blend of beef, cheese, and spices smells so good and tastes even better.
My favorite way to serve this soup is with a handful of crunchy tortilla chips on top and a dollop of sour cream or some fresh chopped cilantro for a bit of brightness. It’s perfect for chilly evenings or anytime you want a meal that feels cozy and satisfying without a lot of fuss. This soup always brings smiles around my table!
Key Ingredients & Substitutions
Ground Beef: This is the heart of the soup. I like using lean beef for less grease, but ground turkey or chicken work well too for a lighter option.
Black Beans: They add texture and protein. You can swap these for kidney beans or pinto beans if you prefer.
Diced Tomatoes & Tomato Sauce: These give the soup rich flavor and a nice base. Canned fire-roasted tomatoes add a smoky twist if you want to try something different.
Cheddar Cheese: Sharp cheddar melts beautifully in the soup and adds creamy tang. You can substitute with Monterey Jack or Colby for a milder taste.
Milk or Half-and-Half: This is what makes the soup creamy. Whole milk is fine, but half-and-half or even cream will make it richer. For dairy-free, try a creamy coconut milk.
Taco Seasoning: Using a store-bought blend is quick, but homemade spice mixes let you control salt and heat levels. Adjust spices to your taste!
How Can You Make the Soup Creamy Without Curds or Separation?
Combining dairy with acidic ingredients like tomatoes can sometimes cause curdling. To avoid this:
- Lower the heat before adding milk or half-and-half; simmer gently, not boiling.
- Stir slowly and steadily when mixing in dairy to help everything blend smoothly.
- Add cheese after the milk is in, allowing it to melt slowly for a silky texture.
- If worried, temper the milk by mixing a little hot soup into the milk before adding it all back.
These tips helped me get smooth, creamy soup every time, no lumps in sight!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the beef and simmering the soup all in one place.
- Wooden spoon or spatula – helps you stir without scratching your pot.
- Measuring cups and spoons – for adding the right amounts of broth, milk, and seasonings.
- Sharp knife and cutting board – for dicing onions, garlic, and avocado safely.
- Cheese grater – makes shredding cheddar quick and easy for melting smoothly.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the soup and reduce fat.
- Add corn kernels or diced bell peppers for sweetness and extra color.
- Mix in some chopped jalapeños or cayenne pepper for more heat when you want a spicy kick.
- Stir in a handful of chopped fresh spinach or kale near the end for added nutrients without changing flavor much.
Creamy Cheesy Ground Beef Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (4 oz) can diced green chilies (optional for extra heat)
- 1 cup beef broth
- 1 cup milk or half-and-half (for creaminess)
- 1 tbsp taco seasoning (or homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 avocado, diced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
- Optional toppings: sour cream, tortilla chips
Time Needed
This delicious taco soup takes about 10 minutes to prep and 20 minutes to cook, so you’ll have a warm and creamy meal ready in just around 30 minutes!
Step-by-Step Instructions:
1. Cook the Beef and Vegetables:
Start by browning the ground beef in a large pot over medium heat until it’s no longer pink. Drain any extra fat. Then add the diced onion and minced garlic, cooking for about 2 to 3 minutes until the onions become soft and clear.
2. Add Seasoning and Base Ingredients:
Stir in the taco seasoning to coat the beef and onions well. Next, add the diced tomatoes with their juice, tomato sauce, black beans, diced green chilies (if you want some heat), and the beef broth. Mix everything together.
3. Simmer and Add Creaminess:
Bring the soup to a gentle simmer and let it cook for 10 to 15 minutes to let the flavors blend. Lower the heat and slowly stir in the milk or half-and-half to make the soup creamy. Then, add the shredded cheddar cheese and stir it until melted and smooth. Season with salt and pepper as you like.
4. Serve and Garnish:
Ladle the soup into bowls. Top with extra cheddar cheese, diced avocado, and freshly chopped cilantro. For extra fun, add sour cream and crushed tortilla chips on top.
Enjoy your warm, creamy, and cheesy taco soup – perfect for a cozy, satisfying meal!
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This ensures even browning and proper texture in the soup.
How Can I Make This Soup Spicier or Milder?
To increase the heat, add extra diced green chilies, jalapeños, or a pinch of cayenne pepper. To make it milder, reduce or skip the green chilies and use less taco seasoning, adjusting to your taste.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it creamy.
What’s the Best Way to Store Leftovers?
Store leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months; just thaw overnight in the fridge before reheating.
