As the beef browns against the bottom of the Dutch oven, the onion softens and picks up all those savory bits from the pan. That’s the start of what makes this Cheesy Taco Soup with Ground Beef and Cream Cheese feel hearty without taking all afternoon. The canned beans and corn go in ready to eat, so the stovetop time is spent bringing the broth and taco seasoning together rather than cooking everything from scratch.
I use a 5- to 6-quart Dutch oven so there’s room to stir without sloshing broth over the sides. The cream cheese goes in at the end, after I whisk it smooth with some hot broth; it gives the soup a creamy finish without turning the whole pot heavy. You’ll get a warm, savory broth with tender beef, black beans, corn, and just enough tang from tomatoes with green chiles.
Kitchen Note
The cream cheese needs to be softened and cut into cubes before it meets the hot broth. Whisk until the bowl looks completely smooth; any little lumps you leave behind are harder to work out once they’re in the full pot.
Save this cheesy taco soup for a night when you want seasoned beef, beans, corn, and a creamy broth in one pot.
Why This Taco Soup Doesn’t Need a Chili-Length Simmer
This pot isn’t starting with dried beans or raw vegetables that need a long time to soften. The black beans and corn are already cooked, and the beef gets browned before the broth goes in. A short simmer gives the taco seasoning and tomatoes time to settle into the beef broth while keeping the beans intact and the corn from going soft.
Longer cooking isn’t automatically better here. As the soup reduces, the broth gets more concentrated and the canned vegetables lose some of their distinct texture. I aim for a gentle simmer, not a hard boil, and let the ingredients warm together just until the soup tastes cohesive. That keeps it broth-based and spoonable instead of turning it into a thick pot of chili.
The Ingredients That Give This Taco Soup Its Creamy, Savory Balance
- Ground beef — The 85% lean beef brings a full, savory flavor without leaving as much fat in the pot as a fattier blend. Break it up as it cooks so you get small pieces in every spoonful; drain excess fat if there’s enough to pool in the Dutch oven.
- Yellow onion and garlic — The onion softens alongside the beef and rounds out the seasoning, while garlic adds a quick aromatic note. Freshly minced garlic has the clearest flavor, but there’s no need for a specialty variety.
- Taco seasoning — A packet keeps the spice blend balanced and quick to measure. The seasoning cooks briefly with the beef before the liquid is added, helping its aroma open up rather than leaving the broth tasting dusty.
- Beef broth — It’s the backbone of the soup, so use a broth whose flavor you like on its own. Boxed or canned broth both work; chicken broth can stand in, though the finished soup will taste a little less deeply beefy.
- Diced tomatoes with green chiles — Keep the can undrained. Its juices add tomato tang and chile flavor directly to the broth, while the tomato pieces give the soup more texture than a smooth tomato base.
- Black beans and corn — Drain and rinse the beans so their canning liquid doesn’t cloud the broth. Drain the corn as well; canned corn is convenient and holds its shape through the brief simmer.
- Cream cheese — Regular cream cheese makes the broth creamy and lightly tangy. Neufchâtel can replace it for a slightly less rich finish, but softened cubes are important either way.
Build the Broth in Stages Without Losing the Creamy Finish
Brown the Beef and Soften the Onion
Set a 5- to 6-quart Dutch oven over medium heat and cook the ground beef with the diced onion for 7 to 9 minutes. Break the beef into small crumbles as it cooks, and look for browned meat and tender, translucent onion. The beef should reach 160°F. Drain excess fat if needed, leaving the browned bits in the pot.
Let the Garlic and Seasoning Turn Fragrant
Stir in the minced garlic and taco seasoning, then cook for 30 seconds. Keep stirring so the garlic doesn’t sit against the hot pot long enough to scorch. You’ll smell the seasoning become more aromatic; it shouldn’t darken or stick. Add the beef broth, undrained tomatoes with green chiles, rinsed black beans, and drained corn.
Simmer Gently to Bring the Soup Together
Bring the pot to a gentle boil over medium-high heat, then reduce the heat and simmer uncovered for 10 to 15 minutes. Watch for small, steady bubbles rather than a vigorous rolling boil. Stir now and then so the ingredients circulate and nothing catches on the bottom. The broth should look evenly colored, with the beans and corn still holding their shape.
Stir in the Cream Cheese Without Boiling
Ladle about 1 cup of hot broth into a heatproof bowl, add the softened cream cheese, and whisk until smooth. Stir that mixture back into the pot, then cook over low heat for 3 to 5 minutes, stirring often. The finished soup should look creamy throughout and be hot, but don’t let it boil. If the surface starts bubbling hard, lower the heat.
Simple Swaps for a Different Bowl of Taco Soup
Use Ground Turkey for a Lighter Beef-Free Version
Swap the ground beef for ground turkey and brown it with the onion the same way. The soup will be a little less rich and beefy, but the taco seasoning and creamy broth still give it plenty of savory character.
Trade Black Beans for Pinto Beans
Use drained and rinsed canned pinto beans in place of the black beans. They’ll make the soup a little softer and creamier in texture, while keeping the same easy, short simmer.
Make the Soup Gluten-Free
Replace the taco seasoning packet and beef broth with versions marked gluten-free. Keep the remaining ingredients and cooking method the same; the soup stays just as hearty, though seasoning blends can vary slightly in heat and saltiness.
Storage and Reheating
- Refrigerator: Store in a shallow airtight container within 2 hours of cooking and refrigerate for 3 to 4 days. The soup may thicken as it chills.
- Freezer: Freeze in airtight containers for up to 2 to 3 months for best quality. The cream cheese may look a little grainy or separated after thawing, but stirring as it warms helps bring the broth back together.
- Reheating: Warm gently in a saucepan over low heat, stirring often, until hot. Avoid boiling; high heat can make the creamy broth separate.
Questions That Come Up When Making This Taco Soup
Cheesy Taco Soup with Ground Beef and Cream Cheese
Ingredients
Equipment
Method
- In a 5- to 6-quart Dutch oven over medium heat, cook the ground beef and yellow onion for 7 to 9 minutes, breaking up the beef, until the beef is browned, the onion is tender, and the beef reaches 160°F; drain excess fat if needed.
- Stir in the garlic and taco seasoning and cook for 30 seconds.
- Add the beef broth, diced tomatoes with green chiles, black beans, and corn.
- Bring the soup to a gentle boil over medium-high heat.
- Reduce the heat and simmer uncovered for 10 to 15 minutes.
- Ladle about 1 cup of hot broth into a heatproof bowl, add the cream cheese, and whisk until smooth.
- Stir the cream cheese mixture back into the pot.
- Cook over low heat for 3 to 5 minutes, stirring often, until the soup is hot and creamy; do not let it boil.