Here’s a rich, comforting, and protein-packed version you’ll love 🌮🥣
🌮🧀 Creamy Beef Taco Soup
Bold Mexican flavors • Creamy texture • Hearty & satisfying
This creamy beef taco soup is quick to make, loaded with seasoned beef, and finished with a smooth, cheesy broth. Perfect for busy nights, meal prep, or cozy dinners.
⏱ Time & Yield
Prep: 10 minutes
Cook: 25 minutes
Serves: 4–6
🛒 Ingredients
- 1 lb (450 g) lean ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet (or 2 tbsp) taco seasoning
- 4 cups beef or chicken broth
- 1 can (10 oz / 280 g) diced tomatoes with green chilies
- 1 cup tomato sauce
- 1 cup heavy cream (or half-and-half)
- 4 oz (115 g) cream cheese, softened
- 1½ cups shredded cheddar or Mexican-blend cheese
- 1 cup corn (optional)
- Salt & pepper to taste
Optional toppings: avocado, sour cream, jalapeños, green onions, tortilla strips, cilantro
👩🍳 Instructions
1️⃣ Brown beef:
In a large pot, cook ground beef and onion over medium heat until beef is browned. Drain excess fat. Add garlic and cook 30 seconds.
2️⃣ Season:
Stir in taco seasoning. Cook 1 minute to bloom spices.
3️⃣ Simmer:
Add broth, diced tomatoes, tomato sauce, and corn if using. Bring to a simmer and cook 10–12 minutes.
4️⃣ Make creamy:
Lower heat. Stir in cream cheese until melted, then add heavy cream and shredded cheese. Stir until smooth and creamy.
5️⃣ Finish:
Taste and adjust salt & pepper. Simmer 5 more minutes.
6️⃣ Serve:
Ladle into bowls and add favorite toppings.
🥗 Nutrition (approx per serving, 6 servings)
- Calories: ~320
- Protein: ~22–25 g
- Fat: ~23 g
- Carbs: ~8–10 g
✔ high-protein
✔ gluten-free
✔ keto-friendly (omit corn)
✔ meal-prep & freezer-friendly
💡 Tips & Variations
- Extra protein: add ½ cup blended cottage cheese at the end
- Low-carb/keto: skip corn & tomato sauce, use extra broth
- Spicy: add chipotle peppers or cayenne
- Slow cooker: brown beef first, then cook all except dairy on low 5–6 hrs; stir dairy in last 20 min
- Thicker soup: add more cream cheese or less broth
