Creamy Taco Soup

The first snow of the season had just started falling when my youngest bounded into the kitchen, declaring that regular soup was boring and we needed something with pizzazz. I rifled through the pantry and freezer, pulling out taco ingredients I had stashed away, and decided to throw them all into a pot together. The smell that filled the house was incredible—like taco night met comfort food and became best friends.

Last winter during a massive storm that knocked out our power for hours, I made this on our gas stove by flashlight. My neighbor smelled it through our open vents (we had windows cracked for ventilation) and showed up with tortilla chips, saying the aroma was too compelling to ignore. We ate by candlelight with their two kids, and somehow the soup made being stuck at home feel like an adventure instead of an inconvenience.

Ingredients

• 500 g ground beef or turkey: The beef gives richness but turkey works beautifully if you want to lighten it up—I have used both successfully depending on what was on sale
• 1 medium yellow onion, diced: This foundation builds depth as it cooks down with the meat, so do not rush this step
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference here over the jarred stuff
• 1 red bell pepper, diced: Adds sweetness and color that balances the spices
• 1 can diced tomatoes: The juice becomes part of the broth, so do not drain
• 1 can sweet corn, drained: Brings little pops of sweetness throughout
• 1 can black beans, drained and rinsed: These make it hearty enough to stand alone as a meal
• 200 ml heavy cream: Do not substitute milk here—the cream is what creates that silky restaurant style texture
• 100 g shredded cheddar cheese: Sharp cheddar gives the best flavor punch
• 750 ml chicken or beef broth: Use whatever you have open in the fridge
• 2 tbsp taco seasoning: Homemade lets you control the salt, but a good store bought packet works perfectly fine
• 1 tsp ground cumin: This is the secret to that authentic taco flavor profile
• 1 tsp smoked paprika: Adds a subtle smoky depth
• ½ tsp chili powder: Adjust up or down based on your heat tolerance
• Salt and black pepper: Taste at the end since the taco seasoning already contains salt

Instructions

Brown the meat:

Cook the ground beef in a large pot or Dutch oven over medium high heat until browned and crumbly, then drain any excess fat

Soften the aromatics:

Add the diced onion, garlic, and bell pepper to the pot and sauté for 4 to 5 minutes until they have softened and released their fragrance

Wake up the spices:

Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper and cook for just 1 minute until the spices become fragrant

Build the soup base:

Pour in the diced tomatoes with their juice, the corn, black beans, and broth, then stir everything together and bring it to a gentle boil

Let it simmer:

Reduce the heat to low and let the soup simmer for 15 minutes, stirring occasionally to prevent anything from sticking to the bottom

Add the creamy finish:

Lower the heat even further, then stir in the heavy cream and shredded cheddar, cooking for 2 to 3 more minutes until the cheese melts completely

Serve it up:

Taste and adjust seasoning if needed, then ladle into bowls and top with green onions, extra cheese, and whatever toppings call to you

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My daughter now requests this for every rainy day, and it has become our go to when friends need comfort food. Something about that combination of warm spices and creamy texture makes people feel taken care of, like a hug in a bowl.

Make It Your Own

The beauty of this soup is how forgiving it is—swap beef for turkey, add extra beans for more protein, or throw in jalapeños if you crave heat. I have made it with whatever odds and ends were in the pantry, and it has never disappointed.

Serving Suggestions

Crushed tortilla chips on top add the perfect crunch, and a squeeze of fresh lime cuts through the richness beautifully. Sometimes I serve it with warm cornbread on the side, and other times I keep it simple with just toppings.

Make Ahead Instructions

This soup actually tastes better the next day when the flavors have had time to meld together. Store it in the refrigerator for up to 4 days, or freeze it in portion sized containers for those nights when you need something comforting fast.

• Freeze without the cream and add it when reheating for the best texture
• Reheat gently over low heat to prevent the dairy from separating
• Stir in a splash of extra broth if it seems too thick after refrigerating

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I hope this becomes your snowy day staple too.

Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as flavors have time to meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth if needed to thin consistency.

→ Is it possible to freeze this creamy soup?

While you can freeze it, the cream and cheese may separate slightly upon thawing. For best results, prepare the soup without the dairy elements, freeze that portion, then add fresh cream and cheese when reheating.

→ How can I make this vegetarian?

Simply omit the ground beef and replace with extra black beans, plant-based ground meat alternative, or additional vegetables like zucchini and mushrooms. Use vegetable broth instead of chicken or beef broth.

→ What can I serve with this soup?

Warm tortilla chips, crusty bread, or cornbread make excellent sides. Top with sour cream, fresh cilantro, crushed tortilla chips, avocado slices, or lime wedges for added flavor and texture.

→ How spicy is this soup?

As written, it has a mild to medium spice level. Adjust heat by adding more chili powder, diced jalapeños, or using hot taco seasoning. You can also serve with hot sauce on the side for those who prefer extra kick.

→ Can I use different cheese?

Cheddar works perfectly, but you can substitute with Monterey Jack, Colby Jack, or a Mexican cheese blend for different flavor profiles. Pepper Jack adds extra heat if desired.