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Creamy Taco Soup (Easy & Comforting)

This creamy taco soup is rich, hearty, and packed with bold Tex-Mex flavors. Made with seasoned meat, beans, corn, and a smooth creamy base, it’s a cozy, crowd-pleasing meal perfect for busy weeknights. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4–6 servings Calories: ~390 kcal per serving (estimate)
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Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or ground chicken
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tablespoons taco seasoning
  • 3 cups chicken or beef broth
  • 1 can 14.5 oz diced tomatoes
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 4 oz cream cheese softened (or ½ cup heavy cream)
  • Salt & black pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add ground meat and cook until browned; drain excess fat if needed.
  3. Add onion and cook until softened. Stir in garlic and cook 30 seconds.
  4. Sprinkle in taco seasoning and stir to coat.
  5. Pour in broth and diced tomatoes; stir well.
  6. Add beans and corn, then bring to a gentle simmer.
  7. Simmer for 10–15 minutes.
  8. Stir in cream cheese (or heavy cream) until smooth and creamy.
  9. Season with salt and pepper to taste.
  10. Simmer 5 more minutes, then serve hot.

Notes

Use room-temperature cream cheese for a smoother texture.
Avoid boiling after adding dairy to prevent curdling.