Cheesy Taco Soup

A warm, creamy, and hearty soup packed with Tex-Mex flavors—perfect for cozy nights or casual get-togethers.

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✅ Ingredients

• 1 lb (450g) ground beef (or ground chicken/turkey)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 (1 oz) packet taco seasoning (or 2.5 tbsp homemade taco seasoning)

• 1 (10 oz) can Rotel tomatoes with green chilies

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can corn, drained

• 1 (8 oz) block cream cheese, softened & cubed

• 4 cups chicken or beef broth

• 1 cup shredded cheddar cheese

• ½ cup sour cream (optional, for serving)

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🥄 Instructions

1. Brown the Meat
   In a large pot over medium heat, cook ground beef until browned. Break it apart as it cooks. Drain excess grease.

2. Add Aromatics
   Stir in diced onion and garlic. Cook for 3–5 minutes until softened and fragrant.

3. Season It Up
   Add taco seasoning. Stir to evenly coat the meat and aromatics.

4. Add Canned Goods
   Pour in Rotel tomatoes (with juice), black beans, and corn.

5. Add Broth & Simmer
   Stir in chicken or beef broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.

6. Cream It Up
   Stir in cubed cream cheese until completely melted and smooth. (Pro tip: Use room temperature cream cheese to avoid lumps.)

7. Cheesy Finish
   Add shredded cheddar and stir until melted and fully combined.

8. Serve Hot
   Ladle into bowls. Top with sour cream, chopped cilantro, jalapeños, or crushed tortilla chips if desired.

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🧑‍🍳 Optional Toppings

• Sour cream

• Sliced jalapeños

• Fresh cilantro

• Tortilla strips or chips

• Diced avocado

• Extra shredded cheese

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❓Frequently Asked Questions

Can I make this in a slow cooker?

Yes! Brown the meat first, then add all ingredients (except cheese and sour cream) to a slow cooker. Cook on LOW for 4–6 hours or HIGH for 2–3 hours, then stir in cream cheese and cheddar during the last 30 minutes.

Can I freeze Cheesy Taco Soup?

Yes, but cream-based soups may change texture after freezing. Let it cool completely, store in airtight containers, and freeze for up to 2 months. Reheat slowly and stir well.

Can I make it low-carb or keto?

Yes! Skip the beans and corn, and sub with more meat or low-carb veggies like bell peppers or zucchini.

Is it spicy?

It has a mild kick from the Rotel and taco seasoning. For less heat, use plain diced tomatoes. For more spice, add cayenne or extra jalapeños.

How can I thicken it?

Let it simmer longer uncovered or add a tablespoon of cream cheese or shredded cheese at the end.

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📌 Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Up to 2 months.

• Reheat: Gently on the stovetop or microwave in 30-second bursts, stirring in between.

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🔄 Substitutions

• Meat: Ground turkey, chicken, or even plant-based crumbles.

• Cheese: Pepper jack, Monterey Jack, or Mexican blend.

• Cream Cheese: Use heavy cream + extra cheese if preferred.