Cheesy Taco Soup is a rich, creamy, and comforting Tex-Mex-inspired dish made with seasoned ground beef, tomatoes with green chiles, jalapeños, green bell pepper, and a flavorful broth finished with cream cheese and cream.
It combines the bold flavors of tacos with the warmth of a hearty soup. Every spoonful is packed with savory beef, tender vegetables, a hint of chile heat, and a smooth, creamy texture.
This easy soup is perfect for busy weeknights, cozy family dinners, or meal prep. Customize the spice level and add your favorite taco toppings to make every bowl your own!
Why You’ll Love This Cheesy Taco Soup
- Rich and savory: Ground beef and beef broth create a hearty, flavorful base.
- Creamy and cheesy: Cream cheese and cream give the soup a smooth, velvety finish.
- Packed with Tex-Mex flavor: Taco seasoning, green chiles, tomatoes, and jalapeños bring warmth and a little heat.
- Easy to customize: Adjust the jalapeños and toppings to suit your taste.
- Perfect for busy days: Make it on the stovetop or use a slow cooker.
- Great for leftovers: The soup reheats well and makes a satisfying lunch or dinner.
Key Ingredients
Ground Beef: Provides a hearty texture and rich, savory flavor. Lean ground beef works well because it reduces excess grease. Ground turkey can also be used.
Tomatoes with Green Chiles: Add tomato acidity and mild chile flavor, creating a flavorful base for the soup.
Diced Green Chiles: Bring a mild, slightly sweet Southwestern flavor.
Jalapeño: Adds fresh chile flavor and heat. Remove the seeds and pale inner membranes for a milder soup.
Green Bell Pepper: Adds color, texture, and a subtle sweetness.
Tomato Paste: Deepens the tomato flavor and helps give the broth body.
Taco Seasoning: Adds classic Tex-Mex flavors, including cumin, chile, garlic, onion, and other spices.
Beef Broth: Creates the soup base and complements the ground beef.
Cream Cheese: Adds richness, a gentle tang, and a creamy consistency.
Heavy Cream: Softens the chile heat and gives the finished soup a smooth texture.
Ingredients
- 2 pounds ground beef or ground turkey
- ½ cup finely chopped green bell pepper
- 1 jalapeño, finely chopped, with seeds removed for less heat
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 5 cups beef broth
- 1 (6-ounce) can tomato paste
- 2 (4-ounce) cans diced green chiles
- 1 packet taco seasoning
- 4 ounces cream cheese, softened and cut into small cubes
- ¼ cup heavy cream
Optional toppings:
- Shredded cheddar or Monterey Jack cheese
- Diced avocado
- Sour cream or Mexican crema
- Chopped fresh cilantro
- Sliced green onions
- Crushed tortilla chips or tortilla strips
- Fresh lime wedges
- Sliced jalapeños or hot sauce
Instructions: Stovetop Method
- Brown the Meat
Place a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into small crumbles, until browned and fully cooked. Drain excess grease if necessary.
If using ground turkey, cook it thoroughly before proceeding.
- Add the Vegetables and Seasonings
Add the chopped green bell pepper and jalapeño. Cook for 2–3 minutes, stirring occasionally.
Stir in the undrained tomatoes with green chiles, beef broth, tomato paste, diced green chiles, and taco seasoning. Mix well until the tomato paste is incorporated.
- Simmer the Soup
Bring the soup to a gentle simmer. Reduce the heat to medium-low and cook uncovered for about 20 minutes, stirring occasionally, until the vegetables soften and the flavors come together.
- Add the Cream Cheese
Reduce the heat to low. Add the softened cream cheese a few cubes at a time, stirring until melted and smooth.
- Stir in the Cream
Add the heavy cream and stir gently until fully combined. Heat for another 2–3 minutes, but do not let the soup boil vigorously after adding the dairy.
Taste and adjust the seasoning if needed.
- Serve
Ladle the soup into bowls and add your favorite toppings. Serve warm with tortilla chips, warm tortillas, or a fresh salad.
Instructions: Slow Cooker Method
- Brown the Meat
In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it into small crumbles. Drain excess grease.
- Add the Ingredients to the Slow Cooker
Transfer the cooked beef to the slow cooker. Add the green bell pepper, jalapeño, undrained tomatoes with green chiles, beef broth, tomato paste, diced green chiles, and taco seasoning. Stir well.
- Cook
Cover and cook on LOW for 6–8 hours, or until the vegetables are tender and the flavors have developed.
- Add the Dairy
About 20–30 minutes before serving, stir in the softened cream cheese and heavy cream. Cover and cook on LOW, stirring occasionally, until the cream cheese has melted and the soup is creamy.
Avoid prolonged cooking on HIGH after adding the dairy.
- Serve
Stir well, taste, and adjust the seasoning if necessary. Serve warm with your favorite taco toppings.
Expert Tips
- Brown the meat well. This develops deeper flavor and gives the soup a more satisfying taste.
- Drain excess grease. This helps prevent the finished soup from becoming oily.
- Adjust the heat. Remove the jalapeño seeds and inner membranes for a milder soup, or leave some in for extra spice.
- Dissolve the tomato paste thoroughly. Stir it into the broth until no large lumps remain.
- Watch the salt. Taco seasoning, broth, and canned ingredients can already contain plenty of sodium. Taste before adding extra salt.
- Soften the cream cheese. Room-temperature cream cheese melts more easily and helps prevent lumps.
- Add dairy over low heat. High heat or vigorous boiling can cause the creamy mixture to separate.
- Let the soup rest briefly. Allowing it to sit for about 5 minutes before serving helps the texture settle.
- Adjust the consistency. If the soup becomes too thick, add a little extra broth.
How to Serve Cheesy Taco Soup
This soup pairs beautifully with a variety of toppings and sides.
For extra creaminess, add shredded cheddar, Monterey Jack, sour cream, or Mexican crema. Diced avocado provides a cool, buttery contrast, while chopped cilantro and green onions add freshness.
For crunch, top each bowl with crushed tortilla chips or crispy tortilla strips just before serving. A squeeze of fresh lime juice brightens the rich, creamy broth.
Serve the soup with warm flour tortillas, corn tortillas, quesadillas, cornbread, or a simple cabbage salad.
Storage and Reheating
Refrigeration: Allow leftovers to cool slightly, then transfer them to an airtight container and refrigerate promptly. Use within 3–4 days.
Reheating: Warm the soup gently in a saucepan over low to medium-low heat, stirring frequently. Avoid boiling. Add a splash of beef broth if the soup has thickened in the refrigerator.
Freezing: Cream-based soups can change texture after freezing. For the best results, freeze the soup before adding the cream cheese and heavy cream, then add the dairy when reheating. If freezing the finished soup, expect that it may need extra stirring to become smooth again.
Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Yes. Ground turkey works well and gives the soup a lighter flavor. Cook it thoroughly before adding the remaining ingredients.
Is Cheesy Taco Soup spicy?
It has a mild to moderate kick, depending on the jalapeño and taco seasoning. Remove the jalapeño seeds and membranes and use mild taco seasoning for a gentler flavor.
Can I make this soup ahead of time?
Yes. Prepare the soup in advance and refrigerate it. Reheat gently and stir frequently. If possible, adding the cream cheese and heavy cream toward the end helps preserve a smooth texture.
How can I make the soup thicker?
Let it simmer uncovered before adding the dairy, allowing some liquid to evaporate. You can also add a little extra cream cheese, but this will make the soup richer.
What toppings work best?
Shredded cheese, avocado, sour cream, cilantro, green onions, tortilla strips, and fresh lime are all excellent choices.
Food Safety Notes
- Cook ground beef to an internal temperature of 160°F (71°C).
- Cook ground turkey to an internal temperature of 165°F (74°C).
- Refrigerate leftovers promptly in shallow, covered containers.
- Reheat leftovers to 165°F (74°C), stirring to heat the soup evenly.
Nutrition Information
Approximate nutrition per serving, based on 8 servings and using ground beef, full-fat cream cheese, and heavy cream:
- Calories: 460 kcal
- Total Fat: 27 g
- Saturated Fat: 11 g
- Monounsaturated Fat: 11 g
- Polyunsaturated Fat: 2 g
- Cholesterol: 115 mg
- Sodium: 1,500–1,750 mg
- Total Carbohydrates: 15 g
- Dietary Fiber: 3 g
- Sugars: 7 g
- Protein: 37 g
Additional estimated nutrients:
- Potassium: 750–950 mg
- Calcium: 100–150 mg
- Iron: 4–5.5 mg
- Magnesium: 45–65 mg
- Vitamin A: 1,100–1,600 IU
- Vitamin C: 20–35 mg
- Vitamin B12: 2.5–3.5 mcg
- Zinc: 6–8 mg
Nutrition information is approximate and may vary depending on the ingredients and brands used. Verify the values with a nutrition calculator before publishing.
