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30-Minute Creamy Taco Soup

30-minute creamy taco soup with a rich orange-cream broth, tender beans, and corn. Ground beef simmers with tomatoes and seasonings, then cream cheese is melted in for a velvety finish topped with cheddar and crunchy tortilla chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base soup
  • 1 lb ground beef
  • 1 onion diced
  • 3 garlic minced
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 3 cup beef broth
  • 8 oz cream cheese cubed
  • 0.5 cup heavy cream
Toppings
  • 0.5 cup shredded cheddar
  • 0.25 cup sour cream
  • 1 tortilla chips crushed
  • 0.5 jalapeños sliced
  • 2 tbsp cilantro chopped

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the onion for 3 minutes, then add the garlic and cook for 1 minute.
Build the soup
  1. Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth; bring to a boil.
  2. Simmer for 10 minutes, then reduce heat to low.
Make it creamy
  1. Add cream cheese and stir until completely melted.
  2. Stir in the heavy cream.
  3. Simmer for 3-4 minutes until the soup is heated through and smooth.
Serve
  1. Ladle the soup into bowls and top with shredded cheddar, sour cream, crushed tortilla chips, jalapeños, and cilantro.

Notes

Pro tip: keep the heat low while adding cream cheese so it melts smoothly without curdling. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or in the microwave. Freezing is not recommended because cream cheese can change texture when thawed. For a lighter option, use light cream cheese and reduced-fat heavy cream for a similar creamy finish.