If you are searching for a hearty, comforting bowl that brings together bold flavors and creamy goodness, this Creamy Taco Soup Recipe is exactly what you need. It’s the perfect blend of savory ground beef, spicy taco seasoning, and velvety melted cheese, all simmered to perfection with beans, corn, and tomatoes. This soup is a total crowd-pleaser—full of vibrant colors and textures that make every spoonful an inviting and satisfying experience. Whether you want an easy slow cooker meal for a busy weeknight or a festive dish to share with friends, this recipe is an absolute winner.
Ingredients You’ll Need
Each ingredient in this dish may seem simple alone, but combined they create an authentic and delicious flavor profile. The mix of proteins, vegetables, and creamy cheese brings texture and balance to the soup, while seasoning ensures a lively kick. Here’s everything you’ll want on hand before you start cooking.
- Ground beef (1½ lb): Provides rich, hearty meatiness that is the foundation of this soup.
- Taco seasoning (1 oz packet): The essential spice blend that gives the soup its signature kick and warmth.
- Water (½ cup): Helps dissolve the seasoning and keeps the meat juicy and tender.
- Rotel diced tomatoes and green chilies (10 oz can, undrained): Adds bright acidity and a mild spicy note.
- Black beans (15 oz can, drained and rinsed): Adds protein, fiber, and a creamy texture.
- Chili beans (15 oz can, undrained): Contributes hearty, rich flavor and a smooth consistency.
- Corn kernels (15 oz can, drained): Adds a touch of natural sweetness and a bit of crunch.
- Mexican Velveeta (2 lb, diced): Melts flawlessly to give the soup that creamy, indulgent texture.
- Beef broth (4 cups): Creates a flavorful, savory base to bring all ingredients together.
- Frozen shredded hash browns (32 oz bag): Gives body and a subtle earthiness that elevates the soup’s texture.
How to Make Creamy Taco Soup Recipe
Step 1: Brown the Ground Beef
Start by heating a large skillet over medium-high heat and cook the ground beef until it’s no longer pink, stirring occasionally. This step builds the foundation of flavor, and browning the beef well enhances its richness. Once cooked, drain the excess grease to keep the soup from getting too oily.
Step 2: Season the Meat
Sprinkle the taco seasoning packet over the browned beef, then pour in half a cup of water. Mix everything well and let it simmer for about 5 minutes so the seasoning fully develops and the meat absorbs those bold, zesty flavors. This is where the magic of the Creamy Taco Soup Recipe starts to shine through.
Step 3: Transfer to Slow Cooker
Move the seasoned taco meat into your slow cooker. Using the slow cooker not only makes the cooking process easier on you, it also lets all the flavors meld slowly, resulting in that mouthwatering taste you’re after.
Step 4: Add Remaining Ingredients
To your slow cooker, add the Rotel tomatoes with green chilies, black beans, chili beans, corn, diced Velveeta, beef broth, and frozen hash browns. Give everything a good stir so all the ingredients are evenly combined — this way, every spoonful is perfectly balanced and creamy.
Step 5: Slow Cook to Perfection
Cover the slow cooker and cook on LOW for 6 to 8 hours. This slow-simmering time lets flavors deepen, the cheese melt beautifully, and the soup develop that irresistible creamy texture. The aroma alone will have you eagerly anticipating dinner time.
How to Serve Creamy Taco Soup Recipe
Garnishes
The best part about this Creamy Taco Soup Recipe is customizing it to your liking with fresh toppings. Try a handful of shredded cheddar or Monterey Jack cheese, a dollop of sour cream, chopped fresh cilantro, or even some sliced avocado for extra creaminess. Add crushed tortilla chips for a wonderful crunch that complements the smoothness perfectly.
Side Dishes
Pair your soup with a simple green salad or some buttery cornbread to round out the meal. Crispy tortilla chips or warm flour tortillas are also excellent choices to scoop up every last drop. The combination makes for a balanced and fulfilling dinner any day of the week.
Creative Ways to Present
If you want to impress guests or make weeknight dinners more fun, serve the soup in individual bread bowls or small cast iron skillets. You can also layer some of the soup with tortilla chips and cheese in a casserole dish and bake it briefly for a delicious twist. However you choose to enjoy it, this Creamy Taco Soup Recipe always shines.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store leftovers in airtight containers in the refrigerator. The flavors actually improve after a day as everything has more time to meld and marry, making your next meal even better.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, label them with the date, and freeze for up to 3 months. When you’re ready, thaw it overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally to keep it creamy and smooth. If it thickens too much, just add a splash of beef broth or water. Avoid microwave reheating if possible, as slow stovetop warming preserves the creamy texture best.
FAQs
Can I substitute ground turkey or chicken for the ground beef?
Absolutely! Ground turkey or chicken works well in this Creamy Taco Soup Recipe and offers a lighter alternative. Just be mindful to brown it thoroughly and possibly adjust cooking times slightly to ensure it’s fully cooked.
Is this recipe spicy?
The spice level really depends on the taco seasoning and the Rotel tomatoes you use. If you prefer milder flavors, go for mild taco seasoning and consider draining the tomatoes to reduce heat.
Can I make this soup without a slow cooker?
Yes! You can make it on the stovetop by simmering all the ingredients over low heat for about an hour, stirring occasionally until the cheese melts and flavors blend.
What’s the best cheese for this soup?
Mexican Velveeta is perfect for this recipe because it melts smoothly and adds creaminess. However, you can substitute with cream cheese or a blend of cheddar and Monterey Jack for a slightly different texture and flavor.
How thick is this soup?
This Creamy Taco Soup Recipe is thicker than a traditional broth-based soup due to the cheese and hash browns, but it still has a lovely, spoonable consistency that’s hearty and comforting without being heavy.
Final Thoughts
This Creamy Taco Soup Recipe is truly one of those dishes that feels like a warm hug on a chilly day, packed with flavor and simple ingredients you likely already have. It’s easy to make, endlessly satisfying, and perfect for sharing with family or friends. Give this recipe a try—you might just find it becoming a new favorite in your recipe rotation!
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Creamy Taco Soup Recipe
- Total Time: 7 hours 30 minutes
- Yield: 8 servings 1x
Description
This creamy taco soup is a hearty and flavorful dish perfect for a comforting meal. Made with ground beef, taco seasoning, beans, corn, diced tomatoes, Velveeta cheese, and shredded hash browns, it’s slow-cooked to develop rich flavors and a creamy texture. Ideal for family dinners or gatherings, this soup offers a delicious twist on classic taco ingredients all in one pot.
Ingredients
Main Ingredients
- 1½ lb ground beef
- 1 (1-oz) package taco seasoning
- ½ cup water
- 1 (10-oz) can Rotel diced tomatoes and green chilies (undrained)
- 1 (15-oz) can black beans (drained and rinsed)
- 1 (15-oz) can chili beans (undrained)
- 1 (15-oz) can corn kernels (drained)
- 2 lb Mexican Velveeta cheese (diced)
- 4 cups beef broth
- 1 (32-oz) bag frozen shredded hash browns
Instructions
- Cook the ground beef: In a large skillet over medium-high heat, cook the ground beef until it is no longer pink, breaking it up as it cooks. Once fully cooked, drain any excess grease from the skillet to keep the soup from becoming too oily.
- Add taco seasoning: Stir in the taco seasoning and ½ cup of water into the cooked ground beef. Let it simmer for about 5 minutes to allow the seasoning to fully infuse into the meat mixture.
- Transfer to slow cooker: Pour the seasoned taco meat into the slow cooker, spreading it evenly to form the base of the soup.
- Add remaining ingredients: Add the undrained Rotel diced tomatoes and green chilies, drained and rinsed black beans, undrained chili beans, drained corn kernels, diced Velveeta cheese, beef broth, and the bag of frozen shredded hash browns to the slow cooker. Stir well to combine all the ingredients evenly.
- Slow cook the soup: Cover the slow cooker with the lid and cook on LOW heat for 6 to 8 hours. This slow cooking allows all the flavors to meld together and the cheese to melt perfectly, creating a creamy and hearty taco soup.
Notes
- For a spicier version, add additional chopped jalapeños or hot sauce.
- If you prefer a thicker soup, reduce the beef broth slightly or cook uncovered for the last 30 minutes to reduce liquid.
- Serve with tortilla chips, sour cream, shredded cheese, or fresh cilantro for extra flavor and texture.
- This recipe can be made in advance and reheated, making it ideal for meal prep.
- Use ground turkey or chicken as a leaner protein alternative.
- Prep Time: 20 minutes
- Cook Time: 7 hours 10 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
