Hi there! If you’re anything like me, you love a dinner that’s hearty, comforting, and ready fast—especially after a long day. This Hearty Ground Beef and Cream of Chicken Soup is one of those magical recipes that checks all the boxes. It’s creamy, rich, packed with flavor, and super satisfying.
What I really love about it is how easy it is to pull together. You brown the beef, toss in a few pantry staples, let it all simmer, and boom—dinner is done. Serve it with warm bread or a bowl of rice, and you’re all set.
Ingredient Notes & Simple Swaps
This soup uses basic ingredients, and you can tweak it to suit what you have in the kitchen. Here are some helpful notes:
- Ground Beef: It’s the heart of this dish, but if you’re looking for something leaner, go for ground turkey or chicken. Even lentils or plant-based meat crumbles work well for a vegetarian option.
- Cream of Chicken Soup: Makes the soup extra creamy and flavorful. Want something lighter? Try a homemade version or swap it out for cream of mushroom or a dairy-free cream alternative like coconut cream.
- Diced Tomatoes with Green Chilies: These bring a little heat and bold flavor. If you can’t find them, regular diced tomatoes plus a dash of cayenne or chopped jalapeños will give you a similar kick.
- Taco Seasoning: This gives that warm, southwest-style taste. If you don’t have a packet, just mix up some cumin, paprika, chili powder, and a little garlic powder.
- Cilantro: It adds freshness at the end, but you can always sub in parsley or green onions if you’re not a fan.
How to Brown Ground Beef Like a Pro
A good browning step adds so much depth to the flavor, and it’s easy to do:
- Always start with a hot pan to get a nice sear.
- Avoid overcrowding—if you’re cooking a big batch, work in two rounds.
- Break up the meat with a wooden spoon as it cooks, but don’t stir constantly—you want it to brown, not steam.
- Drain any extra fat after cooking so your soup stays rich without being greasy.
How to Make Hearty Ground Beef and Cream of Chicken Soup
Ingredients:
Main Ingredients:
- 1 pound ground beef
- 1 can (10.5 oz) cream of chicken soup
- 1 can (14.5 oz) diced tomatoes with green chilies, undrained
- 2 cups beef broth
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon taco seasoning (or to taste)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
For Garnish:
- 1 avocado, diced
- ½ cup tortilla strips
- Fresh cilantro, chopped
- Lime wedges (for serving)
Instructions
- Brown the Ground Beef
Heat a large pot over medium heat and add the ground beef. Cook until it’s fully browned, breaking it apart as it cooks. Drain off any excess fat. - Sauté the Veggies
Add the diced onion, bell pepper, and garlic right into the same pot. Cook for about 5 minutes until the veggies are soft and fragrant. - Add the Soup Ingredients
Stir in the cream of chicken soup, diced tomatoes with their juice, beef broth, and taco seasoning. Mix it all together until it’s fully combined. - Simmer the Soup
Bring everything to a gentle simmer and let it cook for 15–20 minutes. Stir now and then while it simmers to help the flavors blend nicely. - Adjust the Seasoning
Taste your soup and season with salt and pepper as needed. If it’s too thick for your liking, just add a bit more broth until you get the consistency you want. - Add the Cheese
Take the pot off the heat and stir in the shredded cheddar cheese. It’ll melt into the soup, making it extra creamy and delicious. - Serve with Garnishes
Spoon the soup into bowls and top with diced avocado, tortilla strips, and fresh cilantro. Add a lime wedge on the side for squeezing over the top—it gives a nice zesty finish!
Can I swap the beef for another protein?
Yes! Ground turkey, chicken, or even meat alternatives work great. Just be sure to brown it properly to develop good flavor.
How do I make it spicier?
Add extra chilies, use a spicier taco seasoning, or stir in some hot sauce or chopped jalapeños.
Can I make this ahead of time?
Definitely. This soup tastes even better the next day. Just let it cool before storing in the fridge, and reheat gently on the stove.
What’s the best way to store leftovers?
Store in a sealed container in the fridge for up to 3 days. You can also freeze it for up to 2 months. To reheat, thaw overnight and warm it gently—add a splash of broth if it’s too thick.
Cozy, Creamy, and So Satisfying
This Hearty Ground Beef and Cream of Chicken Soup is one of those recipes that feels like a big warm hug. It’s easy to make, full of comforting flavor, and perfect for any night when you want something fast and filling.
If you give it a try, I’d love to hear how it turned out! And if you’re into cozy, no-fuss meals like this, be sure to follow me on Pinterest for more easy dinner ideas!
