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30-Minute Creamy Taco Soup

30-minute creamy taco soup with a rich orange-cream broth, simmered until thick and hearty. Ground beef, black beans, and corn cook together, then cream cheese is melted in for a smooth, spoonable texture.
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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
  

Ground beef
  • 1 lb ground beef
Aromatics
  • 1 onion diced
  • 3 garlic minced
Canned vegetables
  • 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
Seasonings
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
Broth and cream
  • 3 cup beef broth
  • 8 oz cream cheese cubed
  • 0.5 cup heavy cream
Toppings
  • 0.333 cup shredded cheddar
  • 0.333 cup sour cream
  • 1 cup tortilla chips crushed
  • 0.25 jalapeños sliced
  • 0.25 cup cilantro chopped

Equipment

  • 1 Dutch oven

Method
 

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

Notes

For the creamiest texture, keep the heat low while melting the cream cheese so it dissolves smoothly without clumping. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth if needed. Freeze is not recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.