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Cozy Creamy Beef Taco Soup

creamy beef taco soup - featured image

A quick and comforting creamy beef taco soup ready in 30 minutes, perfect for cozy nights and busy weeknights. This flavorful soup combines ground beef, beans, and taco spices with a creamy finish of sour cream and cheese.

Ingredients

Scale
  • 1 lb ground beef (85% lean)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 4 cups low sodium beef broth
  • 1 cup frozen corn kernels
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • 1/2 cup sour cream
  • 1 cup shredded cheddar or Mexican blend cheese
  • Fresh cilantro, chopped (optional)
  • 1 jalapeño, finely diced (optional)

Instructions

  1. Heat a large pot over medium-high heat. Add ground beef and diced onion. Break up the beef with a wooden spoon as it cooks. Stir occasionally until beef is no longer pink and onions are translucent, about 8 minutes. Drain excess fat.
  2. Add minced garlic and taco seasoning to the beef mixture. Cook for 1-2 minutes until fragrant, stirring to toast the spices.
  3. Pour in beef broth, fire-roasted diced tomatoes with juices, black beans, and corn. Stir to combine and bring to a gentle boil.
  4. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
  5. Turn off heat and gently stir in sour cream until smooth and creamy. Sprinkle shredded cheese on top and cover the pot to let cheese melt for 2-3 minutes.
  6. Serve soup in bowls topped with fresh cilantro and diced jalapeños if desired. Pair with warm tortillas or a fresh salad.

Notes

Add sour cream off the heat to prevent curdling. Toast taco seasoning briefly to enhance flavor. Adjust soup thickness by simmering longer or adding more broth. For a dairy-free version, substitute sour cream and cheese with dairy-free alternatives. Freeze soup without sour cream and cheese; add fresh when reheating.

Nutrition

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