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30-Minute Creamy Taco Soup

30-minute creamy taco soup with a velvety orange-cream broth made by melting cream cheese into a beef-and-tomato base, then simmering until thick and heated through. Topped with shredded cheddar, sour cream, crunchy tortilla chips, and jalapeños for a bold Tex-Mex bowl.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 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
  • 2 cup tortilla chips crushed
  • 1 jalapeños sliced
  • 0.25 cup cilantro chopped

Equipment

  • 1 Dutch oven

Method
 

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

Notes

For the smoothest texture, cube the cream cheese and stir until you see no lumps before adding the heavy cream. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop, adding a splash of broth if thick. Freeze yes, but expect the cream to be slightly softer after thawing. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.