There’s something undeniably comforting about a bowl of warm soup on a cool evening. This Cheesy Taco Soup offers a hearty, flavorful embrace that’s perfect for any busy weeknight when you need a delicious meal without the fuss. It’s packed with simple ingredients, transforming into a rich, savory dish that sings with familiar fiesta flavors.
I find myself reaching for this recipe again and again. It’s incredibly forgiving, wonderful for using up pantry staples, and always a hit with my family. Plus, it reheats beautifully the next day, making leftovers just as delightful.
Why I Love This Recipe
This Cheesy Taco Soup is a weeknight lifesaver! Seriously, it’s so easy and fast. The flavor is out of this world, hitting all those comforting, savory notes we crave. It’s incredibly versatile too. I love that it uses simple pantry staples.
- Quick & Easy: Ready in about 45 minutes.
- Flavor Packed: So much savory goodness!
- Family Favorite: Always a hit with everyone.
Cheesy Taco Soup Ingredients
The magic of this Cheesy Taco Soup lies in its simple yet deeply satisfying combination of everyday ingredients. They come together to create a symphony of textures and flavors that’s both robust and creamy.
Let’s talk about what goes into this comforting bowl:
- Ground Beef or Turkey: The hearty foundation that brings a savory depth.
- Onion and Garlic: These aromatics build our flavor base.
- Taco Seasoning: Your shortcut to that unmistakable Tex-Mex flair.
- Black Beans and Pinto Beans: They add fiber, protein, and a great texture.
- Corn: Sweet little bursts that balance the savory notes.
- Diced Tomatoes and Rotel: These bring moisture, a touch of acidity, and a pop of chili warmth.
- Chicken Broth: The liquid that ties it all together, creating a luscious soup base.
- Cream Cheese: This is the secret weapon for that irresistible creamy, dreamy finish.
- Shredded Cheese: A final touch of melty goodness that makes it truly cheesy.
Substitutions and Tips
Don’t have pinto beans? Kidney beans work beautifully. Craving a vegetarian feast? Swap the meat for extra beans and use vegetable broth and omit the cream cheese if you prefer a lighter, dairy-free version, though it won’t be quite as creamy. For a spicier kick, use hot Rotel or add a pinch of cayenne pepper. Remember, all the precise measurements are waiting for you in the recipe card at the end!
Kitchen Tools You’ll Need
You don’t need fancy gadgets for this wonderful soup.
- Large pot or Dutch oven: Your trusty stovetop workhorse.
- Cutting board and knife: For chopping onions and garlic.
- Measuring cups and spoons: For accuracy.
- Spoon or spatula: For stirring.
How to Make Cheesy Taco Soup
Whipping up this delicious taco soup is a breeze. Follow these simple steps for a fantastic meal.
Step 1: Brown the Meat and Onions
Grab a big pot or Dutch oven. Add a bit of olive oil. Heat it up over medium-high heat. Now, toss in your ground beef or turkey and the chopped onion. Cook them together. Stir often. Break apart the meat as it cooks. Keep going until the meat is nicely browned and the onion is soft. Drain off any extra grease from the pot. This step builds our flavor foundation.
Step 2: Add Garlic and Spices
Next, add the minced garlic to the pot. Stir it around. Cook just for about 1 minute until you smell its wonderful aroma. Be careful not to burn the garlic. Then, stir in the packet of taco seasoning. Mix it well. Make sure all the meat and onions are coated. Cook for one more minute. This really opens up the spice flavors.
Step 3: Combine Remaining Ingredients
Now it’s time to add the other goodies. Stir in the rinsed and drained black beans. Add the pinto beans too. Toss in the drained corn. Next, add the can of diced tomatoes, still in their juice. Pour in the can of Rotel, also undrained. Give everything a good stir to combine all these wonderful ingredients.
Step 4: Simmer the Soup
Pour the chicken broth into the pot. Stir it all up. Bring the mixture to a gentle simmer. Once it’s simmering, lower the heat. Put a lid on the pot. Let the soup simmer for at least 15 to 20 minutes. This allows all the flavors to meld together beautifully. This slow simmer makes the taco soup taste amazing.
Step 5: Add Creaminess
After simmering, it’s time to make it creamy. Add the softened cream cheese cubes to the hot soup. Stir frequently. Keep stirring until the cream cheese is completely melted and blended in. It will make your delicious soup wonderfully smooth and rich. This is where the “cheesy” magic really happens.
Step 6: Melt the Cheese
Finally, stir in the shredded Colby Jack or Mexican blend cheese. Keep stirring gently until the cheese is fully melted and the soup has a smooth, creamy consistency. Taste the soup. Add more salt or pepper if you think it needs it. Adjust the seasoning to your liking.
Step 7: Serve
Ladle the hot cheesy taco soup into bowls. Add your favorite toppings. Sour cream, fresh cilantro, diced avocado, or some crushed tortilla chips make it extra special. Enjoy every hearty spoonful!
How to Store Cheesy Taco Soup
Leftover Cheesy Taco Soup is a treasure! Store it in an airtight container in the refrigerator for up to 3-4 days. It keeps its creamy texture quite well. For longer storage, I like to freeze portions in freezer-safe containers. It can last up to 2-3 months in the freezer. Thaw overnight in the fridge before reheating.
Tips for Success
Here are a few tricks to make your Cheesy Taco Soup absolutely perfect every time:
- Cream Cheese Softness: Ensure your cream cheese is truly softened. It mixes in so much easier!
- Low and Slow Simmer: Don’t rush the simmering time. It’s key for developing deep flavors.
- Taste and Adjust: Always taste your soup before serving. Add a pinch more seasoning if needed.
- Broth Choice: Using good quality chicken broth makes a difference.
Serving Suggestions
This hearty Cheesy Taco Soup is a meal in itself!
- Serve with a dollop of sour cream or Greek yogurt.
- Top with fresh cilantro, avocado slices, or crunchy tortilla strips.
- Offer a side of crusty bread for dipping.
- A simple green salad complements it beautifully.
Cheesy Taco Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and flavorful Cheesy Taco Soup perfect for a weeknight meal, packed with ground meat, beans, corn, tomatoes, and a creamy, cheesy finish.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (1.25 ounce) packet taco seasoning
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel (diced tomatoes with green chilies), undrained
- 4 cups chicken broth
- 8 ounces cream cheese, softened and cut into cubes
- 1 cup shredded Colby Jack or Mexican blend cheese
- Optional toppings: sour cream, fresh cilantro, avocado, crushed tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef (or turkey) and chopped onion. Cook, breaking up the meat with a spoon, until the meat is browned and the onion is softened. Drain any excess grease.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add the taco seasoning packet and stir well to coat the meat. Cook for another minute.
- Stir in the rinsed and drained black beans, pinto beans, drained corn, undrained diced tomatoes, and undrained Rotel.
- Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to low, cover, and let it simmer for at least 15-20 minutes for the flavors to meld.
- Once simmered, add the softened cream cheese cubes to the soup. Stir frequently until the cream cheese is fully melted and incorporated, making the soup creamy.
- Stir in the shredded Colby Jack or Mexican blend cheese until melted and smooth.
- Taste and adjust seasoning if needed.
- Serve hot with your favorite taco soup toppings like sour cream, fresh cilantro, avocado, or crushed tortilla chips.
Notes
- For a vegetarian option, omit the meat and use vegetable broth.
- Adjust the spice level by choosing a mild or hot Rotel.
- The soup can be made ahead of time and reheated; the flavors will deepen overnight.
