Cheesy Taco Soup
Cheesy Taco Soup is a rich, comforting Tex-Mex-inspired soup that combines seasoned ground beef, tomatoes with green chiles, jalapeño, green bell pepper, beef broth, tomato paste, diced green chiles, cream cheese, and cream. It delivers many of the familiar flavors of tacos and chili in a warm, creamy bowl that is substantial enough to serve as a complete meal.
The soup begins with browned meat, which provides a deep savory foundation. Tomatoes, green chiles, taco seasoning, and jalapeño add layers of acidity, spice, and chile flavor, while tomato paste gives the broth concentration and body. Cream cheese and cream are stirred in at the end, softening the heat and transforming the tomato-beef broth into something smooth and luxurious.
It is also highly flexible. Ground turkey can replace beef for a lighter version, the jalapeño can be adjusted to control the heat, and toppings such as avocado, shredded cheese, cilantro, sour cream, tortilla strips, and lime can make every bowl feel different.
Why People Will Love Cheesy Taco Soup Recipe
Ground beef gives the soup a hearty, deeply savory flavor.
Ground turkey can easily be substituted for a lighter option.
Taco seasoning adds a familiar blend of chile, cumin, garlic, and spices.
Tomatoes with green chiles bring both acidity and mild heat.
Diced green chiles provide a distinct Southwestern flavor.
Jalapeño adds fresh chile character rather than only dried spice.
Green bell pepper adds texture and vegetal sweetness.
Tomato paste creates a richer, more concentrated broth.
Beef broth reinforces the meatiness of the soup.
Cream cheese creates an exceptionally smooth texture.
Cream rounds out the chile heat and tomato acidity.
The soup is naturally substantial without pasta or rice.
It is easy to customize from mild to spicy.
Most of the ingredients are pantry or refrigerator staples.
The stovetop version is relatively quick.
The slow-cooker option is convenient for busy days.
It reheats well for lunches and meal prep.
It works beautifully with many taco-style toppings.
Tortilla chips make an excellent crunchy contrast.
It is filling enough to serve as a complete dinner.
Key Ingredients
Ground Beef or Turkey:
The meat gives the soup its primary protein and savory character. Beef creates a richer flavor, while turkey produces a leaner result and allows the chile and tomato flavors to stand out more clearly.
Tomatoes with Green Chiles:
This ingredient combines tomato acidity with a mild chile flavor, giving the soup more complexity than plain canned tomatoes.
Diced Green Chiles:
Green chiles contribute a roasted, slightly sweet chile flavor without necessarily making the soup extremely hot.
Jalapeño:
Fresh jalapeño brings brightness and sharper heat. Removing the pale inner membranes makes the soup milder.
Tomato Paste:
Tomato paste provides concentrated tomato flavor and helps create a thicker, more substantial broth.
Taco Seasoning:
Taco seasoning typically contributes chile powder, cumin, garlic, onion, paprika, and salt, creating much of the soup’s Tex-Mex character.
Cream Cheese:
Cream cheese gives the soup body, richness, and gentle tanginess while softening the acidity of the tomato base.
Heavy Cream:
A small amount of cream creates a smoother finish and helps balance spicy ingredients.
Beef Broth:
Broth provides enough liquid to turn the concentrated tomato and meat mixture into a soup while reinforcing the savory flavors.
Expert Tips
Brown the meat thoroughly before adding liquids to develop deeper flavor.
Break the meat into relatively small crumbles so it distributes evenly throughout every bowl.
Drain excess grease after browning, especially if using higher-fat ground beef.
Let the bell pepper and jalapeño cook briefly with the meat for a softer texture.
Remove the jalapeño membranes for a milder soup.
Keep some membranes intact if you prefer stronger heat.
Stir the tomato paste thoroughly into the broth so it dissolves evenly.
Simmer the soup uncovered if you want it thicker.
Use reduced-sodium beef broth if the taco seasoning is already salty.
Taste before adding extra salt.
Bring cream cheese completely to room temperature before adding it.
Cut cream cheese into small cubes so it melts faster.
Lower the heat before stirring in the dairy.
Add the cream cheese gradually and stir until completely smooth.
Do not aggressively boil the soup after adding cream or cream cheese.
Let the finished soup rest for 5–10 minutes; it will naturally thicken slightly.
Cheesy Taco Soup
Ingredients:
2 pounds ground beef or turkey
1/2 cup green bell pepper, finely chopped
1 jalapeño, seeded and finely chopped
1 (10 ounce) can tomatoes with green chilies, undrained
5 cups beef broth (One 32 ounce carton beef broth + 1 cup)
1 (7 ounce) can tomato paste
2 ( 4 ounce) cans diced green chilies
1 package taco seasoning
4 ounces room temp cream cheese, cut into small pieces
1/4 cup cream
Instructions:
Brown the meat over medium heat in a medium size sauce pot or dutch oven. Drain off any grease
Add the peppers, undrained tomatoes, beef broth, tomato paste, green chilies, taco seasoning and stir well.
Allow chili to simmer over medium low heat uncovered for approximately 20 minutes until the tomato juice has reduced and thickened.
Stir in the cream cheese and cream just before serving.
Brown the meat as directed, drain off any grease and transfer to a slow cooker.
Add the peppers, undrained tomatoes, beef broth, tomato paste, green chilies, taco seasoning and stir well.
Cook on low for 6-8 hours.
Just before serving add the cream cheese and cream, stir until dissolved.
Important Notes When Making Cheesy Taco Soup
Ground beef should reach at least 160°F / 71°C.
Ground turkey should reach at least 165°F / 74°C.
Taco seasoning packets can contain substantial sodium.
Canned tomatoes, green chiles, broth, and cream cheese can also contribute sodium.
Reduced-sodium broth gives you more control over the final seasoning.
Jalapeños vary significantly in heat from pepper to pepper.
Most capsaicin is concentrated in the pale inner membranes rather than the seeds alone.
Cream cheese should be softened before adding.
Cold cream cheese can form small lumps that are difficult to dissolve.
Once dairy is added, maintain low or medium-low heat.
The soup will become thicker as it cools.
Add extra broth when reheating if necessary.
If making the slow-cooker version, the meat should still be browned first for the best texture and flavor.
Cream cheese and cream should be added only near the end of slow cooking.
Dairy can separate if cooked for many hours at high temperature.
Refrigerate leftovers promptly in a covered container.
How to Enjoy Cheesy Taco Soup After Cooking
After the cream cheese and cream have completely melted into the soup, remove the pot from direct heat and allow it to rest for about 5 minutes. This helps the broth become slightly thicker and smoother.
Ladle the soup into deep bowls, making sure every serving contains plenty of seasoned meat, tomatoes, green chiles, and creamy broth.
For a classic taco-style presentation, top each bowl with shredded cheddar or Monterey Jack cheese.
Add diced avocado for cool, buttery contrast.
A spoonful of sour cream or Mexican crema adds even more richness and can help soften the chile heat.
Scatter chopped cilantro and sliced green onions over the top for freshness.
For crunch, add crushed tortilla chips or crispy tortilla strips immediately before eating.
A squeeze of fresh lime juice is especially useful because the acidity cuts through the cream cheese and rich beef.
Pickled jalapeños, fresh jalapeño slices, pico de gallo, or hot sauce can be offered separately for anyone who wants additional spice.
Serve the soup with warm flour tortillas, corn tortillas, quesadillas, cornbread, or a simple cabbage-and-lime salad.
When reheating leftovers, use medium-low heat and stir frequently. Add a splash of beef broth if the soup has become too thick.
Nutrition Information
Approximate nutrition per serving, based on about 8 servings, using lean ground beef, full-fat cream cheese, and cream:
Calories: 460 kcal | Total Fat: 27 g | Saturated Fat: 11 g | Monounsaturated Fat: 11 g | Polyunsaturated Fat: 2 g | Cholesterol: 115 mg | Sodium: 1,500–1,750 mg depending on the beef broth, taco seasoning, canned chiles, and tomatoes | Total Carbohydrates: 15 g | Dietary Fiber: 3 g | Sugars: 7 g | Protein: 37 g
Additional estimate:
Potassium: 750–950 mg | Calcium: 100–150 mg | Iron: 4–5.5 mg | Magnesium: 45–65 mg | Vitamin A: 1,100–1,600 IU | Vitamin C: 20–35 mg | Vitamin B12: 2.5–3.5 mcg | Zinc: 6–8 mg
Frequently Asked Questions:
How can I ensure the meat is well-cooked?
Make sure to brown the meat thoroughly before adding the other ingredients. The meat should be completely browned with no pink spots. If you’re using a meat thermometer, ground beef or turkey should reach an internal temperature of 165°F (74°C).
What can I do if my soup is too thick?
If your soup is too thick, you can add more beef broth or water until you reach your desired consistency. Remember to adjust the seasoning accordingly.
How can I store leftover soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
How can I make this soup spicier?
If you want a spicier soup, you can add more jalapeño, use a spicier chili pepper like serrano or habanero, or add a hot sauce of your choice. Be sure to adjust to your personal spice level.
Can I make this soup vegetarian?
Yes, you can substitute the ground meat with a plant-based meat substitute or add more beans and vegetables for a hearty vegetarian version. Replace the beef broth with vegetable broth.
Can I make this recipe in a slow cooker?
Yes, the recipe includes instructions for a slow cooker. After browning the meat and draining off the grease, you can transfer it to a slow cooker and add the remaining ingredients. Cook on low for 6-8 hours.