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Creamy Cheesy Taco Soup

A hearty, comforting soup loaded with seasoned ground beef, peppers, and tomatoes in a rich, creamy cheese broth. The perfect low-carb, one-pot dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Mexican-American, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lbs ground beef lean
  • 1 onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1 packet taco seasoning
  • 4 cups beef broth
  • 10 oz Rotel (diced tomatoes with green chilies) undrained
Creamy Finish
  • 8 oz cream cheese softened, cubed
  • 1.5 cups cheddar cheese shredded
  • 0.5 cup heavy cream optional
Toppings
  • 1 bunch fresh cilantro chopped

Equipment

  • Large Dutch Oven or Stockpot
  • Wooden spoon
  • Knife and Cutting Board
  • Ladle

Method
 

  1. In a large pot over medium-high heat, brown the ground beef until fully cooked. Drain excess grease if necessary, leaving a little for flavor.
  2. Add diced onion and green pepper. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute.
  3. Stir in taco seasoning, Rotel (undrained), and beef broth. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 15 minutes to blend flavors.
  5. Turn heat to the lowest setting. Stir in softened cream cheese until melted and smooth.
  6. Stir in cheddar cheese and heavy cream until melted and combined.
  7. Serve hot topped with extra cheese and fresh cilantro.

Notes

For a smoother soup, ensure cream cheese is at room temperature before adding. Leftovers store well in the fridge for up to 4 days.