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30-Minute Creamy Taco Soup

30-minute creamy taco soup with a rich orange-cream broth—brown the beef, simmer with beans and tomatoes, then melt in cream cheese for a velvety texture. Finished with shredded cheddar, sour cream, and crunchy tortilla chips for a hearty 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: 610
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef
  • 1 onion
  • 3 garlic
  • 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
  • 0.5 cup sour cream
  • 1 tortilla chips crushed
  • 0.25 jalapeños
  • 0.25 cup cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot over medium-high heat, 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 black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring to a boil.
  2. Simmer for 10 minutes, then reduce the heat to low.
Make it creamy
  1. Add the cream cheese and stir until completely melted.
  2. Stir in the heavy cream, then simmer for 3–4 minutes until heated through.
Serve
  1. Serve topped with shredded cheddar, sour cream, and crushed tortilla chips.
  2. Top with jalapeños and cilantro just before serving.

Notes

For best flavor, keep the heat at a gentle simmer once the cream cheese is added so it melts smoothly without separating. Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat gently on the stovetop. Freezing is not recommended because dairy-based soups can change texture after thawing. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.