Creamy Taco Soup

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Two creamy ingredients and enchilada sauce make this Creamy Taco Soup recipe a delicious blend of ground beef, black beans, corn, and taco seasonings.

How about taking your favorite taco soup recipe to a whole new level?

Creamy Taco Soup Recipe

Of all the soup recipes in the world, creamy beef taco soup is probably the mainstream favorite.

Add some shredded cheese, crumbled tortilla chips, some sour cream, and voila – dinner’s made, and everybody has a full belly. Score.

The addition of red enchilada sauce really adds a unique Mexican flavor to this taco soup.

I like that you can easily customize it using different types of cooked ground or shredded meats instead of just ground beef. It’s the perfect ground turkey recipe or rotisserie chicken recipe.

I often store soup in pitchers in my fridge so I can stir it and then pour it right into a bowl that then heads to the microwave. It’s so easy, so good for you, and so fast!

We enjoy this recipe with our Mexican Cheese Bread on the side.

Ingredients needed

• Ground beef: You can substitute any ground meat in this soup. A few other to try might be turkey, pork or chicken!
• Red enchilada sauce
• Canned diced tomatoes and green chilies: I prefer Rotel.
• Black beans: These can be optional if preferred.
• Corn: Canned or frozen will work.
• Sour cream
• Cream cheese
• Taco seasoning: from a packet or your own blend
• Broth: beef, chicken, or vegetable, as desired
• Basic spices: oregano flakes, onion powder
• Your favorite toppings, such as cilantro, crushed tortilla chips, etc, are totally optional

How to make Creamy Taco Soup

In a 6-quart pot or Dutch oven or large pot over medium to medium high heat, cook and crumble the ground beef with the taco seasoning, oregano, and the garlic powder.

Cook until the beef is fully cooked throughout; drain any fats that accumulate.

Add the beef broth, enchilada sauce, black beans, diced tomatoes and green chilies, and sweet corn.

Bring to a boil, then reduce the heat, cooking the soup at a low simmer for 25-30 minutes.

In a medium size mixing bowl, combine the sour cream and the cream cheese.

A little at a time, stir 1/2 cup of the warm soup into the cream cheese mixture until smooth, then add this mixture along with the shredded cheese to the soup pot, stirring to combine.

When the cream cheese mixture has incorporated smoothly into the soup, it’s ready to serve!

Garnish with your favorite toppings, such as chopped cilantro or crushed tortilla chips, etc.

Substituting Other Ground Meats

My freezer is often loaded with ground venison since my sons enjoy hunting.

For many of my favorite recipes that call for ground beef, I like to combine ground venison with either ground beef or ground pork.

Or, if your family enjoys ground chicken, turkey, or bison, feel free to substitute any of these meats for ground beef in this taco soup recipe.

Substituting a Rotisserie Chicken

If you add fully cooked meat, such as shredded rotisserie chicken, you can stir it into the taco soup at the point in the recipe where you add the corn and black beans.

Absolutely. I often substitute shredded, cooked chicken (such as from a rotisserie chicken to make it super fast) with ground beef.

Substituting Black Beans

You can always omit the black beans from this recipe, or if your family likes a different type of beans.

You can substitute any other type they prefer, such as pinto beans, chili beans, ranch-style beans, etc.

If your are stretching this recipe to make your food budget go further or need to serve this soup to a larger group, the addition of more beans will help. In this case, I like to have a variety of beans in my taco soup, which usually turns out to be black beans and pinto beans.

How to Freeze Soup

Yes. Let the soup fully cool, then package it into freezer containers that have about one-inch of head space to allow for expanding as the soup freezes.

To reheat, thaw the soup in the fridge, then heat the soup on a low temperature to serve. Heating the soup on low ensures the dairy products (cream cheese and sour cream) don’t curdle.

How to double or half the recipe

Yep. It’s easy to double this recipe —just use a larger pot! You can also easily cut this recipe in half.

How to store

You can safely keep this soup in the fridge for up to 3 days.

Other recipes to try

A couple of my very favorite soups, which have big, bold Mexican and Tex-Mex flavors, are Instant Pot recipes: Instant Pot Chicken Tortilla Soup, Creamy Fiesta Soup, and Instant Pot Rio Grand Chili.

I also love to make steaming pots of Chicken and Black Bean Fideo Soup, White Chicken and Rice Chili, and Speedy Tex Mex Corn Chowder since these recipes make it easy to feed a crowd. All ya gotta do is add some bread!

Creamy Chicken Enchilada Soup is a hearty soup filled with chunks of tender chicken, black beans, corn, peppers, and tomatoes.

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• Skinny Pitcher Margaritas

Originally published 3/26/21 – recipe notes and photos updated 9/11/24