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–+ servings
A hearty bowl of creamy taco soup with ground beef, beans, tomatoes, topped with cheese, sour cream, and tortilla chips.

Creamy Taco Soup

A hearty and creamy taco soup perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (10 ounces) Rotel diced tomatoes and green chilies, undrained
  • 1 packet taco seasoning
  • 2 cups beef broth
  • 1 cup heavy cream
For Serving (Optional)
  • shredded cheddar cheese shredded cheddar cheese
  • sour cream sour cream
  • crushed tortilla chips crushed tortilla chips

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes, black beans, kidney beans, Rotel, taco seasoning, and beef broth. Bring the mixture to a boil, then reduce heat and simmer for at least 15 minutes to allow flavors to meld.
  4. Stir in the heavy cream and heat through, but do not boil. Taste and adjust seasonings if needed.
  5. Ladle the soup into bowls. Serve hot, topped with shredded cheddar cheese, sour cream, and crushed tortilla chips, if desired.

Notes

This soup can be made ahead of time and reheats well. For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.

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