Creamy Taco Soup

Creamy taco soup has been my weeknight lifesaver for three years now, ever since my neighbor shared her version at a block party. This hearty bowl combines lean ground beef, fiber-rich beans, and plenty of vegetables in a rich, creamy broth that actually tastes like your favorite tacos.

Last month, my daughter came home from soccer practice starving, and I realized I’d forgotten to plan dinner. I grabbed what I had in the pantry and threw together this soup. Twenty-five minutes later, she was on her second bowl, asking why we don’t make it every week. Now this creamy taco soup is our Tuesday night tradition. It’s genuinely foolproof, packs 28 grams of protein per serving, and the leftovers somehow taste even better the next day.

What Goes Into This Creamy Taco Soup

I always buy the leanest ground beef available because it keeps the soup lighter without losing any flavor. The real secret here is keeping all the liquid from the canned ingredients instead of draining them.

• 1 pound ground beef (96/4 lean or 93/7)
• 1 can (14.5 oz) stewed tomatoes, undrained
• 1 can (10 oz) ROTEL (diced tomatoes with green chiles), undrained
• 1 can (15 oz) black beans, undrained
• 1 can (15 oz) pinto beans, undrained
• 1 can (15 oz) whole kernel corn, undrained
• 1 packet (1 oz) taco seasoning
• 1 packet (1 oz) ranch dip mix
• 1 bag (12 oz) frozen pepper and onion blend
• 1 bag (12 oz) frozen broccoli and cauliflower blend
• 4 oz fat-free cream cheese, room temperature
• 1/2 cup fat-free Greek yogurt, room temperature

Store-brand frozen vegetables work perfectly here and cost half as much as name brands. For the cream cheese and yogurt, let them sit on the counter for 30 minutes before you start cooking so they blend smoothly into the hot soup.

Cooking This One-Pot Dinner

Use your largest pot for this recipe since it makes about 10 to 12 cups of soup. A 6 to 8-quart pot works perfectly and gives you room to stir without splashing.

Step 1: Heat a large pot over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for 7 to 8 minutes, stirring occasionally, until completely browned with no pink remaining. The beef should look crumbly with slightly crispy edges.

Step 2: Pour in the stewed tomatoes, ROTEL, black beans, pinto beans, and corn along with all their liquid. Sprinkle both seasoning packets over the top. Stir everything together thoroughly. Let the mixture come to a gentle boil for about 2 minutes. The broth will start turning a rich reddish-brown color.

Step 3: Add both bags of frozen vegetables straight from the freezer. No thawing needed. Reduce heat to medium-low and simmer uncovered for 6 to 8 minutes, stirring every 2 minutes. The vegetables will thaw and turn tender while soaking up the taco seasonings.

Step 4: Turn the heat to low (keep it warm, not off). Add the cream cheese cut into 1-inch cubes. Stir continuously for 2 to 3 minutes until completely melted and no white streaks remain. Gently fold in the Greek yogurt until the soup turns velvety smooth and uniform in color.

What to Serve Alongside

This filling soup pairs beautifully with simple sides that add crunch and freshness.

Crusty Tortilla Chips: The crunch contrasts perfectly with the creamy broth and gives you that authentic taco experience in every bite.

Fresh Cilantro and Lime Wedges: Bright citrus and herbaceous cilantro cut through the richness and add restaurant-quality freshness that makes the flavors pop.

Diced Avocado: Creamy healthy fats balance the lean protein and add satisfying texture without overwhelming the soup.

Shredded Cheddar or Mexican Blend Cheese: A small sprinkle melts into the warm soup and adds extra calcium that kids love.

More Satisfying Soups to Round Out Your Weekly Menu

This high-protein creamy taco soup pairs wonderfully with other hearty, nutrient-packed soup recipes perfect for meal prep. When craving more plant-based options, try the fiber-rich Mediterranean Chickpea Soup for its bold flavors and satisfying texture. The Turkey Vegetable Soup offers another lean protein option that’s just as filling and great for using up leftover ingredients.

For those seeking variety in flavor profiles throughout the week, the creamy richness of Creamy Chicken Enchilada Soup provides a different Mexican-inspired twist, while the warming spices in Chickpea Curry deliver comfort in a bowl with plenty of protein and fiber to keep everyone satisfied.

Keeping Leftovers Fresh

Store this soup in airtight containers in the refrigerator for up to 5 days. The seasonings intensify overnight, so day-two leftovers often taste even richer than the first serving.

Reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway through. On the stovetop, warm over medium-low heat for 5 to 7 minutes, adding a splash of water or broth if it’s thickened too much.

For meal prep, portion the soup into containers on Sunday and pair each serving with your favorite toppings in small containers. You’ll have grab-and-go lunches ready in under 2 minutes all week.

Your Taco Soup Questions Answered

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