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Creamy One Pot Beefy Taco Soup

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A hearty, comforting weeknight dinner that combines browned ground beef, taco spices, and vegetables in a rich, velvety broth made with cream cheese. This one-pot meal is quick to prepare, easy to clean up, and perfect for cozy evenings.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 or 90/10)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 can (8 oz) tomato sauce
  • 2 cups beef broth (low-sodium)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 8 oz cream cheese, softened
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions

  1. Prep ingredients: Dice onion, mince garlic, rinse and drain black beans, and drain diced tomatoes.
  2. In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a wooden spoon. Cook until no pink remains and a crust forms. Drain excess grease if necessary.
  3. Reduce heat to medium. Add diced onion to the pot and cook until translucent and soft. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle taco seasoning, chili powder, and cumin over the beef and onion mixture. Stir constantly for 1 minute to bloom the spices.
  5. Add drained diced tomatoes, tomato sauce, and beef broth. Stir well, scraping up browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Stir in black beans and frozen corn. Simmer uncovered for another 5 minutes until corn is tender.
  7. Turn off the heat. Add softened cream cheese and stir gently until completely melted and incorporated. Do not boil after adding cream cheese.
  8. Stir in lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper if needed. Serve hot.

Notes

Drain canned tomatoes to prevent a watery soup. Do not stir beef too often while browning to ensure a good crust. Turn off heat before adding cream cheese to prevent curdling. For a smoother texture, blend half the soup before adding cream cheese. Leftovers keep in the fridge for 4 days or freeze for 3 months (reheat gently to prevent separation).

Nutrition

Keywords: taco soup, beef soup, creamy soup, one pot meal, weeknight dinner, comfort food, ground beef recipe, easy soup

Find it online: https://evabakery.com/creamy-one-pot-beefy-taco-soup-easy-weeknight-dinner/