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Cheesy Taco Soup

Cheesy taco soup simmers ground beef, black beans, corn, and tomatoes in a savory broth, then gets creamy with melted cream cheese and sharp cheddar. It’s a hearty one-pot dinner with a smooth, cheesy texture and a gentle taco-seasoned kick.
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Prep Time 10 minutes
Cook Time 32 minutes
Standing 5 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 4 cups low-sodium beef broth
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. In a 5- to 6-quart Dutch oven over medium-high heat, cook the ground beef for 6 to 8 minutes, breaking it into crumbles, until browned and it reaches 160°F; drain excess fat.
  2. Add the onion and cook over medium heat for 4 to 5 minutes, stirring, until softened.
  3. Stir in the garlic and taco seasoning and cook for 30 seconds.
  4. Stir in the beef broth, tomatoes with their juices, black beans, and corn; bring to a boil over medium-high heat, then reduce the heat and simmer uncovered for 15 minutes.
  5. Reduce the heat to low and stir in the cream cheese for 3 to 5 minutes, until melted and smooth; do not let the soup boil.
  6. Remove the pot from the heat and gradually stir in the cheddar until melted.
  7. Let the soup stand for 5 minutes before serving.

Notes

For the smoothest finish, keep the soup at low heat and do not let it boil after adding the cream cheese. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the dairy may separate when thawed. For a lighter variation, use lean ground turkey in place of the ground beef.