When you’re looking for a warm, satisfying meal that’s also super easy to make, taco soup is always a great choice. I love how simple it is to throw together, and it’s perfect for a busy weeknight or a cozy weekend lunch.
Today, I’m sharing two fantastic taco soup recipes. Whether you prefer a rich, creamy version or need a dairy-free option, I have you covered. Both are full of delicious flavor and sure to become family favorites.
Jump to Recipe:
Hearty Creamy Beef Taco Soup Recipe
This creamy beef taco soup is a comforting meal for any night of the week. It’s packed with flavor, easy to make, and sure to please everyone at your table.
Key Ingredients & Tips for Creamy Taco Soup
- Ground Beef: Use lean ground beef and drain off any excess fat after browning it. This keeps your soup lighter.
- Creaminess Factor: The secret to its creamy texture is adding cream cheese or a splash of heavy cream at the very end. It melts in nicely.
- Taco Seasoning: Don’t skip this! It brings all the classic taco flavors together in your soup.
What You Need for Creamy Beef Taco Soup
- 1 pound ground beef
- 1 packet taco seasoning
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 3 cups beef broth
- 4 ounces cream cheese, softened
- Optional toppings: shredded cheese, sour cream, crushed tortilla chips
⏱️ Time: 30 minutes🍽️ Yields: 6 servings
How to Make Creamy Beef Taco Soup
Step 1: Brown the Beef
In a large pot or Dutch oven, cook your ground beef over medium heat until it’s fully browned. Make sure to break it apart as it cooks. Once done, drain any extra fat from the pot.
Step 2: Simmer the Soup Ingredients
Add the taco seasoning, black beans, pinto beans, corn, diced tomatoes with green chilies, tomato sauce, and beef broth to the pot with the beef. Stir everything together well. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This helps all the flavors mix.
Step 3: Add Creaminess and Serve
Remove the pot from the heat. Stir in the softened cream cheese until it’s fully melted and the soup is creamy. Ladle the hot soup into bowls and serve with your favorite taco toppings like shredded cheese or a dollop of sour cream.
📝 Final Note
This creamy taco soup gets even better the next day! Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Delicious Dairy-Free Taco Soup Recipe
Enjoy all the great taste of taco soup without any dairy. This recipe is light, flavorful, and incredibly simple to prepare, making it a great option for everyone.
Key Ingredients & Tips for Dairy-Free Taco Soup
- Meat Options: You can use ground beef, ground turkey, or even shredded chicken. All work well and keep this soup dairy-free.
- Add Some Greens: Stir in a handful of fresh spinach or kale during the last few minutes of simmering for extra nutrients.
- Make it Thicker: If you like a thicker soup, mash a portion of the beans against the side of the pot before serving.
What You Need for Dairy-Free Taco Soup
- 1 pound ground beef or turkey
- 1 large onion, chopped
- 1 packet taco seasoning
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 4 cups chicken or vegetable broth
- Optional toppings: fresh cilantro, diced avocado, crushed tortilla chips, dairy-free sour cream
⏱️ Time: 35 minutes🍽️ Yields: 8 servings
How to Make Dairy-Free Taco Soup
Step 1: Cook Meat and Onion
In a large pot, cook your ground beef or turkey and the chopped onion over medium heat until the meat is browned and the onion is soft. Break up the meat as it cooks. Drain any fat if needed.
Step 2: Combine and Simmer
Add the taco seasoning, black beans, kidney beans, corn, diced tomatoes with green chilies, tomato sauce, and broth to the pot. Stir everything well to combine. Bring the soup to a simmer, then cover and cook for at least 20-25 minutes to allow the flavors to come together.
Step 3: Taste and Serve
Taste the soup and add salt or pepper if you think it needs it. Ladle into bowls and top with fresh cilantro, avocado, or crushed tortilla chips. This soup is best served warm.
📝 Final Note
This dairy-free taco soup freezes well! Portion it into freezer-safe containers and it will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
