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Bowl of creamy taco soup topped with sliced avocado and fresh cilantro, served in a white bowl on a marble surface with a striped towel.
Brianna Hughes

Creamy Taco Soup (Easy 30 Minute Dinner)

This creamy taco soup is the ultimate cozy dinner. With ground beef, beans, corn, and a velvety broth, it comes together in 30 minutes and is perfect for topping with cheese, avocado, and crunchy tortilla strips.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, dinner, lunch
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or turkey
  • 1 15 oz can black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or 2 tbsp homemade)
  • 2 cups chicken broth or homemade bone broth
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup sour cream
  • Optional toppings: avocado, tortilla chips, cilantro

Method
 

  1. In a large pot, brown the ground meat over medium heat. Drain excess fat.
  2. Add onion and garlic; sauté until softened.
  3. Stir in taco seasoning, beans, corn, tomatoes, and chicken broth. Bring to a simmer.
  4. Reduce heat and simmer for 15–20 minutes.
  5. Remove from heat; stir in shredded cheese and sour cream until creamy. Serve hot with desired toppings.

Notes

  • Can be made vegetarian by substituting beans for meat.
  • Great to use over baked potatoes.
  • Leftovers keep well for 3–4 days in the fridge or freeze for longer storage if needed.