Creamy taco soup

Here’s a rich, cozy Creamy Taco Soup—easy, hearty, and full of Tex-Mex flavor 🌮🥣

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Creamy Taco Soup

Ingredients (6 servings)

• 1 lb ground beef or ground turkey
• 1 packet taco seasoning
• 1 packet ranch seasoning mix
• 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 1 can (14 oz) diced tomatoes
• 1 small onion, diced
• 2 cups chicken broth
• 8 oz cream cheese, cubed

Toppings (optional): shredded cheese, sour cream, tortilla chips, green onions, avocado

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Instructions

Stovetop

1. In a large pot, cook ground meat and onion over medium heat until browned. Drain excess fat.
2. Stir in taco seasoning and ranch seasoning.
3. Add corn, beans, Rotel, diced tomatoes, and chicken broth.
4. Bring to a simmer and cook 15–20 minutes.
5. Reduce heat to low and stir in cream cheese until fully melted and creamy.

Slow Cooker

1. Brown meat and onion; drain.
2. Add all ingredients except cream cheese to slow cooker.
3. Cook on low 4–6 hours or high 2–3 hours.
4. Stir in cream cheese during the last 30 minutes until smooth.

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Tips & Variations

• Extra creamy: Add ½ cup heavy cream or sour cream at the end.
• Spicy: Use hot Rotel or add jalapeños.
• Chicken version: Swap ground meat for shredded cooked chicken.
• Thicker soup: Reduce broth to 1½ cups.

Perfect for busy nights, potlucks, or game day.
If you’d like, I can also share a 4-ingredient shortcut version or a low-carb creamy taco soup 🌮