Description
A hearty taco-flavored soup made ultra-creamy with cheddar cheese and heavy cream. Perfect for busy weeknights or a cozy meal, this one-pot wonder delivers taco night flavors in a bowl in under 30 minutes.
Introduction
This Cheesy Taco Soup combines all the bold flavors of tacos with a rich, creamy base. Ground beef, tomatoes, spices, and cheese come together in a flavorful broth that’s satisfying, comforting, and easy to make. Optional toppings like cilantro and green onions elevate the dish, making it a crowd-pleaser for families and friends.
Why You’ll Love This Recipe
This soup is flavorful, creamy, and simple to prepare. It’s a one-pot meal that captures all the essence of taco night, perfect for busy evenings. The creamy cheese and heavy cream make it rich and indulgent, while optional toppings allow for customization.
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 packet (or homemade) taco seasoning
- 1 (14 oz) can diced tomatoes with green chilies, undrained
- 1 cup beef broth
- 1 cup tomato sauce
- ½ cup water
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- Fresh cilantro, chopped (optional garnish)
- Sliced green onions (optional garnish)
Instructions (Step-by-Step)
Step 1: Brown the Beef
In a large pot or Dutch oven over medium heat, cook the ground beef until no longer pink. Drain excess grease if needed.
Step 2: Add Aromatics
Stir in the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and slightly softened.
Step 3: Season the Base
Add taco seasoning, cumin, chili powder, and paprika. Stir to coat the beef and onion evenly.
Step 4: Add Liquids and Tomatoes
Pour in the diced tomatoes with green chilies, tomato sauce, beef broth, and water. Stir well to combine.
Step 5: Simmer
Bring the soup to a boil, then reduce heat and simmer uncovered for 10–15 minutes to meld flavors.
Step 6: Make it Creamy
Stir in shredded cheddar cheese and heavy cream. Continue stirring until the cheese melts and the soup is rich and creamy.
Step 7: Taste and Adjust
Add salt and pepper to taste. Simmer for an additional 2 minutes.
Step 8: Serve and Garnish
Ladle soup into bowls. Top with chopped cilantro and sliced green onions if desired. Serve immediately.
Tips for the Best Results
- Use lean ground beef to reduce grease.
- For spicier soup, add cayenne or chopped jalapeños.
- Homemade taco seasoning works well: 1 tbsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp paprika, ½ tsp oregano, and salt to taste.
Variations
- Vegetarian: Use plant-based crumbles or canned black beans instead of beef.
- Dairy-Free: Substitute cheese and cream with vegan cheese and coconut cream.
- Extra Veggies: Add corn, bell peppers, or black beans for a heartier soup.
Serving Suggestions
- Serve with warm cornbread or crusty bread.
- Add tortilla chips for dipping.
- Pair with a light green salad with lime vinaigrette.
- Optional drink pairing: Mexican lager or margaritas for a fun twist.
Storage Tips
- Refrigerator: Cool completely and store in airtight containers for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight and reheat gently.
- Reheating: Microwave in 30–60 second intervals or heat on the stovetop, stirring often. Add a splash of broth or cream if needed.
Nutrition Information (Per Serving, Approximate)
- Calories: 410 kcal
- Protein: 23 g
- Carbohydrates: 10 g
- Fat: 30 g
- Fiber: 2 g
- Net Carbs: ~8 g
- Allergens: Dairy
- Dietary Notes: Naturally gluten-free (check taco seasoning labels)
Frequently Asked Questions
Q: Can I make this vegetarian?
A: Yes, swap beef for plant-based crumbles or canned black beans.
Q: Can I freeze cheesy taco soup?
A: Yes. Cool completely, store in airtight containers, thaw overnight, and reheat gently.
Q: The soup is too thick – what can I do?
A: Stir in a little water or broth until the desired consistency is reached.
Q: I don’t have taco seasoning – what can I use?
A: Combine chili powder, cumin, garlic powder, onion powder, oregano, salt, and paprika for a homemade mix.
Q: Can I use milk instead of cream?
A: Yes, but the soup will be thinner and less rich. Evaporated milk works better than regular milk.