This Creamy Taco Soup is a flavorful and easy-to-make meal that blends the heartiness of taco night with the warmth of a cozy soup. Originally made with bacon or ground pork, this version uses either ground chicken or beef to keep it hearty while making it accessible for those avoiding pork. Whether you’re meal prepping, feeding a crowd, or looking for a satisfying weeknight dinner, this dish offers a balance of spice, creaminess, and texture that will quickly make it a go-to in your household.

What makes this soup so appealing is how customizable and forgiving it is. You can adjust the creaminess level to your preference, increase the heat with fresh chilies, or bulk it up with beans and corn for added fiber and texture. It’s also great for beginner cooks since the steps are straightforward, and the results are reliably delicious every time.

With basic pantry staples like canned tomatoes, taco seasoning, broth, and cream cheese, this recipe comes together in under an hour and stores well for leftovers. It’s also perfect for freezing, making it a smart choice for make-ahead meals.

Main Ingredients

1 tablespoon olive oil – for sautéing
1 pound ground chicken or beef – use lean chicken or 85/15 beef for the best flavor and texture
1 packet taco seasoning – or use homemade blend
1 small yellow onion, diced – adds sweetness and base flavor
3 cloves garlic, minced – boosts depth
1 jalapeño, minced – optional, for heat (remove seeds for less spice)
1 Anaheim pepper, minced – mild, smoky flavor
1 (15 oz) can black beans – drained and rinsed
1 (15 oz) can diced tomatoes with green chilies – for acidity and a mild kick
1 (15 oz) can corn – drained; adds sweetness and texture
4 cups chicken or beef broth – base of the soup
Zest of 1 lime + juice of ½ lime – for brightness
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 to 8 ounces cream cheese, softened – 4 oz for lighter creaminess; 8 oz for richer texture

Optional Garnishes

Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Sliced green onions
Fresh cilantro
Crushed tortilla chips
Extra lime wedges
Avocado slices
Sour cream or Greek yogurt

Step-by-Step Instructions

Step 1: Sauté the Aromatics and Cook the Meat

Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until translucent.
Stir in the minced garlic, jalapeño, and Anaheim pepper. Sauté for another 2–3 minutes until fragrant.
Add the ground chicken or beef and break it apart with a spoon or spatula.
Cook until browned and fully cooked through (about 6–8 minutes). Drain excess fat if needed.

Step 2: Season the Base

Sprinkle the taco seasoning over the cooked meat and mix well.
Cook for 1–2 minutes, allowing the spices to coat the meat and release their aroma.

Step 3: Add Liquids and Vegetables

Pour in the chicken or beef broth and stir.
Add the black beans, corn, diced tomatoes with green chilies, salt, pepper, oregano, lime zest, and lime juice.
Stir everything together and bring the mixture to a gentle boil.

Step 4: Simmer the Soup

Reduce the heat to low and let the soup simmer for 10–15 minutes uncovered.
This allows the flavors to meld and the soup to reduce slightly for a thicker texture.

Step 5: Add Cream Cheese for Creaminess

Cube the softened cream cheese and slowly stir it into the soup.
Continue stirring until it melts completely and the soup becomes creamy and smooth. This may take 4–5 minutes.
Taste and adjust seasoning if needed—add more salt, lime juice, or spice depending on your preference.

Step 6: Serve and Garnish

Ladle the hot soup into bowls.
Top with your favorite garnishes like shredded cheese, tortilla chips, avocado, sour cream, or fresh herbs.

Beginner Tips and Notes

Softening the Cream Cheese: Make sure to bring the cream cheese to room temperature before adding. Cold cream cheese may clump and take longer to melt smoothly.
Spice Control: Remove seeds from jalapeños or skip them entirely if you’re sensitive to heat. For extra spice, add red pepper flakes or hot sauce.
Homemade Taco Seasoning: If using homemade, combine 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon each of oregano and salt.
Cream Cheese Options: For a lighter version, use reduced-fat cream cheese. Alternatively, ½ cup sour cream or Greek yogurt can be stirred in at the end for tangy creaminess.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.
Freezing: This soup freezes well without the cream cheese. If making a batch for freezing, leave out the cream cheese and add it only when reheating.

Serving Suggestions

With Rice or Quinoa: Serve over white rice or quinoa to bulk up the meal.
As a Topping: Use as a chunky taco filling or pour over baked potatoes.
Taco Night Twist: Serve with warm flour or corn tortillas on the side for dipping or scooping.
Buffet Style: Offer a soup bar with different toppings so everyone can customize their bowl.
Pair with Salad: A crisp side salad with avocado-lime dressing complements the creamy soup nicely.
Make It a Meal Prep Favorite: Portion into containers for easy weekday lunches.