Creamy Beef Taco Soup

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Creamy Beef Taco Soup is a hearty and flavorful soup that is perfect for a quick meal. Whether you're looking for a quick and easy meal that can be made in under 30 minutes, or a comforting dish to warm you up on a cold day, this soup is sure to be a hit.

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Storing & Freezing
• Recipe FAQ's
• Other Soup Recipes You'll Love
• Creamy Beef Taco Soup

Check out my Instant Pot Stuffed Pepper Soup and my Roasted Red Pepper and Tomato Soup for more soup recipes!

The ingredients used in creamy beef taco soup are a delicious and satisfying combination of protein, vegetables, and flavorful seasonings. The ground beef provides lean protein, while the stewed tomatoes add a rich and tangy flavor. The black beans and pinto beans add fiber and texture, and the corn and broccoli bring in additional vitamins and minerals.

The creamy and tangy mixture of cream cheese, vanilla Greek yogurt, ranch mix, and taco seasoning adds a delicious and indulgent flavor to the soup, without adding too much fat or calories. This makes it a healthier option than traditional creamy soups that are often made with heavy cream or butter.

Why You'll Love This Recipe

• It's flavorful. This soup is packed with delicious and bold flavors.
• It's healthy. This soup is a healthier option than traditional creamy soups that are often made with heavy cream or butter.
• It's easy to make. This recipe comes together quickly and easily with just a few simple steps. It's perfect for a quick and easy weeknight meal or for meal prep.

Ingredients You'll Need

• 93/7 Ground Beef: A leaner option than ground beef with a higher fat content, making it a healthier choice for those who are watching their calorie and fat intake.
• Canned Stewed Tomatoes: Adds a rich and flavorful base to the soup.
• Rotel: A brand of canned diced tomatoes and green chilies that add a spicy kick to the soup.
• Black Beans: A good source of protein and fiber, and add a hearty texture to the soup.
• Pinto Beans: A good source of protein and fiber, and add a creamy texture to the soup.
• Corn: Adds a sweet and crunchy texture to the soup
• Frozen Broccoli: A convenient and healthy way to add vegetables to the soup.
• Water: Used to create the broth for the soup.
• Fat Free Cream Cheese: A lower-fat and lower-calorie option, which adds a creamy texture to the soup.
• Fat Free Vanilla Greek Yogurt: Adds a tangy and creamy flavor to the soup.
• Ranch Mix: Adds a tangy and savory flavor to the soup.
• Taco Seasoning: Adds a spicy and smoky flavor to the soup.

Step-By-Step Instructions

Step 1:

In a large pot, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.

Step 2:

Add the canned tomatoes, Rotel, black beans, pinto beans, corn, broccoli, and water to the pot. Stir to combine.

Step 3:

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, until the broccoli is tender.

Step 4:

In a separate bowl, mix together the cream cheese, Greek yogurt, ranch mix, and taco seasoning until smooth.

Step 5:

Once the soup is fully cooked, add the cream cheese mixture to the pot and stir until fully combined. Serve hot and enjoy!

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Brown the ground beef. Be sure to brown the ground beef thoroughly before adding it to the soup. This will help to develop a richer flavor and texture.
• Drain the beans and corn. Drain and rinse the canned beans and corn before adding them to the soup. This will remove any excess sodium and improve the overall flavor of the dish.
• Adjust the spiciness. The level of spiciness in the soup can be adjusted to your liking by adding more or less taco seasoning and Rotel.
• Use low-fat dairy. To keep the calorie and fat content of the soup low, use fat-free cream cheese and fat-free Greek yogurt. These ingredients will still add a creamy texture and tangy flavor to the soup.
• Meal prep. This soup is a great option for meal prep as it can be stored in the fridge or freezer and reheated for a quick and easy meal. To make the soup last longer, consider freezing it without the dairy ingredients and add them in when reheating.

Variations

• Chicken Taco Soup: Swap out the ground beef for shredded chicken and use chicken broth instead of water for a lighter version of the soup.
• Vegetarian Taco Soup: Omit the ground beef and add more beans and vegetables, such as diced zucchini or bell peppers, for a vegetarian-friendly version of the soup.
• Spicy Taco Soup: Add more taco seasoning and diced jalapeños for a spicier version of the soup.
• Beef and Vegetable Taco Soup: Add more vegetables to the soup, such as diced carrots and celery, for a heartier and more filling meal.
• Slow Cooker Taco Soup: Make the soup in a slow cooker for a hands-off approach. Brown the beef beforehand, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
• Keto Taco Soup: Use cauliflower rice instead of beans and add some diced avocado or shredded cheese on top for a low-carb and keto-friendly version of the soup.

Storing & Freezing

Storing: Let the soup cool down to room temperature before transferring it to an airtight container. Store the soup in the refrigerator for up to 4-5 days. Reheat the soup on the stove over low heat until heated through, stirring occasionally.

Freezing: Let the soup cool down to room temperature before transferring it to an airtight freezer-safe container or a zip-top freezer bag. Freeze the soup for up to 3 months. To reheat, thaw the soup in the refrigerator overnight, then heat it on the stove over low heat until heated through, stirring occasionally.

Note: To prevent the dairy ingredients (cream cheese and Greek yogurt) from separating or curdling, it's best to add them in after reheating the soup. Simply stir in the desired amount of cream cheese and Greek yogurt after the soup is heated through.

Recipe FAQ's

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