Cheesy Taco Soup Recipe

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes


  • 1 tablespoon olive oil
  • 1 pound ground beef (or ground turkey)
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for more heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 32 ounces beef broth (or chicken broth)
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese

Topping suggestions

  • Sour cream
  • Sliced avocado or guacamole
  • Chopped fresh cilantro
  • Tortilla chips
  • Sliced jalapenos


1. Brown the meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef (or turkey) and onion, breaking up the meat with a spoon. Cook until the meat is browned and the onions are softened, about 5-7 minutes. Drain off any excess grease.

2. Add spices and vegetables: Add the green bell pepper (if using) and garlic to the pot. Cook for one minute more, until fragrant. Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.

3. Add the liquid ingredients: Stir in the diced tomatoes, black beans, kidney beans, corn, diced tomatoes and green chiles, and beef broth. Bring the mixture to a boil, then reduce heat to low and simmer for at least 20 minutes to allow flavors to meld.

4. Melt in the cheeses: Add the softened cream cheese and stir until completely melted and incorporated. Then, stir in the cheddar and Monterey Jack cheeses until melted and the soup is creamy.

5. Adjust thickness (optional): If you prefer a thicker soup, you can whisk together a tablespoon of cornstarch with a tablespoon of water and add that to your soup, stirring until thickened.

6. Taste and adjust: Give the soup a taste and adjust seasoning levels with salt, pepper, and any additional spices as needed.

7. Serve: Ladle the soup into bowls and top with your favorite toppings like sour cream, avocado, cilantro, tortilla chips, or jalapenos.


Customize the spice: Adjust the amount of chili powder and cayenne to your desired spice level.

Add other vegetables: Feel free to include other vegetables like chopped carrots, zucchini, or mushrooms.

Slow cooker method: Brown the meat, then add all ingredients (except cheeses) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add your cheeses during the last 30 minutes of cooking.

Make it vegetarian: For a vegetarian version, swap the ground beef for an extra can of beans or crumbled firm tofu.

Enjoy your delicious and flavorful cheesy taco soup!


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