Cheesy Taco Soup Recipe

This Taco Soup Recipe is the ultimate weeknight comfort food — bold, cheesy, and loaded with zesty Tex-Mex flavor in every spoonful! Juicy ground beef, tender black beans, tangy enchilada sauce, and creamy cheeses blend together in a rich, hearty soup that’s as warming as your favorite chili but ready in just 40 minutes.

Ingredients You’ll Need

Trust me, every ingredient in this Taco Soup Recipe is there for a reason! The magic is in how these simple supermarket staples come together to make something so hearty and irresistible. Here’s what you’ll need, and why each little bit matters:

• Cheddar Cheese (1 cup, shredded): Gives the soup a sharp, melty foundation and classic taco flavor.
• Monterey Jack Cheese (½ cup, shredded): Adds creamy smoothness and helps every spoonful feel extra luscious.
• Sour Cream (½ cup, room temp): Stirs in tang and extra richness — don’t skip letting it warm up so it blends beautifully.
• Cream Cheese (1 Tbsp, softened): A sneaky way to make the soup extra creamy and comforting.
• Ground Beef (1½ lbs.): The hearty base — use 80/20 for best flavor; try turkey for a leaner version.
• Yellow Onion (1 small, diced): Lends gentle sweetness and depth for that “cooked all day” taste.
• Jalapenos (2, seeded and diced): Offers a subtle kick; sub bell peppers to keep things mild if you like.
• Garlic (3 cloves, minced): Rounds out the flavor and brings warmth.
• Butter (2 Tbsp): For sautéing everything and adding that irresistible rich finish.
• Taco Seasoning (1 oz. packet): Your shortcut to a perfectly seasoned, zesty soup!
• Hot Sauce (1 tsp): Just a dash for extra punch without overwhelming the dish.
• Dried Oregano (1 tsp): Brightens up the soup with herbal undertones.
• Mustard Powder (½ tsp): A secret little note of tang and zip that makes all the difference.
• Cayenne Pepper (pinch or more): For adjusting the heat level exactly how you love it.
• Red Enchilada Sauce (10 oz.): Gives your soup that classic, complex Mexican flavor and a beautiful red hue.
• Diced Tomatoes with Green Chilies (10 oz., undrained): Adds brightness and bursts of flavor in every bite.
• Black Beans (15.5 oz., drained and rinsed): A fiber-rich add-in that makes the soup satisfying and chunky.
• Beef Broth (2 cups): Deep, hearty undertone for the base.
• Chicken Broth (2 cups): Lightens the flavor and keeps the soup balanced.

Variations

One of my favorite things about this Taco Soup Recipe is just how easy it is to make it your own. Whether you’re cooking for picky eaters, spice enthusiasts, or anyone in between, a few tiny tweaks are all it takes!

• Vegetarian Taco Soup: Swap the ground beef for two cups of extra black beans, pinto beans, or even crumbled tofu, and sub vegetable broth for a hearty meatless version.
• Chicken Taco Soup: Use rotisserie chicken or cubed leftover chicken in place of beef — just add it along with the beans, and simmer briefly so it doesn’t dry out.
• Spicy & Smoky: Add chipotle peppers in adobo or extra cayenne for a bold punch, or use pepper jack cheese instead of Monterey Jack for more heat.
• Low-Carb Taco Soup: Skip the beans and maybe even the tomatoes, then load up on more peppers or spinach for a veggie-filled twist.

How to Make Taco Soup Recipe

Step 1: Prep the Cheese & Creams

Begin by shredding your cheeses and measuring out the sour cream and cream cheese. Let them sit at room temperature as you cook, so they’ll melt in smoothly later. This simple step prevents the dairy from curdling and ensures a luxuriously creamy finish to your Taco Soup Recipe.

Step 2: Brown the Beef & Onions

In a big soup pot over medium-high heat, cook and crumble the ground beef for about 5 minutes. Add the diced onion, and let them sauté together for another 3 minutes, until the beef is cooked and your kitchen smells absolutely amazing. Don’t forget to drain off most of the grease — this keeps our soup rich but not heavy.

Step 3: Sauté Jalapeños & Garlic

Stir in your seeded and diced jalapeños (or bell peppers) and let them soften for 4-5 minutes. When they’re tender and bright, toss in the minced garlic and cook just one minute more. Let those aromatics infuse every bite of your soup with vibrant flavor!

Step 4: Toast the Spices

Melt in the butter, then stir in the taco seasoning, hot sauce, dried oregano, mustard powder, and cayenne. Give this fragrant mixture about 30 seconds to wake up the flavors before moving on.

Step 5: Deglaze & Build the Broth

Pour in the undrained diced tomatoes with green chilies. Use a spatula to scrape up any browned bits from the bottom and sides of the pot — these little pieces add so much savory flavor, and nothing goes to waste! Then add the enchilada sauce and your drained black beans. Pour in the beef and chicken broths, and gently stir everything together.

Step 6: Simmer Away

Bring your soup up to a boil, then knock the heat down to a gentle simmer. Let it bubble away for 15 minutes. This gives all those flavors time to meld and turn your Taco Soup Recipe into something totally magical.

Step 7: Make It Creamy

Reduce the heat to low. Scoop the sour cream and cream cheese into a small bowl, then ladle in a bit of hot broth — about ¼ cup. Stir until the mixture is creamy, then slowly add this back into the soup. This little trick gives you a perfectly smooth, silky texture every time!

Step 8: Add Cheese & Serve

Take your pot off the heat, sprinkle in both cheeses, and stir until everything is melty and irresistible. Now — it’s ready to ladle into big bowls, pile high with toppings, and serve!

How to Serve Taco Soup Recipe

Garnishes

Here’s where the fun really begins! Ladle your Taco Soup Recipe into bowls and add a handful of your favorite toppings. Try diced avocado, crushed tortilla chips, extra shredded cheese, dollops of sour cream, fresh cilantro, or sliced jalapeños — everyone at the table can create their own masterpiece.

Side Dishes

This taco-inspired soup is a meal all on its own, but it absolutely shines alongside warm cornbread, a fresh green salad, or big baskets of tortilla chips and salsa for dipping. If you’re feeding a big, hungry crowd, add Mexican rice or simple quesadillas for extra heft.

Creative Ways to Present

Have a little fun with serving! Try ladling soup into hollowed-out bread bowls, serving “taco soup nachos” over a pile of chips, or keep things super casual and let everyone build their own bowl buffet-style with all the toppings set out in colorful little dishes.

Make Ahead and Storage

Storing Leftovers

Let any leftover Taco Soup Recipe cool to room temperature, then spoon it into airtight containers and refrigerate for up to 4 days. The flavors only deepen over time — it makes for an unbeatable lunch the next day!

Freezing

Taco soup is fabulous for freezing! I recommend ladling it (without dairy or cheese stirred in — add those fresh after thawing) into freezer-safe bags or containers. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Warm the soup gently on the stovetop over medium-low, stirring often. If it’s especially thick after chilling, splash in a little beef or chicken broth to loosen. Microwave reheating works for quick lunches, too — cover with a paper towel, use medium power, and stir every minute until hot.

FAQs

Final Thoughts

If you’re searching for a cozy, fuss-free dinner that always gets rave reviews, you simply must try this Taco Soup Recipe. It’s comfort in a bowl, packed with bold flavors and so easy to tweak for any table. Grab your favorite garnishes and let everyone dig in — I promise it’ll become a treasured favorite in your kitchen!

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