This creamy taco soup combines seasoned ground beef, bell peppers, and cream cheese into a rich, one-pot meal that comes together in just 30 minutes. The cream cheese base creates a smooth, comforting texture while diced tomatoes with green chiles add authentic Tex-Mex flavor.
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In a large pot or Dutch oven over medium-high heat, brown the ground beef with the diced onion and minced garlic. Break up the meat as it cooks.
Once the beef is cooked through, add the diced bell peppers, can of diced tomatoes with green chiles, block of cream cheese, and taco seasoning.
Stir continuously until the cream cheese is fully melted and the mixture is well combined and creamy.
Pour in the beef broth and stir to incorporate, creating the soup base.
Stir in the chopped cilantro.
Serve hot, garnished with shredded cheddar cheese, sliced avocado, jalapeños, and lime wedges if desired.
Store in an airtight container in the refrigerator up to 3 days. Reheat on the stovetop over medium heat, stirring gently; add a splash of broth if it thickens too much.
Yes. Prepare the soup through cooking the beef and vegetables, then cool and refrigerate up to 3 days. Reheat gently on the stovetop, adding cream cheese and broth just before serving to maintain the creamy texture.
Sour cream (stir in at the end), heavy cream with a roux, or Mexican crema all work well. Adjust the amount based on desired richness.
Add more beef broth to thin, or simmer uncovered longer to reduce liquid. For thickness, stir in a slurry of cornstarch and water, or add more cream cheese.
Yes, if you use certified gluten-free taco seasoning. Most store-bought mixes are gluten-free, but check the label.
Yes. Ground turkey or chicken works as a leaner substitute; brown and cook the same way as ground beef, though the flavor will be milder.
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