Creamy Taco Soup (Easy One-Pot Family Dinner)

Fall is here, which in my house means soup season is officially underway. As a mom of four, I’m always looking for meals that check three big boxes: they’re quick to make, they use real food ingredients, and—most importantly—my kids will actually eat them. This creamy taco soup has become one of those recipes I can count on. Every single one of my kids gave it the “thumbs up,” which is no small feat when you’re feeding a family with different ages and tastes.

What I love most is how versatile this recipe is. You can make it in one pot on the stovetop (less dishes, always a win), or adapt it for the Crockpot or Instant Pot if that’s what works best for your schedule. It’s also freezer-friendly, which means I can double a batch and stash some away for a busy night down the road.

Whether you’re searching for a cozy fall soup, a weeknight dinner that comes together fast, or a crowd-pleasing meal for game day, this creamy taco soup delivers every time.

Why My Family Loves This Creamy Taco Soup

• Kid-approved: Even my pickiest eater asked for seconds.
  
• Easy one-pot: Browning, simmering, and creamy finish all happen in the same pot.
  
• Customizable toppings for taco soup: Cheese, avocado, jalapeños, Greek yogurt, salsa.
  
• Freezer-friendly: Perfect for meal prep or make-ahead dinners.
  
• Budget-friendly: Uses pantry staples and a pound of ground beef.
  

Ingredients for Ground Beef Creamy Taco Soup

Here’s what goes into my family’s favorite creamy taco soup:

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can red kidney beans, drained & rinsed
• ½ can black beans, drained & rinsed
• 1 cup frozen corn
• ¾ cup salsa
• 1½ tsp paprika
• 1½ tsp cumin
• 1 tsp chili powder
• 1½ tsp salt
• ¼ tsp allspice
• 4 cups beef bone broth
• 4–6 oz cream cheese, cubed
• Olive oil
  

Favorite toppings:

Shredded cheese, avocado slices, extra salsa, Greek yogurt (a healthier swap for sour cream), fresh jalapeños, chopped cilantro, tortilla chips.

How to Make Creamy Taco Soup in One Pot

1. Brown the meat. In a large pot or Dutch oven, cook the ground beef until browned. Remove and set aside.
   
2. Sauté the veggies. Add a drizzle of olive oil to the same pot. Sauté the onions for about 5 minutes, then stir in garlic until fragrant.
   
3. Season and simmer. Add the ground beef back in along with beans, corn, salsa, spices, and bone broth. Stir well and bring to a simmer. Cover and cook for 15 minutes so the flavors come together.
   
4. Make it creamy. Stir in the cream cheese until it’s fully melted and the soup turns velvety and thick.
   
5. Serve with toppings. Ladle into bowls and let everyone add their own favorite toppings.
   

Recipe Notes from My Kitchen

• Cream cheese amount: I tested this recipe with 4 ounces and 6 ounces. Both work, but my kids said the creamier version was “way better,” so I usually go with the full 6 ounces.
  
• Allspice: It may seem unusual in taco soup, but it adds a subtle warmth that balances the chili powder and cumin.
  
• Bone broth: Using bone broth instead of regular broth gives the soup more depth of flavor and a nourishing boost (a mom win).
  
• Salsa choice: Use mild, medium, or hot depending on your family’s spice tolerance. I usually stick with mild so it’s not too spicy for the little ones.
  
• Meal prep: This soup freezes beautifully. Let it cool completely, then store in freezer-safe containers for up to 3 months.
  

Creamy Taco Soup Variations (Crockpot, Instant Pot, Without Cream Cheese)

• Crockpot taco soup: Brown meat and onion first, then add everything (except cream cheese) to the slow cooker. Cook on low 6–8 hours. Stir in cream cheese at the end.
  
• Instant Pot taco soup: Use sauté mode for browning in the Instant Pot, then cook on high pressure for 8 minutes, quick release, and stir in cream cheese.
  
• Creamy taco soup without cream cheese: Swap in Greek yogurt, heavy cream, or coconut cream for a dairy-free version.
  
• Healthy creamy taco soup: Use ground turkey, low-sodium broth, and Greek yogurt instead of cream cheese.
  
• Creamy taco soup with chicken: Replace the ground beef with shredded cooked chicken.
  

FAQs About Creamy Taco Soup

How do you thicken creamy taco soup?
If you want it thicker, add extra cream cheese, stir in a cornstarch slurry, or simmer uncovered.

Can you freeze creamy taco soup?
Yes! Freeze in individual containers for meal prep. Thaw in the fridge overnight.

What’s the difference between taco soup and creamy taco soup?
Taco soup is broth-based. Creamy taco soup uses cream cheese (or Greek yogurt/cream) for a thicker, richer texture.

What toppings go best on creamy taco soup?
Cheese, avocado, salsa, Greek yogurt, jalapeños, cilantro, or tortilla chips.

What to Serve with Taco Soup

• Cornbread – A cozy, classic pairing.
  
• Green salad – Adds freshness.
  
• Cheesy quesadillas – Great for dipping.
  
• Homemade bread rolls – Perfect for soaking up soup. (These pumpkin dinner rolls are a fun fall twist!)
  

Creamy Taco Soup for Meal Prep (Make Once, Eat All Week)

This recipe is ideal for busy families. I double it, freeze half, and use it for quick lunches or weeknight dinners. Each portion reheats beautifully and tastes just as good as the day I made it.

Why My Kids Always Approve This Soup

As a mom, I can’t tell you how rare it is to put something on the table and not hear at least one kid say, “Do I have to eat this?” But this creamy taco soup has made it into our family favorite rotation. Each bowl can be customized with toppings, so everyone feels like they’re getting their own version. My youngest loves it with just cheese and chips, while my older ones pile on salsa and avocado.

It’s become a recipe I know I’ll make again and again—not just because it’s simple, but because it brings everyone around the table happily. And isn’t that what we’re all hoping for at the end of the day?