Creamy Taco Soup (Easy One-Pot Family Dinner)
This creamy taco soup is an easy one-pot dinner made with ground beef, beans, corn, and bone broth. Extra creamy with cream cheese and topped with family-favorite toppings, it’s kid-approved, freezer-friendly, and ready in 30 minutes.
Ingredients
- 1 lb ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can red kidney beans drained and rinsed
- ½ can black beans drained and rinsed
- 1 cup frozen corn
- ¾ cup salsa mild, medium, or hot
- 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 (4 oz for lighter, 6 oz for extra creamy)
- Olive oil for sautéing
Optional Toppings:
- shredded cheese, avocado slices, Greek yogurt (sour cream swap), jalapeños, extra salsa, cilantro, tortilla chips
Instructions
- In a large pot or Dutch oven, brown the ground beef. Remove and set aside.
- Add olive oil to the same pot and sauté onion for 5 minutes until softened. Stir in garlic and cook 1 more minute.
- Return beef to pot. Add beans, corn, salsa, spices, and bone broth. Stir well.
- Bring to a simmer, cover, and cook for 15 minutes to let flavors develop.
- Stir in cream cheese until melted and soup is creamy.
- Ladle into bowls and serve with your favorite toppings.
Notes
My kids prefer it with the full 6 oz of cream cheese—it makes the soup extra cozy and rich.
Swap ground beef for ground turkey or chicken if you want a lighter version.
Freezer-friendly: let soup cool completely, then store in freezer-safe containers up to 3 months.
Make it in the Crockpot: Add everything except cream cheese, cook on low 6–8 hrs, stir in cream cheese before serving.
Make it in the Instant Pot: Sauté meat and onion, add remaining ingredients, pressure cook on high 8 min, quick release, then stir in cream cheese.