Save It The winter my husband and I moved into our first apartment, the heating decided to quit on the coldest weekend of the year. We bundled up in every blanket we owned, but nothing warmed us quite like a pot of this taco soup bubbling away on the stove. Something about those spices filling the tiny kitchen made the place feel like home anyway, and we ended up eating it for three straight days while waiting for the repairman.
Last winter my sister dropped by unexpectedly during that week when everything at work felt overwhelming. I threw this soup together while she sat at my counter complaining about her commute, and somewhere between the smell of browning beef and the first steamy bowl, we both remembered that food can fix a lot of bad days.
Ingredients
- 500 g (1 lb) ground beef: The fat here builds flavor, but drain excess if you prefer leaner
- 1 medium yellow onion, diced: Sweet yellow onions melt into the soup better than sharp red ones
- 2 cloves garlic, minced: Fresh garlic makes a difference here over powder
- 1 red bell pepper, diced: Adds sweetness and color contrast against the creamy base
- 1 can (400 g) diced tomatoes: Keep the juices, they become part of the broth
- 1 can (400 g) sweet corn, drained: Frozen works too if you arent feeling the canned version
- 1 can (400 g) black beans, drained and rinsed: Rinse well to avoid cloudy broth
- 2 green onions, sliced: Fresh garnish cuts through the richness
- 200 ml heavy cream: Do not use milk here, it will separate when heated
- 100 g shredded cheddar cheese: Sharp cheddar gives the best flavor punch
- 750 ml chicken or beef broth: Low sodium is best since the seasonings are bold
- 2 tbsp taco seasoning: Homemade lets you control the salt level
- 1 tsp ground cumin: Essential for that authentic taco flavor
- 1 tsp smoked paprika: Adds depth without making it spicy
- ½ tsp chili powder: Adjust up if you like more heat
- ½ tsp salt: Start here and add more at the end if needed
- ¼ tsp black pepper: Freshly ground makes a noticeable difference
Instructions
- Brown the beef:
- Cook the ground beef in a large pot or Dutch oven over medium high heat until its browned and crumbly. Drain some fat if there is more than a tablespoon, but leave a little for flavor.
- Soften the vegetables:
- Add the diced onion, garlic, and bell pepper to the pot with the beef. Sauté for 4 to 5 minutes until the onion is translucent and fragrant.
- Wake up the spices:
- Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Let them cook for about 1 minute until the smell fills your kitchen.
- Build the base:
- Add the diced tomatoes with their juice, the corn, black beans, and broth. Stir everything together and bring it to a gentle boil.
- Let it simmer:
- Reduce the heat to low and let the soup simmer for 15 minutes. Stir it occasionally so nothing sticks to the bottom.
- Make it creamy:
- Lower the heat even more, then stir in the heavy cream and shredded cheddar. Cook for 2 to 3 more minutes until the cheese melts completely. Whatever you do, do not let it boil after adding the cream.
- Finish and serve:
- Taste and add more salt or pepper if you think it needs it. Ladle into bowls and top with green onions, extra cheese, and whatever toppings speak to you.
Save It My friend group has this tradition now where someone brings taco soup to every potluck. It started by accident when I made it for a game night, and now its the request that keeps coming, probably because it feeds a crowd without anyone needing a recipe.
Making It Your Own
I have played around with this base more times than I can count, and almost every variation works. Sometimes I swap the beef for ground turkey when I want something lighter, and honestly, nobody notices the difference with all those spices.
Serving Ideas
The best part about this soup is how interactive it can be. Set out bowls of toppings and let everyone build their own perfect version, which turns dinner into something that feels communal without much effort.
Make Ahead Tips
This soup actually tastes better the next day, which is rare. I often make a double batch on Sunday and portion it out for lunches, but I always add the cream and cheese fresh when reheating.
- Freeze portions without the cream added, then stir it in when reheating
- Mashed avocado or sour cream on top adds restaurant style richness
- Crushed tortilla chips are the better alternative to crackers
Save It There is something about a steaming bowl of this soup that makes even a random Tuesday feel like a small celebration.
Common Questions About Recipes
- → Can I make this soup vegetarian?
Yes, simply omit the ground beef and substitute with extra black beans, plant-based ground meat alternative, or additional vegetables like zucchini and mushrooms.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed.
- → Can I freeze this soup?
Freeze before adding the cream and cheese for best results. Portion into freezer-safe containers and store up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in dairy just before serving.
- → What can I serve with this soup?
Warm crusty bread, cornbread, or additional tortilla chips pair perfectly. A simple green salad with lime vinaigrette also complements the rich flavors nicely.
- → How can I make it spicier?
Add diced jalapeños while sautéing the vegetables, increase the chili powder, or use hot taco seasoning. A splash of hot sauce or red pepper flakes also works well.
- → Can I use different cheese?
Pepper jack adds extra spice, Monterey Jack melts beautifully, or a Mexican blend works wonderfully. Adjust seasoning if using particularly salty cheeses.