I enjoy how easy this soup is to prepare while still delivering big flavor. I like that I can make it on the stovetop or adapt it for a slow cooker. It’s also perfect for meal prep since it freezes well, and I can reheat it anytime for a quick lunch or dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup cheddar cheese, shredded ½ cup Monterey Jack cheese, shredded ½ cup sour cream, at room temperature 1 Tablespoon cream cheese, softened 1 ½ lbs. ground beef 1 small yellow onion, diced 2 jalapenos, seeded and diced. Can sub bell peppers. 3 cloves garlic, minced 2 Tablespoons butter 1 oz. packet Taco Seasoning 1 teaspoon hot sauce 1 teaspoon dried oregano ½ teaspoon mustard powder 1 pinch cayenne pepper, or more if desired 10 oz. red enchilada sauce 10 oz. diced tomatoes with green chilies, undrained 15.5 oz. black beans, drained and rinsed 2 cups beef broth 2 cups chicken broth
Directions
I start by shredding the cheese and setting it aside along with the sour cream and cream cheese so they can come to room temperature.
I heat a large soup pot over medium-high heat and cook the ground beef, breaking it up as it cooks for about 5 minutes. I add the diced onion and continue cooking for another 3 minutes until the meat is fully cooked, then I drain any excess grease.
Next, I add the jalapenos and let them soften for about 4–5 minutes, followed by the garlic, which I cook for another minute.
I add the butter and let it melt, then stir in the taco seasoning, hot sauce, oregano, mustard powder, and cayenne pepper to build the flavor.
I pour in the diced tomatoes with their juices and use that liquid to scrape up any bits from the bottom of the pot. Then I add the enchilada sauce and black beans, followed by the beef broth and chicken broth, stirring everything together.
I bring the soup to a boil, then reduce it to a simmer and let it cook for about 15 minutes.
I lower the heat and mix the sour cream and cream cheese with a small amount of hot broth in a separate bowl until smooth. I stir this mixture back into the soup.
Finally, I remove the soup from heat, add the shredded cheese, and stir until everything is melted and creamy before serving.
Servings and Timing
I make this recipe in about 40 minutes total, including 10 minutes of prep time and 30 minutes of cooking. It yields about 12 cups, which I find perfect for feeding a crowd or saving for leftovers.
Variations
I sometimes swap jalapenos with bell peppers when I want a milder flavor. I also like using ground turkey or chicken instead of beef for a lighter version. When I want extra texture, I add corn or additional beans.
Storage/Reheating
I store this soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it on the stove over low heat, stirring occasionally. If it thickens too much, I add a splash of broth. I also freeze portions for up to 3 months, which makes quick meals very convenient.
FAQs
Can I make this in a slow cooker?
I can brown the meat first, then add everything to the slow cooker and cook on low for several hours.
Can I freeze taco soup?
I freeze it in portions, and it reheats very well.
How spicy is this soup?
I find it moderately spicy, but I can adjust the heat by reducing cayenne or jalapenos.
Can I use different beans?
I often substitute pinto or kidney beans depending on what I have.
What toppings go well with this soup?
I like adding extra cheese, tortilla chips, or fresh herbs on top.
Can I make it dairy-free?
I can skip the dairy or use dairy-free alternatives.
How do I thicken the soup?
I let it simmer longer or add a bit more cheese.
Can I use homemade taco seasoning?
I often do, and it works perfectly.
Is this good for meal prep?
I love it for meal prep because it stores and reheats so well.
Can I make it less spicy for kids?
I reduce or skip the spicy ingredients to make it milder.
Conclusion
I love how this taco soup combines bold flavors with creamy textures in such an easy recipe. It’s one of my favorite go-to meals when I want something quick, comforting, and full of flavor that I can enjoy any day of the week.
This hearty taco soup is packed with bold spices, tender ground beef, beans, and a creamy, cheesy finish. It’s a comforting and flavorful meal that comes together quickly and satisfies every time.
Ingredients
1 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1/2 cup sour cream
1 tablespoon cream cheese, softened
1 1/2 lbs ground beef
1 small yellow onion, diced
2 jalapenos, seeded and diced
3 cloves garlic, minced
2 tablespoons butter
1 oz packet taco seasoning
1 teaspoon hot sauce
1 teaspoon dried oregano
1/2 teaspoon mustard powder
1 pinch cayenne pepper
10 oz red enchilada sauce
10 oz diced tomatoes with green chilies, undrained
15.5 oz black beans, drained and rinsed
2 cups beef broth
2 cups chicken broth
Instructions
Shred the cheese and set aside along with sour cream and cream cheese to come to room temperature.
In a large pot over medium-high heat, cook ground beef for about 5 minutes, breaking it apart.
Add diced onion and cook for another 3 minutes until beef is fully cooked, then drain excess grease.
Add jalapenos and cook for 4–5 minutes until softened, then stir in garlic and cook for 1 minute.
Add butter and let it melt, then stir in taco seasoning, hot sauce, oregano, mustard powder, and cayenne pepper.
Add diced tomatoes with juices and scrape the bottom of the pot.
Stir in enchilada sauce, black beans, beef broth, and chicken broth.
Bring to a boil, then reduce heat and simmer for 15 minutes.
In a separate bowl, mix sour cream and cream cheese with a small amount of hot broth until smooth.
Stir the mixture back into the soup.
Remove from heat and stir in shredded cheeses until melted and creamy.
Serve warm.
Notes
Use bell peppers instead of jalapenos for a milder flavor.
Ground turkey or chicken can be substituted for beef.
Add corn or extra beans for more texture.
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Add extra broth when reheating if the soup thickens.
