Cheesy Taco Soup

I combine bold taco-seasoned beef (or turkey) with creamy melted cheese, hearty beans, corn, and tomatoes to create this cheesy taco soup. It’s vibrant, filling, and perfect for satisfying cravings without much fuss.

Why You’ll Love This Recipe

I love how this soup brings together all my favorite taco flavors into one bowl—without the mess of assembling tacos. It’s quick to make, great for feeding a crowd, and leftovers taste even better as the flavors meld. I can also easily adjust the spice and ingredients to suit what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Ground beef or turkey

• Onion, diced

• Garlic, minced

• Taco seasoning blend

• Tomato sauce and diced tomatoes (with green chiles optional)

• Beef or chicken broth

• Black beans and/or pinto beans, drained and rinsed

• Corn kernels (frozen, canned, or fresh)

• Shredded cheddar cheese (plus extra for garnish)

• Sour cream and fresh cilantro for topping

• Salt, pepper

Directions

1. Heat olive oil in a large pot over medium-high heat. Add ground meat and diced onion; cook until meat is browned and onions are tender.

2. Stir in garlic and taco seasoning; cook for about 1 minute until fragrant.

3. Add tomato sauce, diced tomatoes (with green chiles if using), broth, beans, and corn. Season with salt and pepper if needed.

4. Bring soup to a boil, then reduce heat and simmer uncovered for about 15 minutes to blend the flavors.

5. Stir in shredded cheese until melted and creamy.

6. Serve hot in bowls topped with extra cheese, a dollop of sour cream, and fresh cilantro.

Servings and timing

• Servings: Makes about 6 hearty servings.

• Prep time: ~10 minutes

• Cook time: ~20 minutes

• Total time: ~30 minutes

Variations

• Go vegetarian: Skip the meat and add extra beans or diced sweet potato. Taste and adjust taco seasoning.

• Heat it up: Stir in diced jalapeños or a splash of hot sauce for a spicy kick.

• Different cheese: Swap cheddar for pepper jack, Monterey Jack, or a Mexican cheese blend.

• Creamier texture: Stir in a bit of cream cheese or use half-and-half instead of broth.

• Extra veggies: Add diced bell pepper or zucchini with the onion for more color and nutrition.

storage/reheating

I let the soup cool to room temperature, then store it in airtight containers in the fridge for up to 4 days. To reheat, I gently warm it on the stove over medium heat, stirring in a splash of broth or water if it’s thickened. I don’t freeze it with cheese—if I do freeze, I leave the cheese out and add fresh cheese when reheating for the best creamy texture.

FAQs

Can I use ground turkey instead of beef?

Absolutely—I often use ground turkey for a lighter version. The taco seasoning gives it plenty of flavor.

Can this be made in a slow cooker?

Yes! I brown the meat and onions first, then transfer everything (except cheese) to the slow cooker. Cook on low for 4–6 hours, add cheese at the end, and stir until melted.

What kind of beans work best?

I usually use black beans and pinto beans, but kidney beans or chickpeas also work well.

How can I make it gluten-free?

Check that your taco seasoning is gluten-free (many are); your other ingredients—beans, broth, tomatoes—are typically safe. Then it’s naturally gluten-free.

Can I make it ahead for a party?

Definitely! I make the soup and store the broth base separately. Then I reheat it, stir in cheese just before guests arrive, and set up a toppings bar with sour cream, cilantro, diced onions, and avocado.

Conclusion

I find this cheesy taco soup to be the perfect fusion of comfort food and Mexican flavors, all in a single bowl. It’s easy to customize, kid-friendly, and a staple in my meal rotation when I want something hearty and delicious with minimal effort. I hope it brings warmth and satisfaction to your table just like it does to mine!

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