This cheesy Taco Soup recipe is loaded with seasoned ground beef, black beans, tomatoes, enchilada sauce, cheddar and Monterey Jack cheese, sour cream, and more! Make it as spicy as you want or keep it mild. Serve with Fritos or Tortilla chips on the side for a delicious meal your family will love.
Taco Soup
I think that every recipe should have a Taco version of it. (As is evident by my Taco Lasagna, One Pot Taco Pasta, Taco Stuffed Peppers, and Taco Casserole.)
I will warn you though, it’s really hard to stop eating this soup. It starts with one little bite, and from there, it gets out of control pretty fast. You’ve been warned.
Feel free to add in some frozen or canned corn, use diced peppers instead of jalapeno, different kinds of beans, etc. Feel free to make it your own. (And be sure to check out all of my soup recipes!)
Ingredients
The bottom of this post also contains recipe card with ingredients and full instructions.
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ¾ cup sour cream, at room temperature. (Not low fat as it can curdle.)
- 1 Tablespoon cream cheese, softened
- 1 lb. ground beef
- 1 oz. packet Taco Seasoning
- 2 Tablespoons butter
- 1 small sweet onion, diced
- 2 jalapenos, seeded and diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 cups chicken broth
- 10 oz. red enchilada sauce– My homemade enchilada sauce recipe makes 14 oz. which can all be used in this soup!
- 1 (14.5 oz.) can diced tomatoes, drained
- 1 (15 oz.) can black beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 pinch Cayenne Pepper, or more if desired
*Consider using reduced sodium broth, taco seasoning, and unsalted butter if preferred!
How to Make It
Cook and crumble the brown beef in a large soup pot until cooked through. Drain grease well.
Add taco seasoning and stir to combine. Add the butter, onions, and diced jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute.
Add beef broth, chicken broth, enchilada sauce, and drained diced tomatoes. Bring to a boil, reduce to a simmer and cook for 15 minutes.
Add in black beans, oregano, and cayenne pepper.
Reduce heat to low and let the heat come down. Stir in the sour cream and cream cheese. It will take a few minutes to completely blend but it will get there. It’s important that the base isn’t too hot when you do this.
(I sometimes find it easier to put the sour cream and cream cheese in a small bowl and mix warm broth into it until combined, then add it to the soup from there.)
Remove from heat. Sprinkle in the cheese and stir to combine.
Season with salt and pepper if desired and serve!
Crock Pot Method
- Brown the ground beef over medium heat on the Stove Top and drain the grease well.
- Return to heat and mix in Taco Seasoning.
- Add butter, onions, and peppers, cook for 4 minutes. Add garlic and cook for 1 minute.
- Add a little bit of chicken broth and use a silicone spatula to clean the bottom of the pot. Transfer to the Slow Cooker.
- Add remaining ingredients except for the sour cream, cream cheese, and shredded cheese.
- Cook on low for 6-8 hours or on high for 3-4.
- Switch heat to warm. Make sure the base isn’t super hot when you add the sour cream.
- Stir in the sour cream & cream cheese until well-incorporated.
- Remove from heat and sprinkle in the cheese, stirring as you do so. Serve!
Pro Tip: (Amazon affiliate link): This Crock Pot is safe to use right on the stove top for searing or browning meat. It also automatically switches to warm once the cooking time is up.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Try These Next
-
- Taco Casserole
-
- Taco Lasagna
-
- One Pot Taco Pasta
-
- Creamy Chicken Stew
-
- Slow Cooker Beef Stew
-
- Baked Potato Soup
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Tried This Recipe?
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Taco Soup Recipe
This Cheesy Taco Soup is easy to make on the Stove Top or the Crock Pot! It's filled with ground beef, black beans, tomatoes, and more.
Ingredients
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ¾ cup sour cream, at room temperature
- 1 Tablespoon cream cheese, softened
- 1 lb. ground beef
- 1 oz. packet Taco Seasoning
- 2 Tablespoons butter
- 1 small sweet onion, diced
- 2 jalapenos, seeded and diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 cups chicken broth
- 10 oz. red enchilada sauce
- 1 can diced tomatoes, drained
- 1 can black beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 pinch Cayenne Pepper, or more if desired
Instructions
- Shred the cheese and set it aside along with the sour cream and cream cheese. They should not be cold when added to the soup.
- Cook and crumble the brown beef in a large soup pot until cooked through. Drain grease well.
- Add taco seasoning and stir to combine.
- Add the butter, onions, and diced jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute.
- Add beef broth, chicken broth, enchilada sauce, and drained diced tomatoes.
- Bring to a boil, reduce to a simmer and cook for 15 minutes.
- Add in black beans, oregano, and cayenne pepper.
- Reduce heat to low and let the heat come down. Stir in the sour cream and cream cheese. It will take a few minutes to completely blend but it will get there. It's important that the base isn't too hot when you do this. (I sometimes find it easier to put the sour cream and cream cheese in a small bowl and mix warm broth into it until combined, then add it to the soup from there.)
- Remove from heat. Sprinkle in the cheese and stir to combine.
- Season with salt and pepper if desired and serve!
Notes
Feel free to spice it up with Cabot Hot Habanero Cheese or another kind of spicy cheese if you like heat.
An 8 oz. can of tomato sauce may be used as an alternative to enchilada sauce but I prefer the depth of flavor that enchilada sauce adds. My homemade enchilada sauce makes 14 ounces and tastes great in this soup, feel free to add the whole serving.
Don’t use reduced fat sour cream as the lower fat content is likely to cause it to curdle when added to the warm soup.
Consider using reduced sodium broth, taco seasoning, and unsalted butter if preferred!
An 8 oz. can of tomato sauce may be used as an alternative to enchilada sauce but I prefer the depth of flavor that enchilada sauce adds. My homemade enchilada sauce makes 14 ounces and tastes great in this soup, feel free to add the whole serving.
Don’t use reduced fat sour cream as the lower fat content is likely to cause it to curdle when added to the warm soup.
Consider using reduced sodium broth, taco seasoning, and unsalted butter if preferred!
Crock Pot Method
- Brown the ground beef over medium heat on the Stove Top and drain the grease well.
- Return to heat and mix in Taco Seasoning.
- Add butter, onions, and peppers, cook for 4 minutes. Add garlic and cook for 1 minute.
- Add a little bit of chicken broth and use a silicone spatula to clean the bottom of the pot.
- Transfer to the Slow Cooker.
- Add remaining ingredients except for the sour cream, cream cheese, and shredded cheese.
- Cook on low for 6-8 hours or on high for 3-4.
- Switch heat to warm. Make sure the base isn't super hot when you add the sour cream.
- Stir in the sour cream until well-incorporated.
- Remove from heat and sprinkle in the cheese, stirring as you do so. Serve!
Nutrition
Calories: 234kcal, Carbohydrates: 7g, Protein: 12g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 54mg, Sodium: 836mg, Potassium: 275mg, Fiber: 1g, Sugar: 5g, Vitamin A: 716IU, Vitamin C: 11mg, Calcium: 172mg, Iron: 2mg
This turned out great. So tasty. I added a can of corn and I used a can of Rotel instead of diced tomatoes and jalapenos. So good.
I’m so happy you liked this one! Adding corn is a great idea! Thanks so much for the review!😃
Is there something I could use instead of sour cream and cream cheese??
You could use Greek Yogurt instead of sour cream and try adding some heavy cream instead of cream cheese.
Yes! This was SO delicious! Instead of diced tomatoes, I used a jar of salsa and greek yogurt instead of sour cream. My grocery store failed me and I had to improvise. haha
But this was excellent! It’s cold here in Germany and this cozy soup warmed me right up! A good level of spice, easy to whip up and even easier to devour. <3
Hey Cat! I’m so glad that you enjoyed this soup, and thank you for sharing the modifications that you were able to make, it’s much appreciated! And thank you so much for the review as well! -Stephanie
Recipe was delicious! Can it be made with chicken instead of ground beef?
Absolutely! And so glad you enjoyed it! ❤️
Hi I am thinking of making this recipe for a party how many does it serve?
It makes 13 cups! You could probably serve six people I’d say!
Delicious! We will make it again and again!
Great to hear, thanks so much for the review!!!