Taco Soup Recipe

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!)

How to Make It

See recipe card below for ingredient quantities and full instructions.

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.

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Taco Soup Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

5 from 19 ratings

Servings: 13 cups

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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.

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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.

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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.

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Consider using reduced sodium broth, taco seasoning, and unsalted butter if preferred!

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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

Course: Soup

Cuisine: American, Mexican

Author: Stephanie