Creamy Ground Beef Taco Soup

A rich, creamy soup loaded with seasoned ground beef, tomatoes, cheese, and fresh herbs. It’s comforting, flavorful, and easy to make in one pot.

Ingredients

• 1 lb (450 g) ground beef
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz/410 g) diced tomatoes
• 4 cups beef broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp paprika
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup diced green chilies, optional
• 2 tbsp chopped fresh cilantro or parsley

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the ground beef and onion. Cook for 6–8 minutes, breaking up the beef, until browned and the onion is tender.
3. Add the garlic and cook for 30 seconds.
4. Stir in the diced tomatoes, beef broth, chili powder, cumin, paprika, oregano, salt, black pepper, and green chilies if using.
5. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes.
6. Lower the heat and stir in the heavy cream.
7. Gradually add the shredded cheddar cheese, stirring until completely melted and the soup becomes creamy.
8. Simmer gently for another 2–3 minutes. Avoid boiling after adding the cream and cheese.
9. Garnish with fresh cilantro or parsley and serve hot.

Q&A

Q: Can I make this soup without heavy cream?
Yes. You can use half-and-half, evaporated milk, or softened cream cheese for a creamy texture.

Q: Can I make it lower carb?
Yes. This soup is naturally low in carbohydrates if you avoid beans, corn, and high-carb toppings.

Q: Can I use ground turkey instead of beef?
Absolutely. Ground turkey or chicken works well.

Q: What toppings go well with this soup?
Try avocado, chopped cilantro, jalapeños, sour cream, extra shredded cheese, or diced tomatoes.

Q: How long does it keep?
Store leftovers in the refrigerator for up to 3–4 days and reheat gently on the stovetop or in the microwave.