This creamy taco soup comes together quickly on the stovetop, with an easy ingredient list, and tons of flavor. The whole family will devour this soup and you can top it with your favorite toppings.
There is nothing like a warm bowl of healthy soup! They're easy to make, easy to pack with good-for-you ingredients, and make for even better leftovers.
If you love this creamy taco soup recipe, you'll also love our Ground Beef and Potato Mexican Soup, Whole30 Instant Pot Lasagna Soup, Instant Pot Creamy Sausage and Rotel Soup, and Instant Pot Chicken and Rice Soup.
Plus, we've put together a collection of our top 41 Ground Beef Soup Recipes That Are So Satisfying. We've got you covered for the colder seasons.
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What You'll Need for this Creamy Taco Soup Recipe
- Beef - In order to prevent the extra step of draining the excess fat from the pot, we prefer to use a lean beef (85/15). Use organic, grass finished beef when possible.
- Chickpeas - Adds heartiness, texture, and additional protein to the soup.
- Salsa - Most taco soup recipes call for a can of diced tomatoes, but my secret to making the best, most flavor taco soup is swapping the canned tomatoes with chunky salsa. Use your favorite, but make sure it's chunky so it adds nice texture!
- Green chilies - Add a bit of heat and depth of flavor. Depending on your spice preference, use mild or hot green chilies.
- Bell pepper - Red bell peppers are my go-to for taco soup because they're the least bitter and slightly sweet. If you prefer a less sweet bell pepper, try orange or yellow bell peppers.
- Sour cream - The ingredient that makes this soup creamy!
- Spices - Instead of taco seasoning, I used a simple blend of chili powder, cumin, paprika, and dried oregano.
How to Make Creamy Taco Soup
- Cook the beef. In a large pot, add the ground beef, bell peppers, salt and pepper. Break the beef into crumbles and cook for 5-6 minutes, or until no longer pink.
- Add remaining ingredients except sour cream. Stir to combine then bring to a boil at medium high heat.
- Simmer for 30 minutes. Once the soup is simmering, reduce the heat, cover, and simmer for about 30 minutes, stirring occasionally to prevent sticking.
- Stir in sour cream. Remove the soup from the heat and stir in the sour cream until smooth and creamy. Season with additional salt and pepper to taste.
- Serve. Ladle into bowls and serve warm with desired toppings!
Add-ins and Variations
- Add more sour cream: Depending on how creamy you like your soup, adjust the amount of sour cream called for to taste.
- Add corn: If you love corn, try adding up to 1 ½ cups of drained and rinsed canned corn or frozen corn before simmering. Note that this makes the soup not paleo, but is still gluten-free and dairy-free friendly.
- Try using another bean: We love chickpeas because they are hearty, creamy and high in protein, but kidney beans, black beans, pinto beans, or white beans would also work great.
- Dry ranch seasoning packet alternative: If you are making this creamy taco soup dairy-free or simply want a ranch seasoning packet with cleaner ingredients, use Primal Palate has a delicious dairy free, paleo and vegan Garden Ranch Seasoning Mix. Or make your own Ranch seasoning mix at home.
- Salsa options: Depending on your spice preference, adjust the type of salsa you use. I prefer a medium salsa, but feel free to use mild or hot as desired.
- Broth options: I used chicken broth, but beef broth or vegetable broth will also work.
- For a smokier flavor: Use smoked paprika in place of the regular paprika.
Soup Topping Suggestions
The best part about taco soup is the number of ways you can load it up with a variety of toppings. Here are some of our favorite options. If you're making this soup for your family, try setting out bowls of toppings and let everyone make this soup their own.
- Sour cream or greek yogurt (use dairy free versions if preferred)
- Shredded cheddar cheese, Mexican cheese blend, or parmesan
- Tortilla chips
- Guacamole or avocado slices
- Sliced black olives
- Additional salsa
- Cilantro
- Fresh sliced jalapeno peppers
- Pico de gallo
- Lime wedges
Recipe FAQs
Can Taco Soup Be Frozen?
This creamy taco soup can be frozen, however, we'd recommend freezing it before adding the sour cream (dairy or non dairy). Dairy and dairy free substitutes like coconut based sour creams often separate in soups when frozen, creating an unpleasant, grainy texture. If freezing, freeze the soup before the final step and only stir the sour cream in once defrosted.
Is this Soup Recipe Gluten-Free?
Yes, as is, this recipe is naturally gluten-free, including the dry Ranch seasoning packet. If you are gluten-free, or serving gluten-free guests, avoid wheat and other gluten-based soup toppings such as toast or flour tortillas.
How can I make my soup thicker?
Unlike potato soup, this soup is meant to be on the brothier side, but if you want it to be thicker, add additional sour cream and/or an additional ½ can of drained and rinsed chickpeas. The chickpeas will absorb some of the liquid and make the soup thicker and heartier.
Storage Instructions
This creamy soup will store well in an airtight container in the refrigerator for up to 5 days and up to 3 months in the freezer. For best results, store the soup and toppings separately.
To reheat, microwave in a microwave safe bowl or in a small pot on the stovetop until warmed through.
More Soup Recipes You May Enjoy
Recipe
Creamy Beef Taco Soup Recipe
- Total Time: 45
- Yield: 6-8 servings 1x
Description
This creamy taco soup comes together quickly on the stovetop, with an easy ingredient list, and tons of flavor. The whole family will devour this soup and you can top it with your favorite toppings.
Ingredients
Soup:
- 1 pound ground beef ( I used 85/15)
- 1 red bell pepper, seeded and diced
- 1 teaspoon of salt
- ½ teaspoon pepper
- 2 cups thick and chunky salsa (see notes)
- 4.5-ounce can green chiles
- 13. 5-ounce can chickpeas, drained and rinsed (see notes)
- 1 packet dry ranch seasoning packet (see notes for dairy free)
- 4 cups chicken broth
- 3 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- ½ cup sour cream, vegan or regular
Toppings:
Crushed tortilla chips, shredded cheese, sour cream or your favorite taco toppings
Instructions
- In a large pot, add ground beef, red bell pepper, black pepper and salt on medium-high heat. Using a spatula break beef up into crumbles as you brown. Beef is ready when you no longer see pink, about 5-6 minutes.
- Add the remaining soup ingredients to the pot except for the sour cream. This includes salsa, chickpeas, green chiles, ranch packet, broth, chili powder, cumin, paprika, and oregano. Stir to combine.
- Bring to boil and then cover and reduce to a simmer on low-medium heat for 30 minutes, stirring occassionaly.
- Remove from heat and stir in sour cream until smooth and combined. Taste and additional salt and pepper if desired.
- Divide into individual bowls, top with your favorite toppings, and enjoy!
Notes
- Salsa- Use thick and chunky and be sure to use mild if you do not want a spicy soup. I like medium salsa for this recipe.
- Ranch packet- Primal Palate has a delicious dairy free Paleo/Vegan friendly Garden ranch seasoning mix.
- If you don't like chickpeas sub in your favorite canned bean like black beans. If you want a chunkier soup you could also do two cans of chickpeas.
- Prep Time: 5
- Cook Time: 35
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Keywords: creamy taco soup, taco soup, ranch packet taco soup
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