Print Recipe
4.12 from 50 votes

Creamy Taco Soup

Prep Time15 mins
Cook Time30 mins
Servings: 7 servings
Calories: 300kcal


  • 2 tbsp olive oil
  • 1 lbs ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 small green bell pepper diced
  • 2 roma tomatoes chopped
  • 1 small can diced green chilis or diced jalapenos
  • 8 oz cream cheese
  • 2 tbsp taco seasoning homemade or store bought
  • 2 cups chicken broth
  • salt and pepper to taste


  • Heat the oil in a large pot or dutch oven over high heat. Saute beef, onion, garlic, and green bell pepper for 7-8 minutes.
  • Add diced tomatoes, green chilis (or jalapenos), cream cheese, and taco seasoning to the pot. Stir until cream cheese is melted and mixed throughout.
  • Pour in chicken broth and reduce heat to low. Simmer 15-20 minutes, until soup has thickened. Stir periodically to avoid the bottom from burning.
  • Serve warm and top with toppings of your choice. I like a variety of freshly sliced avocado, sour cream, shredded cheese, fresh cilantro, jalapeno, or fresh lime wedges.


Store soup in an airtight container in the fridge for up to 4 days.


Serving: 1cup | Calories: 300kcal | Total Carbs: 6g | Protein: 18g | Fat: 22g | Fiber: 1g | Net Carbs: 5g