Creamy Chipotle Taco Soup
Few soups hit the spot like a hearty taco soup, but when you add creaminess from cream cheese and a smoky kick from chipotle tomatoes, it becomes an irresistible comfort food. This Creamy Chipotle Taco Soup is rich, bold, and loaded with flavor. Made in one pot on the stovetop, it’s quick enough for weeknights but satisfying enough for weekends.
Ingredients
- 1 lb ground beef, browned and drained
- 1 can (14.5 oz) diced chipotle tomatoes
- 1 packet low-sodium taco seasoning
- 4 cups chicken broth
- 1 block (8 oz) cream cheese, cubed and softened
- 1 teaspoon dried cilantro (or fresh for garnish)
- Salt & pepper, to taste
- 1 cup shredded cheddar cheese, for topping
Optional add-ins:
- 1 can black beans, drained
- 1 can corn, drained
- 1 diced jalapeño for extra heat
Instructions
Step 1: Brown the Beef
In a large pot, cook ground beef over medium heat until fully browned. Drain any excess grease to avoid a greasy soup.
Step 2: Add Seasonings
Stir in the taco seasoning and cook for about 1 minute. This step “blooms” the spices, making the flavors richer.
Step 3: Build the Base
Pour in chicken broth and add the diced chipotle tomatoes. Stir well and bring to a gentle simmer.
Step 4: Add the Creaminess
Add cubed cream cheese into the pot. Stir continuously until it melts and blends into the broth, turning it creamy with a smoky orange color.
Step 5: Season
Taste the soup and add salt, pepper, and dried cilantro.
Step 6: Serve
Ladle into bowls, sprinkle with shredded cheddar, and garnish with fresh cilantro if desired.
Pro Tips
- Soften the cream cheese: Let it sit at room temperature before adding so it melts faster.
- Adjust thickness: Add more broth for a thinner soup or stir in beans/rice for a heartier version.
- Balance the heat: Chipotle tomatoes bring smokiness; if you want less spice, use regular diced tomatoes.
- Add toppings: Avocado, sour cream, tortilla chips, or jalapeños make it even more indulgent.
- Batch cook: This soup tastes even better the next day after flavors meld together.
Variations
- Turkey Taco Soup: Use ground turkey instead of beef for a lighter version.
- Vegetarian: Skip the meat and double the beans and veggies.
- Cheesy Fiesta: Stir in 1 cup of Velveeta or Mexican cheese blend for extra cheesiness.
- Low-Carb/Keto: Skip beans and corn, add diced zucchini or riced cauliflower.
- Spicy Kick: Add a dash of cayenne pepper or hot sauce to the broth.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally. If too thick, add a splash of broth or milk.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 370 |
| Protein | 22 g |
| Carbohydrates | 12 g |
| Fat | 28 g |
| Saturated Fat | 12 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 730 mg |
FAQs
Can I make this in a slow cooker?
Yes. Brown the beef first, then add everything (except cheese) into the crockpot. Cook on low for 4–6 hours, stir in cream cheese at the end, and garnish with cheddar.
Can I use a different meat?
Yes, ground chicken, turkey, or even chorizo work well.
Can I make it dairy-free?
Yes, use dairy-free cream cheese and skip the cheddar topping.
What can I serve it with?
Tortilla chips, cornbread, or warm flour tortillas pair beautifully.
How spicy is it?
Moderately spicy. If you want milder soup, substitute the chipotle tomatoes with regular diced tomatoes.
Serving Ideas
- Serve with warm cornbread for a filling meal.
- Garnish with sliced avocado and lime wedges for freshness.
- Top with crushed tortilla chips for crunch.
- Pair with a simple green salad for balance.
Final Thoughts
This Creamy Chipotle Taco Soup takes all the flavors of taco night and transforms them into a rich, hearty, one-pot dish. Creamy, smoky, and cheesy, it’s a recipe that’s as easy as it is satisfying. Perfect for family dinners, cozy nights, or when you need a quick meal packed with flavor.
