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Easy 30-Minute Cheesy Taco Soup Recipe

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A quick and delicious cheesy taco soup ready in just 30 minutes, perfect for busy weeknights or potlucks. Made with simple pantry ingredients, this hearty soup is a crowd-pleaser that tastes like it simmered all day.

Ingredients

Scale
  • 1 pound ground beef (80/20 works well)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (10 ounces) diced tomatoes with green chiles, undrained
  • 3 cups beef broth (low-sodium preferred)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Optional toppings: sour cream, sliced green onions, chopped cilantro, crushed tortilla chips, extra shredded cheese

Instructions

  1. Brown the beef: Place a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink (about 5-7 minutes). Leave about a tablespoon of fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the beef. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the seasonings: Sprinkle the taco seasoning over the beef and onion mixture. Stir well and cook for about 1 minute to toast the spices.
  4. Pour in the liquids and canned goods: Add the diced tomatoes (undrained), diced tomatoes with green chiles (undrained), drained black beans, drained corn, and beef broth. Stir to combine, scraping the bottom of the pot to release any browned bits.
  5. Simmer: Bring the soup to a boil, then reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally, until slightly thickened.
  6. Add the dairy: Reduce heat to low. Slowly stir in the heavy cream (if using). Then add the shredded cheese, a handful at a time, stirring gently until each addition is fully melted before adding the next. Do not let the soup boil after adding the cheese.
  7. Season and serve: Taste and add salt and pepper as needed. Ladle into bowls and top with desired garnishes. Serve immediately.

Notes

For best melting, shred cheese from a block rather than using pre-shredded. Add cheese off the heat to prevent graininess. For a thicker soup, mash half the black beans before adding. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: taco soup, cheesy taco soup, easy taco soup, 30-minute taco soup, ground beef soup, potluck soup, weeknight dinner

Find it online: https://dinadishes.com/easy-30-minute-cheesy-taco-soup-recipe/