This Beef Taco Soup is the ultimate comfort food!
Packed with bold taco flavors, tender beef, melty cheese, and a rich, creamy broth, it’s an easy one-pot meal that’s perfect for cozy nights, meal prep, or feeding a hungry crowd.
Make it on the stovetop or in the Instant Pot for a quick and satisfying dinner.
Why You’ll Love This Beef Taco Soup
Quick and versatile – stovetop or Instant Pot options
Creamy, cheesy goodness in every bite
Loaded with hearty protein – beef, cheese, and broth
Keto and low-carb friendly
Family-approved – even picky eaters love it
Great for meal prep and freezer meals
What You’ll Need (Ingredient Highlights)
Ground beef – rich and flavorful, 80/20 blend is ideal
Yellow or white onion – diced for sweetness
Bell pepper – any color, adds fresh crunch
Garlic cloves – minced for aroma and depth
Beef broth – savory base for the soup
Diced tomatoes – canned for convenience
Salsa – brings bold taco flavor
Taco seasoning – homemade or store-bought
Cream cheese – for a luscious creamy finish
Heavy cream – adds extra richness
Cheddar cheese – freshly shredded melts best
Pro Tips Before You Start
Use room temperature cream cheese for easier blending
Drain beef fat for a cleaner, lighter soup
Choose thick salsa for extra texture
Freshly grate the cheddar – it melts smoother than pre-shredded
Adjust seasoning after adding dairy to balance the flavors
How to Make Beef Taco Soup
Step 1: Saute beef and vegetables
In a large pot (or Instant Pot on sauté mode), cook the ground beef, diced onion, and diced bell pepper over medium-high heat until the beef is browned.
Drain any excess fat.
Step 2: Add broth, tomatoes, salsa, and seasoning
Stir in minced garlic, beef broth, diced tomatoes, salsa, and taco seasoning.
Mix everything together well.
Step 3: Cook the soup
Instant Pot method: Secure the lid and set to high pressure for 2 minutes.
Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
Stovetop method: Bring the soup to a simmer over medium heat.
Cover and cook on low for about 30 minutes.
Step 4: Add the creamy ingredients
After cooking, stir in softened cream cheese, heavy cream, and shredded cheddar cheese.
Stir until everything is fully melted and the soup is creamy.
Step 5: Serve
Ladle the hot beef taco soup into bowls.
Garnish with your favorite toppings like avocado, sour cream, green onions, shredded cheese, or tortilla chips.
What to Serve It With
Tortilla chips or cheese crisps
Cornbread or keto bread
Simple avocado salad
Guacamole and salsa on the side
Lime wedges for a citrusy pop
Variations / Substitutions
Swap ground beef for ground turkey, chicken, or pork
Add beans or corn if you’re not doing keto
Spice it up with jalapeños, cayenne, or hot salsa
Use light cream cheese for a lower-fat version
Add extra vegetables like zucchini, cauliflower rice, or spinach
Storage & Leftovers
Fridge: Store in airtight containers for up to 3–4 days
Freezer: Freeze soup in freezer-safe bags or containers for up to 2 months
Reheat: Gently warm on the stovetop or microwave, stirring occasionally
Tip: Add a splash of broth or cream if the soup thickens after refrigerating
FAQs
Can I make Beef Taco Soup ahead of time?
Yes, it tastes even better the next day as the flavors meld together!
Can I freeze this soup?
Absolutely. Let it cool completely before freezing.
Stir well after reheating.
How do I make it spicier?
Add cayenne pepper, extra taco seasoning, or a spicier salsa.
What kind of salsa is best?
Chunky or thick salsa adds great texture, but any type you enjoy works.
Can I omit the cream cheese?
You can, but it will be less creamy.
Substitute with more heavy cream if needed.
Is this soup keto-friendly?
Yes! Just avoid adding beans or corn to keep it low-carb.
Can I double the recipe?
Yes, easily! Just make sure your pot or Instant Pot is large enough.
Final Thoughts
This Beef Taco Soup is creamy, cheesy, and bursting with bold taco flavors—everything you could want in a cozy, comforting bowl.
Whether you’re using the Instant Pot or stovetop, it’s an easy, hearty meal that the whole family will love.
Don’t forget the toppings!
Beef Taco Soup
Ingredients
- 1 lb ground beef 80/20 preferred
- 1 medium yellow or white onion diced
- 1 bell pepper diced (any color)
- 2 –3 garlic cloves minced
- 2 cups beef broth
- 1 14.5 oz can diced tomatoes
- 1/2 cup salsa
- 1 packet taco seasoning
- 4 oz cream cheese softened
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- In a large pot, cook ground beef, onion, and bell pepper until beef is browned. Drain fat.
- Stir in garlic, broth, tomatoes, salsa, and taco seasoning.
- Instant Pot: Cook on high pressure for 2 minutes, natural release 10 minutes.
- See full steps with tips & photos → https://p4pd.org/beef-taco-soup/
Notes
- Want it spicier? Use spicy salsa or add chopped jalapeños in step 1.
- For a lighter version, use ground turkey and reduced-fat cream cheese.
- Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat gently on the stovetop or in the microwave, stirring often for a smooth consistency.
