This creamy taco soup is deliciously spicy and surprisingly easy to make! It is packed with veggies and beans for lots of protein and fiber!

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This creamy taco soup is an easy meal that’s perfect for any night of the week. With a mix of bell peppers, pinto beans, and corn, this soup is a satisfying and hearty option. Best of all, it only takes about 30 minutes to come together! Whether you’re meal-prepping for the week or looking for a quick dinner option, this creamy taco soup is a go-to. You can customize it with your favorite toppings like shredded cheese, diced avocado, or even crushed tortilla chips for a little extra crunch.

Ingredients and Substitutions

  • Onion – I used a yellow onion, but a white onion works great too. You could even swap in a shallot for a more mild flavor.
  • Bell Peppers – This recipe uses yellow and orange bell peppers, which give the soup a sweet flavor. You can use any combination of colors, or add a green bell pepper for a slightly less sweet taste.
  • Taco Seasoning – Store-bought taco seasoning works perfectly here, but you can make your own using this recipe if you prefer.
  • Vegetable Broth – I used low-sodium vegetable broth to keep the soup from getting too salty, but you can use any kind you like.
  • Diced Tomatoes with Green Chilies – Rotel tomatoes give this soup a little extra kick! If you want to keep things milder, you can use regular diced tomatoes instead.
  • Pinto Beans – These add a hearty, protein-rich element to the soup. You can substitute them with black beans or kidney beans if that’s what you have on hand.
  • Corn – I used canned corn for ease, but you could use frozen or fresh corn as well.
  • Cream Cheese – The cream cheese gives this taco soup its signature creamy texture. Make sure it’s softened so it melts smoothly into the soup. If you want to make a vegan version, swap in 1/2 cup of my vegan cream instead!

How to Make Creamy Taco Soup

In a large pot, add the olive oil and heat over medium heat. Add the diced onion and chopped bell peppers and sauté for about 5 minutes.
Sprinkle in the taco seasoning and stir, cooking for an additional 2 minutes to bring out the flavor of the spices.
Add the broth, tomatoes, beans, and corn. Bring the soup to a boil. Reduce the heat to medium and let it simmer.
Remove the soup from the heat and stir in the softened cream cheese until it’s fully melted and the soup becomes creamy.

Tips for the Best Creamy Taco Soup

  • Be sure to soften the cream cheese before adding it to the soup to avoid lumps. You can either leave it out at room temperature or microwave it for about 20 second intervals on 50% power.
  • If you like a little extra heat, feel free to add more diced chilies or a dash of your favorite hot sauce.
  • If you’re watching your sodium intake, look for a salt-free taco seasoning.

Topping Ideas

Make your bowl of creamy taco soup even better with these toppings:

  • Shredded cheddar or Monterey Jack cheese
  • Diced avocado or guacamole
  • Crushed tortilla chips or corn chips
  • Chopped fresh cilantro
  • Sour cream or plain Greek yogurt
  • Pickled jalapeños for a spicy kick

Frequently Asked Questions

  • Can I make this taco soup vegan?
    Yes! This soup is already vegetarian, but you can easily make it vegan by using a dairy-free cream cheese alternative or using my vegan cream instead of cream cheese.
  • What can I serve with taco soup?
    This soup pairs well with my kale and street corn salad! Or pair it with my simple guacamole. To add more veggies, try these guacamole stuffed peppers.
  • How long does creamy taco soup last in the fridge?
    You can store this soup in an airtight container in the fridge for up to 4 days. The flavors get even better the next day!
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Creamy Taco Soup

Creamy Taco Soup

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This creamy taco soup is delicious, spicy, and surprisingly easy to make! It is packed with veggies and beans for lots of protein and fiber!

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 tablespoon taco seasoning
  • 4 cups vegetable broth
  • 2 (10oz) cans diced tomatoes with green chilies
  • 2 (15oz) cans of pinto beans, drained and rinsed
  • 2 (15oz) cans corn, drained
  • 4oz cream cheese, softened
  • Toppings: fresh cilantro, avocado, sour cream, cheese, japaleños, etc.

Instructions

  1. In a large pot, add the olive oil and heat over medium heat. Add the onion and bell peppers and sauté for about 8 minutes, stirring frequently until softened.
  2. Add the taco seasoning and stir, cooking for an additional 2 minutes to bring out the flavor of the spices.
  3. Add the vegetable broth, diced tomatoes, pinto beans, and corn to the pot. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium and let it simmer for 10 minutes to allow the flavors to meld together.
  4. Remove the soup from the heat and stir in the softened cream cheese until it’s fully melted and the soup becomes creamy.