Description:
This hearty, creamy Cheesy Taco Soup is packed with seasoned ground beef, beans, corn, tomatoes, and melted cheese. It’s bold, comforting, and perfect for busy weeknights, game days, or chilly evenings — all made in one pot!
📝 Ingredients (Serves 6):
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1 lb lean ground beef (93% lean recommended)
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1 small onion, diced
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2 cloves garlic, minced
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1 packet taco seasoning (or 2 tbsp homemade)
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1 (15 oz) can black beans, drained and rinsed
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1 (15 oz) can kidney or pinto beans, drained and rinsed
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1 (15 oz) can corn, drained
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1 (10 oz) can Rotel (diced tomatoes with green chilies)
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1 (14.5 oz) can diced tomatoes
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3 cups low-sodium chicken or beef broth
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1 cup shredded cheddar or Mexican blend cheese
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4 oz cream cheese, cubed
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Salt and pepper, to taste
👩🍳 Instructions:
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Brown beef:
In a large pot over medium heat, cook ground beef and onion until browned. Drain excess fat. Add garlic and cook 30 seconds. -
Season:
Stir in taco seasoning and cook 1 minute to bloom spices. -
Add ingredients:
Add beans, corn, Rotel, diced tomatoes, and broth. Stir well. -
Simmer:
Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes. -
Make it cheesy:
Stir in cream cheese until melted, then add shredded cheese and stir until smooth. -
Serve:
Taste and adjust seasoning. Serve hot with toppings if desired.
⭐ Recipe Notes:
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Soup thickens as it sits — add extra broth if needed.
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Works great with ground turkey or chicken.
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Can be made in slow cooker or Instant Pot.
💡 Tips:
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Use low-fat cream cheese and reduced-fat cheese to lower calories.
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Add jalapeños for extra heat.
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Top with tortilla chips, sour cream, avocado, or cilantro.
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Double recipe for meal prep — freezes well.
🥗 WW (Weight Watchers) Points (Per Serving):
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WW Blue/Green: ~6–7 points
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WW Purple: ~5–6 points
👉 Lower Points Tip: Use 99% lean turkey, fat-free cream cheese, and reduced-fat cheese — drops to 3–4 points per serving.
🍽️ Serving Ideas:
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With cornbread or tortillas
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Over rice
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As a nacho topping