Cheesy Taco Soup is a thick and hearty soup recipe that's loaded with taco-inspired ingredients. Filling, cozy, and totally satisfying!
Like many families, we LOVE taco night at our house — however, my kids are still in the more-filling-lands-on-the-floor-than-in-their-mouth stage of eating tacos.
Pro tip: sweep the floor the day after dinner when the ground beef and rice have hardened and are easy to clean up. Follow me for random parenting advice.
Anyway, problem solved with Cheesy Taco Soup which dishes up all the irresistible flavor of a loaded beef taco in a cheesy, hearty, totally satisfying soup format!
Easy Taco Soup Recipe
Easy Cheesy Taco Soup is almost like a taco chowder in that it’s super thick and creamy, and flavored with homemade taco seasoning. Everyone’s favorite taco topper — shredded cheese, of course — is used to create a homemade cheese sauce that not only flavors but thickens the taco soup.
DROOL.
OH – and there’s no chopping required! Sure, you may want to dice up an avocado or chop a handful of fresh cilantro to top your bowl of taco soup with, but the soup recipe itself doesn’t required a knife nor cutting board. Love that!
Main Ingredients Needed
- Ground beef. Feel free to use ground turkey or even ground chicken in here if you’d like.
- Diced tomatoes and green chilis. Aka Rotel, y’all. Disclaimer: Rotel doesn’t have gluten-containing ingredients BUT it hasn’t been verified to be gluten free under 20ppm by Conagra Foods. I’m not saying it doesn’t, I’m just saying the company hasn’t taken the steps to verify it. Our local grocery chain, Hy-Vee, has their own GF version of Rotel, which is what I use.
- Black beans. I like Bush’s low sodium black beans.
- Gluten free flour blend. Thickens the cheese sauce. You can use all-purpose flour if you don’t need to eat gluten free. I usually use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Milk. I recommend 2% milk fat or higher for a nice smooth cheese sauce, and soup!
- Sharp cheddar cheese. Be sure to freshly grate your own cheese vs using pre-shredded.
- Seasonings: The homemade taco seasoning is made from a blend of everyday herbs, seasonings, and spices including chili powder, cumin, paprika, onion powder, garlic powder, dried oregano, cayenne pepper, salt, and pepper.
What to Top Your Bowl With
Just like regular beef tacos, this soup is ALL about the toppings! It’s nice to set out a toppings bar then scoop the Cheesy Taco Soup into bowls and let everyone add what they like best. Here’s what we love:
- Tortilla chips
- Pickled jalapenos
- Chopped green onions
- Sliced black olives
- Pico de gallo or salsa
- Diced avocado
- Chopped cilantro
- Sour cream
- Green Tabasco Sauce
I usually add a ton of crushed tortilla chips plus a forkful of pickled jalapenos then I’m off to the races. A Gluten Free Cornbread Muffin or two is an excellent side kick!
How to Store Cheesy Taco Soup
This soup reheats like a dream, making it ideal for meal prep. Make a big batch on the weekend then ladle into individual storage containers to reheat in the microwave all week long.
If you find the soup is too thick after reheating (I haven’t run into this personally!) stir in a splash of beef broth or chicken broth.
Can you Freeze Cheesy Taco Soup?
You bet! Let leftovers cool completely then scoop into a Ziplock freezer bag and freeze flat.
Transfer to the refrigerator to let thaw completely then warm individual bowls in the microwave, or re-warm larger portions in a pot on the stove over medium-low heat, stirring often.
Try My Large Batch Taco Seasoning
How to Make Cheesy Taco Soup
Step 1: Make the homemade taco seasoning.
First thing’s first – make the homemade taco seasoning which flavors our soup. This is a blend of cornstarch plus those everyday spice cupboard and pantry staples mentioned above.
Combine the ingredients in a small bowl or dish then mix with a fork to combine and set aside.
Could you use a store-bought taco seasoning packet? Sure. I think this homemade version is just as easy though, and more flavorful too!
Step 2: Make the ground beef mixture.
To a large soup pot or Dutch oven over medium-high heat, add ground beef then season with salt and pepper. Brown the beef, breaking it up as it cooks, then drain to remove excess grease and fat, and return to the pot.
Next add a can of diced tomatoes and green chilis, a can of drained and rinsed black beans, the homemade taco seasoning, and milk then stir to combine and set aside.
Step 3: Make the homemade cheese sauce.
In a small saucepan next door, melt butter over medium heat then add gluten free flour and cook while whisking for 1 minute.
Slowly stream in milk — again, I recommend 2% milk fat or higher — while whisking to create a smooth sauce then season with salt and pepper.
Switch to a spatula then cook while stirring until the milk has thickened, 3-4 minutes, being careful to not let it boil.
Once the milk mixture has thickened, take the pan off the heat then stir in freshly grated sharp cheddar cheese in two batches, stirring until the cheese has completely melted and is smooth before adding the next batch.
Voila!
Step 4: Combine then simmer.
Add the thickened cheese sauce to the soup pot then turn the heat to medium-high to bring the soup to a simmer while stirring often. Turn the heat down to medium-low then simmer the Cheesy Taco Soup for 10 minutes, stirring often.
With cheese-based soups is very important to not let the heat get so high that the soup boils — stick with a gentle simmer.
That’s all she wrote! Scoop the thick and cheesy soup that’s packed with taco flavor into bowls then top and devour. Remix your next taco night with this delicious, hot and hearty soup – enjoy!
More Satisfying Soup and Chili Recipes
- Gluten Free Lasagna Soup
- Loaded Baked Potato Soup
- Creamy Chicken Wild Rice Soup
- Taco Chili
- Green Enchilada Soup
- Signature Smoky, Spicy, Sweet Chili
- Crock Pot Chicken Tortilla Soup
- Crock Pot White Chicken Chili
- Black Bean Soup
Equipment
Ingredients
- 1 lb ground beef
- salt and pepper
- 10 oz can diced tomatoes with green chiles, undrained
- 15 oz can black beans, drained and rinsed
- 2 Tablespoons butter
- 2 Tablespoons gluten free flour
- 3 cups milk, divided, 2% or higher milk fat recommended
- 6 oz freshly grated sharp cheddar cheese
- Toppings: shredded cheese, tortilla chips, pickled jalapenos, chopped green onions, sliced black olives, pico de gallo, diced avocado, chopped cilantro
For the the Taco Seasoning:
- 1 Tablespoon chili powder, I use mild
- 2 teaspoons cornstarch
- 1-1/2 teaspoons cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper, optional
Directions
For the Taco Seasoning:
- Add ingredients to a small bowl then stir to combine and set aside.
For the Soup:
- Heat a large soup pot or Dutch oven over medium-high heat then add ground beef, season with salt and pepper, and brown, breaking it up as it cooks. Turn off heat then drain ground beef and add back into the pot along with the diced tomatoes and green chilies, black beans, taco seasoning mixture, and 1-1/2 cups milk. Stir to combine then set aside.
- Heat a small saucepan over medium heat then add butter. Once melted, sprinkle in flour then whisk while cooking for one minute. Slowly stream in remaining 1-1/2 cups milk while whisking to create a smooth sauce. Season with salt and pepper then switch to a spatula and cook while stirring until the mixture has thickened, 3-4 minutes, being careful to not let it boil. Turn off heat then add half the shredded cheese and stir until smooth. Add remaining cheese then stir until smooth.
- Add cheese sauce to the soup pot then stir to combine. Turn heat to medium-high then bring soup to a simmer, stirring often. Turn heat down to medium-low then simmer for 10 minutes, stirring often. Scoop into bowls then serve with toppings.
Notes
- Mix up a a large batch of taco seasoning to keep on hand!
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
What a perfect meal for such a cold day! Anything with this much delicious cheese in it is right up my alley. Thanks for sharing!
This looks like a delicious twist on our version of Taco Soup! I’ll put this in the line-up for this week.
And thank you so much for having a printable version WITH a photo – you just made my life a little easier (for recipe saving purposes)!
I have the hardest time photographing warm colors like reds and oranges, which I first noticed when shooting some turkey burgers topped with mild cheddar. By the time my camera was done distorting the colors, the cheese looked fluorescent…not a good look! This soup looks good though…rrrreal good :-)
Question from a learning cook..LOL…Rotel?? I assume from the picture that is the Diced Tomatoes and green chilies?? Is Rotel a brand name?? your can says HyVee brand?? Just curious…thanks!
Yep, Rotel is the brand name for diced tomatoes and green chilies. HyVee is a regional grocery store, so just wanted to make sure people outside the Midwest knew what to buy!
YOU are so creative. I can’t stand it. I don’t even know what this would taste like, and I still want to make it.
Well now, this looks like the perfect Super Bowl food! Love it!
Your opening line was too funny. This soup looks so delicious. I am not married to a cowboy but I know my lame english teacher husband will love this.
I don’t think after hearing about your weather that I can ever complain about ours. We are freezing, but not that bad. This soup looks perfect for a cold winter night.
Ok, YUM! Looks perfect for the family after a day skiing…thanks for the inspiration!
Thanks, for the recipe. perfect timing.I have frozen taco seasoned cooked ground beef from tacos last week. and frozen pinto beans from my large batch cooking of pint beans last month. so I will be making this delicious looking and sounding recipe for dinner tomarrow. And hopefully my son will like it. as he doesn’t like chili.
Can’t wait to try this! Wonder if all the picky eaters in this house will eat it?
This sounds absolutely fabulous, and PERFECT for this frigid cold weather that we have been having in the Midwest. There is nothing quite like a warm bowl of soup (especially spicy soup) to warm you up! I think I will try to make a vegetarian or vegan version of this soup :).
So this grain-free gal has a question – does anyone know what I could use in place of the flour to make the roux? Can’t use wheat or corn starch (been forced to go on a version of the paleo diet due to allergies, sigh). Maybe a rice product?
Also glad you came up with a homemade version! I too looked at the recipe from last Friday, read the canned soup ingredients at the store, and went “no thanks.”
try a blend of rice flour & potato starch
Reporting back – I used straight up potato flour and it worked like a charm. I’m sure it changes the texture slightly and there was a faint potato taste, but it certainly didn’t bother me. Hurray for grain-free cheese sauces!