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!
Ingredients Needed
- Ground beef. We love ground beef tacos, but 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.
- Butter. Forms the base of our homemade cheese sauce
- 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. I love using sharp cheddar cheese because you can really taste it in the soup. 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. A couple teaspoons of cornstarch also helps thicken the taco soup.
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: Brown the ground beef.Â
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.Â
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
- Taco Chili
- Green Enchilada Soup
- Signature Smoky, Spicy, Sweet Chili
- Crock Pot Chicken Tortilla Soup
- Crock Pot White Chicken Chili
- Black Bean Soup
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Cheesy Taco Soup
Description
Cheesy Taco Soup is a thick and hearty soup recipe that's loaded with taco-inspired ingredients. Filling, cozy, and totally satisfying!
Ingredients
- 1lb ground beef
- salt and pepper
- 10oz can gluten free diced tomatoes and green chilies, undrained
- 15oz can black beans, drained and rinsed
- 2 Tablespoons butter
- 2 Tablespoons gluten free flour blend
- 3 cups milk, divided (2% or higher milk fat recommended)
- 6oz freshly grated sharp cheddar cheese
- For serving: shredded cheese, tortilla chips, pickled jalapenos, chopped green onions, sliced black olives, pico de gallo, diced avocado, chopped cilantro
- For 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 Homemade Taco Seasoning: add ingredients to a small bowl then stir to combine and set aside.
- 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 on 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Photos by Ashley McLaughlin
Whitney 01.23.2013
I made this for lunch yesterday in my office. It was a big hit and we’re eating the leftovers today. I went ahead and used a can of Cheddar Cheese condensed soup rather than making the cheese sauce from scratch because of convenience, and it was great! Thanks for the recipe! It is definitely a keeper.
Abbey 01.23.2013
Conveniently I had tacos on the menu for dinner last night but when I saw this taco soup I instantly changed the plan. With sub-zero temperatures (Ohio) yesterday and today, it was soup kind of day. It was delicious! Although I made it work, your post and your recipe have conflicting amounts of milk added. The post adds 3 cups of milk and your recipe adds 2 1/2 cups. Just something that I noticed while making it :) Also, I think this would make an amzing Super Bowl taco dip if you finished it after you add the cheese sauce but before you add the rest of the milk. i almost stopped and made nachos instead!
Thank you for this amazing recipe! You’re recipes never fail me!
Iowa Girl Eats 01.23.2013
Ack, you’re right – sorry about that Abbey! I changed the photo directions to reflect the correct amount of milk in the cheese sauce. Thanks for letting me know!
Katie R. 01.22.2013
A former Iowan here commenting from her current home in Minnesota- just made this soup and it was delish! Thanks for your great recipes, I find myself searching on your website quite a lot to find dinner dishes. Thanks and stay warm! (it is currently 0 degrees up here!)
Jennifer 01.22.2013
Made this for supper tonight. Yummy!!
Amy 01.25.2013
This is so delicious it is the soup of the year. I doubled the recipe and still there were hardly any leftovers!
Casey N. 01.22.2013
Thank you Kristin for the wonderful soup recipe. I live in southeastern Indiana and it is bitterly cold here. I made this for dinner for my husband and I. It was a perfect, quick,and easy soup to warm us up. We really enjoyed it. I love your recipes, especially when you visit with your family and post all those priceless photos!
Iowa Girl Eats 01.22.2013
So glad you enjoyed it, and hopefully it warmed you up!
Alisha 01.22.2013
This looks incredible! And the perfect meal to warm up from this crazy cold weather we’ve been having!
Candace Karu 01.22.2013
I can’t wait to share this recipe with our Cabot Facebook friends. They will go crazy for it!
Meg 01.22.2013
I just added this to my meals for next week, yummy!
Cheesy Taco Soup | Food To Cook 01.22.2013
[…] For more details about this recipe please visit iowagirleats […]
Sarah @ Making Thyme for Health 01.22.2013
That was a great way to start your post! Now I have that song stuck in my head. Thanks!
I honestly don’t know how you survive -3 degree weather. I would not leave the house!
Stacey Thomas 01.22.2013
This looks fantastic! just one question – Approximately how many servings are in this recipe? Just wondering!
Iowa Girl Eats 01.22.2013
Sorry Stacey – I’ll add that in! 4-6 servings!
Celeste B. 01.22.2013
When I read the Beefy Nacho Soup recipe last week I immediately closed it when I saw the canned chesse soup. This sounds (and looks) so much better.
Emily @ Hungry Delights 01.21.2013
Looks warm and comforting. I hope I can find a sub for rotel, I don’t think Aussies have that :(
xo Emily @ Hungry Delights
Susan 03.27.2014
I bet you could use a can of diced tomatoes and add in a can of chopped green chilies.. Your grocery store might have something canned with tomatoes and green chilies already in it.
I just used my rotel so can’t look at the ingredient list. Maybe someone else can post it?
debtgirl 01.21.2013
I would love this but can’t tolerate dairy any longer, I always wonder if plain almond milk or soy would work in these recipes.
I like your older format as well, but this is good too!
Erika 01.21.2013
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!
Emma 01.21.2013
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)!
Brie @ Entrée the Giant 01.21.2013
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 :-)
Allison K. 01.21.2013
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!
Jack 01.22.2013
Iowa Girl Eats 01.22.2013
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!
Nancy 01.21.2013
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.
Lauren 01.21.2013
Well now, this looks like the perfect Super Bowl food! Love it!