Why You’ll Love Amazing Cheesy Taco Soup Recipe
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Super quick and easy — minimal prep and about an hour from start to finish
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One‑pot cooking means less cleanup
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Rich, bold flavor from taco seasoning, tomatoes, beans, and cheese
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Crowd‑pleaser — appealing to both kids and adults
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Flexible — you can adjust spice level, swap ingredients, or make it vegetarian
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Ground beef
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Yellow onion, finely chopped
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Garlic, minced
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Diced tomatoes (canned, with juice)
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Kidney beans, drained and rinsed
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Black beans, drained and rinsed
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Rotel (diced tomatoes with green chilies), undrained
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Taco seasoning packet
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Beef broth (low sodium)
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Shredded sharp cheddar cheese
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Shredded Monterey Jack cheese
Directions
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In a large pot over medium heat, brown the ground beef, breaking it up until there’s no pink remaining. Drain off excess grease.
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Add the chopped onion and cook until softened and translucent (about 5 minutes).
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Stir in the minced garlic and cook about 1 minute until fragrant.
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Add the diced tomatoes (with their juice), kidney beans, black beans, and Rotel (undrained).
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Sprinkle in the taco seasoning, then pour in the beef broth. Stir to combine all ingredients.
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Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for at least 20 minutes to allow flavors to develop.
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After simmering, stir in the shredded cheddar and Monterey Jack cheeses. Continue stirring gently until all the cheese is fully melted and the soup becomes creamy.
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Taste and adjust seasoning (salt, pepper, or extra spice) as needed. Serve hot with your favorite toppings.
Servings and timing
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Yield: About 6 servings
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Prep time: ~10 minutes
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Cook & simmer time: ~30–35 minutes
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Total time: ~40–45 minutes
Variations
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Vegetarian version: Skip the ground beef, increase the beans, and use vegetable broth instead of beef broth
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Add corn: Stir in canned or frozen corn for extra sweetness and texture
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Spicier version: Use a hotter variety of Rotel or add cayenne pepper, diced jalapeños, or hot sauce
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Bean swap or add: Use pinto beans or chickpeas in addition to or instead of black and kidney beans
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Creamier version: Stir in a dollop of sour cream, cream cheese, or Greek yogurt just before serving
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Extra veggies: Add bell peppers, zucchini, or corn when sautéing the onion
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Cheese mix: Try pepper jack for extra heat or a blend of cheeses for variation
Storage/Reheating
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Refrigerator: Store in an airtight container for about 3 to 4 days
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Freezer: Cool thoroughly, then freeze in suitable containers for up to 3 months
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Reheat (stovetop): Warm gently over low heat, stirring occasionally. Add a bit of broth or water if it gets too thick.
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Reheat (microwave): Heat in intervals, stirring in between. If the soup is very thick, add a splash of broth to loosen it up.
FAQs
Can I make this soup vegetarian?
Yes — simply omit the ground beef, use vegetable broth, and increase the bean quantity or add more vegetables for protein and texture.
How can I make this soup spicier?
Use a Rotel with extra jalapeños, add fresh diced jalapeños, cayenne pepper, or a dash of hot sauce to taste.
What toppings go well with cheesy taco soup?
Sour cream or Greek yogurt, sliced avocado, fresh cilantro, diced green onions, crushed tortilla chips, or extra shredded cheese all make great toppings.
Can I use different types of beans?
Absolutely. Pinto beans, chickpeas, or even white beans can be used — just adjust the amounts so the texture remains balanced.
Will it get too thick when stored?
Yes — cheesy and bean‑based soups tend to thicken in the fridge. When reheating, add a little broth or water to loosen it.
Can I freeze the soup after adding cheese?
Yes, though the texture may change slightly. It still freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring in extra liquid if needed.
How do I ensure the cheese melts smoothly?
Stir gently and continuously when adding the cheese. If the soup is too hot, let it cool slightly before cheese addition, then stir until melted.
Can I double or halve this recipe?
Yes — you can scale it up or down. If doubling, use a bigger pot, and increase simmering time slightly for flavors to meld. If halving, reduce all ingredients proportionally.
Is this soup good for meal prep?
Definitely. It keeps well in the fridge, reheats nicely, and actually tastes better as flavors develop over time.
How can I lighten this soup?
Use lean ground beef or turkey, reduce cheese amount, and increase vegetable or bean content. You can also substitute part of the broth with water or use low-fat cheese.
Conclusion
This Amazing Cheesy Taco Soup embodies comfort in a bowl — warm, cheesy, and packed with robust flavors from beef, beans, tomatoes, and spices. It’s a simple, satisfying recipe that works beautifully for weeknight dinners, meal prep, or feeding a crowd. With its easy adaptability, you can tailor it to your taste, dietary needs, or available ingredients. Enjoy this comforting favorite any time you’re craving something cozy and delicious.
