Creamy Chipotle Taco Soup

This Creamy Chipotle Taco Soup is a rich, smoky, and comforting dish that’s perfect when I want something hearty and full of flavor without a lot of fuss. With seasoned ground beef, spicy chipotle tomatoes, melty cream cheese, and a savory broth base, this soup comes together in one pot on the stovetop and always hits the spot.

Why You’ll Love This Recipe

I love this soup because it has the bold flavors of tacos with the cozy texture of a creamy soup. It’s quick to make, uses pantry staples, and fills the kitchen with a delicious, savory aroma. The cream cheese gives it a velvety richness, the chipotle tomatoes bring a little smoky heat, and a sprinkle of cheddar on top finishes it off just right.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb. ground hamburger meat, browned

• 1 can diced chipotle tomatoes

• 1 packet low sodium taco seasoning

• 4 cups chicken broth

• 1 block (8 oz) cream cheese

• Dried cilantro (to taste)

• Salt and pepper (to taste)

• Shredded cheddar cheese (for topping)

directions

1. I brown the ground beef in a large pot over medium heat, seasoning lightly with salt and pepper. Once cooked through, I drain any excess grease.

2. I add the can of diced chipotle tomatoes (with their juices) and the packet of taco seasoning. I stir everything together until well coated.

3. I pour in the chicken broth and bring the mixture to a simmer.

4. I add the block of cream cheese, breaking it up into chunks so it melts evenly. I stir until fully melted and the soup becomes creamy.

5. I season with dried cilantro, more salt, and pepper to taste.

6. I let the soup simmer for about 10–15 minutes to allow the flavors to blend and the texture to thicken slightly.

7. I serve hot, topped with shredded cheddar cheese and more cilantro if I like.

Servings and timing

This recipe makes about 4–6 servings. It takes about 10 minutes to prep and 20 minutes to cook, so I usually have it ready in around 30 minutes.

Variations

Sometimes I add black beans or corn for extra texture. If I want more heat, I stir in a spoonful of chipotle in adobo or a dash of hot sauce. For a lighter version, I’ve made it with ground turkey and reduced-fat cream cheese. It’s also great served over rice or with crushed tortilla chips for crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, stirring occasionally to keep it smooth. If it thickens too much, I add a splash of broth or water to loosen it.

FAQs

Can I make this ahead of time?

Yes, it actually tastes even better the next day. I just reheat and stir well before serving.

Can I use beef broth instead of chicken?

Absolutely. I’ve used both, and they each bring a slightly different depth of flavor. Use whatever you have on hand.

Does it freeze well?

Yes, I let it cool completely, then freeze in portions. I reheat it on the stove or microwave, stirring frequently to bring the cream cheese back to a smooth texture.

Can I make this with leftover taco meat?

Yes! I use any leftover taco-seasoned beef and skip the seasoning packet step. It’s a great way to repurpose leftovers.

What can I serve with it?

I usually serve it with warm tortillas, tortilla chips, cornbread, or even a simple green salad to keep things balanced.

Conclusion

Creamy Chipotle Taco Soup is one of those comforting, flavorful meals that I can make quickly and easily in one pot. It’s smoky, creamy, cheesy, and packed with all the taco-inspired flavor I love. Whether I’m feeding a hungry crowd or just want leftovers for the next day, this soup never disappoints.