If you’re in the mood for something hearty with a little heat, this Southwest taco soup is packed with bold Tex-Mex-inspired flavors. Ground beef, black beans, corn, Rotel, jalapeno, and a blend of warm spices come together in a rich, creamy broth that makes every spoonful satisfying.
Cream cheese is the secret to the creamy texture, while beef broth and tomato sauce bring everything together. Chili powder, cumin, paprika, and Mexican oregano add plenty of flavor, and the jalapeno and red pepper flakes give the dish a little kick.
This Southwest taco soup is a handy option when you want a filling dinner without waiting hours for a slow cooker. Grab your favorite toppings, warm up some cornbread, garlic cheese toast, or jalapeno cheddar monkey bread, and you’ve got a cozy meal ready to enjoy.
If you love hearty, flavorful soups like this, try our lasagna soup, potato broccoli cheese soup, or pumpkin gnocchi soup next!
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Why You’ll Love This Recipe
- Hearty and filling. Ground beef, black beans, and corn make this a satisfying meal.
- Creamy, savory broth. Cream cheese adds a smooth texture that pairs beautifully with the tomatoes and beef broth.
- Plenty of Tex-Mex flavor. Chili powder, cumin, paprika, and Mexican oregano give every bowl a flavorful kick.
- A little heat. Jalapeno and red pepper flakes bring spice without needing a long list of ingredients.
- Easy one-pot cooking. Everything comes together in one large pot, which means fewer dishes to wash.
- Simple pantry ingredients. Canned beans, corn, Rotel, and tomato sauce keep prep manageable.
- Easy to customize. Add your favorite toppings or adjust the spice level to suit your taste.
- Great for busy evenings. The stovetop method gets dinner on the table without a lengthy cooking process.
- Perfect for topping. Shredded cheese, sour cream, cilantro, or crushed tortilla chips would all be delicious additions.
Key Ingredients
You’ll find all the ingredients and their exact amounts in the recipe card at the bottom of the post.
- Ground beef: The hearty base of the soup, adding savory flavor and making it filling and satisfying.
- Black beans & corn: Add hearty texture, a little sweetness, and extra substance that makes every bowl more satisfying.
- Cream cheese: The secret to that rich, creamy texture! It mellows out the spices and gives the soup a smooth, comforting finish.
- Rotel & tomato sauce: Bring tangy tomato flavor and a little kick that ties all the ingredients together.
- Onion, garlic & jalapeno: Build a savory flavor base with a little fresh peppery heat.
- Chili powder, cumin, paprika & Mexican oregano: Bring warm, earthy, savory flavor that gives the soup its bold, seasoned taste.
- Red pepper flakes & black pepper: Add extra heat and a peppery kick that make the soup even more flavorful.
Variations
- Make it extra spicy. Add another jalapeno or increase the red pepper flakes if you enjoy a stronger kick.
- Keep it mild. Use less jalapeno and leave out the red pepper flakes for a gentler flavor.
- Use ground turkey. Ground turkey can replace the beef for a different take on the soup.
- Add pinto beans. Swap the black beans for pinto beans or use a combination of both.
- Mix in extra vegetables. Diced bell peppers would add color and a little sweetness.
- Add more cheese. Stir in a handful of shredded cheddar after the cream cheese has melted for an even richer finish.
- Try a different broth. Chicken broth can work if that’s what you have available, though it will change the flavor slightly.
- Finish with fresh cilantro. Chopped cilantro brightens up the rich broth just before serving.
How to Make Southwest Taco Soup
1: Sauté the onions and jalapeno until the onions are softened.
2: Add the ground beef and cook until no longer pink. Drain any excess grease.
3: Add the seasonings and cook until fragrant.
4: Add the cream cheese, and stir until melted and incorporated.
5: Add the remaining ingredients and mix well.
6: Simmer for about 20 minutes, stirring occasionally. Enjoy!
Expert Tips
- Soften the onion first. Give the onion and jalapeno time to cook before adding the beef so their flavors have a chance to develop.
- Break up the beef as it cooks. Smaller pieces distribute more evenly throughout the soup.
- Cook the beef completely. Make sure no pink remains before adding the other ingredients.
- Let the seasonings cook for a few minutes. That short cooking step helps deepen the flavor.
- Add the cream cheese before the broth. It has a chance to melt into the tomato sauce and beef mixture before the pot becomes more liquid.
- Cut the cream cheese into cubes. Smaller pieces tend to melt more quickly and evenly.
- Stir occasionally while simmering. This helps prevent the creamy mixture from sticking to the bottom of the pot.
- Adjust the heat carefully. Jalapeno, Rotel, and red pepper flakes all contribute spice, so taste before adding more.
Southwest Taco Soup FAQs
Absolutely! Brown the ground beef with the onion and jalapeno first, then transfer everything to the slow cooker. Stir in the cream cheese toward the end so it melts smoothly into the soup.
Yes. Leave out the ground beef and add another can of beans, extra corn, or diced bell peppers. Use vegetable broth instead of beef broth to make the soup vegetarian, and sauté the vegetables in olive oil to build flavor.
Use a can of diced tomatoes combined with mild or hot canned green chiles. Plain diced tomatoes also work if you prefer a milder soup, although you may want to add a little extra chili powder or jalapeno for more flavor.
Yes. A packet of taco seasoning can replace the individual spices for convenience. Start with an amount appropriate for your batch, then taste before adding extra salt or other seasonings because packaged blends can vary in saltiness and heat.
Yes, but the soup will be thinner and less creamy. You can leave it out for a more traditional broth-based taco soup or add a little shredded cheddar or a splash of heavy cream for richness. If you want a dairy-free version, a dairy-free cream cheese alternative may also work.
Cut the cream cheese into small cubes and let it soften slightly before adding it. Stir it into the tomato sauce and seasoned beef over low to medium-low heat until mostly smooth before pouring in the broth. Avoid boiling the soup vigorously after adding the cream cheese, as gentle heat helps maintain a creamy texture.
Yes. Diced bell peppers, zucchini, or additional tomatoes can add color and flavor. Sauté firmer vegetables with the onion and jalapeno so they have time to soften. If you add a large amount of extra vegetables, you may need a little more broth and seasoning.
Store leftover soup in airtight containers in the refrigerator for 3-4 days. Refrigerate it within two hours of cooking, using shallow containers to help it cool quickly. If it has been left at room temperature for longer than two hours, discard it.
Yes. Freeze the soup in airtight, freezer-safe containers or freezer bags for the best quality within 3-4 months. Leave a little room at the top of containers for expansion, and consider freezing individual portions for easy meals. Because the soup contains cream cheese, its texture may change slightly after thawing.
Great Pairings for Your Southwest Taco Soup
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Southwest Taco Soup
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 jalapeno, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 15 ounce black beans, drained
- 15 ounce whole kernel corn. drained
- 10 ounce Rotel tomatoes & green chilies
- 8 ounce tomato sauce
- 8 ounces cream cheese
- 32 ounce beef broth
Instructions
- In a large pot, heat oil over medium heat. Add in onion and jalapeno and cook until onion starts to become tender.
- Add in ground beef and cook until beef is completely cooked with no pink remaining.
- Sprinkle in seasoning and let cook for 4-5 minutes.
- Now, add cream cheese and tomato sauce. Let cook until cream cheese is melted and well incorporated.
- Add Rotel, corn, and black beans. Stir to combine.
- Stir in beef broth and let cook over low-medium heat for 15-20 minutes.
- Remove from heat and serve with desired toppings.
Notes
- Soften the onion first. Give the onion and jalapeno time to cook before adding the beef so their flavors have a chance to develop.
- Break up the beef as it cooks. Smaller pieces distribute more evenly throughout the soup.
- Cook the beef completely. Make sure no pink remains before adding the other ingredients.
- Let the seasonings cook for a few minutes. That short cooking step helps deepen the flavor.
- Add the cream cheese before the broth. It has a chance to melt into the tomato sauce and beef mixture before the pot becomes more liquid.
- Cut the cream cheese into cubes. Smaller pieces tend to melt more quickly and evenly.
- Stir occasionally while simmering. This helps prevent the creamy mixture from sticking to the bottom of the pot.
- Adjust the heat carefully. Jalapeno, Rotel, and red pepper flakes all contribute spice, so taste before adding more.
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