This easy, Cheesy Taco Soup is a completely satisfying, full-flavored soup that is made in one pot in under 30 minutes, then garnished with all your favorite taco fixins'!

We love a big ol' pot of soup when the weather turns cold! Other reader favorites include Zuppa Toscana, The Best Loaded Baked Potato Soup, and Homemade Tomato Basil Soup.

cheesy taco soup in a large blue pot

There is nothing like a good bowl of soup to warm you up on chilly days, and this Cheesy Taco Soup is loaded with wonderful flavors and textures that make it one of our go-to meals during the cooler months of the year. Plus, I can have it ready in less than 30 minutes, with minimal fuss, which is a huge help on busy, blustery days.

I have made plenty of taco soup recipes in the past, including the 7 can version where you basically just dump a bunch of canned stuff into a pot along with a packet of taco seasoning and heat it all up. But none of them hold a candle to this thick, cheesy taco soup that is hardly any more work!

I remember when my oldest daughter, who is 6 ½ now, wouldn't eat soup no matter what kind I offered to her. Which really bummed me out, because I'm a big soup fan and I love to eat it all fall and winter long!

But she has come around and now she loves soup just as much as I do, I think. Potato Corn Chowder, Homemade Chicken Noodle & Dumpling, Zuppa Toscana, and especially this easy, Cheesy Taco Soup are her favorites!

white bowl of cheesy taco soup

One thing that I think is really important to note when making cheesy soups is that you really need to use freshly grated cheese, rather than the pre-grated stuff that you can buy at the store.

Pre-grated cheese is coated with a powder to prevent it from clumping and sticking, and it doesn't melt into the soup nearly as well as when you grate the cheese off the block.

pot of cheesy taco soup and a bowl filled in front with chips to the side

I debated calling this cheesy enchilada soup or beef enchilada soup instead of cheesy taco soup, mostly because the recipe calls for a 10 oz. can of red enchilada sauce. But ultimately I decided that one of the bigger factors for me in enchiladas are the tortillas, which this soup does not have.

And I actually have a favorite chicken enchilada soup that has corn tortillas in it that I will share with you at some point too, so cheesy taco soup it is!

I typically use whatever brand of enchilada sauce I find at the store, and sometimes can only find the large cans, in which case I use half of it and refrigerate or freeze the other half for future use.

One of these days I’ll get around to sharing an recipe for homemade enchilada sauce, which isn't hard to make at home, but sometimes I don't want to mess around making an ingredient to go into another recipe, and using store-bought enchilada sauce just speeds up the process and makes it so I can get this cheesy taco soup on the table in under 30 minutes, which I love.

aerial view of garnished taco soup in a white bowl

Possible toppings for your cheesy taco soup include:

  • tortilla chips or strips
  • avocado slices
  • cilantro
  • lime wedges
  • diced red onion or chopped green onion
  • additional grated cheese
  • diced tomatoes
  • sour cream or Mexican crema

Or you can just eat it plain, which is entirely delicious too, although I really think adding some of the fresh ingredients like the diced tomatoes and onions are a great idea to balance out the cheesiness of the soup and add texture as well as flavor.

cheesy taco soup in a white bowl next to chips

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Cheesy Taco Soup

5 from 14 votes
Amy Nash
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine Mexican
Servings 6 servings
This easy, Cheesy Taco Soup is a completely satisfying, full-flavored soup that is made in one pot in under 30 minutes, then garnished with all your favorite taco fixins'!  It's loaded with wonderful flavors and textures that make it one of our go-to meals during the cooler months.  Plus, I can have it ready in under 30 minutes, with minimal fuss, which is a huge help on busy, blustery days.


  • 1 lb lean ground beef
  • 1 medium onion chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • ¼ cup all-purpose flour
  • 1 15 oz. can kidney beans rinsed and drained
  • 1 15 oz. can black beans rinsed and drained
  • 1 4 oz. can mild diced green chilies
  • 1 cup salsa
  • 1 10 oz. can mild enchilada sauce
  • 6 cups chicken broth
  • 1-2 cups water
  • 4 oz. reduced fat cream cheese cubed and softened
  • 1 cup freshly grated sharp cheddar cheese
  • 1 cup freshly grated Pepper Jack cheese

Optional garnishes

  • Avocado sliced or diced
  • Cilantro chopped
  • Green or red onions chopped
  • Lime wedges
  • Sour cream or Mexican crema
  • Tomatoes diced
  • Tortilla chips
  • Additional shredded cheese


  • In a large pot or Dutch oven over medium heat, brown the meat with the onions until fully cooked.  Add all of the spices and seasonings, chopped bell pepper, and garlic and stir well to combine.  Sprinkle the flour over the ground beef mixture and stir to combine, then continue to cook over medium heat, stirring constantly, for 2-3 minutes.  
  • Stir in the kidney beans, black beans, green chilies, salsa, enchilada sauce, chicken broth and 1 cup of water (additional water may be added later to thin soup to desired consistency).  Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until slightly thickened.  
  • Over low heat, stir in the cubed, softened cream cheese until completely melted.  Remove the soup from the heat, then stir in the cheddar and Pepper Jack cheeses until melted.  Add additional water to thin the soup, if desired.
  • Serve with any or all additional garnishes, although I almost never skip the diced tomatoes, onions, and cilantro, which add both texture as well as flavor to the soup.


You could also make this in the slow cooker by first browning the meat and onions, then adding them to the slow cooker with all the remaining ingredients except for the cream cheese and the Pepper Jack and cheddar cheeses.  Cook on high heat for 3-4 hours, or on low for 6-8 hours, then stir in the cream cheese and other cheeses until melted as described in the recipe above before serving.
Adapted from Carlsbad Cravings.


Calories: 339kcal | Carbohydrates: 13g | Protein: 28g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 1059mg | Fiber: 1g | Sugar: 4g
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. 5 stars
    I am all about soups right now and this cheesy taco needs to be added to my list! It sounds incredibly tasty! Pinning to make next week, thanks!

  2. 5 stars
    wow this sounds like an incredibly filling soup. It would be a full meal for me and keep me full for hours. Looks great!

  3. This looks so-o-o good. I think I would try to lower the sodium by leaving out the salt and by using low sodium canned beans. With all that cheese, I doubt that the flavor would suffer. Also, did you get the times for slow cooking backwards. Maybe 6-8 hours on low and 3-4 on high.

    1. Oops! Nice catch on the slow cooker times being accidentally flipped! I fixed that in the instructions - thank you! I think your ideas for lowering the sodium sound like really good ones, especially if you plan to use salty tortilla chips in the soup as well as one of your fixings.

  4. My whole family loved this yummy soup, even my pickiest kid! I made it for the January Soup Season Showdown and it is absolutely delicious!