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Taco Soup with Queso – Creamy Cheesy Comfort in a Bowl

By Lily

October 4, 2025

Taco Soup just got even better — with a creamy queso twist that makes every spoonful rich, cheesy, and deeply satisfying. This cheesy queso taco soup combines tender ground beef, melty cheese, and Tex-Mex spices for a hearty, indulgent meal that comes together easily on the stove or in a slow cooker. Perfect for busy nights or cozy weekends, it’s comfort food that feels like a warm hug in a bowl.

Taco Soup with Queso

This Taco Soup with Queso is the ultimate comfort food — a creamy, cheesy, and zesty bowl loaded with taco-seasoned beef, beans, corn, and Velveeta. Perfect for busy weeknights or game day gatherings!
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Course: Dinner, Soup
Cuisine: Tex-Mex
Keyword: easy cheesy dinner, queso soup, taco soup, velveeta taco soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 bowls
Calories: 420kcal
Author: Lily
Cost: 10

Equipment

  • large pot
  • wooden spoon
  • can opener
  • measuring cups
  • knife and cutting board for cubing Velveeta

Ingredients

  • 1 lb ground beef
  • 1 oz packet taco seasoning
  • 10 oz can Rotel (diced tomatoes with green chilies)
  • 15 oz can corn, undrained
  • 15 oz can black beans, drained and rinsed
  • 2 cups chicken broth
  • 8 oz Velveeta, cubed
  • 0.5 cup sour cream

Instructions

  • In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.
  • Add the taco seasoning, Rotel, corn, black beans, and chicken broth. Stir well to combine.
  • Bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Add cubed Velveeta and stir until melted and creamy.
  • Turn off heat, then stir in the sour cream until fully combined. Do not boil after adding sour cream.
  • Serve hot with tortilla chips, shredded cheese, or diced avocado if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat to prevent cheese from clumping. You can swap ground beef with ground turkey or chicken, and use homemade taco seasoning for less sodium.

Nutrition

Calories: 420kcal | Carbohydrates: 23g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1270mg | Potassium: 580mg | Fiber: 5g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 10mg | Calcium: 270mg | Iron: 3mg

Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground beef (or ground chicken/turkey)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 (10 oz) can diced tomatoes with green chilies
  • 2 cups beef or chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • 1 cup queso dip (or melted cheese sauce)
  • Optional toppings: sour cream, cilantro, green onions, tortilla chips

Instructions

  1. Cook the Base
    Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Add the diced onion and garlic, cooking until softened and fragrant.
  2. Build the Flavor
    Stir in black beans, corn, diced tomatoes, and broth. Add chili powder, cumin, paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  3. Add the Cheese
    Lower the heat and stir in the queso and shredded cheddar until melted and smooth. Simmer for another 5 minutes to allow the flavors to blend into a creamy, rich soup.
  4. Serve
    Ladle into bowls and top with sour cream, chopped cilantro, and tortilla chips for crunch.

Health Benefits

While indulgent, this taco soup still has a balance of nutrients:

  • Protein-rich: Thanks to the ground beef and cheese, it keeps you full and satisfied.
  • Vegetable-packed: Corn, beans, and tomatoes add fiber, vitamins, and minerals.
  • Customizable: Easily lighten it up by using lean ground turkey or reduced-fat cheese for a healthier take.

Why You’ll Love This Recipe

  • Ultra-creamy and flavorful: The queso base gives this taco soup a rich, velvety texture that feels indulgent yet familiar.
  • Quick and flexible: Make it on the stovetop in under 30 minutes or let it simmer all day in a crock pot for even deeper flavor.
  • Perfect for any occasion: Great for game nights, potlucks, or a cozy dinner at home.

Tips and Variations

  • Add a spicy kick with jalapeños or a dash of hot sauce.
  • Make it vegetarian by swapping the meat for extra beans or lentils.
  • For a taco soup crockpot version, cook all ingredients (except cheese) on low for 4–6 hours, then stir in queso and cheddar just before serving.

Serving Suggestions

Serve this soup with tortilla chips, warm flour tortillas, or a side salad to balance the richness. Leftovers reheat beautifully, making it perfect for meal prep.


Conclusion

This cheesy queso taco soup is everything you want in comfort food — thick, creamy, and full of bold Tex-Mex flavor. It’s a satisfying, easy-to-make dish that brings everyone to the table with excitement. Whether you make it for a weeknight dinner or your next get-together, this taco soup recipe is sure to become a family favorite. Save it now and enjoy creamy comfort with a flavorful kick!

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