Quick Facts
Time: 30 minutes total (10 min prep, 20 min cook) • Yield: Serves 6 • Skill: Easy • Method: One‑pot stovetop • Diet: Low‑carb, Gluten‑Free

Introduction

Taco Soup solves the “what’s for dinner?” question when time is tight yet you still want a satisfying bowl with real depth. This stovetop version brings taco‑night flavor into a creamy, spoonable soup—rich broth, juicy tomatoes, tender peppers, and crumbles of seasoned beef or turkey—all in one pot. The texture is silky from cream cheese and stock, with pops of freshness from cilantro, lime, and avocado. It delivers hearty comfort without the carbs. Perfect for weeknights, meal prep, or anyone seeking a gluten‑free, low‑carb dinner that tastes like you simmered all day.

If you love this bowl, you’ll find more Taco Soup recipes with different proteins and spice levels here.

Why You’ll Love It

• Weeknight‑easy: Minimal prep, clear timing, and a single pot to wash.
• Flexible: Use beef or turkey, tweak the spice heat, and finish with your favorite toppings.
• Balanced flavor: Toasted spices, savory stock, tangy tomatoes, and a bright squeeze of lime.
• Great leftovers: Thickens slightly and reheats beautifully for lunch tomorrow.

Taco Soup — Cozy, Reliable, Weeknight‑Ready

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• Author: Lily
• Total Time: 30 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

A creamy, low-carb, gluten-free taco-night soup you can make in one pot. Tender peppers, tomatoes, and seasoned beef or turkey simmer in savory stock, then melt in cream cheese for a silky finish. Bright lime and fresh toppings keep it lively and weeknight-friendly.

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Ingredients

• 1 lb (450 g) ground beef or ground turkey

• 1 tbsp olive oil (if using lean turkey)

• 1 small yellow onion, finely diced

• 1 green bell pepper, diced

• 1 jalapeño, seeded & minced (optional)

• 3 cloves garlic, minced

• 1½ tbsp chili powder

• 2 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp dried oregano

• ½ tsp kosher salt, plus more to taste

• ¼ tsp black pepper

• 1 (14.5-oz / 410 g) can diced tomatoes (with juices)

• 1 (4-oz / 113 g) can diced green chiles

• 3 cups low-sodium chicken or beef stock

• 6 oz (170 g) cream cheese, cubed, room temp

• ¼ cup heavy cream (optional)

• 1–2 tbsp fresh lime juice, to taste

• Toppings: diced avocado, shredded cheese, sliced green onions, chopped cilantro, sliced jalapeño, sour cream, lime wedges

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Instructions

1. Brown (5–7 min): Heat pot over medium-high. Add beef (or oil + turkey). Cook, breaking into small crumbles until browned; spoon off excess fat if needed.

2. Aromatics (3–4 min): Add onion, bell pepper, jalapeño. Sauté until soft. Stir in garlic for 30 seconds.

3. Bloom spices (30–45 sec): Add chili powder, cumin, paprika, oregano, salt, pepper; toast briefly.

4. Liquids (1 min): Stir in tomatoes with juices, green chiles, and stock. Scrape up browned bits; bring to a gentle boil.

5. Simmer (8–10 min): Reduce heat to medium-low; simmer uncovered.

6. Make it creamy (2–3 min): Lower heat. Add cream cheese in batches, whisking until smooth. Stir in heavy cream if using.

7. Finish: Stir in lime juice. Taste and adjust salt, acid, and heat.

8. Serve: Ladle into bowls; add toppings. Rest 2–3 minutes to slightly thicken.

Notes

• Must-haves: protein, aromatics, taco-style spices, tomatoes, stock, cream cheese.

• Flex: jalapeño, heavy cream, toppings.

• Subs: ground chicken or plant-based crumbles; any bell pepper color; add zucchini in last 5 min; chipotle for smoky heat; coconut cream for dairy-light.

• Equipment: 4–5 qt pot/Dutch oven; whisk helps melt cream cheese smoothly.

• Make-ahead: Cook through simmer, chill; add dairy and lime when reheating. Keeps 4 days; freeze up to 3 months (add dairy after thawing for best texture).

• Troubleshoot: Too salty—add stock/lime. Too thin—simmer more or add cream cheese. Too thick—loosen with warm stock.

• Variations: Lemony Herb; Spicy Chipotle; Creamy Parmesan.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: Tex-Mex

Ingredients

• 1 lb (450 g) ground beef or ground turkey
• 1 tbsp olive oil (if using lean turkey)
• 1 small yellow onion, finely diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced (optional, for heat)
• 3 cloves garlic, minced
• 1½ tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• 1 (14.5‑oz / 410 g) can diced tomatoes (with juices)
• 1 (4‑oz / 113 g) can diced green chiles
• 3 cups low‑sodium chicken or beef stock
• 6 oz (170 g) cream cheese, cut into cubes, room temp
• ¼ cup heavy cream (optional for extra silkiness)
• 1–2 tbsp fresh lime juice, to taste

Toppings (choose any): diced avocado, shredded cheddar or Mexican‑style cheese, sliced green onions, chopped cilantro, sliced jalapeño, sour cream, lime wedges.

What each ingredient does:
Ground beef/turkey: savory protein and body • Onion/pepper/jalapeño: aromatic base and gentle heat • Garlic: depth • Chili powder/cumin/paprika/oregano: classic taco flavor • Salt/pepper: brings flavors forward • Tomatoes/green chiles: brightness and gentle spice • Stock: flavorful base without heaviness • Cream cheese/heavy cream: creamy texture • Lime juice: lifts and balances.

Must‑have vs. flexible: Must‑haves are protein, aromatics, taco‑style spices, tomatoes, stock, and cream cheese. Jalapeño, heavy cream, and some toppings are optional.

Pro tip: Use low‑sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Swap yellow onion for white or red; add ½ cup diced celery for extra aroma.
• Protein: Ground chicken works; plant‑based crumbles if needed.
• Veg: Use red or yellow bell pepper; stir in chopped zucchini in the last 5 minutes.
• Spice: For smoky heat, add a pinch of chipotle powder; for mild, skip jalapeño.
• Dairy/fats: Use full‑fat cream cheese for best melt; coconut cream works in a pinch (add at the end).
• Budget/time savers: Use pre‑chopped onion/pepper or frozen pepper blend; use pre‑mixed taco seasoning (about 2½ tbsp), adjusting salt.

Equipment Notes

A heavy 4–5 qt pot or Dutch oven gives even browning and steady simmering. A wooden spoon helps break up the meat. A ladle and small whisk make it easy to incorporate the cream cheese—softening it to room temp prevents clumps. If doubling the recipe, use a 6–7 qt pot to avoid crowding.

Step‑by‑Step

1. Heat & brown (5–7 min): Heat the pot over medium‑high. Add beef (or oil + turkey). Cook, breaking up into small crumbles until browned; spoon off excess fat if needed. Browning builds savory depth.
2. Aromatics (3–4 min): Add onion, bell pepper, and jalapeño. Sauté until soft and glossy. Add garlic for the final 30 seconds until fragrant; this prevents burning.
3. Bloom spices (30–45 sec): Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Let spices toast briefly in the fat—this unlocks their aroma.
4. Liquids & tomatoes (1 min): Pour in tomatoes with juices, green chiles, and stock. Scrape up any browned bits. Bring to a gentle boil.
5. Simmer (8–10 min): Reduce to medium‑low and simmer uncovered to meld flavors.
6. Make it creamy (2–3 min): Lower heat. Stir in cream cheese cubes a few at a time, whisking until fully melted and smooth. Add heavy cream if using.
7. Finish & balance (1 min): Stir in lime juice. Taste and adjust salt, acid, and heat.
8. Serve: Ladle into bowls and add toppings. Let rest 2–3 minutes; the soup thickens slightly as it stands.

Doneness cues: Vegetables tender; soup visibly creamy and lightly thickened; no visible cream cheese specks.

Make‑Ahead, Storage & Reheating

Cook the base (through Step 5) 1–2 days ahead; reheat and finish with cream cheese and lime just before serving. Store leftovers up to 4 days in an airtight container; the soup thickens in the fridge. Freeze up to 3 months without toppings; for best texture, add the cream cheese and cream after thawing, or whisk well while reheating. Reheat gently over medium‑low, adding a splash of stock or water and a squeeze of lime to revive.

How to Lighten / Make It Creamy

Lighten: Use turkey, add an extra cup of peppers or zucchini, and skip the optional heavy cream. Extra creamy: Blend 1 cup of the soup (no toppings) and return to the pot, or whisk in an additional 2–3 oz cream cheese off heat. If adding yogurt, temper with a little warm soup first to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: crushed baked tortilla‑style chips or toasted pumpkin seeds.
Fresh: cilantro, scallions, or a shower of lime zest.
Tang/Heat: lime wedges, a drizzle of chili oil, or red pepper flakes.
A sprinkle, a swirl, a squeeze—your three‑second upgrade.

Sides & Pairings

Keep it simple with a crisp green salad, cauliflower rice, or roasted broccoli. For drinks, try sparkling water with lime or a light, citrusy beverage.

Scaling the Recipe

To double, use a 6–7 qt pot and brown protein in two batches for proper searing. Add 5 extra minutes of simmer to concentrate flavors. To halve, use a 2–3 qt saucepan and reduce seasonings proportionally; start with slightly less salt and adjust to taste.

Nutrition & Dietary Notes

High in protein with minimal carbs, especially if you skip starchy add‑ins. Naturally gluten‑free as written. Dairy is present from cream cheese; see swaps for dairy‑free options if needed.

Troubleshooting

Too salty? Add more stock or a squeeze of lime.
Too bland? Add a pinch of salt, another squeeze of lime, or a small splash of hot sauce.
Too thin? Simmer uncovered a few minutes longer or whisk in a bit more cream cheese.
Too thick? Loosen with warm stock.
Lacking body? Blend a ladle of soup and return to the pot for instant creaminess.

FAQs

Can I use frozen or precut ingredients? Yes—frozen diced peppers and precut onion save time. Sauté straight from frozen.
Best protein swaps? Turkey or chicken work well; plant‑based crumbles for a meatless option.
How do I keep it from drying out? Keep the simmer gentle and finish with cream cheese off heat; add stock if it thickens too much.
Is it dairy‑free or gluten‑free? It’s gluten‑free; for dairy‑free, use coconut cream and skip cheese toppings.
How long does it keep/freeze? 4 days refrigerated; up to 3 months frozen (add dairy after thawing for best texture).

See our dairy-free Soup recipes for complete directions.

Variations

Lemony Herb: Add zest of 1 lime and extra cilantro and parsley at the end.
Spicy Chipotle: Stir in 1 tsp chipotle in adobo and balance with a drizzle of honey alternative or extra lime.
Creamy Parmesan: Finish with ½ cup finely grated Parmesan and a splash of cream.

Chef Notes / Test Kitchen Tips

Salting in stages and blooming the spices are what make this soup sing. The biggest time‑saver is softening the cream cheese first; cube it and let it sit while the soup simmers so it melts instantly. Expect it to be done between 18–22 minutes of simmering; the last few minutes are just for dialing in texture.

Conclusion

This Taco Soup works because it layers flavor fast—aromatics, toasted spices, bright tomatoes, and a creamy finish—then lets you personalize with toppings. It keeps well for 3–4 days, making lunch a no‑brainer. When you try it, leave a comment with your favorite topping combo and share a photo of your bowl.