1. Can I Make Cheesy Taco Soup Ahead of Time?

Absolutely! Cheesy Taco Soup is a fantastic make-ahead meal. You can prepare it up to two days in advance and store it in the refrigerator. When reheating, do so over low to medium heat to preserve the creamy texture of the cheese. If the soup thickens after chilling, add a splash of broth or milk to loosen it up.

2. What Are the Best Toppings for Cheesy Taco Soup?

Toppings add extra flair and texture to this dish. Some great options include shredded cheddar cheese, sour cream, diced avocado, green onions, crushed tortilla chips, jalapeño slices, or a squeeze of lime juice. You can also add fresh cilantro or hot sauce for an added punch of flavor.

3. How Can I Make This Recipe Healthier?

To make Cheesy Taco Soup lighter without losing flavor, use lean ground turkey or chicken, reduced-fat cheese, and low-sodium broth. You can also add more vegetables such as bell peppers, zucchini, or spinach for added nutrients. Swapping half the cheese for a dollop of Greek yogurt can maintain creaminess while cutting calories.

Cheesy Taco Soup – Easy, Creamy, and Flavor-Packed Dinner

Name: Cheesy Taco Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound lean ground beef; 2 (14.5-ounce) cans diced tomatoes (preferably fire roasted); 1 (15-ounce) can whole kernel corn, drained; 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can black beans, drained and rinsed; 1 (4-ounce) can sliced olives, drained; 1 (1-ounce) package taco seasoning (about 2 heaping tablespoons); 1 (14.5-ounce) can beef broth; 1 (16-ounce) package Velveeta cheese, cubed (or 2 cups shredded cheddar cheese)

Description

Cheesy Taco Soup is a creamy, flavorful, and hearty one-pot meal that combines the bold taste of tacos with the comforting warmth of a cheesy soup. Loaded with ground beef, beans, corn, tomatoes, and melted Velveeta or cheddar cheese, this family-favorite dish is perfect for busy weeknights or cozy weekends.

Ingredients

Scale

1 pound lean ground beef
2 (14.5-ounce) cans diced tomatoes (preferably fire roasted)
1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (4-ounce) can sliced olives, drained
1 (1-ounce) package taco seasoning (about 2 heaping tablespoons)
1 (14.5-ounce) can beef broth
1 (16-ounce) package Velveeta cheese, cubed (or 2 cups shredded cheddar cheese)

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Instructions

Heat a large pot over medium-high heat and add the ground beef. Cook and crumble until browned and no longer pink. Drain any excess grease.
Add diced tomatoes, corn, kidney beans, black beans, olives, taco seasoning, and beef broth to the pot. Stir until well combined.
Add the Velveeta or shredded cheddar cheese and stir until melted and fully incorporated into the soup.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 5–10 minutes to allow the flavors to blend.
Serve warm with your favorite toppings such as shredded cheese, sour cream, diced avocado, or tortilla strips.

Notes

Use fire-roasted tomatoes for extra smoky flavor.
Swap ground beef for turkey or chicken for a lighter version.
For a vegetarian option, omit the meat and add extra beans or lentils.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat slowly over low heat to maintain the creamy texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course, Soup
Method: Stovetop
Cuisine: American, Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 567 kcal
Sugar: 11 g
Sodium: 2248 mg
Fat: 17 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.3 g
Carbohydrates: 60 g
Fiber: 14 g
Protein: 46 g
Cholesterol: 79 mg