If you’re craving something warm, comforting, and packed full of bold flavors, this Cheesy Taco Soup Recipe is just what you need. It’s a vibrant medley of seasoned ground turkey, beans, corn, and tomatoes, all bathed in a creamy, cheesy broth that just wraps you in a cozy hug with every spoonful. Whether you’re feeding a crowd or looking for a quick weeknight dinner, this soup brings together the heartiness of a taco with the ease of a one-pot meal, making it a total crowd-pleaser that’s as simple to prepare as it is delicious.
Ingredients You’ll Need
Creating this Cheesy Taco Soup Recipe is all about simple, pantry-friendly ingredients that each play a crucial role in building layers of flavor, texture, and color. From the warmth of spices to the creaminess of Velveeta cheese, every part enhances the dish beautifully.
- 1 tablespoon olive oil: Adds a subtle richness that helps brown the turkey perfectly.
- 1 lb ground turkey: A lean protein base that soaks up all the spices and flavors.
- 1 teaspoon kosher salt: Enhances all the other ingredients without overpowering.
- 1 teaspoon garlic powder: Gives a deep, aromatic layer to the soup.
- 1 teaspoon chili powder: Brings the classic, smoky heat that makes taco soup shine.
- 1 teaspoon cumin: Infuses the soup with an earthy, slightly nutty flavor typical of Mexican-inspired dishes.
- 1 (14.5 oz) can reduced-sodium chicken broth: Creates a flavorful, light base for the soup.
- 1 (15 oz) can chili beans, do not drain: Adds heartiness with a slightly spicy kick.
- 1 (15 oz) can black beans, drained and rinsed: Provides texture and protein while balancing flavor.
- 1 (15 oz) can petite diced tomatoes, do not drain: Offers freshness and just the right amount of acidity.
- 1 (15 oz) can corn, drained: Adds sweetness and a pop of color.
- 1 cup salsa: Helps deepen the flavor profile with a tangy, savory boost.
- 8 ounces Velveeta cheese, cubed: The secret to its creamy, luscious finish that makes this soup so irresistible.
How to Make Cheesy Taco Soup Recipe
Step 1: Brown the Turkey
Start by heating the olive oil in a large soup pot over medium-high heat. Add the ground turkey along with kosher salt, garlic powder, chili powder, and cumin. Cook and crumble the turkey until it’s no longer pink. This step is crucial because browning the meat builds the foundation for that rich, savory flavor. Don’t forget to drain the grease after cooking to keep the soup from being too oily.
Step 2: Combine the Ingredients
Once your turkey is perfectly browned, it’s time to bring in the goodness. Pour in the reduced-sodium chicken broth, chili beans (with their liquid), black beans, diced tomatoes (including their juices), corn, and salsa. Stir everything together to make sure all those flavors mix evenly. This colorful combination is what makes the taco soup hearty and satisfying.
Step 3: Let It Simmer
Bring your soup pot to a boil, then reduce the heat to medium-low and cover it with a lid. Let the soup simmer gently for about 15 minutes. This slow simmer allows all the ingredients to marry, deepening the flavor and softening the beans and corn to just the right tenderness without losing their texture.
Step 4: Add the Cheese
Now for the magic touch — stir in the cubed Velveeta cheese. Cover the pot again and let it simmer for another 3 to 5 minutes. The cheese melts down into a creamy, velvety texture that turns this soup into a true comfort food masterpiece. Give it a good stir so every spoonful is rich and cheesy.
How to Serve Cheesy Taco Soup Recipe
Garnishes
Garnishing is where you let your personality shine and amp up the texture and flavor. Some favorite toppings include crunchy tortilla chips or strips to add a delightful crunch, a dollop of creamy sour cream to balance the spices, and a sprinkle of shredded cheese to double down on the cheesy goodness. Fresh cilantro or sliced green onions also make wonderful, fresh additions.
Side Dishes
Because this Cheesy Taco Soup Recipe is hearty enough to be a meal on its own, simple sides work best. Try serving it with a side of cornbread for a hint of sweetness, or some warm flour tortillas to scoop and savor every last bite. A light salad with lime vinaigrette can add a refreshing contrast if you want to keep things balanced.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out bell peppers for a festive presentation. You could also layer the soup in clear mugs or glass bowls to show off all its colorful ingredients. Making individual garnish stations with various toppings lets everyone customize their own bowl — always a hit at family dinners or casual get-togethers!
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify overnight, so it’s perfect to make ahead and enjoy as leftovers. Just be sure to keep it chilled promptly to maintain freshness.
Freezing
You can absolutely freeze Cheesy Taco Soup Recipe for later meals. To do this, store it in freezer-safe containers or heavy-duty plastic bags, leaving some room for expansion. It freezes well for up to 2 months. When freezing, it’s best to add the Velveeta cheese fresh when reheating, as the texture can change after thawing.
Reheating
Reheat the soup slowly on the stovetop over medium heat, stirring occasionally to prevent sticking. If you’ve frozen the soup without the cheese, add the Velveeta during the last few minutes of reheating for the best creamy consistency. You can also reheat it in the microwave with a cover, stirring midway to ensure even heating.
FAQs
Can I use ground beef instead of turkey?
Absolutely! Ground beef works wonderfully in this recipe and will give you an even richer flavor. Just be sure to drain any excess fat after browning to keep the soup from becoming greasy.
What if I don’t have Velveeta cheese?
If you can’t find Velveeta, you can substitute with mild cheddar or a Mexican cheese blend. The texture won’t be as creamy, but it will still add that wonderful cheesy flavor.
Is this soup spicy?
The heat level is moderate thanks to the chili powder and salsa, but it’s easily adjustable. Add a little cayenne pepper for extra spice or choose a mild salsa if you prefer it gentler.
Can I make this soup vegetarian?
Definitely! Swap out the turkey for extra beans or a plant-based meat substitute. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly, and skip the meat spices if you like.
How thick or thin should the soup be?
This soup strikes a balance—not too thick and not too watery. If you prefer it thicker, you can mash some beans with a spoon during cooking or reduce the broth slightly. For a thinner soup, just add a bit more broth or water when reheating.
Final Thoughts
This Cheesy Taco Soup Recipe is a true superstar for anyone who loves a bowl full of flavor and comfort with minimal fuss. It’s easy to make, endlessly customizable, and perfect for warming up any day. I can’t wait for you to try it and experience how happily it fills your kitchen with delicious aromas and your heart with pure comfort. Get ready for some serious soup love!
Print
Cheesy Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Cheesy Taco Soup is a comforting, flavorful dish packed with ground turkey, beans, vegetables, and melted Velveeta cheese. Ready in just 25 minutes, it’s a perfect weeknight meal that combines the zest of taco spices with the creaminess of cheese for a hearty and satisfying soup.
Ingredients
Proteins and Dairy
- 1 lb ground turkey
- 8 ounces Velveeta cheese, cubed
Vegetables & Beans
- 1 (15 oz) can chili beans, do not drain
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can petite diced tomatoes, do not drain
- 1 (15 oz) can corn, drained
- 1 cup salsa
Liquids
- 1 (14.5 oz) can reduced-sodium chicken broth
- 1 tablespoon olive oil
Spices
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
Instructions
- Brown Turkey: In a large soup pot over medium-high heat, heat the olive oil. Add the ground turkey along with kosher salt, garlic powder, chili powder, and cumin. Cook while crumbling the meat until the turkey is no longer pink, about 5-7 minutes. Drain any excess grease from the pot to keep the soup from becoming too oily.
- Add Ingredients: Pour in the reduced-sodium chicken broth, chili beans (with liquid), black beans (drained and rinsed), petite diced tomatoes (with liquid), drained corn, and salsa. Stir everything together until well combined.
- Simmer: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 15 minutes. This allows the flavors to meld beautifully.
- Add Cheese: Stir in the cubed Velveeta cheese and cover the pot again. Continue simmering for an additional 3-5 minutes or until the cheese has fully melted into the soup, creating a creamy texture.
- Serve: Ladle the cheesy taco soup into bowls and serve with your favorite toppings such as tortilla chips or strips, sour cream, and shredded cheese for extra flavor and texture.
Notes
- Using ground turkey makes this soup leaner, but you can substitute ground beef if preferred.
- Adjust the amount of chili powder and cumin to suit your spice tolerance.
- To make it gluten-free, confirm that all canned ingredients and salsa are gluten-free.
- Leftovers keep well in the refrigerator for up to 4 days and also freeze nicely for up to 3 months.
- For a vegetarian version, substitute the ground turkey with plant-based ground meat and use vegetable broth.
