Cheesy Taco Soup in Bread Bowls Recipe

Updated December 22, 2025

Cheesy Taco Soup in Bread Bowls served warm with cozy spices — Comforting Cheesy Taco Soup in Bread Bowls you can make today

I published this recipe for Cheesy Taco Soup in Bread Bowls a few years ago after a particularly chaotic week. My family was begging for tacos, but I was just too tired to stand at the stove and assemble everything. I needed a hug in a bowl, something that captured all those taco flavors without the fuss. If you love this concept, you must try my Ultimate Weeknight Taco Soup that’s ready in minutes.

That’s when I had my “aha” moment. What if I took my favorite taco fillings and turned them into a rich, spoonable soup? And what if I served it in a bowl you could actually eat? The result was this cozy, crowd-pleasing miracle. It’s become our ultimate easy weeknight dinner, especially when the weather turns chilly.

My secret for this recipe isn’t a fancy ingredient. It’s the simplicity of the slow cooker. Letting everything simmer and mingle for hours builds a depth of flavor that feels like you cooked all day. And the bread bowls? They turn a simple soup into a fun, memorable meal that everyone loves to dig into.

Recipe Overview

Cuisine: Tex-Mex Inspired
Category: Soup, Main Dish
Prep Time: 20 minutes
Cook Time: 4 hours (slow cooker) or 30 minutes (stovetop)
Total Time: 4 hours 20 minutes
Servings: 6 hearty servings

Why This Recipe is So Special

This dish is special because it solves the “what’s for dinner” question with zero stress. It’s a true one-pot meal where the slow cooker does almost all the work for you. For another fantastic, family-approved option, check out this Beefy Cheesy Taco Soup that’s a guaranteed family night winner.

You just brown the meat, dump everything in, and walk away. The magic happens while you’re living your life. The bread bowl technique is my favorite part, though.

It makes dinner feel like a party. The soft, chewy bread soaks up the creamy, cheesy soup in the most delicious way. Every spoonful is a perfect bite of comfort.

The Full Ingredient List

Gathering these ingredients is the hardest part! I promise, most are pantry staples. Don’t be shy with the toppings—they really make the soup pop.

1 ½ lbs ground beef (or ground turkey)
1 yellow onion, diced
1 packet (1 oz) taco seasoning
1 packet (1 oz) ranch dressing mix
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10 oz) can diced tomatoes with green chiles (like Rotel)
1 (8 oz) can tomato sauce
4 cups beef broth
1 (8 oz) block cream cheese, cubed
2 cups shredded cheddar cheese
6 large round bread boules (for bowls)
For serving: Sour cream, diced avocado, fresh cilantro, jalapeño slices, extra cheese, tortilla chips

My Step-by-Step Method

Here’s exactly how I put it all together. I’ve made this so many times I could do it in my sleep, but I’ll walk you through every simple step.

In a large skillet, brown the ground beef with the diced onion over medium-high heat. Drain any excess grease.
Transfer the beef and onion mixture to your slow cooker. Add the taco seasoning and ranch mix. Give it a good stir.
Pour in the black beans, pinto beans, corn, diced tomatoes, and tomato sauce. Stir everything to combine.
Carefully add the beef broth and stir once more. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
About 30 minutes before serving, add the cubed cream cheese and shredded cheddar. Stir until the cheeses are completely melted and the soup is creamy.
While the cheese melts, prepare your bread bowls. Slice the top off each boule and hollow out the center, leaving a sturdy bread wall. Save the insides for dipping!
Ladle the hot, cheesy taco soup into each bread bowl. Pile on your favorite toppings and serve immediately.

My Top Tips for Success

Brown your meat well. Don’t rush this step! Getting a nice sear on the beef adds a ton of flavor to the whole pot.
For a thicker soup, mix 2 tablespoons of cornstarch with ¼ cup cold water. Stir this into the soup during the last 30 minutes of cooking.
If you’re short on time, you can make this on the stovetop. Just simmer everything in a large Dutch oven for 30 minutes after browning the meat.
Feel free to customize! Add a can of drained kidney beans, throw in some diced bell peppers, or use pepper jack cheese for a kick.

Common Mistakes to Avoid

I’ve learned from my own kitchen blunders so you don’t have to. Here are a couple of things to watch for.

Adding the dairy too early. If you put the cream cheese in at the beginning, it can separate and make the soup grainy. Always add it at the very end.
Using bread bowls that are too small or thin. You need a sturdy, thick-walled bread to hold the soup without getting soggy too fast. A hearty sourdough or peasant boule works best.
Forgetting to taste before serving. Because of the seasoning packets, you likely won’t need extra salt. But always give it a taste and adjust if needed!

NUTRITION INFORMATION

Calories: 780
Carbohydrates: 72g
Protein: 42g
Fat: 36g
Saturated Fat: 18g
Cholesterol: 125mg
Sodium: 2200mg
Fiber: 10g
Sugar: 10g

*Nutrition is an estimate for one bread bowl with soup, excluding additional toppings.

FREQUENTLY ASKED QUESTIONS

Can I make this soup ahead of time?

Absolutely! The soup itself tastes even better the next day. Make it completely, let it cool, and store it in the fridge for up to 3 days. Reheat it gently on the stove, adding a splash of broth if it’s too thick. Just wait to serve it in the fresh bread bowls until you’re ready to eat.

What can I use instead of bread bowls?

No problem! This soup is fantastic in regular bowls. Serve it with a side of crusty bread, cornbread, or a big pile of tortilla chips for dipping. It’s still a complete and satisfying meal.

Can I freeze the leftover soup?

You can, but I have a tip. Freeze the soup before adding the dairy. Cream-based soups can sometimes separate when frozen and thawed. Thaw the base soup, reheat it, and then stir in the cream cheese and cheddar cheese.

Recipe Overview

Why This Recipe is So Special