To make this soup on the stovetop, start by browning the ground beef and diced onion in a large pot or Dutch oven over medium heat until fully cooked; drain any excess grease. Stir in the taco seasoning and spices, then add the beans, corn, Rotel, tomato sauce, and broth. Bring the mixture to a gentle simmer, reduce the heat to low, and cook uncovered for about 20–25 minutes, stirring occasionally to help it thicken. Add the cream cheese and heavy cream, stirring until the cream cheese is completely melted and the soup is smooth and creamy. Taste, adjust seasoning as needed, and serve warm with your favorite toppings. Storage:  Store any leftover slow cooker taco soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a few minutes. You can freeze the soup too for a later date for up to 2 months. Just thaw overnight in the fridge before reheating. I will admit it’s one of the best meal prep recipes since you can set it and forget it in the slow cooker and then batch it up to enjoy throughout the week. Tips: 

• Always brown the beef in a skillet first. This will help it cook correctly in the slow cooker and will also give you the ability to drain off any excess grease.
• Stir in the cream cheese and heavy cream at the end of cooking. If you add it too early, it could curdle or separate from the base of the soup.
• Swap the protein if desired. It’s this crock pot taco soup is also delicious with ground chicken or turkey.
• If you can’t find Mexicorn or want to make your own, just stir in corn and chopped bell peppers.
• Make it spicy. Add canned hot green chilies or even chopped pickled jalapenos to give it some heat.