Slow Cooker Taco Soup
This Slow Cooker Taco Soup is full of vibrant flavors and is the easiest dinner recipe for any day of the week. Make this in the morning or afternoon and let it cook over the day to fill your house with delicious aromas. When it’s time for dinner, we love letting everyone add their favorite taco toppings on top.
One of our favorite twists on Taco Tuesday is this Slow Cooker Taco Soup. When the weather turns chilly, it’s the easiest meal that’s layered with flavor and so filling. My kids love when I make it with beef, but I’m also a fan of chicken or turkey too.
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The secret to the perfect creaminess is adding cream cheese as well as a little bit of heavy cream. If your family loves tacos and loves chili, then this crock pot taco soup will definitely be a hit. If you’re looking for other great slow cooker soups, my Slow Cooker Ham and Potato Soup and Slow Cooker Beef Stew are two other reader favorites.
Table of Contents
why you’ll love this recipe
- 30 minute prep time. It’s that simple! Make this on a weekday morning and before you know it, dinner will be served.
- Have fun with toppings. I love to set out a taco-style toppings bar for everyone to customize their own bowl.
- Customize with your favorite ingredients. This is our family’s version we’ve been making for years, but swap out different ingredients to make it to your liking.
ingredients
Scroll down for specific ingredient amounts in the recipe card.
- Ground beef: Make sure it’s lean so that your taco soup doesn’t become greasy.
- Dried minced onion: Adds nice rich onion flavor.
- Taco seasoning: Gives that classic taco flavor we love. Buy the spice packet you like most.
- Ground cumin: Adds nice warmth and a hit of citrus.
- Chili powder: I love adding an extra dash to give even more smokiness.
- Black beans: Gives more protein and heartiness to the soup.
- Pinto beans or refried beans: Either or works well here for rich flavor.
- Canned Mexicorn: If you can’t find the canned version, frozen works fine too.
- Rotel: Also know as canned diced tomatoes with green chilies.
- Tomato sauce: Gives that fresh tomato flavor.
- Can chicken or beef broth: Adds richness to the soup.
- Package cream cheese: Responsible for the creamy texture.
- Heavy cream: A second creamy ingredient. Use half and half for a lighter option.
- Topping options: Shredded cheese, sour cream, tortilla chips, avocado, jalapeno, cilantro, green onions for topping the soup.
Tools You’ll Need
- 6 Quart or Larger Crockpot
- Can Opener
- Whisk
- Measuring Cups and Spoons
- Liquid Measuring Cups
- Cutting Board
- Chef’s Knife
- Cheese Grater
how to make slow cooker taco soup
- In a skillet over medium heat, cook ground beef until browned and fully cooked. Drain excess grease.
- Stir in dried minced onion, taco seasoning, cumin, and chili powder. Season with salt and black pepper.
- Transfer the meat mixture to the slow cooker. Add black beans, pinto or refried beans, corn, Rotel, tomato sauce, and broth. Stir to combine.
- Cover and cook on low for 5-6 hours or high for 2-3 hours.
- During the last 30 minutes, add cream cheese and 1/2 cup of the heavy cream. Cover and let the cream cheese soften, then stir until fully melted and smooth.
- Taste and adjust seasoning with salt and pepper. For a thinner texture, add the remaining heavy cream or water. Serve with desired toppings.
expert 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. 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.
How to make taco soup on the stovetop
It’s also easy to do as well! I’ve given you the instructions below:
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.
Frequently Asked Questions
Set the slow cooker to high for 2 to 3 hours, or you can set it to low for 5 to 6 hours.
It’s said to have Tex-Mex origins from the 90s and 2000s as a simple pantry soup.
No, it has other delicious taco ingredients like multiple types of beans as well as cream cheese and a splash of heavy cream for a bit of creamy flavor.
more easy slow cooker recipes
- Slow Cooker Chicken Gnocchi Soup
- Crock Pot Beef and Noodles
- Slow Cooker Chicken and Noodles
- Slow Cooker White Chicken Chili
Slow Cooker Taco Soup
Ingredients
- 1 pound ground beef
- 1/4 cup dried minced onion
- 1 ounce packet taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- salt and black pepper to taste
- 15 ounce can black beans
- 15 ounce can drained pinto beans or refried beans
- 11 ounce can Mexicorn
- 10 ounce can Rotel (diced tomatoes with green chilies)
- 15 ounce tomato sauce
- 14.5 ounce can chicken or beef broth
- 8 ounce package cream cheese room temperature
- 1/2-3/4 cup heavy cream divided
- Topping options: shredded cheese, sour cream, tortilla chips, avocado, jalapeno, cilantro, green onions
Instructions
- In a skillet over medium heat, cook ground beef until browned and fully cooked. Drain excess grease.
- Stir in dried minced onion, taco seasoning, cumin, and chili powder. Season with salt and black pepper.
- Transfer the meat mixture to the slow cooker. Add black beans, pinto or refried beans, corn, Rotel, tomato sauce, and broth. Stir to combine.
- Cover and cook on low for 5-6 hours or high for 2-3 hours.
- During the last 30 minutes, add cream cheese and 1/2 cup of the heavy cream. Cover and let the cream cheese soften, then stir until fully melted and smooth.
- Taste and adjust seasoning with salt and pepper. For a thinner texture, add the remaining heavy cream or water. Serve with desired toppings.
Notes
- 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.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
