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.

Prep Time30

Cook Time3

Total Time3 30

Course: Soup

Cuisine: American

Keyword: christmas, holiday, holidays

Servings: servings

Calories: 215kcal

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

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.

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