Crock Pot Creamy Beef Taco Soup

This Crock Pot Creamy Beef Taco Soup is rich and cheesy, which uses ground beef and cream cheese. It’s a great choice for weeknight dinners, ready in about 4 hours and 15 minutes.

Crock Pot Creamy Beef Taco Soup Ingredients

• 1 pound ground beef
• 1 medium onion, diced
• 8 ounces tomato sauce
• 2 (10 oz) cans diced tomatoes or Ro-tel
• 1 (4 oz) can diced green chilis
• 1 (15.25 oz) can corn, drained and rinsed
• 1 (15.5 oz) can kidney beans, drained and rinsed
• 1 (14 oz) can black beans, drained and rinsed
• 1 ounce taco seasoning (1 packet)
• 1.5 ounces ranch seasoning (1 packet)
• 2 cups chicken broth
• 8 ounces cream cheese, room temperature

Optional Toppings:

• Olives
• Diced tomatoes
• Diced avocados
• Chopped cilantro
• Corn chips
• Sour cream

How To Make Crock Pot Creamy Beef Taco Soup

1. Brown the beef and onions: Dice the onion. In a skillet over medium-high heat, cook ground beef and diced onion until browned. Drain excess fat.
2. Load the slow cooker: Add the cooked beef and onions to your crock pot. Stir in tomato sauce, diced tomatoes (or Ro-tel), green chilis, corn, beans, taco seasoning, ranch seasoning, and chicken broth.
3. Slow cook: Cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours.
4. Add cream cheese: About 20 minutes before serving, add the room-temperature cream cheese. Cover and let sit. Stir before serving until fully melted.
5. Top and serve: Serve hot with your favorite toppings like sour cream, chips, or avocado.

Recipe Tips

• Can I use turkey instead of beef? Yes, ground turkey is a leaner option that still tastes great.
• How do I make it spicier? Add cayenne pepper or a splash of hot sauce to turn up the heat.
• What if I don’t have ranch seasoning? Substitute with sour cream and onion dip mix or a DIY ranch blend.
• Can I make this on the stove? Yes—simmer on low for 1 hour after browning the beef, then stir in cream cheese.
• Does it freeze well? Yes, but freeze before adding cream cheese. Add it after reheating for best texture.

What To Serve With Creamy Beef Taco Soup

This creamy taco soup pairs perfectly with:

• Cornbread or tortilla chips
• Side salad with lime vinaigrette
• Cheese quesadillas
• Spanish rice
• Jalapeño poppers

How To Store Creamy Beef Taco Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently and stir well.
Freeze: Freeze without the cream cheese. Add it after reheating. Keeps well up to 2 months.

Creamy Beef Taco Soup Nutrition Facts

• Calories: 375kcal
• Carbohydrates: 13g
• Protein: 16g
• Fat: 28g
• Saturated Fat: 13g
• Trans Fat: 1g
• Cholesterol: 93mg
• Sodium: 1555mg
• Potassium: 409mg
• Fiber: 2g
• Sugar: 5g
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without beans?
Yes, just omit them or replace with extra corn or diced zucchini.

How can I make it low-carb?
Leave out the beans and corn, and use diced peppers instead.

Is it okay to add rice or pasta?
Absolutely—add cooked rice or pasta in the last 30 minutes of cooking.

Can I cook this in an Instant Pot?
Yes, use sauté to brown beef, then cook on HIGH pressure for 12 minutes. Stir in cream cheese after quick release.

What kind of cream cheese should I use?
Full-fat cream cheese gives the richest flavor and best texture.

Try More Recipes:

• Crock Pot Country Style Beef Ribs
• Crock Pot Corned Beef With Brown Sugar
• Crock Pot Corned Beef With Apple Juice