Description
Discover the ultimate crockpot cream taco soup – a bold Mexican‑flavored, creamy slow‑cooker masterpiece ready in just minutes of prep and 6‑hour low heat. Perfect for busy weeknights.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion
- chopped
- 1 can (15 oz) black beans
- rinsed and drained
- 1 can (15 oz) corn
- drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup cream cheese
- cubed
- 4 cups chicken broth
- 1 cup shredded cheese (cheddar or your choice)
Instructions
- Heat a large skillet over medium heat, add the ground beef, and break it up with a wooden spoon; cook until no longer pink, adding the chopped onion halfway through, then drain excess fat.,
- Transfer the browned beef and onion mixture to the crockpot, scraping any browned bits from the skillet for extra flavor.,
- Stir in the black beans, corn, diced tomatoes with green chilies, taco seasoning, cubed cream cheese, and chicken broth; mix thoroughly to distribute the seasoning evenly.,
- Cover the crockpot and cook on low for 6‑8 hours or on high for 3‑4 hours, allowing the cream cheese to melt into a silky broth.,
- Near the end of cooking, open the lid and stir in the shredded cheese; let it melt for a couple of minutes, then give the soup a final gentle stir.,
- Ladle the soup into bowls and garnish with optional toppings such as fresh cilantro, sliced avocado, a squeeze of lime, or extra cheese.
Notes
- Nutrition is approximate.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3‑4 hours (high)
Nutrition
- Serving Size: 4 servings
Keywords: crockpot cream taco soup, slow cooker taco soup, creamy taco soup recipe, easy crockpot soups, Mexican soup crockpot, weeknight taco soup, hearty taco soup, comfort food soup, taco soup variations