Creamy crockpot taco soup slow cooks all day while you go about living your life. When you are ready to eat, all you have to do is stir in some cheese and cream to get the perfect finish. This is such an easy meal that is perfect for busy weeknights, game night, and more.
We are getting ready to head into soup season and I am so ready for it! There is just something about sitting down to a warm bowl of soup that is so cozy.
Of course, the coziness is amplified if that soup has been slow cooking in the crockpot all day. Smelling it as you walk in the door let’s you know good things are coming your way.
I know you love having more crockpot recipes. So, I took my stovetop taco soup recipe and modified it a bit for the crockpot.
To take it to the next level, it is finished with a bit of cream and cheddar cheese. That combination helps to add body and so much flavor to the broth.
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It is great on its own and even better with your favorite toppings. Some tortilla chips, sour cream, shredded cheese, or pickled jalapenos would all be good.
Easy Variations
- Use ground venison or ground turkey instead of ground beef.
- You could also use shredded chicken for chicken taco soup.
- Leave the meat out altogether. Use vegetable broth and add more beans for a vegetarian taco soup.
- Use homemade taco seasoning instead of the packet.
Mmmmm, just thinking about it is making me hungry again. Let’s get to making some!
Creamy Crockpot Taco Soup
Ingredients
- 1 pound lean ground beef browned and drained
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 small onion diced
- 3 garlic cloves minced
- 1 1 oz. packet taco seasoning
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 10 oz can Rotel undrained
- 1 15 oz. can diced tomatoes
- 1 15 oz. can tomato sauce
- 2 cups beef broth
- 1 15 oz. can black beans rinsed and drained
- 1 15 oz. can pinto beans rinsed and drained
- 1 15 oz. can whole kernel corn drained
- 1 cup heavy cream
- 2 cups freshly shredded sharp cheddar cheese
Instructions
- Place 1 pound lean ground beef, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 small onion, 3 garlic cloves, 1 1 oz. packet taco seasoning, 1 teaspoon chili powder, ½ teaspoon ground cumin, 1 10 oz can Rotel , 1 15 oz. can diced tomatoes, 1 15 oz. can tomato sauce, 2 cups beef broth, 1 15 oz. can black beans, 1 15 oz. can pinto beans, and 1 15 oz. can whole kernel corn in the insert of a large crockpot.. Stir well to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Add 1 cup heavy cream and 2 cups freshly shredded sharp cheddar cheese. Stir until the cheese is melted and the soup is creamy and smooth.
- Ladle into bowls and serve with your favorite toppings.
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