Slow Cooker Cheesy Taco Soup
Introduction
Slow Cooker Cheesy Taco Soup is a warm, comforting, Tex-Mex–inspired dish loaded with ground beef, beans, corn, tomatoes, and a rich, creamy, cheesy broth. It’s perfect for busy weeknights or lazy weekends. With bold taco seasoning and melty cheese blended into the soup, every bite is hearty, flavorful, and incredibly satisfying. Serve it with tortilla chips, sour cream, or fresh cilantro for a delicious family-friendly meal.
Ingredients
For the Soup
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto or kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chiles)
- 1 can (15 oz) diced tomatoes
- 3 cups chicken broth
- 1 block (8 oz / 225 g) cream cheese, softened
- 2 cups shredded cheddar or Mexican blend cheese
Optional Toppings
- Sour cream
- Fresh cilantro
- Jalapeño slices
- Avocado
- Crushed tortilla chips
- Extra shredded cheese
Instructions
- Brown the meat: In a skillet over medium heat, cook the ground beef with diced onion until browned. Drain excess fat. Add garlic and cook 1 minute more.
- Transfer to slow cooker: Add the cooked beef mixture to your slow cooker.
- Add the vegetables and broth: Pour in black beans, pinto beans, corn, Rotel, diced tomatoes, taco seasoning, and chicken broth. Stir everything well.
- Cook:
- Low: 6–8 hours
- High: 3–4 hours
- Add the cheese: About 30 minutes before serving, add the cream cheese and shredded cheese. Stir occasionally until fully melted and creamy.
- Serve: Ladle into bowls and add your favorite toppings.
Description
This Slow Cooker Cheesy Taco Soup is thick, creamy, and loaded with Tex-Mex flavor. The blend of taco seasoning, tender beef, beans, corn, and tomatoes creates a hearty base, while cream cheese and cheddar melt into a silky, cheesy texture. It’s a crowd-pleasing comfort food that requires minimal effort and tastes even better the next day.
Tips
- Cut cream cheese into cubes before adding so it melts faster.
- For thicker soup, add more shredded cheese or reduce broth by ½–1 cup.
- Use hot Rotel, jalapeños, or chipotle peppers for extra spice.
- Substitute ground turkey and low-fat cream cheese for a lighter version.
- Freeze leftovers without toppings for up to 3 months.
- Add a packet of ranch seasoning for a Southwest twist.
Correction
- Ensure cream cheese is softened; cold cream cheese may create lumps.
- Don’t skip browning the beef—raw ground meat changes the texture and flavor.
- Stir well after adding cheese to avoid sticking or clumping.
Enjoy
Serve your Cheesy Taco Soup hot with crunchy tortilla chips, a dollop of sour cream, and a sprinkle of fresh cilantro. It’s the perfect cozy meal for winter nights, family dinners, or game-day gatherings. Enjoy every creamy, cheesy, taco-flavored spoonful!
