Creamy, comforting, and packed with flavors, this Best Creamy Crockpot Taco Soup is the perfect meal for busy weeknights. With just a few simple ingredients and a hands-off cooking approach, you can create a cozy bowl of soup that delights everyone at the dinner table. Whether you’re feeding a family or preparing for a gathering, this dish will warm hearts and please palates. The combination of spices and creaminess offers the essence of tacos in a delightful soup form, making it a must-try recipe for taco lovers.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 350
- Protein: 25 grams
- Carbohydrates: 30 grams
- Fat: 15 grams
- Fiber: 8 grams
- Sugar: 3 grams
- Sodium: 800 mg
Why Make This Best Creamy Crockpot Taco Soup
This Best Creamy Crockpot Taco Soup is not only delicious but also incredibly convenient. The slow cooking allows flavors to meld beautifully, resulting in a rich and satisfying meal that simmers while you go about your day. The cream cheese adds a layer of richness that perfectly balances the spices, making every spoonful truly delightful. Plus, it’s a crowd-pleaser! Serve it at parties or enjoy a cozy family dinner—this soup fits any occasion.
How to Make Best Creamy Crockpot Taco Soup
Creating this soup is a breeze. Follow these steps to enjoy the best creamy taco soup ever.
Ingredients:
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (12 oz) tomato sauce
- 2 cups chicken or vegetable broth
- 1 packet taco seasoning
- 1 cup cream cheese
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Directions:
Step 1: Preparation
In a large skillet, brown the ground beef or turkey over medium heat. Add the chopped onion and minced garlic, sautéing until the meat is cooked through and the onions are translucent. Drain any excess fat.
Step 2: Mixing
Transfer the cooked meat mixture to the crockpot. Add the rinsed black beans, drained corn, diced tomatoes with green chiles, tomato sauce, chicken or vegetable broth, and taco seasoning. Stir everything together until well combined.
Step 3: Cooking
Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours. This slow cooking process allows all the ingredients to meld together beautifully, creating a rich and satisfying flavor.
Step 4: Finishing
About 30 minutes before you’re ready to serve, add the cream cheese to the crockpot. Stir it in well until it melts and creates a creamy texture throughout the soup. Season with salt and pepper to taste.
How to Serve Best Creamy Crockpot Taco Soup
Serve this delicious soup hot, garnished with your favorite toppings like shredded cheese, a dollop of sour cream, slices of avocado, and fresh cilantro. It pairs wonderfully with crusty bread or tortilla chips for dipping. This dish is perfect for a cozy night in or as a hearty option for parties and gatherings.
How to Store Best Creamy Crockpot Taco Soup
To store leftovers, let the soup cool completely and transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it in individual portions for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stove or in the microwave, adding a splash of broth if needed to restore creaminess.
Expert Tips for Perfect Best Creamy Crockpot Taco Soup
- Meat Alternatives: If you’re looking for a healthier or vegetarian option, you can use ground turkey or incorporate extra beans instead of meat.
- Spice it Up: Adjust the level of spice by adding jalapeños or using spicy taco seasoning.
- Garnish Right: Don’t skip the toppings; they transform the soup from good to great.
- Experiment with Broth: Feel free to use homemade broth for even richer flavor.
- Make it Your Own: The beauty of this recipe is its versatility—feel free to experiment with different beans, veggies, or even add rice for a more filling meal.
Delicious Variations
- Vegetarian Version: Use black beans, lentils, and incorporate extra veggies like bell peppers and zucchini.
- Creamy Avocado Twist: Blend ripe avocado into the soup before serving for a silky texture and fresh flavor boost.
- Smoky Flavor: Add a dash of smoked paprika or chipotle for a smoky undertone.
- Cheesy Delight: Mix in shredded cheese directly into the soup before serving for extra cheesiness.
Frequently Asked Questions
- Can I use frozen vegetables?
Yes! You can certainly use frozen corn or beans. Just add them directly to the crockpot without thawing. - How can I make this soup spicier?
Increase the amount of taco seasoning or add diced jalapeños for an extra kick. - Can I make this soup ahead of time?
Absolutely! Prepare it in advance and store it in the fridge. It can also taste even better the next day after flavors meld. - What can I use instead of cream cheese?
You can substitute cream cheese with sour cream or Greek yogurt for a tangy flavor, or even a dairy-free cream cheese alternative. - How do I know when the soup is done?
The soup is ready when the flavors are well combined and the ingredients are hot throughout. The cream cheese should be fully melted and mixed in.
Conclusion
This Best Creamy Crockpot Taco Soup is more than just a meal; it’s a warm hug in a bowl. With its ease of preparation and rich flavors, it checks all the boxes for a satisfying dish that everyone loves. Whether it’s a weekday family dinner or a hearty meal for friends, this recipe is sure to impress. So grab your crockpot, and get ready to enjoy a comforting bowl of taco goodness!
Print
Best Creamy Crockpot Taco Soup
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
Creamy, comforting, and packed with flavors, this crockpot taco soup is a must-try for taco lovers, perfect for busy weeknights.
Ingredients
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (12 oz) tomato sauce
- 2 cups chicken or vegetable broth
- 1 packet taco seasoning
- 1 cup cream cheese
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- In a large skillet, brown the ground beef or turkey over medium heat. Add the chopped onion and minced garlic, sautéing until the meat is cooked through and the onions are translucent. Drain any excess fat.
- Transfer the cooked meat mixture to the crockpot. Add the rinsed black beans, drained corn, diced tomatoes with green chiles, tomato sauce, chicken or vegetable broth, and taco seasoning. Stir everything together until well combined.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before you’re ready to serve, add the cream cheese to the crockpot. Stir it in well until it melts and creates a creamy texture throughout the soup. Season with salt and pepper to taste.
Notes
This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months. Serve with optional toppings for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg
