Description
Creamy, comforting, and packed with flavors, this crockpot taco soup is a must-try for taco lovers, perfect for busy weeknights.
Ingredients
Scale
- 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