The Ultimate Creamy Taco Soup Recipe
A hearty slow cooker taco soup made with ground beef, beans, corn, tomatoes, and a creamy cheesy finish.
Equipment
- 1 large skillet for browning the beef and onion
- 1 Slow cooker 5- to 6-quart works well
- 1 wooden spoon for stirring
Ingredients
For the soup base
- 1 pound ground beef
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 packet taco seasoning
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 can diced tomatoes with green chiles
- 1 can tomato sauce
- 2 cups beef broth
For the creamy finish
- 4 ounces cream cheese softened and cubed
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
Optional toppings
- 1/2 cup shredded cheddar cheese for serving
- 1/4 cup sour cream for serving
- 1/2 cup tortilla strips for serving
- 2 tablespoons cilantro chopped, for serving
Instructions
Cook the base
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Add the minced garlic and cook for 30 seconds. Drain excess grease if needed.
- Transfer the beef mixture to the slow cooker. Stir in the taco seasoning, black beans, corn, diced tomatoes with green chiles, tomato sauce, and beef broth.
- Cover and cook on low for 4 hours, until hot and well blended.
Finish the soup
- About 15 minutes before serving, stir in the softened cream cheese until mostly melted and smooth.
- Stir in the sour cream and shredded cheddar cheese until fully combined and creamy.
- Taste and add a little more broth if you want a thinner consistency.
- Ladle into bowls and serve with extra cheese, sour cream, tortilla strips, and chopped cilantro if desired.
Notes
Add the dairy at the end for the smoothest texture. Use mild or spicy taco seasoning depending on your preference. Leftovers thicken as they sit, so stir in extra broth when reheating if needed.