Slow Cooker Creamy Taco Soup
2 Comments May 29, 2023
Updated Mar 01, 2025
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Ground beef cooked with fragrant chopped onion and then added to the crock pot with taco seasoning, diced tomatoes, cream cheese, and seasonings makes for an absolutely delicious and super easy Slow Cooker Creamy Taco Soup. Whether you’re looking for a new Taco Tuesday meal or something to whip up for a potluck, this is the recipe to try.
Make it a complete meal by adding a side of Slow Cooker Taco Dip or Slow Cooker Tomatillo Salsa.
Why this creamy taco soup recipe works
Not only is the prep time minimal, but the cooking time is too. All you need are just a few ingredients and you’ll be ready to whip this soup up in no time. I also like the flavors of this soup. They accommodate one another but also pair perfectly with other taco-style dishes as well.
This taco soup is great for busy weekdays, potlucks, or any gathering with a group of people. You can easily double the recipe to make more, but you definitely don’t want to make less (trust me, it’s that good). This is sure to become your favorite taco soup recipe. Another creamy soup recipe to try is my Slow Cooker Nacho Soup.
Recipe Ingredients
- Ground Beef: I used 80/20 chuck; however, you can choose the kind of your choice. Be sure to drain off most of the grease before pouring the beef mixture into the slow cooker.
- Cooking Oil: This is used to cook the diced onion until translucent just before browning the ground beef.
- Diced Tomatoes: All you need is a can of fire roasted diced tomatoes or you can opt in for a can of Rotel diced tomatoes with green chiles.
- Onion: Not only does onion add flavor but it also adds a slight heartiness to the taco soup.
- Cream Cheese: Helps make the soup creamy and adds a touch of cheese.
- Homemade Beef Broth: 4 small beef bouillon cubes (or 2 large ones) are mixed with hot water. There is a substitution for this in the Q&A section.
- Seasonings: A packet of taco seasoning, salt, black pepper, onion powder, and garlic powder are the final touches that make this soup absolutely delicious. (SEE RECIPE CARD AFTER PHOTOS FOR FULL RECIPE).
Step-by-Step Directions
Step One – Transfer the meat mixture to the slow cooker. Pour in the hot water and bouillon cube liquid.
Step Two – Sprinkle the taco seasoning over the meat and then add the diced tomatoes.
Step Three – Place the block of cream cheese on top.
Step Four – Cover and cook on HIGH for 3 hours. Serve with your favorite toppings, sides, and enjoy!
How to serve
- When serving the soup, you can top it off with shredded cheese, diced onions (I like red onions as I think they have more of an onion flavor and they look pretty), bacon bits, sour cream, fresh cilantro, a squeeze of fresh lime juice, and avocado.
- You can serve the soup with a side salad, some cornbread, tortilla strips, or crackers.
Recipe FAQs
Yes. You can substitute the bouillon cube and the hot water with 4 cups of beef broth.
Store the leftovers in an airtight container and keep them in the fridge for up to 5 days.
Of course! Some people keep that on hand.
Yes, ground chicken or ground turkey works well. If you go that route, consider using chicken broth.
More Slow Cooker Taco Recipes
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Slow Cooker Creamy Taco Soup
Ingredients
- 2 Tbsp. cooking oil
- 1 lb. ground beef, I used ground chuck 80-20
- 4 beef bouillon cubes, (4 small or 2 large)
- 1 sweet yellow onion
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- ½ tsp. ground pepper
- 1 oz. packet taco seasoning
- 14.5 oz. fire roasted diced tomatoes , (you can also use Rotel with chilies diced tomatoes)
- 8 oz. cream cheese
- 4 cups water
Instructions
- In a skillet, over medium heat, pour the oil and add the chopped onions. Cook until the onions are softened and translucent.
- Add the ground beef and the seasoning: garlic powder, onion powder, salt, and ground pepper.
- Cook and crumble the beef.
- Transfer the meat mixture into the slow cooker liner.
- Sprinkle the taco seasoning over the meat. Add the bouillon cubes, the diced tomatoes and the cream cheese.
- Pour over the water.
- Cover and cook on High for 3 hours.
- Serve and Enjoy!
Sarah’s Notes
- When serving the soup, you can top it off with shredded cheese, diced onions (I like a red onion as I think they have more of an onion flavor and they look pretty), bacon bits, sour cream, and avocado.
- You can serve the soup with a side salad, some cornbread, or crackers
- Keep the leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I’ve just made this soup for the second time. I put pinto beans and red beans in it.I left out the cream cheese how come it doesn’t call for beans in it? It came out good both times.
Quite liked it. Topped it off with some tortilla strips.