Slow Cooker Creamy Taco Soup
The perfect soup for Taco Tuesday or an upcoming potluck.
Servings: 6
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!
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
Calories: 341kcal | Carbohydrates: 10g | Protein: 19g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1586mg | Potassium: 381mg | Fiber: 2g | Sugar: 6g | Vitamin A: 962IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 2mg
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