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Crock Pot Taco Soup

This Hearty Crock Pot Taco Soup blends seasoned ground beef, beans, corn, cream cheese, and taco spices into a slow-cooked, comforting soup. Perfect for busy mornings, casual dinners, or cozy family meals.
Calories:
Author: Sandra Myers

Ingredients

  • 1 can black beans drained
  • 1 can corn drained
  • 1 can Rotel
  • 1 green bell pepper diced
  • 1 medium yellow onion diced
  • 1 block cream cheese 8 oz
  • 2 cups chicken broth
  • 1 lb ground beef
  • 1 packet ranch seasoning
  • 1 packet taco seasoning

Instructions

  • Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Cook 5–7 minutes until browned, then drain excess fat.
  • Dice the green bell pepper and yellow onion, and add to the skillet with beef for 2–3 minutes to soften slightly.
  • Transfer the beef and vegetables to the Crock Pot. Add black beans, corn, Rotel, chicken broth, ranch seasoning, and taco seasoning. Stir to combine.
  • Cut the cream cheese into cubes and add to the mixture.
  • Cover and cook on low for 5–7 hours, stirring gently halfway through to blend the cream cheese.
  • Stir again before serving. The soup should be creamy, thick, and aromatic. Serve with fresh cilantro, shredded cheese, or tortilla chips if desired.