This crock pot taco soup is a creamy, beefy soup I make without beans. I brown two pounds of ground beef on the stovetop, then add it to the slow cooker with chopped onion, cubed cream cheese, canned diced tomatoes with green chilies, beef broth, a little heavy cream, and a blend of chili powder, cumin, garlic powder, paprika, and red pepper flakes. It cooks on high for 4 hours or on low for 6 to 7 hours while the cream cheese melts into the broth. It tastes like taco night in a bowl, with some warmth from the green chilies and red pepper flakes but not much heat. The recipe takes about 20 minutes of prep and makes 8 one-cup servings. I top each bowl with sour cream, shredded sharp cheddar, cilantro, green onions, and avocado.
Browning the ground beef in a skillet and draining it is the only cooking done at the stove. Everything else goes into the slow cooker in the order the recipe card gives: the chopped onion, cubed cream cheese, tomatoes with green chilies, and spices get stirred into the beef first, then the beef broth and heavy cream go in for a second stir. The cream cheese melts as the soup cooks, which is what makes the broth creamy, so give it one more good stir before serving.
Leftovers keep in the refrigerator for up to 5 days or in the freezer for up to 2 months. The full storage directions are in the recipe card notes. If you like easy slow cooker meals, my Slow Cooker Pulled Chicken and Chicken Vegetable Soup are two more to try.
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Reader Love
Made it spicier by adding Rotel with serranos rather than green chilis! Super super yummy for my spicy soul 😇
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💛 Why you’ll love this recipe
- Creamy and rich. A full pound of cream cheese melts into the broth while the soup cooks, so the texture is velvety without any extra steps.
- Only about 20 minutes of hands-on prep. Brown the beef, add everything to the slow cooker, and let it cook.
- Big taco flavor from pantry staples. Chili powder, cumin, garlic powder, paprika, and red pepper flakes make up the taco seasoning, so there is no packet to buy.
- Feeds a crowd. The recipe makes 8 servings, enough for a family dinner with leftovers, meal prep, or a casual gathering.
- Everyone can top their own bowl. Set out sour cream, sharp cheddar, fresh cilantro, green onions, and avocado, or serve it plain straight from the pot.
- Made without beans. The soup gets its body from the ground beef and cream cheese instead, so it is thick and meaty.
➡️ Ingredients
⏲ How to make this recipe
👉 Easy ingredient swaps
- Ground beef: Ground turkey or ground chicken work well in the same quantity.
- Cream cheese: An equal amount of sour cream or plain Greek yogurt can be used, though the soup will be a bit thinner.
- Canned diced tomatoes with green chilies: If you prefer less heat, swap for plain no-salt-added diced tomatoes. For more heat, try a can with serranos instead of green chilies.
- Beef broth: Beef stock works the same way. One reader used a full 4-cup carton and liked the result.
- Heavy whipping cream: A splash of whole milk or half-and-half can stand in if needed.
- Red pepper flakes: Leave them out for a milder soup. The rest of the spices stay the same.
✨ Variations
- Spicier version: Swap the canned tomatoes with green chilies for a variety that includes serranos, and keep the red pepper flakes.
- Extra smoky: Add a pinch of smoked paprika in addition to the regular paprika for a deeper, smokier flavor.
- Taco-seasoning shortcut: If you’re out of individual spices, a packet of taco seasoning in place of the measured spices gets you close to the same flavor.
- Loaded bowl: Serve it over a little rice or with warm cornbread on the side to stretch the servings.
〰️ How to serve
- Top each bowl with sour cream, a handful of shredded sharp cheddar, and a sprinkle of fresh cilantro or green onions. The cold toppings are good against the hot, creamy soup.
- Lay a few avocado slices on top right before serving for a cool, buttery finish.
- Serve it with my Honey Butter Skillet Cornbread on the side.
- Leftovers reheat well. Give the soup a good stir before warming it on the stovetop or in the microwave, since the cream cheese can settle as it cools. One reader freezes individual portions in soup bowls first, then moves them to bags so a single serving can thaw at a time, which is a good trick for freezer-friendly meal prep.
💬 FAQs
Can I make this taco soup on the stovetop instead of in the slow cooker?
Yes. Brown the ground beef in a large pot and drain the grease, then add all of the remaining soup ingredients. Cook over medium-low heat for 1 hour, stirring occasionally, then turn the heat down to low and simmer for 1 more hour, stirring occasionally. Those are the stovetop directions in the recipe card notes.
Do I need to cube the cream cheese before adding it to the slow cooker?
Cutting the cream cheese into cubes helps it melt more evenly into the soup during cooking. Rough chunks are fine. Give the soup a good stir before serving to make sure everything is fully incorporated.
How spicy is this soup, and can I make it milder?
It has some warmth from the green chilies and red pepper flakes, but it is not hot. For a milder soup, leave out the red pepper flakes. The rest of the spices are savory, not spicy.
Can I freeze this taco soup?
Yes. Freeze it without the garnishes in an airtight container for up to 2 months, then thaw it in the refrigerator overnight before reheating. One reader freezes it in individual portions so one serving can thaw at a time.
📚 More recipes to try
🍽 Recipe
For another comforting bowl, try my corn and potato chowder.
For more easy dinners, try my Biscuits and Gravy Casserole or Bacon-Wrapped Pork Tenderloin.
🍴 Make This Next
- Sweet And Spicy Bacon And Turkey Chili – Bacon and heat in every spoonful
- Cheesy Broccoli and Bacon – Cheese and bacon on the side
- Creamy Ranch Chicken Freezer Meal – Creamy ranch chicken for tomorrow night
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Crock Pot Taco Soup
Ingredients
Taco Soup:
- 2 pounds ground beef
- ½ medium-sized white onion, chopped
- 16 ounces cream cheese, softened, cubed
- 10 ounces canned no-salt-added diced tomatoes with green chilies
- 4 teaspoons chili powder
- 1 Tablespoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 3 cups beef broth
- 2 Tablespoons heavy whipping cream
Optional Garnishes (Not Included In Nutrition Info):
- Sour cream
- Finely chopped cilantro
- Finely chopped green onions
- Shredded sharp cheddar cheese
- Avocado slices
Instructions
- Brown Ground Beef On Stovetop: In a large skillet over medium heat on the stovetop, cook ground beef until browned, about 8 to 10 minutes. Drain excess grease.
- Add In Ingredients And Stir: To Crock Pot, add browned ground beef, chopped onions, cubed cream cheese, canned tomatoes with green chilies, and spices. Stir to combine ingredients. Add beef broth and heavy cream and stir again.
- Cook In Crock Pot: Set Crock Pot to cook on “high” for 4 hours or on “low” for 6 to 7 hours, until the cream cheese has melted into the broth.
- Garnish And Serve: After cooking, stir the mixture before transferring soup to bowls and top with desired garnishes.
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