Slow Cooker Taco Soup
Warm and comforting, creamy Slow Cooker Taco Soup is made with ground beef for a quick and easy weeknight meal, made right in your slow cooker.
Mexican Taco Soup In the Slow Cooker
I love making easy meals for my family and this is a wonderfully simple taco soup recipe in the slow cooker.
We love a good ground beef soup with a lot of Mexican flavor and a little kick. When my guys work hard (and they always do), they totally enjoy hearty and thick soup recipes with ground beef.
There are only four main ingredients that you’re going to need: ground beef, cream cheese, a can of tomatoes with diced green chilies, chicken broth, and a few seasonings. I always have these ingredients on hand, so this is our perfect go-to meal when the weather cools down.
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If you are looking for a recipe with a few more vegetables, you can also try this Creamy Taco Soup recipe I make on the stovetop.
Ingredients
- Ground Beef: We like to use lean ground beef since we raise beef, but you can use any ground or shredded meat! You can use any type of ground beef in this recipe, but if you choose to cook one that’s got more fat, just be sure to drain the fats that accumulate when it’s cooked so your soup doesn’t have a greasy texture.
- Cream Cheese: I used full fat cream cheese in this recipe. The cream cheese gives this soup a super thick and creamy texture – super satisfying.
- Chicken Broth: The chicken broth is combined with the cream cheese to flavor it and thin it down to become less of a dip consistency and more of a soup consistency.
- Diced Tomatoes and Green Chilies: I used Rotel brand, but any brand works great – use your favorite. You don’t need to the tomatoes, either – the juices combine with the broth and cream cheese in this soup.
- Granulated Garlic
- Chili Powder: If you like a more spicy option, kick up the chili powder.
- Cumin
How to make Slow Cooker Taco Soup
Place cream cheese into greased slow cooker set on high.
While this is softening, brown your ground beef if needed. Feel free to skip this step if you are using leftover ground beef.
When cream cheese is softened, stir in spices, ground beef, diced tomatoes and green chiles.
Combine well, then stir in chicken broth.
Reduce heat to low and cook for 1-2 hours.
A Soup Like Queso
This soup mimicks the flavors of queso dip. You actually can serve it with chips for a fun side or scooping option.
How to thin the soup down
If needed, use more chicken broth or add another can of diced tomatoes and green chilies to make this soup a bit thinner consistency.
Halving for Doubling this Recipe
Yes – it works either way and I’ve tried both ways. I often double it for my big family or when I just want some for myself at lunch occasionally, it’s super easy to make a half a batch.
Other Soup Recipes
This quick Creamy Fiesta Chicken Soup is ready in less than 10 minutes, and it’s brimming with Mexican flavors.
This Chicken Tortilla Soup is a hearty soup that is fast and delicious made with refried beans, taco seasonings, corn, black beans, and your favorite soup toppings.
Instant Pot Low-Carb Taco Soup is a simple 5 ingredient taco soup that is done in under 30 minutes and is one of our favorite keto soup recipes.
Slow Cooker Taco Soup
Ingredients
- 2 lbs. lean ground beef, browned and fats drained
- 16 oz. cream cheese, softened (I used low fat cream cheese)
- 1 Tbs. each chili powder and ground cumin
- 1 tsp. each onion and garlic powder
- 1 can tomatoes and diced green chilies, with juice
- 4 cups chicken broth
- 1 tsp. chipotle sauce or minced chipotles in adobo, optional
Instructions
Slow Cooker Method
- Place cream cheese into greased slow cooker set on high.16 oz. cream cheese, softened (I used low fat cream cheese)
- Brown the ground beef in a pan.2 lbs. lean ground beef, browned and fats drained
- When cream cheese is softened, stir in spices, ground beef and Rotel, or the tomatoes and green chilis.1 Tbs. each chili powder and ground cumin, 1 tsp. each onion and garlic powder, 1 can tomatoes and diced green chilies, with juice, 1 tsp. chipotle sauce or minced chipotles in adobo, optional
- Combine well, then stir in chicken broth.4 cups chicken broth
- Reduce heat to low and cook for 1-2 hours.
Notes
Nutrition
Originally published October 19, 2021. Updated October 14, 2024.
My go to soup!
Hi Gail –
Me too!! Glad you enjoy it. Keeper recipe, for sure!
Let’s Keep Cookin’,
Chef Alli
I have made this before.Its super good.But I need to know how many carbs,calories and fat grams is this soup?How do you calculate!
Approximately how many will this serve? About 8? Can’t wait to try it…sounds yummy and it’s going to be cold in south Texas this week!
Hi Danni – I’d say 6-8, depending on your eaters. 🙂 My guys eat alot, so I’m never exactly sure what a TRUE serving is. Hope you enjoy this recipe.
Your fan,
Chef Alli
Howdy cuz… you just popped up on my pinterest…how funny! This recipe sounds like a winner and I’m gonna try it…I like THM too and am always looking for new ideas 🙂 Hope all is well…lots of love, Dawn from CO ♡
Well, Hi there, cuz!! That recipe has gone viral. Its crazy! I hope you enjoy it and that your family is doing well. Can’t believe it’s Thanksgiving next week already. Love you! Allison
Is there a version for not using a crockpot? Can this be done on the stove top?
Hi Laura – I emailed you with a response previously, but wanted to follow up here just to be sure. You can totally make that soup in a saucepan on the stop top – just add all the ingredients and bring it to a low simmer for a few minutes over low heat. It’s delicious! Chef Alli
Thank you for adding this! I’m making it on my stove now. So excited.
Hi Courtney – My pleasure. How did it turn out?? Hope you enjoyed the soup – it’s a favorite!
Chef Alli
I loved it! Might cut back on chicken broth next time. If using low fat cream cheese understand carbs replace the fat and increase the carbs in this soup!
Hi Kathleen – this recipe has gone viral and has been a super hit. Isn’t it just yummy?? And, yes, you are correct. Low Fat cream cheese does have a few more carbs than regular cream cheese.
Chef Alli
I would like to make this soup but have 1 question: What is the size (ounces) can of tomatoes & chilies that you use? The recipe doesn’t say.
Hi Deb – thanks for pointing this out to me so I can make a correction on that recipe. It’s just 10 oz. can of diced tomatoes and green chilies.
Chef Alli
I am thinking the can of tomatoes is 14.5oz. Is that correct? I am making this tomorrow thank you.
Hi Jill – it’s the 10 oz. can of diced tomatoes and green chilies….such as Rotel. Thanks for asking – I’ll get this recipe adjusted so it reflects that!
Chef Alli
This sounds amazingly delicious. I may add a bit more heat when I make it because I love spicy. One thing though…to make this truly low carb, it needs to be full fat cream cheese. Our first cold day, I’m making this!
Hi Jan – hope you enjoyed this soup. And, yes, you are correct. The cream cheese needs to be full fat! Sorry about that.
Chef Alli
I wonder what this dish would last like with chipped beef instead of hamburger. Just a thought, it’s already good.
Hi Bob – I’ve not tried it with chipped beef, but I think that sounds WONDERFUL! As soon as the weather officially turns cool again (and I hope that’s a little ways off!) I’m going to give it a try. Thanks for the suggestion!
Chef Alli
I thank you for this recipe I am always looking for low carb recipes!
Glad to get your recipe but taking four pages is a little much.
!
Hi Velora: If you scroll down, you will see a PRINT button. Then you just get the recipe.
Good luck