Oh my gosh, you have to try this Creamy Taco Soup in your crock pot! It’s my absolute go-to when I want something hearty and flavorful without spending hours in the kitchen. I swear, the smell alone will have your family hovering around the slow cooker by dinnertime.
I first made this soup on one of those crazy busy weeknights when my kids had soccer practice and I just couldn’t deal with cooking. Toss everything in the crock pot in the morning, come home to a creamy, dreamy taco-flavored miracle – that’s my kind of meal! The combination of taco seasoning with that rich ranch dressing mix? Absolute magic.
What I love most is how this soup tastes like you spent all day cooking, but really it’s just dump-and-go simple. Perfect for those days when you want comfort food without the fuss. And trust me – the leftovers (if you have any!) taste even better the next day.
Why You’ll Love This Creamy Taco Soup (Crock Pot)
Let me tell you why this soup is about to become your new best friend:
- Set it and forget it magic: Just brown the beef, dump everything in the crock pot, and walk away – dinner makes itself!
- That creamy dreamy texture: The heavy cream and melted cheese create the most luxurious, velvety soup you’ve ever tasted.
- Bursting with flavor: The combo of taco seasoning and ranch dressing mix? Absolute fireworks in your mouth.
- Feeds a crowd: Perfect for busy families or when unexpected guests show up – just add extra toppings!
Honestly, it’s like getting taco night and comfort food in one glorious bowl.
Ingredients for Creamy Taco Soup (Crock Pot)
Okay, let’s talk ingredients – and I mean the good stuff. This isn’t one of those “whatever’s in your pantry” recipes. These specific ingredients create that magical creamy texture and bold taco flavor we’re after. Trust me, I’ve tried shortcuts, and they just don’t deliver the same wow factor.
Here’s exactly what you’ll need:
- 1 pound ground beef: I prefer 80/20 for flavor, but lean works too
- 1 medium onion, finely diced: About 1 cup – white or yellow both work
- 1 green bell pepper, diced: Adds that fresh crunch
- 1 can (15 oz) black beans, drained and rinsed: Gets rid of that canned liquid
- 1 can (15 oz) corn, drained: Sweet corn balances the spices
- 1 can (10 oz) diced tomatoes with green chilies: Rotel is my go-to brand
- 1 packet taco seasoning: Use your favorite – I’m partial to the spicy kind
- 1 packet ranch dressing mix: The secret weapon!
- 4 cups chicken broth: Low-sodium lets you control the salt
- 1 cup heavy cream: Added last for that luxurious texture
- 1 cup shredded cheddar cheese: Sharp cheddar melts beautifully
See? Nothing fancy, just pantry staples done right. Now let’s make some magic!
Equipment You’ll Need
Don’t worry – you don’t need any fancy gadgets for this soup! Here’s the short and sweet list of what you’ll grab:
- 6-quart crock pot: The perfect size for this recipe
- Large skillet: For browning that beef to perfection
- Wooden spoon or spatula: My trusty stirring buddy
- Can opener: Because wrestling with cans is the worst
- Measuring cups: For the broth and cream
That’s it! Now let’s get cooking.
How to Make Creamy Taco Soup (Crock Pot)
Alright, let’s get into the good part – making this dreamy taco soup! I swear, it’s easier than you think, and the results? Pure comfort in a bowl.
Browning the Ground Beef
First things first – we gotta brown that beef! Heat up your skillet over medium heat and toss in the ground beef. Break it up with your spoon as it cooks. When there’s no more pink (about 5-7 minutes), here’s the important part – drain that fat! I tilt the skillet and use a spoon to scoop it out. Too much grease makes the soup feel heavy. Then just transfer the beef to your waiting crock pot.
Combining Ingredients
Now the fun part – dump time! Add the diced onion, bell pepper, drained black beans and corn, tomatoes with chilies, both seasoning packets, and chicken broth. Here’s my pro tip: stir really well to dissolve those seasoning packets completely. I give it a good 30 seconds of mixing. Now set it – low for 6 hours if you’re patient (best flavor!), or high for 3 hours if you’re hangry. The soup will bubble away, filling your house with the most amazing taco smell!
Adding Cream and Cheese
Here’s where the magic happens – about 30 minutes before serving, stir in the heavy cream and shredded cheese. Don’t add them too early! The dairy needs just enough time to warm through and melt beautifully without separating. Give it a gentle stir, put the lid back on, and let it work its creamy wonder. You’ll know it’s ready when the cheese is fully melted into the most luxurious, velvety broth you’ve ever seen.
Tips for Perfect Creamy Taco Soup (Crock Pot)
Want to take your soup from good to “oh my gosh, what’s your secret?” level? Here are my hard-earned tricks:
- Spice control: Start with mild taco seasoning if you’re unsure – you can always add cayenne pepper or hot sauce later!
- Cheese matters: Shred your own cheese – pre-shredded has anti-caking agents that don’t melt as smoothly.
- Don’t peek: Resist lifting that lid! Every peek adds 15 minutes to cooking time.
- Cream timing: Add dairy last to prevent curdling – I learned this the hard way with a grainy soup once!
Follow these and your soup will be restaurant-worthy every time!
Variations for Creamy Taco Soup (Crock Pot)
Oh, the possibilities! This soup is like your favorite jeans – amazing as is, but so easy to customize. Here are my go-to twists:
- Protein swap: Ground turkey works beautifully if you want lighter fare. Chicken breast chunks? Also dreamy!
- Heat it up: Use hot taco seasoning or toss in diced jalapeños for that perfect spicy kick.
- Vegetarian vibes: Skip the meat, add extra beans and a can of mushrooms – still creamy perfection!
- Cream alternatives: Half-and-half works if you’re out of heavy cream (just add it right before serving).
See? Endless ways to make it your own!
Serving Suggestions
Oh, the toppings! This soup is like a blank canvas for all your favorite taco fixings. Here’s what I love to pile on:
- Crispy tortilla chips: Perfect for scooping up every last bit.
- Avocado slices: Creamy meets creamy – yes, please!
- Sour cream: A dollop on top makes it extra rich.
- Fresh cilantro: That pop of green and fresh flavor.
- Lime wedges: A squeeze brightens up the whole bowl.
Don’t forget the shredded cheese – because more cheese is always better!
Storing and Reheating Creamy Taco Soup (Crock Pot)
Let’s talk leftovers because, trust me, you’re going to want to save every last drop of this soup! Store it in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – warm it on the stovetop over medium-low heat, stirring occasionally. If it thickens, just add a splash of broth or water to bring it back to life. Avoid microwaving on high – it can make the cream separate. Pro tip: the flavors deepen overnight, so it might even taste better the next day!
Nutritional Information
Okay, let’s talk numbers – but remember, these are estimates because ingredients vary! Here’s the scoop per serving (about 1½ cups):
- Calories: Around 380 – hearty but not crazy
- Fat: 22g (that’s where the creaminess comes from!)
- Protein: 20g – thanks to that beef and beans
- Carbs: 24g with 5g fiber
Want it lighter? Use ground turkey and reduced-fat cheese – but honestly, sometimes you just need that full-fat comfort!
Frequently Asked Questions
I get asked about this creamy taco soup all the time – here are the answers to the questions that pop up most:
Can I freeze creamy taco soup?
Technically yes, but the dairy might separate when thawed. If you must freeze it, leave out the cream and cheese, then add them fresh when reheating. The base soup freezes beautifully for up to 3 months!
Can I make this soup on the stovetop?
Absolutely! Brown the beef first, then simmer everything (except cream and cheese) for about 30 minutes. Stir in dairy at the end just like the crock pot version.
What if I don’t have Rotel tomatoes?
No problem! Use regular diced tomatoes plus a small can of green chilies. Or kick up the heat with jalapeños if that’s your jam.
Is there a substitute for ranch dressing mix?
In a pinch, use 1 tablespoon each dried parsley, dill, garlic powder, onion powder, and a pinch of salt. But trust me – the real stuff makes all the difference!
I’d love to hear how your creamy taco soup turned out! Did you go for spicy or keep it mild? Share your favorite topping combos in the comments below – your ideas might inspire someone else’s next bowl of comfort!
Print
Creamy Taco Soup Crock Pot Recipe in Just 6 Hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A rich and flavorful taco soup made easily in your crock pot. Perfect for a hearty meal with minimal effort.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess fat.
- Transfer the beef to a crock pot.
- Add onion, bell pepper, black beans, corn, diced tomatoes, taco seasoning, ranch dressing mix, and chicken broth. Stir well.
- Cook on low for 6 hours or high for 3 hours.
- Stir in heavy cream and shredded cheddar cheese 30 minutes before serving.
- Serve warm with optional toppings like sour cream, avocado, or tortilla chips.
Notes
- For a spicier soup, use hot taco seasoning.
- Substitute ground turkey for a lighter option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg
Keywords: creamy taco soup, crock pot soup, easy taco soup