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Creamy taco soup in a white bowl with shredded cheese and taco chips.

Crockpot Creamy Taco Soup

Liz Quick
A delicious and creamy taco soup that is conveniently made in a slow cooker and ready when it's dinnertime.
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Prep Time 10 minutes
Cook Time 6 hours
0 minutes
Total Time 6 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 98 kcal

Equipment

  • 1 slow cooker,

Ingredients
  

  • 2 pounds ground beef, browned and drained may use 1 pound, but we prefer 2
  • 4 cups chicken broth
  • 2 cans Rotel, with juices
  • 1 can black beans, drained and rinsed
  • 1 can corn, with juices
  • ½ tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 8 ounces full fat cream cheese
  • to taste salt and pepper

Instructions
 

  • Add your meat to your slow cooker and dump in the rotel, beans, corn, seasonings, and cream cheese.
  • Pour the chicken broth over the ingredients and cover. Cook on low for 6 hours.
  • Top with shredded cheddar cheese, sour cream, and chips.

Notes

If you don't have the seasonings, you may also use a packet of taco seasoning.
Keyword how to use leftover taco meat, slow cooker recipe, slow cooker soup, taco meat, taco soup