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Slow Cooker Cheesy Taco Soup

A creamy, comforting taco-inspired soup made in the slow cooker with seasoned beef, beans, and plenty of melted cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Mexican-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes undrained
  • 1 can black beans rinsed and drained
  • 1 cup beef broth
  • 1 can diced green chiles
  • 1 packet taco seasoning
  • 1 block cream cheese softened
  • 2 cups shredded cheddar cheese
  • 1 to taste salt and pepper
  • 1 garnish fresh cilantro and sliced jalapeño

Equipment

  • Large skillet
  • Slow Cooker

Method
 

Preparation
  1. Cook ground beef and diced onion in a large skillet over medium-high heat until beef is browned and onion is soft.
  2. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Drain excess fat and transfer the beef mixture to a slow cooker.
  4. Add diced tomatoes, black beans, beef broth, green chiles, and taco seasoning to the slow cooker and stir.
  5. Cover and cook on low for 6 hours or high for 3 hours.
  6. Add cubed cream cheese 30 minutes before serving and stir until melted and smooth.
  7. Stir in shredded cheddar cheese until fully melted and combined.
  8. Season with salt and pepper to taste.
  9. Ladle into bowls and garnish with fresh cilantro and sliced jalapeño.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Let the soup rest for 10 minutes after cooking to thicken.