Slow Cooker Creamy Taco Soup

🌮 Slow Cooker Creamy Taco Soup

Ingredients

• 1 lb ground beef (or ground turkey)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 packet taco seasoning (or 2 tbsp homemade)

• 1 packet ranch seasoning mix

• 1 (15 oz) can black beans, drained & rinsed

• 1 (15 oz) can pinto or kidney beans, drained & rinsed

• 1 (15 oz) can corn, drained

• 1 (10 oz) can Rotel (diced tomatoes w/ green chiles)

• 1 (15 oz) can tomato sauce

• 2 cups beef or chicken broth

• 8 oz cream cheese, cubed

Optional add-ins

• 1 tsp cumin or chili powder

• Jalapeños for heat

• ½ cup heavy cream for extra richness

Instructions

1. Brown the meat

   • Cook ground beef with onion and garlic until browned.

   • Drain excess grease.

2. Load the slow cooker

   • Add meat, taco seasoning, ranch seasoning, beans, corn, Rotel, tomato sauce, and broth.

   • Stir well.

3. Cook

   • LOW: 6–7 hours

   • HIGH: 3–4 hours

4. Make it creamy

   • Add cream cheese during the last 30 minutes.

   • Stir until fully melted and smooth.

Serve With (Highly Recommended)

• Shredded cheese 🧀

• Sour cream

• Crushed tortilla chips or Fritos

• Avocado or guacamole

• Fresh cilantro

Tips for the Best Soup

• Cube cream cheese so it melts faster.

• Want thicker soup? Mash some beans right in the pot.

• Even better the next day.

If you want, I can:

• Make it spicy-hot

• Do a chicken version

• Turn it into a freezer meal

• Or give you a no-cream-cheese dairy-free option