Slow Cooker Creamy Taco Soup — 10 Minutes Prep for Big Flavor
This Slow Cooker Creamy Taco Soup is a hearty and delicious meal, perfect for busy weeknights. With just 10 minutes of prep, you set up a flavorful blend of ground beef, beans, green chiles, tomatoes, corn, and zucchini that cooks low and slow for tender, comforting results. Cream cheese adds a luscious creaminess, balanced by fresh lime juice and cilantro. It's perfect for meal prep, easy to customize, and is a satisfying bowl of bold flavors that feels like a warm hug.
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Instructions
Instructions
Heat a little olive or avocado oil in a large skillet over medium high heat. When oil is hot, add ground beef and cook, breaking up with the back of your spoon, until fully cooked through. Drain excess grease.
Add diced yellow onion and minced garlic to skillet. Cook for about 3-4 minutes until soft and fragrant.
Move beef mixture into slow cooker pot.
Add taco seasoning, black beans, pinto beans, diced green chiles, fire roasted diced tomatoes, frozen corn, and zucchini to the slow cooker. Pour in chicken broth and stir to combine.
Cover slow cooker and cook on low for 6-8 hours or on high for 4 hours.
During the last 30 minutes of cooking, add cubed cream cheese and allow to melt, stirring to combine until smooth.
Just before serving, stir in fresh lime juice and chopped cilantro. Serve with toppings of choice and enjoy!
Notes
This recipe is delicious without cream cheese but adding it adds perfect creaminess. You can substitute dairy free cream cheese if needed.