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A bowl of creamy taco soup with cream cheese topped with grated cheese, corn chips, and sour cream.

Slow Cooker Creamy Beef Taco Soup

Creamy Beef Taco Soup made in the slow cooker is made with ground beef, black, beans, corn, taco seasoning, and cream cheese! Add your favorite taco toppings to the top and everyone will be happy!
​This recipe takes about 15 minutes to put together, then let the CrockPot do its thing! It's such a quick and easy meal!
Course Main Dish, Soup
Cuisine Mexican
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 Servings
Calories 375kcal
Author Amy


  • 1 pound ground beef
  • 1 medium onion
  • 8 ounces tomato sauce
  • 2 10 ounce cans diced tomatoes or Ro-tel
  • 1 4 ounce diced green chilis
  • 1 15.25 ounce can corn
  • 1 15.5 ounce can kidney beans
  • 1 14 ounce can black beans
  • 1 ounce taco seasoning (1 packet)
  • 1.5 ounces ranch seasoning (1 packet)
  • 2 cups chicken broth
  • 8 ounces cream cheese room temperature

Optional Toppings

  • olives
  • diced tomatoes
  • diced avocados
  • chopped cilantro
  • corn chips
  • sour cream


  • Dice onion. Brown ground beef and onions over medium-high heat until browned.
  • Drain and rinse beans and corn. Add cooked ground beef and all the remaining ingredients, except the cream cheese, to the slow cooker. Cook on low for 4-6 hours, or high for 3-4 hours.
  • About 20 minutes before serving, add room temperature cream cheese to the soup. Replace the lid and let rest. Just before serving stir until the cream cheese is melted.
  • Serve with desired toppings.


  • Add a few dashes of cayenne pepper or hot sauce for extra heat.
  • Add a splash of heavy cream to make it even more decadent.
  • Use Ro-tel instead of diced tomatoes and green chilis.
Stove-top: This recipe can be made on the stove-top. Brown ground beef and onions, add the rest of the ingredients (except the cream cheese and toppings), and cook on low-medium heat for an hour. Cook with the lid on and stir occasionally. Add the cream cheese and stir until combined.
Pressure Cooker: Using the saute setting brown the ground beef in the Instant Pot. Add the remaining ingredients, except cream cheese and toppings. Place the lid on the pressure cooker and set the valve to the sealed position. Cook on high pressure for 12 minutes. Quick-release. Add cream cheese and let sit for 5 minutes. Stir to combine. 


Calories: 375kcal | Carbohydrates: 13g | Protein: 16g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1555mg | Potassium: 409mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1117IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 2mg