Slow Cooker Creamy Taco Soup

Slow Cooker Creamy Taco Soup is a throw it in the slow cooker and forget it kind of chili! It's everything you love about traditional taco soup and so much more! This is what you are going to want to come home and warm up to!

Course chili, Soup

Cuisine Mexican

Prep Time 15

Cook Time 4

Total Time 4 15

Servings Servings

Calories 469kcal

Author Amy

Ingredients

1 pound ground beef
8 ounces tomato sauce
20 ounces diced tomatoes undrained
15.25 ounces corn undrained
16 ounces chili con carne
15.5 ounces kidney beans drained and rinsed
1 ounce taco seasoning (1 packet)
1.5 ounces ranch seasoning (1 packet)
8 ounces cream cheese room temperature

Optional Toppings

olives
diced tomatoes
diced avocados
chopped cilantro
corn chips
sour cream

Instructions

Brown and crumble ground beef over medium-high heat until cooked through.
Add all ingredients except cream cheese and additional toppings to the slow cooker. Don’t drain any of the cans except the kidney beans.
Stir.
Cook on high for 3-4 hours or on low for about 6 hours.
Just before you are ready to serve add a package of cream cheese. Replace the lid. Let rest for about 5 minutes. Stir until incorporated. (It's important to use room temperature cream cheese.)
Serve with desired toppings.

Notes

Stove-top: This recipe can be made on the stove-top. Fry ground beef, 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.

Nutrition