Description
A rich and comforting taco soup made with seasoned beef, beans, tomatoes, corn, and cream cheese in the slow cooker.
Ingredients
1 pound ground beef
1 medium onion, diced
1 can (8 ounces) tomato sauce
2 cans (10 ounces each) diced tomatoes
1 can (4 ounces) diced green chiles
1 can (15.25 ounces) corn, drained
1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (14 ounces) black beans, drained and rinsed
1 packet taco seasoning (1 ounce)
1 packet ranch seasoning mix (1.5 ounces)
2 cups chicken broth
8 ounces cream cheese, softened
Optional Toppings:
Sliced olives
Diced tomatoes
Diced avocado
Chopped cilantro
Crushed corn chips
Sour cream
Instructions
1. Heat a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is soft. Drain any excess grease.
2. Transfer the cooked beef mixture to a slow cooker.
3. Add the tomato sauce, diced tomatoes, green chiles, corn, kidney beans, black beans, taco seasoning, ranch seasoning, and chicken broth. Stir everything together until well combined.
4. Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours.
5. About 20 minutes before serving, add the softened cream cheese to the soup. Cover again and allow it to soften and melt.
6. Stir well until the cream cheese is fully blended into the soup and the broth becomes creamy.
7. Ladle into bowls and top with your favorite toppings before serving.
Notes
Softened cream cheese blends more smoothly into the broth.
Store leftovers in the refrigerator for up to four days.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: Mexican