Crock Pot Taco Soup Recipe


Crock Pot Taco Soup Recipe:


  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)
  • 1 green bell pepper, diced
  • 1 medium yellow onion, finely chopped
  • 1 block (8 oz) cream cheese, softened
  • 2 cups chicken broth
  • 1 lb ground beef
  • 1 packet ranch seasoning
  • 1 packet taco seasoning


  1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed.
  2. While the beef is cooking, dice the green bell pepper and finely chop the yellow onion.
  3. In a large crockpot, combine the drained black beans, drained corn, Rotel tomatoes, diced green bell pepper, and chopped yellow onion.
  4. Once the ground beef is fully cooked, add it to the crockpot mixture.
  5. Cut the cream cheese into smaller chunks and distribute them evenly over the ingredients in the crockpot.
  6. In a separate bowl, mix together the chicken broth, ranch seasoning, and taco seasoning until well combined. Pour this mixture over the other ingredients in the crockpot.
  7. Gently stir all the ingredients in the crockpot to ensure an even distribution of flavors.
  8. Set the crockpot to low heat and cook for 5-7 hours. This allows the flavors to meld together, and the soup to develop a rich and savory taste.
  9. Stir the soup occasionally during the cooking process to help incorporate the cream cheese into the mixture.
  10. Once the soup is done, taste and adjust the seasoning if necessary. Serve hot, optionally garnished with shredded cheese, sour cream, chopped green onions, or tortilla strips.

Enjoy this hearty and flavorful Crock Pot Taco Soup, perfect for warming up during cold weather!

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