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This Slow Cooker Creamy Taco Soup recipe imade in the crockpot, served in a white bowl and topped with lime wedges, tomatoes, cilantro, and avocado beautifuleatsandthings.com

Slow Cooker Creamy Taco Soup

Servings 8
Author Beautiful Eats & Things


  • 2 pounds lean ground beef
  • 1 green bell pepper diced
  • 1 onion diced
  • 8 oz sliced mushrooms
  • 1 10 oz can Rotel diced tomatoes & green chilies
  • 1 15 oz can black beans drained
  • 1 8 oz block of cream cheese softened
  • 1 packet Ranch Seasoning Mix
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 cups water
  • Salt & pepper to taste
  • Toppings optional: lime wedges, diced tomatoes, avocado, cilantro


  1. Add the ground beef to a large skillet over medium-high heat. Brown the beef and drain any excess fat.
  2. Add all the ingredients to the slow cooker, except for the salt & pepper, and cook on LOW for 6 - 7 hours, or HIGH for 3-4 hours.
  3. Once the soup is done, season with salt & pepper, and top with avocado, sour cream, cilantro, or any of your favorite toppings, if desired. Enjoy!

Recipe Notes

Nutritional Information: (1 serving) Calories 220, Carbohydrates 16g, Fat 8g, Saturated Fat 5g, Trans Fat 0.5g, Protein 17g, Cholesterol 50mg, Fiber 4g, Sugars 4g

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