Crock Pot Taco Soup

Start by browning the ground beef in a skillet over medium heat. As the beef cooks, break it apart with a spatula until it’s fully browned and no longer pink. Drain any excess fat from the beef, then transfer it to the crock pot.
Next, add the drained black beans, corn, and Rotel to the crock pot. These ingredients will form the base of the soup and bring in a variety of textures and flavors. The Rotel adds a bit of heat and zest, while the beans and corn give the soup a hearty feel.
Chop the green bell pepper and yellow onion into small pieces, then add them to the crock pot. These fresh vegetables will soften and meld with the other ingredients as the soup cooks, adding depth and a slight sweetness to balance out the savory flavors.
Now, add the block of cream cheese to the crock pot. Do not worry about cutting or softening the cream cheese—just add it in as a whole block. It will melt down and blend into the soup as it cooks, giving it a creamy, rich texture that perfectly complements the spices and vegetables.
Pour in the chicken broth, which will provide the soup with a delicious base and ensure the ingredients cook evenly. Stir everything together gently, making sure the cream cheese starts to dissolve into the liquid.
Sprinkle in the ranch seasoning and taco seasoning. These seasoning mixes will infuse the soup with all the flavors that make taco soup so irresistible. Use a spoon or spatula to stir the seasonings into the ingredients, ensuring everything is evenly coated with the spices.
Cover the crock pot with its lid, set the heat to low, and let the soup cook for 5 to 7 hours. During this time, the flavors will blend, and the cream cheese will fully melt into the broth, creating a smooth, creamy texture. The longer you cook it, the more the flavors will deepen and intensify, but you can check on it earlier if you’re short on time.
Once the soup is done cooking, stir everything one last time to ensure all ingredients are well combined. You’ll notice that the cream cheese has melted into the broth, creating a rich, creamy texture. Taste and adjust the seasoning if needed, adding salt, pepper, or extra taco seasoning to your liking.
Serve the soup hot, garnished with your favorite toppings. Consider adding shredded cheese, sour cream, fresh cilantro, or sliced jalapeños for extra flavor and crunch. You can also serve it with a side of tortilla chips or cornbread to complete the meal.

If you prefer a spicier soup, add some extra diced green chilies or a dash of hot sauce to the crock pot along with the other ingredients.
If you don’t have ground beef on hand, you can easily swap it out for ground turkey or chicken for a leaner version of this soup.
This taco soup is great for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze the soup for up to 3 months. To reheat, simply heat it on the stovetop or in the microwave until warmed through.
For a thicker consistency, you can mash some of the beans or add a few more cubes of cream cheese. Alternatively, if the soup becomes too thick, add a little more chicken broth to thin it out.

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