CREAMY TACO SOUP (Slow Cooker)

Creamy Taco Soup (Slow Cooker)

There are days when I get so involved with recipe development, photographing and blogging that I almost forget to make dinner!  And now that the holiday baking season is in full swing, and my baking list is long, I wanted something that took only a few minutes to throw together and have simmering away in the slow cooker. 

​And this Creamy Taco Soup is PERFECT!  Some of my little ones aren't totally crazy about Chili, but they absolutely DEVOUR this wonderful Creamy Taco Soup! 

Creamy Taco Soup

As fast as it takes to brown a pound of ground beef or turkey, you'll have everything tossed into your slow cooker or crockpot.  The tomato soup really creates a creamy base that is just a tad sweeter than traditional spicy chili. 

​And the cream cheese that melts into the soup?  Brilliant!  So creamy and not so spicy....perfect for everyone! 

I love a meal that allows everyone to "customize" it to their own taste - add shredded cheddar cheese, a scoop of fresh sour cream, chopped green onions, smashed corn chips or taco chips, and a sprinkle of fresh cilantro, and you've got the perfect soup for a cold winter night!

​And now that dinner is simmering, I can get busy with my baking!  Hope that you enjoy this family-favorite as much as we do!

Slow Cooker Creamy Taco Soup

CREAMY TACO SOUP (SLOW COOKER)

This is one of my favorite recipes for “chili” weather!

As much as we love Chili, this is wonderful variation – easy and creamy!  Perfect for warming up your tummies on a cold winter night!  Serve with sour cream, shredded cheese and taco or corn chips. 

Creamy Taco Soup (Slow Cooker)

INGREDIENTS:
1 lb. lean ground beef or turkey
1 (10.75 oz.) can Campbell’s Tomato Soup
2 (14.5 oz.)  cans Hunts Tiny Diced Tomatoes
1 (15.25 oz.) can corn (or 1 pkg frozen corn)
1 (16 oz.) can chili beans
1 (16 oz.) can kidney beans, drained & rinsed
1/3 cup taco seasoning (or 1 pkg)
1/3 cup ranch seasoning mix (or 1 pkg)
1 (8 oz.) pkg. cream cheese (room temperature)
 
GARNISH:  cheddar cheese (shredded), sour cream, corn chips or taco chips, sliced green onions)

HOW I MAKE THIS:

1. Brown ground beef; drain.

2. Add beef, soup, tomatoes, corn, chili beans (DO NOT DRAIN), and drained kidney beans, along with taco and ranch seasoning in a large slow cooker.

3. Cook on high for 2-3 hours or on low for about 4-6 hours. (Because all slow cookers cook a little differently, adjust as necessary for your slow cooker or crockpot.)

4. Ten minutes before serving, add cream cheese that has been cut into chunks.  Stir after five minutes and again before serving.
 
YIELD:   8 servings

Originally posted November 2014; revised and reposted November 2017

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