Slow Cooker Creamy Taco Soup

10 Minutes of prep is all you need for this Slow Cooker Creamy Taco Soup! It’s incredibly delicious and ideal for busy weeknights.

Creamy Taco Soup with chips, salsa, avocado, lime, and cilantro in pink bowls with blue striped napkin

Ingredients You’ll Need

  • Ground beef.
  • Yellow onion.
  • Garlic.
  • Taco seasoning. (I love the Siete taco seasoning, and used the spicy for this recipe!)
  • Black beans.
  • Pinto beans.
  • Diced green chiles.
  • Fire roasted diced tomatoes.
  • Corn. I used frozen corn, however canned corn would work as well.
  • Zucchini squash.
  • Chicken broth. Vegetable broth would work as well.
  • Salt and pepper.
  • Cream cheese. If you are dairy free, you could try the Kite Hill Foods Dairy Free cream cheese or omit all together.
  • Lime Juice. Freshly squeezed lime juice is always best!
  • Cilantro.
  • Toppings of choice! (avocado, tortilla chips, jalapeno, cilantro, cheese, sour cream, salsa, etc)
creamy taco soup in the crockpot

Why you’ll love this soup

  • 10 Minutes of prep is all you need! There’s truly nothing better than setting aside 10-15 minutes to prepare in the morning, and coming home to dinner ready to enjoy! All you will need to do is stir in the cream cheese a little bit before serving. Easy peasy.
  • Hearty and healthy— this taco soup is filled with grass-fed ground beef, fiber-rich beans, green chiles, tomatoes, corn, zucchini for extra veggies, and taco seasoning. It’s filling and so delicious.
  • Leftovers are great! Who doesn’t love being able to reach in the fridge the next day to quickly heat up lunch? This soup is perfect for meal prep and lasts in the fridge for 3-4 days.
  • Customizable. If you would prefer using ground turkey or shredded chicken, go right ahead. Just keep in mind ground turkey tends to be more bland than ground beef so season accordingly. You could also add any additional veggies that you have on hand!
  • Low Carb and Gluten Free. This soup is very low carb if that is your thing and also gluten free. You could make it dairy free by subbing a dairy free cream cheese or leaving it out all together.
low carb gluten free taco soup in bowls on a blue striped napkin with cilantro and lime

I hope you absolutely love this recipe. If you make this soup, a star rating and review below is so incredibly appreciated! It’s super helpful to me but also to other readers. Thank you so much for all of the support!

Other Delicious Soup Recipes to try!


Slow Cooker Creamy Taco Soup

bowl of creamy taco soup with avocado, cilantro, tortilla chips, salsa

This Slow Cooker Creamy Taco Soup is SO easy and perfect for busy weeknights.  It’s a recipe the whole family will love! 

  • Author: Lindsay Cola (Tippens)
  • Prep Time: 10
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican


  • 1 lb ground beef
  • 1 cup diced yellow onion
  • 2 tsp minced garlic
  • 1 packet taco seasoning (I used spicy)
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 14 oz can diced green chiles
  • 114 oz can fire roasted diced tomatoes
  • 1 1/2  cups frozen corn
  • 1 zucchini squash, cut into quarter pieces
  • 32 oz chicken broth (about 4 cups)
  • Salt and pepper, to taste
  • 4 oz cream cheese, cubed (*see notes)
  • Juice of 1 lime
  • Handful of chopped cilantro, to taste
  • Toppings of choice! (avocado, tortilla chips, jalapeno, cilantro, cheese, sour cream, salsa, etc)


  1. Heat a little olive or avocado oil in a large skillet over medium high heat. When oil is hot, add ground beef and cook, breaking up with the back of your spoon, until fully cooked through.  Drain excess grease.  
  2. Add onion and garlic to skillet and cook another 2-3 minutes.  Stir in taco seasoning and season with salt and pepper.  
  3. To the base of your slow cooker, add ground beef mixture, followed by black beans, pinto beans, green chiles, diced tomatoes, frozen corn, zucchini, and broth; toss to combine.  Put the lid on and cook high for 4 hours or low for 6-8 hours.  
  4. During the last 30 minutes, add cream cheese and allow to melt.  Stir it all in until no clumps remain.  
  5. Just before serving, stir in fresh lime juice and chopped cilantro.  
  6. Serve in bowls with toppings of choice and enjoy! 


*this recipe is delicious without the cream cheese also,  but it definitely adds the perfect amount of creaminess.  If you are dairy free, you could try the Kite Hill dairy free cream cheese.

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  • Reply
    December 28, 2022 at 11:21 am

    Absolutely delicious. So easy and the whole family enjoyed!

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