Slow Cooker Cheesy Taco Soup
Super easy and comforting slow cooker cheesy taco soup! Enjoy all of your favorite taco flavors in this hearty soup. It’s a flavor packed meal, perfect to warm up with all winter long!
Everyone is in need of some extra cozy soups right now. And this slow cooker cheesy taco soup is sure to hit the spot and warm you up! It has all of the same great flavors you’d expect from a classic taco… From the classic taco spices to the beef and tomatoes, and let’s not forget the cheese! It’s all there and some extra!
Cheesy seasoned beef goodness in a bowl! This is a perfect way to change up your ordinary taco night into something extra cozy for those super cold winter nights.
If you’re looking for a perfect meal to warm up with this winter, look no further. Add this super easy and comforting slow cooker cheesy taco soup to your dinner plans asap! I promise it’ll become a new family favorite!
One of the great things about this soup is how incredible flexible this recipe is. Want it more spicy? Add a touch more heat. Not crazy about spicy foods? Cut back on the hot spices and jalapeño. Looking for a dairy free taco soup? No problem! Cut out the cream and cheese. It’ll still taste amazing! Want more or less of something? Play around with it! Want different toppings? Maybe some avocado slices? Go for it! You can adjust this recipe to work for your taste buds and your those in your family.
If you’re looking to make any adjustments to amounts or ingredients, please read below for tips and suggestions. If your question isn’t answered below, leave a comment and I’ll get back to you soon!
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Tips tricks and questions answered…
How much will this recipe make?
Nutritional servings are generally based on 1 cup portions. With that being said, it will serve roughly 12. However, average portion sizes tend to be larger. Depending on your portion size, this recipe will serve 6-12 roughly.
For nutritional calculations, be sure to use the actual ingredients and brands you used to make this recipe, in addition to what your desired portion size is.
Can this recipe be frozen?
This soup is best fresh or stored in the refrigerator but you can absolutely freeze this after it’s been fully cooked. With any dairy based soup, you may run into some texture issues or ingredients separating a bit after freezing. It will still be safe to eat though.
How long can this be stored?
This can easily be refrigerated for 4-5 days. If frozen, it will keep up to several months.
Can I use a different meat?
Absolutely! Ground chicken, turkey or pork would work equally well in this recipe. You could also use chicken breast, shredded. For ground meat choices, follow the directions as stated below. For chicken breast, place uncooked chicken breasts in the slow cooker at the start of the cook time. Remove and shred prior to adding the cheese.
Can I use frozen chicken or vegetables?
Fresh and fully thawed meat and vegetables is the best for safety and flavor. Adding frozen ingredients is never advised to slow cooker dishes as it may cause issues bringing the meat to the proper temperature to cook fully.
Can I skip the cheese?
Absolutely! If you prefer a creamy but cheese-free soup, it will work just fine and be equally tasty.
Can I substitute anything for the dairy?
Yes! If avoiding dairy completely for health reasons, substitute with dairy alternative milks or coconut milk. Non-dairy vegan cheese and cream cheese can also be used if it is known to melt well.
If you don’t want to use dairy or dairy alternatives, you can 100% make this a broth based soup. Increase your broth by at least 1 cup, to account for the missing cream. You can add additional broth as desired.
Can I make substitutions to the ingredients?
This recipe works with the exact measurements and and ingredients listed. However, with savory dishes, spices can always be adjusted to personal preferences. Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
Reheating notes…
If reheating in individual portions, transfer to a stain resistant and heat safe container to microwave. If reheating in a large batch, transfer soup to a saucepan and heat over medium/medium-low until steaming.
Looking for a gluten free option?
Substitute 1 1/2 – 2 tablespoons cornstarch for the flour. Be sure to double check the cornstarch used to confirm it is gluten free.
Can I leave out…
This soup is incredibly customizable! If you don’t have access to poblanos, substitute other peppers that provide some heat. Want a vegetarian version? No problem! Leave out the chicken and add additional vegetables and beans.
Help! My soup is too spicy! How can I fix this?
The easiest ways to help counteract the level of spice is to add some dairy in. A few suggestions: add a cup of heavy cream to the slow cooker to mellow out the whole batch. Add shredded Colby or Mexican cheese to the slow cooker or individual bowls. Or top off each bowl with sour cream. Or a combination of any of those options! These will all help mellow out the overall spiciness of the soup. A note on cheese: be sure to only use freshly shredded cheese as it melts better than store bough pre-shredded cheese.
*If you’re sensitive to spice or plan to have a diary free taco soup, cut back on the spices to start. You can always increase the spices later.
What size slow cooker should I use?
I use a 6 quart slow cooker for all of my main dishes. A 5 quart would work as well. I wouldn’t go any smaller just to be on the safe side.
Slow Cooker Cheesy Taco Soup
Ingredients
- 1 lb ground beef, cooked and drained of fat
- 1 C yellow onion, chopped
- 1 C green bell pepper, chopped
- 1 jalapeño pepper, finely minced
- 3 cloves garlic, minced
- 15 oz whole kernel corn, drained
- 15 oz black beans, rinsed and drained
- 15 oz petite diced tomatoes, drained
- 1 Tbsp dark chili powder
- 2 tsp salt
- 1 tsp ground black pepper
- 1/4 tsp cayenne
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 4 C chicken broth
- 8 oz Colby Jack cheese, freshly shredded
- 1 C heavy cream
- 2-4 Tbsp flour, *see notes
Toppings
- green onions
- ground black pepper
- Colby Jack cheese
- Avocado
- Sour Cream
- Tortilla chips
Instructions
- To the bowl of a 6 quart slow cooker, add cooked ground beef, vegetables, beans, seasonings and broth. Reserve cheese, heavy cream and flour for the end. Gently stir ingredients to combine. Cover and cook on high for 4 hours or on low for 8 hours.
- When 4 hours is up (or 7-8, if cooking on low), stir in freshly shredded cheese. In a large glass measuring cup or bowl, whisk together heavy cream and flour (or cornstarch, see notes). Pour into slow cooker, stir to combine. Cover and continue cooking for an additional 30 minutes.
- Serve warm with optional toppings, such as: chopped green onions, a sprinkle of black pepper, additional shredded cheese, avocado slices, sour cream or tortilla chips.
Notes
More slow cooker recipes to try:
- Slow cooker cheesy chicken enchilada soup
- Slow cooker tomato tortellini soup
- Slow cooker white chicken lasagna soup
- Slow cooker broccoli cheddar potato soup
- Slow cooker white bean chicken chili
- Slow cooker chicken and wild rice soup
- Slow cooker nacho soup
- Slow cooker New England clam chowder
- Slow cooker lasagna soup
- Slow cooker chicken pie soup
- Slow cooker chicken tortilla soup
- Slow cooker cheesy buffalo chicken soup
- Slow cooker pizza soup
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