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!
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
Recipe serves roughly 6-12, depending on portion size. Calculate nutritional information based on actual ingredients used and desired portion size. Gluten free option: 1 1/2-2 tablespoons cornstarch may be substituted for flour. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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