Crock-Pot Creamy Southwest Taco Soup Recipe
Everyone in the family is going to adore this Southwestern inspired soup that is packed with ground beef, beans and the perfect mixture of spices and seasonings! Serve with tortilla chips, diced avocado, shredded cheese or cilantro to take it up a notch!
Servings Prep Time
10people 30minutes
Cook Time
6 – 7hours on LOW
Servings Prep Time
10people 30minutes
Cook Time
6 – 7hours on LOW
Ingredients
Instructions
  1. In a medium skillet brown and crumble the ground beef. Drain off excess grease from meat and place cooked hamburger in a 6 quart or larger slow cooker.
  2. Add the chopped onion, garlic, cumin, chili powder, tomato soup, tomato sauce, black beans, kidney beans, and tomato sauce.
  3. Add up to 4 cups of chicken broth. (You’ll still need to add cabbage, corn and cream cheese so give yourself some room still.)
  4. Add the thinly sliced cabbage, diced tomatoes, and salt.
  5. Cover and cook on LOW for 6 – 7 hours.
  6. Add the corn and cubed cream cheese.
  7. Cover and cook an additional 30 minutes and then stir the soup to mix the melted cream cheese into the soup.
  8. Add the heavy cream at the end. Serve with tortilla chips, avocado, sour cream, cheese, cilantro etc. if desired.
Recipe Notes

Nutrition information is for the soup only and does not include additional toppings.

Weight Watchers SmartPoints calculated using fat free cream cheese and fat free half and half (instead of heavy whipping cream).

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