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To make this slow cooker creamy taco soup, you will need: - 1 lb ground beef or turkey - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 packet taco seasoning - 4 cups beef or vegetable broth - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1 cup bell peppers, diced (any color) - 1 small onion, chopped - 2 cloves garlic, minced - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Tortilla chips (for serving) These ingredients create a rich and hearty soup that your family will love. You can boost the flavor of your soup with a few optional ingredients: - Jalapeños for heat - Avocado for creaminess - Lime juice for brightness - Sour cream for a tangy touch Feel free to mix and match these to find your perfect taste. Using fresh ingredients can elevate your soup to a new level. Here are some ideas: - Fresh garlic instead of minced - Organic bell peppers for better taste - Homegrown tomatoes for sweetness - Fresh herbs like cilantro for garnish These fresh options add vibrant flavors and nutrients to your creamy taco soup. Enjoy the cooking process and make it your own! Start by browning your meat. You can use ground beef or turkey. Heat a skillet over medium-high heat. Cook the meat until it turns brown. This should take about 7-10 minutes. Drain any extra fat. This step helps keep the soup from being greasy. Once it is ready, transfer the cooked meat to your slow cooker. Next, it is time to mix everything in the slow cooker. Add your chopped onion and minced garlic. These will give the soup a great flavor. Then, add the black beans, corn, and diced tomatoes with green chilies. I love the extra kick from the chilies! Toss in the diced bell peppers and taco seasoning. Pour in the beef or vegetable broth. Give it a good stir to combine all the ingredients well. Now, cover the slow cooker and set it to cook. You can cook on low for 6-8 hours or on high for 3-4 hours. The longer you cook, the better the flavors will blend. About 30 minutes before serving, add the cream cheese. Stir it in until it is creamy and smooth. Right before you serve, mix in the shredded cheddar cheese until it melts. Season with salt and pepper to taste. Enjoy the warm soup with fresh cilantro and tortilla chips! To make your soup super creamy, add cream cheese at the end. This step makes the soup velvety. Stir it well until it mixes in nicely. You can also add shredded cheddar cheese for extra creaminess. The cheese gives a rich flavor that pairs well with the spices. For the best flavor, use fresh garlic and onion. Fresh herbs like cilantro add brightness. You can mix in a squeeze of lime juice for a zesty kick. If you love spice, add jalapeños or a dash of hot sauce. This will elevate the taco flavor even more. Prep your veggies in advance to save time. Chop the onion and bell peppers the night before. Store them in the fridge until you're ready. You can also brown your meat ahead of time. Freeze it in a bag, so it’s ready to go when you need it. These steps make cooking quick and easy. {{image_2}} You can easily make this soup vegetarian or vegan. Swap the ground meat for 1 cup of lentils or 1 can of chickpeas. Use vegetable broth instead of beef broth. For creaminess, replace cream cheese with cashew cream or coconut cream. The rest of the ingredients stay the same. This version stays just as tasty and filling. If you need a dairy-free option, try using nutritional yeast for cheddar flavor. For a creamier texture, blend silken tofu until smooth as a cream cheese substitute. You can also use a store-bought vegan cream cheese. These swaps keep your soup rich and delicious without dairy. Add a kick to your soup with jalapeños or chopped green chilies. Stir in a tablespoon of hot sauce or chipotle powder. For more heat, include diced habaneros or cayenne pepper. Adjust to your spice level and enjoy a fiery twist on this creamy taco soup! To keep your Slow Cooker Creamy Taco Soup fresh, let it cool first. Transfer the soup into an airtight container. Store it in the fridge for up to three days. If you want to save it longer, consider freezing it. When you're ready to enjoy leftovers, reheat the soup on the stove. Pour the soup into a pot and heat over medium until warm. You can also use a microwave. Heat in a microwave-safe bowl for about two to three minutes, stirring halfway through. To freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. Label the containers with the date. The soup can last up to three months in the freezer. To thaw, place it in the fridge overnight before reheating. Yes, you can use frozen ingredients in this recipe. Frozen corn and black beans are great options. They add flavor and save time. If you use frozen meat, cook it first before adding it to the slow cooker. This way, you ensure it is safe to eat and fully cooked. Just remember that frozen items may take longer to heat up, so adjust your cooking time if needed. Many sides pair well with this soup. Here are a few ideas: - Tortilla chips: They add a nice crunch. - Guacamole: It is creamy and fresh. - Mexican rice: This side is filling and complements the soup. - Cornbread: Sweet cornbread balances the spice. - Fresh salad: A crisp salad adds freshness. Feel free to mix and match these options to create a fun meal. To adjust the recipe, cut the ingredients in half. Use ½ lb of meat, one can of beans, and one can of corn. You can also reduce the broth to 2 cups. This will still make a good amount of soup. If you want to make more or less, just keep the ratios the same. Use the same cooking time, but check the soup early if you make a smaller batch. Enjoy your tasty soup! This blog post covers everything you need to make a delicious slow cooker creamy taco soup. You learned about key ingredients, helpful tips, and even variations to suit your taste. Storing and reheating your soup will be easy with the tips provided. Remember, you can customize this recipe to fit your needs. Enjoy making this soup and delighting in its rich flavors. Happy cooking!

Slow Cooker Creamy Taco Soup

Warm up with this delicious slow cooker creamy taco soup that's loaded with flavor and perfect for any occasion! Made with ground beef or turkey, black beans, corn, and a creamy blend of cheeses, this comforting recipe is easy to prepare and will be a hit with your family. Perfectly seasoned and served with crispy tortilla chips, it's the ultimate cozy meal. Click through for the full recipe and enjoy a bowl of happiness tonight!
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Ingredients
  

1 lb (450g) ground beef or turkey

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 packet taco seasoning

4 cups beef or vegetable broth

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1 cup bell peppers, diced (any color)

1 small onion, chopped

2 cloves garlic, minced

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

Instructions
 

In a skillet over medium-high heat, brown the ground beef or turkey until fully cooked. Drain any excess fat and add it to the slow cooker.

    Add the chopped onion, minced garlic, black beans, corn, diced tomatoes, diced bell peppers, and taco seasoning to the slow cooker. Pour in the beef or vegetable broth and stir to combine.

      Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld.

        About 30 minutes before serving, add the softened cream cheese to the soup. Stir until creamy and well-blended.

          Before serving, stir in the shredded cheddar cheese until melted and incorporated. Season with salt and pepper to taste.

            Serve hot, garnished with chopped cilantro and a side of tortilla chips for crunch.

              Prep Time: 15 mins | Total Time: 7 hours | Servings: 6-8