This is a fabulous soup.

It’s your basic taco soup…with a little extra taco seasoning and a swirl of sour cream right before you serve it!

It needs more taco seasoning because the sour cream tames it down a little. So we’re adding a touch more than if it didn’t have the sour cream



It’s all about the creamy-spicy balance.

Adapted from: Slow Cooker Taco Soup

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours


  • 1 lb. ground beef
  • 1 Tbsp minced onion
  • 1 tsp garlic powder
  • 1 green bell pepper, seeded and chopped
  • 15 oz. can black beans, drained
  • 15 oz. can corn, drained
  • 2 – 15 oz. cans diced tomatoes, undrained
  • 2 cups beef broth
  • 2 packets taco seasoning or 3 Tbsp homemade taco seasoning
  • 1 cup sour cream
  • Garnish: crushed tortilla chips
  • Garnish: shredded Mexican blend cheese
  • Side: veggies


  • Brown the ground beef with the minced onion and garlic powder. Drain.
  • To a 6 qt or larger slow cooker, add the browned ground beef, chopped bell pepper, drained and rinsed black beans, drained corn, 2 cans of diced tomatoes, and beef broth. Stir in the taco seasoning. Set on low and cook for 8 hours. Do NOT add sour cream at the start of the cooking cycle.
  • Just before serving, swirl in the sour cream into the soup.
  • Prepare veggies.
  • Ladle soup into bowls. Top with crushed tortilla chips and cheese.
  • Serve Slow Cooker Creamy Taco Soup with veggies.

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