Creamy Beef Taco Soup (Instant Pot or Crockpot!)
This Creamy Beef Taco Soup is packed with bold Tex-Mex flavors, loaded with hearty ground beef, creamy cheese, and savory taco seasoning. Whether you’re making it in the Instant Pot or slow cooker, this easy taco soup recipe is the ultimate comfort food for weeknight dinners or game day!
Ingredients:
2 lbs ground beef
1 small onion, diced
1 bell pepper, diced
2 garlic cloves, minced
24 oz beef broth
28 oz diced or crushed tomatoes
2 packets taco seasoning
4 oz salsa
4 oz cream cheese, softened
1 cup heavy cream
2 cups shredded cheddar cheese
Instructions:
1. Sauté the Base:
In the Instant Pot on sauté mode (or in a skillet for the slow cooker), cook ground beef, diced onion, and bell pepper over medium heat until the beef is browned and cooked through. Drain excess grease if needed.
2. Add Flavors:
Stir in garlic, beef broth, tomatoes, salsa, and taco seasoning. Lock the lid and set the Instant Pot to High Pressure for 2 minutes. Once done, allow pressure to release naturally.
3. Make It Creamy:
Switch to sauté mode. Gradually stir in softened cream cheese, heavy cream, and cheddar cheese. Mix until the cheeses are fully melted and the soup is rich and creamy.
4. Serve & Garnish:
Ladle into bowls and top with your favorite taco toppings like sour cream, crushed tortilla chips, jalapeños, or avocado slices!
Slow Cooker Option:
After browning the beef with onion and bell pepper, transfer everything (except cream cheese, heavy cream, and cheddar) into a crockpot. Cook on low for 4–6 hours or high for 2–3 hours. Stir in cream cheese, heavy cream, and cheddar 30 minutes before serving.
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