Ingredients
Scale
- 2 Tbsp. cooking oil
- 1 lb. ground beef, I used ground chuck 80-20
- 4 beef bouillon cubes
- 1 sweet yellow onion
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- ½ tsp. ground pepper
- 1 oz. packet taco seasoning
- 14.5 oz. fire roasted diced tomatoes
- 8 oz. cream cheese
- 4 cups water
Instructions
- Heat the cooking oil in a skillet over medium heat and add the chopped onions. Cook until softened and translucent.
- Add the ground beef along with garlic powder, onion powder, salt, and ground pepper. Cook and crumble the beef until browned.
- Transfer the beef mixture to the slow cooker liner.
- Sprinkle taco seasoning over the meat. Add bouillon cubes, diced tomatoes, and cream cheese.
- Pour water over the mixture and stir to combine.
- Cover and cook on High for 3 hours.
- Serve hot and enjoy!
Notes
For a spicier kick, add chopped jalapeños to the soup.
You can replace ground beef with ground turkey or chicken for a lighter option.
Top with shredded cheese, sour cream, or fresh cilantro for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg