Cheesy Zucchini Taco Soup Recipe

[email protected]Posted on December 23, 2025

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I published this recipe for Cheesy Zucchini Taco Soup a few years ago after a particularly chaotic week. My garden was overflowing with zucchini, and my family was begging for tacos. I was too tired to stand at the stove. If you’re looking for a classic, meaty version, you must try this Beefy Cheesy Taco Soup.

So, I threw everything into my slow cooker. I crossed my fingers and hoped for the best. What came out was a creamy, dreamy soup that tasted like a deconstructed cheesy bean burrito.

It was an instant hit. Now, it’s my go-to for busy nights. It’s the kind of meal that makes everyone feel cozy and happy.

Recipe Overview

Cuisine: Tex-Mex Inspired
Category: Soup
Prep Time: 15 minutes
Cook Time: 4 hours (slow cooker) / 30 minutes (stovetop)
Total Time: 4 hours 15 minutes
Servings: 6

Why This Recipe is So Special

This isn’t just another taco soup recipe. The magic is in the zucchini. It completely melts into the broth as it cooks.

You get this incredible, velvety texture without any cream. It’s a secret trick I love for healthy vegetarian soup recipes.

Plus, you just dump everything in the pot. It’s the ultimate set-it-and-forget-it meal. Your crockpot does all the hard work for you. For another fantastic dump-and-go option, this Cheesy Tex-Mex Taco Soup is a family favorite.

The Full Ingredient List

Gathering your ingredients is the only real “work” here. I promise it’s simple. Here’s everything you’ll need.

1 tablespoon olive oil
1 large yellow onion, diced
1 bell pepper (any color), diced
3 medium zucchini, diced (about 4 cups)
3 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can fire-roasted diced tomatoes, with juices
1 (4 oz) can diced green chiles
4 cups vegetable broth
2 tablespoons taco seasoning (use my homemade blend below!)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste
8 oz block cream cheese, cut into cubes
1 1/2 cups shredded cheddar cheese

For Homemade Taco Seasoning (mix together):

1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)

My Step-by-Step Method

Follow these simple steps. You really can’t mess this up. That’s what makes it a perfect easy weeknight dinner.

Sauté the veggies (optional but recommended). For the best flavor, heat the oil in a skillet. Cook the onion and bell pepper for 5 minutes until soft. Add the garlic for the last 30 seconds. You can skip this and add them raw to the slow cooker, but this step boosts the flavor.
Combine in the slow cooker. Add the sautéed veggies (or raw onion/pepper/garlic) to your crockpot. Add the diced zucchini, black beans, pinto beans, diced tomatoes, green chiles, vegetable broth, taco seasoning, cumin, and smoked paprika. Stir everything together well.
Cook. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You want the zucchini to be very tender.
Blend (partially). This is my favorite technique! Use an immersion blender right in the pot to puree about half of the soup. This makes it creamy and thick. If you don’t have one, carefully transfer 3-4 cups to a blender, blend, and stir it back in.
Add the cheese. Turn the slow cooker to the WARM setting. Stir in the cubed cream cheese and shredded cheddar until completely melted and smooth. Taste and add salt and pepper as needed.
Serve. Ladle the hot soup into bowls. Top with your favorite taco fixings like tortilla chips, avocado, cilantro, or a dollop of sour cream.

My Top Tips for Success

Don’t skip the partial blend. This is the key to the soup’s body. It turns the zucchini and beans into a luxurious, thick base. Trust me, it’s worth the extra minute.
Use full-fat cream cheese. For the silkiest texture, go for the full-fat block. The low-fat versions can sometimes get a bit grainy when melted.
Let the cheese melt slowly. Always turn the heat to warm or low before adding the cheese. Adding it to a boiling soup can make it separate and get oily.
Make it ahead. This soup tastes even better the next day! The flavors have more time to grow and mingle. Just store it in the fridge and reheat gently on the stove.

Common Mistakes to Avoid

I’ve made these so you don’t have to. Here’s how to make sure your soup turns out perfect every single time.

Overcooking the cheese. If you leave the soup on high after adding the cheese, it can break. The fat will separate from the dairy. Always reduce the heat to warm or low first. Stir until just melted.
Not seasoning at the end. Canned beans, broth, and seasoning blends all have salt. Always taste your soup after adding the cheese. Then, decide if it needs more salt or pepper. This simple step makes a huge difference.
Using only one type of bean. I use both black and pinto beans for a reason. They give slightly different textures and flavors. Using both makes the soup more interesting. It’s a small detail that pays off.

NUTRITION INFORMATION

Calories: ~380
Carbohydrates: 35g
Protein: 16g
Fat: 20g
Saturated Fat: 10g
Fiber: 10g
Sugar: 8g
Note: This is an estimate for one serving without additional toppings. Values can vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make this on the stovetop instead?

Absolutely! In a large pot, sauté the onion, pepper, and garlic. Add all remaining soup ingredients (except the cheeses). Bring to a boil, then simmer for 20-25 minutes until zucchini is tender. Blend partially, then reduce heat to low before stirring in the cheeses.

How can I make this soup spicier?

You have a few great options. Use a spicy taco seasoning blend. Add a diced jalapeño with the onions and peppers. Or, stir in a few dashes of your favorite hot sauce at the end with the cheese.

How long does leftover soup last?

Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove over medium-low heat, stirring often. You can also freeze it for up to 3 months, though the dairy may separate slightly upon thawing. For another quick dinner idea that uses similar pantry staples, check out this Easy Rotel Taco Soup Recipe.