Published December 23, 2025 Updated

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 love the flavors of taco night in soup form, you might also enjoy this Cheesy Beef Taco Soup.

Cheesy Zucchini Taco Soup served warm with cozy spices — Comforting Cheesy Zucchini Taco Soup you can make today

So I did what any self-taught cook would do. I threw everything into my slow cooker. I wanted all the cozy, spicy flavors of taco night, but in a spoonable, effortless form. This soup was the glorious, cheesy result.

My secret for this recipe isn’t a fancy ingredient. It’s a simple technique I learned from making stews. You sauté the aromatics first. Just a quick 10 minutes on the stove before the slow cooker does its magic. It makes all the difference.

Recipe Overview

Cuisine: Tex-Mex Inspired
Category: Soup
Prep Time: 15 minutes
Cook Time: 4 hours (low) or 2 hours (high)
Total Time: 4 hours 15 minutes
Servings: 6 hearty bowls

Why This Recipe is So Special

This isn’t just another dump-and-go crockpot recipe. That quick sauté I mentioned is the game-changer. It wakes up the onions, garlic, and spices.

You get a deeper, richer flavor base. The zucchini stays tender but never mushy. And the cheese melts into the broth, making it luxuriously creamy without any heavy cream.

It’s a healthy taco soup that feels like a treat. It’s packed with veggies and plant-based protein from the beans. Every spoonful is a hug in a bowl.

The Full Ingredient List

I keep my pantry stocked with these basics. They make easy weeknight dinners possible on the fly. Here’s what you’ll need.

1 tablespoon olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 medium zucchini, diced (about 3 cups)
1 (14.5 oz) can fire-roasted diced tomatoes, undrained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (4 oz) can diced green chiles
4 cups vegetable broth
2 tablespoons taco seasoning (use my homemade blend below, or your favorite packet)
1 (8 oz) block cream cheese, softened and cubed
1 1/2 cups shredded sharp cheddar cheese
For serving: tortilla chips, avocado, cilantro, lime wedges, sour cream

My Homemade Taco Seasoning: Mix 1 tbsp chili powder, 1 1/2 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne (optional), and 1/2 tsp salt.

My Step-by-Step Method

Follow these steps and you really can’t go wrong. I’ve made this soup dozens of times, and this method is foolproof. For another fantastic, cheesy option that’s perfect for feeding a group, check out this Beefy Cheesy Taco Soup recipe.

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes, until soft.
Add the minced garlic and diced zucchini to the skillet. Cook for another 3-4 minutes. You just want to give them a head start.
Transfer the sautéed veggies to your slow cooker. This is where the magic begins.
To the crockpot, add the diced tomatoes, black beans, pinto beans, green chiles, vegetable broth, and taco seasoning. Stir everything together well.
Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The soup should be bubbly and hot.
Turn the slow cooker to the WARM setting. Add the cubed cream cheese and shredded cheddar. Stir gently until the cheeses are completely melted and smooth.
Let the soup sit for 10 minutes to thicken up beautifully. Then, ladle into bowls and load up with your favorite toppings.

My Top Tips for Success

Soften that cream cheese! Take it out of the fridge an hour before. Cubing it helps it melt evenly without clumping.
Don’t skip rinsing the beans. It removes the starchy canning liquid and gives you a cleaner, better broth.
For a thicker soup, you can mash some of the beans against the side of the crockpot before adding the cheese.
Make it your own! Add a cup of frozen corn with the beans. Swap in kidney beans. This recipe is wonderfully forgiving.

Common Mistakes to Avoid

I’ve learned from my own kitchen mishaps so you don’t have to. Here are the big ones to watch for.

Adding the cheese on high heat. Always turn the cooker to warm first. Boiling soup can make the cheese separate and get greasy.

Overcooking the zucchini. If you’re going to be gone all day, add the zucchini in the last hour of cooking on low. This keeps its perfect texture.

Forgetting to taste before serving. Broths and seasoning blends vary. Always give it a taste and add a pinch more salt or a squeeze of lime if it needs it.

NUTRITION INFORMATION

Calories: ~420
Carbohydrates: 35g
Protein: 18g
Fat: 24g
Saturated Fat: 13g
Fiber: 10g
Sugar: 8g
Sodium: ~1200mg

*This is an estimate for one serving without toppings. Using low-sodium broth and beans can reduce the sodium.

FREQUENTLY ASKED QUESTIONS

Can I make this soup on the stove instead?

Absolutely! Follow steps 1-2 in a large soup pot. Add all ingredients except the cheese. Simmer for 20-25 minutes. Turn off the heat, then stir in the cheeses until melted.

How do I store and reheat leftovers?

Store cooled soup in an airtight container for up to 4 days. Reheat gently on the stove over low heat, stirring often. The cheese can separate if microwaved on high, so use a lower power setting.

Is this soup freezer-friendly?

Yes, but with a note. Freeze it before adding the cheese for best results. Thaw overnight, reheat, and then stir in the fresh cheese. Dairy can sometimes get grainy after freezing.

Recipe Overview

Why This Recipe is So Special

The Full Ingredient List

My Step-by-Step Method