This Crockpot Taco Soup turns everyday pantry staples into a hearty, flavor-packed bowl of comfort. Tender seasoned meat, beans, corn, and tomatoes simmer low and slow with taco spices, creating a rich, satisfying broth that tastes like your favorite taco in cozy soup form. Pile on your favorite toppings and let everyone customize their own bowl.
Ingredients
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes, with juices
- 1 can (10 oz) diced tomatoes with green chilies, with juices
- 1 packet taco seasoning (about 1 ounce)
- 1 cup beef broth (or chicken broth)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro, tortilla chips or strips, sliced jalapeños, lime wedges
Instructions
- In a skillet over medium heat, cook the ground beef (or turkey) with the chopped onion and minced garlic, breaking up the meat as it browns, until fully cooked, 6–8 minutes. Drain any excess fat.
- Transfer the cooked meat mixture to a large crockpot.
- Add the black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, and beef broth to the crockpot. Stir well to combine everything evenly.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the soup is hot and the flavors have melded together.
- Taste and adjust seasoning with salt and pepper as needed. If you like it spicier, stir in a pinch of cayenne or extra diced green chilies.
- Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, and tortilla chips. Serve hot.
Variation
- Chicken taco soup: Swap the ground beef for 1–1.5 pounds of boneless, skinless chicken breasts or thighs. Add them raw to the crockpot, cook until tender, then shred the chicken and stir it back in.
- Veggie or vegan taco soup: Omit the meat, add an extra can of beans (pinto or black) and use vegetable broth. Top with dairy-free cheese and sour cream if desired.
- Creamy taco soup: Stir in 4–6 ounces of cream cheese or 1/2 cup heavy cream during the last 20–30 minutes of cooking, whisking until smooth and creamy.
Cooking Notes
- Slow cookers vary in heat; if your soup seems too thick, stir in extra broth near the end of cooking until it reaches your preferred consistency.
- If you like more spice, choose a hot taco seasoning or add extra diced green chilies or jalapeños to the pot.
- For deeper flavor, you can briefly toast the taco seasoning in the skillet after browning the meat, then transfer everything to the crockpot.
Serving Suggestions
- Serve with a side of warm flour or corn tortillas, quesadillas, or cornbread for dunking.
- Offer a toppings bar—cheese, sour cream, avocado, cilantro, jalapeños, and crushed tortilla chips—so everyone can build their perfect bowl.
- Pair with a simple green salad dressed with lime vinaigrette to brighten up the meal.
Tips
- Spray the crockpot insert lightly with cooking spray for easier cleanup and to help prevent sticking around the edges.
- Double the recipe in a larger slow cooker if you’re feeding a crowd or want extra leftovers; it freezes very well.
- Cool leftovers completely before refrigerating or freezing. Store in single-serve containers for easy grab-and-heat lunches.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
- Total Time: 6–8 hours
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 22 g
- Sodium: 850 mg
Frequently Asked Questions
- Can I make this on the stovetop instead of in a crockpot?
Yes. Brown the meat with onion and garlic in a large pot, add remaining ingredients, bring to a simmer, and cook gently for 25–30 minutes, stirring occasionally. - Can I use different beans?
Absolutely. Swap one or both cans for pinto beans, chili beans, or whatever you have on hand. - Can I make this ahead and freeze it?
Yes. Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop or in a slow cooker. - How do I make this soup milder for kids?
Use mild diced tomatoes with green chilies (or plain diced tomatoes), choose a mild taco seasoning, and skip any spicy toppings.
Conclusion
Crockpot Taco Soup is the ultimate hands-off, crowd-pleasing meal—rich with taco spices, hearty beans, and tender meat that simmer together while you go about your day. Set it in the morning, then come home to a slow cooker full of cozy comfort ready for all your favorite toppings. It’s budget-friendly, freezer-friendly, and made for second helpings.
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Crockpot Taco Soup
- Total Time: 6–8 hours
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Crockpot Taco Soup turns everyday pantry staples into a hearty, flavor-packed bowl of comfort. Tender seasoned meat, beans, corn, and tomatoes simmer low and slow with taco spices, creating a rich, satisfying broth that tastes like your favorite taco in cozy soup form. Pile on your favorite toppings and let everyone customize their own bowl.
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes, with juices
- 1 can (10 oz) diced tomatoes with green chilies, with juices
- 1 packet taco seasoning (about 1 ounce)
- 1 cup beef broth (or chicken broth)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro, tortilla chips or strips, sliced jalapeños, lime wedges
Instructions
- In a skillet over medium heat, cook the ground beef (or turkey) with the chopped onion and minced garlic, breaking up the meat as it browns, until fully cooked, 6–8 minutes. Drain any excess fat.
- Transfer the cooked meat mixture to a large crockpot.
- Add the black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, and beef broth to the crockpot. Stir well to combine everything evenly.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the soup is hot and the flavors have melded together.
- Taste and adjust seasoning with salt and pepper as needed. If you like it spicier, stir in a pinch of cayenne or extra diced green chilies.
- Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, and tortilla chips. Serve hot.
Notes
- Choose a low-sodium broth and taco seasoning if you’d like more control over the salt level.
- You can skip browning the meat in a pinch and add it raw to the crockpot, but browning first adds richer flavor and better texture.
- This soup thickens as it stands; add a splash of broth or water when reheating if you prefer a looser consistency.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
- Category: Dinner, Soup, Main Course
- Method: Slow Cooker, Crockpot
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal (approx.)
- Sugar: 6 g (approx.)
- Sodium: 850 mg (approx., varies with broth and seasoning)
- Fat: 11 g (approx.)
- Saturated Fat: 4 g (approx.)
- Unsaturated Fat: 6 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 34 g (approx.)
- Fiber: 9 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 55 mg (approx.)
Keywords: crockpot taco soup, slow cooker taco soup, easy taco soup, ground beef soup, set-it-and-forget-it dinner