Crockpot Taco Soup features plenty of ground beef, black beans, corn, and more in a boldly flavored broth! This easy to make soup is concocted in the slow cooker with a medley of seasonings that make it seriously mouthwatering. Comfort food has never been easier or more flavor packed!
Slow Cooker Taco Soup
There are plenty of ways to warm up during the chilly fall and winter months, but my favorite way might just be with a big, hearty bowl of this Crockpot Taco Soup!
The slow cooker does all the work, so you can sit back and relax while the BEST soup cooks to perfection in about 4 hours. Paprika, chili powder, garlic powder and more make this soup deliciously flavor packed. It’s not spicy, but it can easily be heated up with a little cayenne or crushed red pepper flakes!
A bowl of this soup tastes like eating delicious tacos, but even more comforting thanks to the broth. Yum!
Why You’ll Love this Crockpot Taco Soup Recipe:
- SO EASY: Just cook the ground beef, then toss it into the Crockpot with the other ingredients and let it do all the work. It doesn’t get easier than this!
- FILLING: Taco Soup is always the entree, never the side dish! It’s packed with filling ingredients like ground beef and black beans, so you won’t be hungry after you finish a big bowl.
- FLAVORFUL: The bouquet of seasonings make every last drop flavorful as can be. This soup is anything but bland!
Top off your slow cooker taco soup with cheese, jalapeños, cilantro, or whatever else your heart desires!
How to Make Crockpot Taco Soup
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the ground beef and onions on your stove top, then toss it into the Crockpot.
- Stir in the remaining soup ingredients, cover, and cook.
- Squeeze in some lime juice.
- Serve up each bowl with your favorite toppings.
Crockpot taco soup can be as mild or as spicy as you’d like. To make it milder, swap the diced tomatoes and green chiles for regular diced tomatoes, and reduce the amount of chili powder to ½ teaspoon (or omit it completely!). To make it spicier, add more chili powder to taste, or add fresh or pickled jalapeños on top!
I like to use ground beef that is lean, but not too lean. I used 80/20 ground beef in this recipe, but you could also use 85/15.
You sure can! Feel free to use ground chicken or turkey, or shredded cooked chicken or turkey!
To thicken this soup, make sure to drain the ground beef and all of the canned beans to avoid a thin soup. If you’d like to thicken this soup further, stir in 1-2 tablespoons of tomato paste before serving.
On a cold winter’s night, nothing warms me up quicker than a bowl of slow cooker Taco
Soup with extra cilantro on top! I have to admit, though, it’s so good that I also eat it in the heat of summer as well. There’s never a bad time to dig in!
This easy Crockpot taco soup recipe freezes well, so make plenty, and save some for later (if you can)!
Make Ahead Instructions
This crockpot taco soup can be made up to 2 days in advance of when you plan to serve it. Store the soup in an airtight container in the refrigerator until ready to reheat.
Storage Instructions
Store leftover crockpot taco soup in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until heated through.
Freezing Instructions
Freeze crockpot taco soup in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can use any neutral oil to cook the meat, such as canola or vegetable.
- You can use any ground meat you like, such as chicken or turkey, or use cooked shredded chicken or turkey instead.
- Use whatever kind of onion you have on hand– white, yellow, or sweet all work.
- You can use vegetable broth instead of beef broth, if you prefer.
- For a milder soup, replace one or both cans of diced tomatoes and green chiles with regular diced tomatoes.
- Feel free to swap the black beans for kidney or pinto beans.
- You can use fresh or frozen corn in this recipe. You do not need to thaw the frozen corn.
- For a milder soup, reduce the amount of chili powder; for a spicier soup, increase it.
Taco Soup Toppings
- Chopped fresh cilantro
- Shredded cheese
- Tortilla chips or strips
- Sour cream
- Sliced green onion
- Fresh or pickled jalapeños
- Diced onion
- Hot sauce
- Sliced avocado
- Guacamole
Tips for the Best Taco Soup
- Use 80/20 or 85/15 ground beef for the best flavor.
- Drain the fat from the meat after cooking to prevent your soup from becoming thin and oily.
- If you’d like to control the sodium content, drain and rinse the beans before adding them to the soup to remove excess salt.
- To further thicken the soup, stir in 1-2 tablespoons of tomato paste before serving.
- The flavors in this soup get stronger the more it sits – I always like to make it the day before!
Homemade Taco Soup is so easy to cook in the Crockpot. Plus, the end results are so trustworthy – you always can count on this family favorite! Whether you like it mild or spicy, you’ll love every last drop.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Crockpot Taco Soup Recipe
Prep: 20 minutes
Cook: 2 hours
Total: 2 hours 20 minutes
Crockpot Taco Soup features plenty of ground beef, black beans, corn, and more in a boldly flavored broth! This easy to make soup is concocted in the slow cooker with a medley of seasonings that make it seriously mouthwatering. Comfort food has never been easier or more flavor packed!
Instructions
Heat the oil in a large skillet set over medium heat.
½ tablespoon olive oil
Add in the ground beef and use a wooden spoon to break it up into pieces.
1 pound ground beef
Add in the onion. Cook the beef and onion for a few minutes until the meat is browned.
½ onion
Transfer the mixture the slow cooker.
Add in the beef broth, diced tomatoes with green chiles, tomato sauce, black beans, corn, chili powder, cumin, garlic powder, onion powder, and salt.
2 cups low-sodium beef broth, 20 ounces diced tomatoes with green chiles, 15 ounces tomato sauce, 14.5 ounces canned black beans, 2 cups corn kernels, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon ground paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt
Cook on high for 2-4 hours or on low for 4-6 hours.
When cooking is complete, give the soup a stir.
Squeeze in the juice of one lime. Taste, and add more lime juice and/or salt if needed.
1 lime
Serve with chopped fresh cilantro, shredded cheese, and tortilla chips.
Chopped fresh cilantro, Shredded cheese, Tortilla chips
Becky’s tips
- You can use any neutral oil to cook the meat, such as canola or vegetable.
- Use 80/20 or 85/15 ground beef for the best flavor.
- You can use any ground meat you like, such as chicken or turkey, or use cooked shredded chicken or turkey instead.
- Use whatever kind of onion you have on hand– white, yellow, or sweet all work.
- You can use vegetable broth instead of beef broth, if you prefer.
- For a milder soup, replace one or both cans of diced tomatoes and green chiles with regular diced tomatoes.
- Feel free to swap the black beans for kidney or pinto beans.
- You can use fresh or frozen corn in this recipe. You do not need to thaw the frozen corn.
- For a milder soup, reduce the amount of chili powder; for a spicier soup, increase it.
- Drain the fat from the meat after cooking to prevent your soup from becoming thin and oily.
- If you’d like to control the sodium content, drain and rinse the beans before adding them to the soup to remove excess salt.
- To further thicken the soup, stir in 1-2 tablespoons of tomato paste before serving.
- The flavors in this soup get stronger the more it sits – I always like to make it the day before!
- Nutritional information does not include optional ingredients.
Storage: Store crockpot taco soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 1bowl Calories: 251kcal (13%) Carbohydrates: 19g (6%) Protein: 16g (32%) Fat: 13g (20%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 40mg (13%) Sodium: 745mg (32%) Potassium: 669mg (19%) Fiber: 6g (25%) Sugar: 4g (4%) Vitamin A: 530IU (11%) Vitamin C: 11mg (13%) Calcium: 61mg (6%) Iron: 3mg (17%)
