This Crockpot Taco Soup is the ultimate comfort food for busy days. Just toss everything into your slow cooker and let it work its magic. The result is a hearty, flavorful soup packed with ground beef, beans, corn, and tomatoes in a rich, taco-seasoned broth.
Craving a delicious Crockpot Taco Soup? You've come to the right spot! From Crockpot Recipes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Crockpot Taco Soup
Set & Forget: Brown the beef, then let the slow cooker do the work.
Deep, Complex Flavor: Taco seasoning melds with tomatoes and broth for a rich taste.
Versatile & Forgiving: Easy to customize with different beans or extra spice.
Amazing Leftovers: Tastes even better the next day and freezes beautifully.
Ingredients & Tools
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (1 oz) packet taco seasoning (or 2 tbsp homemade)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can corn kernels, drained
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
- 1 tsp chili powder (optional, for extra heat)
- Salt and black pepper to taste
Tools: A 6-quart or larger slow cooker, a large skillet, and a wooden spoon.
Notes: Don’t stress about exact bean/corn amounts. Use good beef broth for the best flavor, and keep the tomato/chili liquid for zest.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 24 g |
| Fat: | 8 g |
| Carbs: | 38 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours (Low) or 3 hours (High) | Total Time: 6 hours 15 minutes (Low)
Before You Start: Tips & Ingredient Notes
- What kind of ground beef is best? I prefer 90/10 lean ground beef. It has enough fat to carry flavor but not so much that you end up with a greasy soup. If you use a higher fat content, just be sure to drain it very well after browning.
- Can I make my own taco seasoning? Absolutely, and I often do! It’s just a mix of chili powder, cumin, paprika, garlic powder, onion powder, a pinch of oregano, and a little cornstarch to help thicken. Homemade lets you control the salt and spice level perfectly.
- Don’t skip rinsing the beans. Giving your canned beans a quick rinse under cold water removes that starchy, sometimes slightly salty canning liquid. This helps keep your soup broth clear and flavorful, rather than murky and thick.
- Thinking about adding dairy? If you want to stir in sour cream or cheese to make it creamier, wait until the very end, after you’ve turned off the heat. Adding dairy too early can cause it to curdle from the long cooking time.
How to Make Crockpot Taco Soup
Step 1: Start by heating the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat with your wooden spoon as it cooks. You’re looking for the beef to be fully browned and the onion to have softened and become translucent, which should take about 7-8 minutes. In the last minute, stir in the minced garlic—you’ll smell its amazing aroma almost instantly, but you don’t want to burn it.
Step 2: Now, drain off any excess fat from the skillet. Then, sprinkle the taco seasoning packet over the cooked beef and onion mixture. Give it a really good stir, coating everything evenly. This toasts the spices just a bit in the residual heat, which really wakes up their flavors before they hit the slow cooker.
Step 3: Carefully transfer the seasoned beef mixture into the bowl of your crockpot. To that, add the entire can of diced tomatoes with green chilies (don’t drain it!), the rinsed black beans and kidney beans, the drained corn, the tomato sauce, and the beef broth. It will look very brothy at this stage—that’s exactly what you want.
Step 4: Stir everything together until well combined. The liquid should cover all the solid ingredients. If you’re using the optional chili powder for more heat, add it now. Then, season with a good pinch of salt and a few grinds of black pepper. You can always adjust the seasoning at the end.
Step 5: Place the lid securely on your slow cooker. Now, you have a choice. For the most tender, melded flavor, cook on LOW for 6-7 hours. If you’re in more of a hurry, you can cook it on HIGH for 3-4 hours. You’ll know it’s done when the soup is bubbling gently and the flavors have come together beautifully.
Step 6: Once the cooking time is up, give the soup a final taste. This is your moment to adjust. Does it need more salt? A little more pepper? Maybe a dash of hot sauce? Go for it. Then, ladle it into bowls and get ready with all your favorite toppings.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for 3–4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stove or microwave. Stir in a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Jalapeño Cheddar Cornbread — The slight sweetness and cheesy, spicy kick of the cornbread is the perfect tool for sopping up every last drop of the savory soup.
- A Simple Avocado Salad — Just diced avocado, red onion, cilantro, and a squeeze of lime over crisp romaine provides a cool, fresh contrast to the warm, hearty soup.
- Cheesy Quesadillas — Crispy, melty quesadillas cut into triangles are fantastic for dipping and make the whole meal feel extra fun and interactive, especially for kids.
Drinks
- A Crisp Mexican Lager — The light, clean taste of a cold lager cuts through the richness of the soup and cleanses the palate beautifully between spoonfuls.
- Sparkling Water with Lime — For a non-alcoholic option, the effervescence and citrus zing are incredibly refreshing and help balance the spices.
- Classic Margarita (on the rocks) — The tangy lime and triple sec complement the Tex-Mex flavors in the soup, making for a truly festive meal.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is the ultimate celebratory finish to a taco-themed dinner.
- Mango Sorbet — This is a light, fruity, and palate-cleansing option that feels like a cool breeze after the hearty and spiced main course.
- Tres Leches Cake — You can’t go wrong with this moist, milky, and decadent classic. It’s sweet enough to satisfy any dessert craving without being overly heavy.
Top Mistakes to Avoid
- Mistake: Overfilling your slow cooker. You want to leave at least an inch or two of space at the top to allow for a good simmer. If it’s too full, it might not heat evenly or could bubble over, creating a mess.
- Mistake: Adding all the salt at the beginning. As the soup cooks, the liquid reduces, which can concentrate the saltiness. It’s always safer to season at the end, after you can taste the final product.
- Mistake: Using frozen ground beef without thawing. I’ve tried to be a hero and do this… it doesn’t work well. The beef won’t brown properly, and it can cool the entire crockpot down, messing with the cooking time and safety.
- Mistake: Lifting the lid too often to check on it. I know it’s tempting! But every time you lift the lid, you let out a significant amount of heat and steam, which can add 15-20 minutes to your cooking time each time.
Expert Tips
- Tip: Brown your meat really well. Don’t just gray it—get some good, dark brown crusty bits on the beef and onion. That’s called the Maillard reaction, and it’s pure flavor gold that will make your soup taste like it simmered all day on the stovetop.
- Tip: For a thicker soup, make a quick slurry. If you prefer a stew-like consistency, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Stir this into the soup during the last 30 minutes of cooking on HIGH.
- Tip: Go wild with toppings. The toppings are what make this soup a real experience. Set up a bar with shredded cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, and a big bowl of tortilla chips. Let everyone build their own perfect bowl.
- Tip: Let it rest before serving. If you have just 10 extra minutes, turn off the crockpot and let the soup sit with the lid on. This allows the flavors to settle and integrate even more, and it cools it down to the perfect eating temperature.
FAQs
Can I make this Crockpot Taco Soup with chicken instead of beef?
Absolutely! It works wonderfully. Just use 1 lb of boneless, skinless chicken breasts or thighs. There’s no need to pre-cook the chicken—just place it raw into the crockpot with the other ingredients. After cooking, shred the chicken with two forks right in the pot. The soup might be slightly less rich than the beef version, but it’s just as delicious and a great lighter option.
How long can I store the leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. The flavors continue to meld, so it often tastes even better on day two! You can also freeze it for up to 3 months. I like to freeze it in individual portions for easy lunches. Just thaw overnight in the fridge and reheat gently on the stove or in the microwave.
My soup turned out too thin. How can I thicken it?
No problem, this is an easy fix! The simplest way is to take a cup or two of the soup (mostly the beans and solids, not just broth) and blend it until smooth, then stir it back into the pot. Alternatively, you can make a cornstarch slurry (see the Expert Tips section) and stir it in, letting the soup cook for another 20-30 minutes until thickened.
Can I make this recipe on the stovetop instead?
You sure can. Follow the initial browning steps in a large Dutch oven or soup pot. Then, instead of transferring to a slow cooker, just add all the remaining ingredients directly to the pot. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for at least 30-45 minutes to allow the flavors to develop.
Is it possible to make this vegetarian or vegan?
It’s very easy to adapt! For a vegetarian version, simply omit the ground beef and use a plant-based ground “meat” alternative or an extra can of beans (like pinto or chickpeas). Use vegetable broth instead of beef broth. For a vegan version, do all of the above and just be sure to choose vegan-friendly toppings, skipping the dairy-based sour cream and cheese.
Crockpot Taco Soup
Make this easy Crockpot Taco Soup with ground beef, beans, and corn for a hearty, set-and-forget meal. Get the simple recipe and enjoy tonight!
Ingredients
For the Ingredients & Tools
-
1 tbsp olive oil
-
1 lb lean ground beef
-
1 medium yellow onion (diced)
-
3 cloves garlic (minced)
-
1 packet taco seasoning (1 oz, or 2 tbsp homemade)
-
1 can diced tomatoes with green chilies (10 oz, like Rotel, undrained)
-
1 can black beans (15 oz, rinsed and drained)
-
1 can kidney beans (15 oz, rinsed and drained)
-
1 can corn kernels (15 oz, drained)
-
1 can tomato sauce (8 oz)
-
4 cups beef broth
-
1 tsp chili powder (optional, for extra heat)
-
Salt and black pepper (to taste)
Instructions
-
Start by heating the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat with your wooden spoon as it cooks. You’re looking for the beef to be fully browned and the onion to have softened and become translucent, which should take about 7-8 minutes. In the last minute, stir in the minced garlic—you’ll smell its amazing aroma almost instantly, but you don’t want to burn it.01
-
Now, drain off any excess fat from the skillet. Then, sprinkle the taco seasoning packet over the cooked beef and onion mixture. Give it a really good stir, coating everything evenly. This toasts the spices just a bit in the residual heat, which really wakes up their flavors before they hit the slow cooker.02
-
Carefully transfer the seasoned beef mixture into the bowl of your crockpot. To that, add the entire can of diced tomatoes with green chilies (don’t drain it!), the rinsed black beans and kidney beans, the drained corn, the tomato sauce, and the beef broth. It will look very brothy at this stage—that’s exactly what you want.03
-
Stir everything together until well combined. The liquid should cover all the solid ingredients. If you’re using the optional chili powder for more heat, add it now. Then, season with a good pinch of salt and a few grinds of black pepper. You can always adjust the seasoning at the end.04
-
Place the lid securely on your slow cooker. Now, you have a choice. For the most tender, melded flavor, cook on LOW for 6-7 hours. If you’re in more of a hurry, you can cook it on HIGH for 3-4 hours. You’ll know it’s done when the soup is bubbling gently and the flavors have come together beautifully.05
-
Once the cooking time is up, give the soup a final taste. This is your moment to adjust. Does it need more salt? A little more pepper? Maybe a dash of hot sauce? Go for it. Then, ladle it into bowls and get ready with all your favorite toppings.06
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