Crockpot Taco Soup

This Crockpot Taco Soup recipe is the kind of easy dinner busy nights were made for! With just 10 minutes of prep, ground beef, beans, corn, tomatoes, and bold Southwest seasonings cook together into a hearty, comforting meal. It’s a mostly dump-and-go recipe, so after quickly browning the beef, your slow cooker does the rest.

Add a slice of Skillet Cornbread and you’ve got the perfect easy weeknight dinner!

What’s in Taco Soup?

Think of this recipe as all your favorite taco flavors transformed into a warm, hearty bowl!

Ground beef creates the savory base, while black beans and kidney beans add texture and make the soup extra filling. Corn brings a little sweetness, and crushed tomatoes, Rotel tomatoes, and green chiles add plenty of Southwest flavor.

Then comes the seasoning. Taco seasoning and chili powder provide the familiar taco flavor, while dry ranch dressing mix is the not-so-secret ingredient. Ranch seasoning adds herbs, salt, and savory flavor without making the finished soup taste like ranch dressing.

Finally, beef broth brings everything together and gives the dish its spoonable consistency.

Taco Soup vs. Tortilla Soup: What’s the Difference?

Although the two dishes share plenty of Southwest-inspired flavors, taco soup and tortilla soup aren’t quite the same.

Taco soup is typically a hearty combination of seasoned ground meat, beans, corn, tomatoes, and taco-style seasonings. This recipe also includes ranch seasoning.

Tortilla soup is generally more broth-forward and gets its name from the tortilla strips or chips served with it. This crockpot recipe is thicker, bean-heavy, and designed to taste more like your favorite taco ingredients served in a bowl.

See recipe card below this post for ingredient quantities and full instructions.

• Taco seasoning – I use homemade taco seasoning, but store-bought packets work well, too.
• Canned green chiles – These add flavor and a little heat.
• Canned crushed tomatoes – I like to use fire-roasted tomatoes for extra flavor.
• Mexican/Rotel tomatoes – You can find these in the canned vegetable section of your local grocery store with or without chiles.
• Beef broth – Chicken broth will also work.
• Canned corn – Make sure to rinse and drain it well. If using frozen corn, make sure to thaw and drain it well.
• Kidney beans and black beans – Drain and rinse the beans first.
• Ground beef – I recommend using lean ground beef, 85% or leaner.
• Onion – Yellow or white onion.
• Chili powder – You can skip this if you want a more mild soup.
• Dry ranch seasoning – You can find ranch packets alongside the salad dressings at the grocery store.

Variations

• Make the soup in a large pot on the stovetop rather than the slow cooker. Follow the directions as listed, adding the ingredients to a large pot. Then, simmer the soup over low heat, stirring occasionally for about 1 hour.
• Skip the chilies and chili powder to make a mild taco soup. Anyone who loves spice can always add the chili powder to their own personal bowls!
• Add extra veggies like diced zucchini, or chopped eggplant, to make the soup even more hearty and nutritious.
• Swap the ground beef for lean ground turkey or ground chicken instead. 

How To Make Crockpot Taco Soup

1. Brown the beef: Add a little bit of cooking oil to a large skillet. Then, add the ground beef and diced onion. Cook until the beef is no longer pink, breaking it into pieces. Drain, and discard the excess fat. Transfer the ground beef from the skillet into the bowl of a slow cooker.

2. Add the ingredients: Add all of the remaining ingredients, except the toppings, to the bowl of the slow cooker, and give it a stir.

3. Cook: Cover the slow cooker, and cook on low for 4-6 hours or on high for 3-4 hours.

4. Season and serve: Adjust the seasonings to taste. Then, serve the soup with your choice of taco toppings.

Build a Taco Soup Toppings Bar

The toppings might just be my favorite part! Instead of topping everyone’s bowl yourself, set everything out and turn dinner into a taco soup toppings bar.

Try shredded cheddar or Monterey Jack cheese, sour cream, Greek yogurt, diced avocado, guacamole, fresh cilantro, green onions, sliced jalapeños, crushed tortilla chips, corn chips, pico de gallo, salsa, or a squeeze of fresh lime.

Everyone gets to customize their own bowl, which makes this especially fun for Taco Tuesday, casual parties, and game day.

Storage + Reheating

• To Store: Store any leftover taco soup in an airtight container in the refrigerator for about four to five days.
• To Reheat: You can reheat this soup in the microwave or on the stovetop anytime you crave a comforting bowl of delicious soup.
• To Freeze: Taco soup also freezes really well! Once cool, you can transfer it to a freezer-safe container, and freeze for up to three months. Thaw it in the fridge overnight, and reheat it as normal when ready to eat.

Frequently Asked Questions