If there’s ever a dish that feels like a hug in a bowl, it’s Crockpot Taco Soup. Bursting with bold Tex-Mex flavors and loaded with hearty ingredients, this recipe transforms weeknight dinners (and chilly weekends!) into a true celebration—no fuss, all flavor, and pure comfort every single time.
Why You’ll Love This Recipe
- Set It and Forget It: The crockpot does all the heavy lifting, letting you go about your day while dinner simmers to perfection.
- Big, Bold Flavors: Each spoonful bursts with zesty taco seasoning, savory beef, and Southwestern flair that never fails to satisfy.
- Customizable for Everyone: Whether you love it spicy, extra hearty, or loaded with toppings, this soup adapts easily to any family’s tastes.
- Leftover Magic: It tastes even better the next day and makes lunch (or midnight snacks!) a joy.
Ingredients You’ll Need
Every ingredient in this Crockpot Taco Soup serves a purpose, layering up flavor, color, and ultimate comfort. The best part? There’s nothing fancy—just pantry staples and a handful of fresh touches come together into something truly delicious.
- Olive Oil: Kicks off your soup with a bit of richness, helping the beef brown beautifully.
- Ground Beef: The heartiest foundation for the soup; I love using 80/20 for the perfect balance of flavor and tenderness.
- Onions: Dice them up for sweet savoriness that melts right into the broth as it cooks.
- Garlic: Don’t skimp here! Fresh, minced garlic amps up the savoriness.
- Homemade Taco Seasoning: Freshly mixed seasoning is a flavor bomb—so much better than store-bought for depth and control.
- Diced Tomatoes with Green Chilies: These bring bright acidity and gentle heat—undrained means extra flavor!
- Tomato Sauce: Adds silky body and deep red color, making every spoonful rich and inviting.
- Black Beans: Drained and rinsed for that creamy bite in every bowl and a lovely pop of color.
- Corn: A can of golden, sweet kernels balances out the heat and makes it pop (fresh or frozen works, too).
- Water: Keeps things perfectly soupy without overshadowing the intense flavors.
- Salt and Pepper: The simplest way to fine-tune the flavors right at the end.
- For Topping—Shredded Cheese, Sour Cream, Green Onion, Tortilla Strips (Optional): The finishing touch! These take each bowl from tasty to taco-night spectacular.
Variations
The real beauty of Crockpot Taco Soup is how easily you can tweak it. This is your canvas for weeknight creativity—a little swap here, a touch more heat there, or a whole new protein, and you’ve got a fresh twist every time!
- Make It Vegetarian: Swap the ground beef for veggie crumbles, lentils, or even extra beans for a meatless version the whole family will love.
- Spice It Up: Add chopped jalapeños, a splash of hot sauce, or use fire-roasted diced tomatoes if you crave some extra kick!
- Different Beans: Use pinto beans, kidney beans, or a mix—whatever you have in the pantry is fair game.
- Use Leftover Taco Meat: If you have taco meat from last night’s dinner, skip the browning step and stir it right in with the other ingredients.
- Cheesy Dream: Stir in a handful of shredded cheese in the last hour for a creamy, luscious broth.
How to Make Crockpot Taco Soup
Step 1: Brown the Beef, Onions & Garlic
Start by heating the olive oil in a large skillet over medium heat. Toss in the ground beef and use a wooden spoon to break it up; once it starts to brown, add the diced onions and minced garlic. This step unlocks a depth of flavor you just can’t get from raw meat—plus, your kitchen will smell absolutely incredible. Keep stirring until the beef is fully cooked and nicely browned, then drain off any excess oil.
Step 2: Add the Taco Seasoning
Return the skillet to medium heat and sprinkle your homemade taco seasoning over the browned beef mixture. Give it a good stir, allowing the spices to toast and infuse the beef for about two minutes—this is where those authentic taco night vibes really come alive!
Step 3: Transfer & Build Your Soup
Spoon the seasoned beef mixture into your slow cooker. Pour in the undrained diced tomatoes with green chilies, tomato sauce, rinsed black beans, corn, and water. Stir everything together so all those beautiful colors and textures mingle—this is when it truly starts to look (and smell!) like Crockpot Taco Soup.
Step 4: Slow Cook to Perfection
Cover your crockpot and let the soup gently simmer—set on low for 6-8 hours for deep, developed flavors, or on high for about 3 hours if you’re a bit pressed for time. When you lift the lid, season to taste with salt and pepper. The wait is what melds everything together into a glorious, hearty meal.
Step 5: Top & Serve
Ladle the hot soup into bowls and set out a spread of toppings: shredded cheese, a dollop of sour cream, a sprinkle of green onions, and crunchy tortilla strips. Let everyone pile their favorites on top—half the fun of Crockpot Taco Soup is making it your own!
Pro Tips for Making Crockpot Taco Soup
- Brown for Boldness: Really let your beef and onions get a nice sear—those caramelized bits at the bottom deliver restaurant-level flavor.
- Seasoning Matters: Go for homemade taco seasoning if you can—it lets you control the depth, salt, and spice to match your family’s palate.
- Don’t Drain the Tomatoes: All those juices from the diced tomatoes with green chilies add richness and just the right amount of tang to your broth.
- Make-Ahead Magic: This soup freezes and reheats like a dream, so go ahead and double the batch for future cozy cravings!
How to Serve Crockpot Taco Soup
Garnishes
Set out a toppings bar and watch the fun begin! Creamy shredded cheese, a spoonful of cool sour cream, zingy sliced green onions, and crunchy tortilla strips transform each bowl of Crockpot Taco Soup from simple to sensational—let everyone customize to their liking.
Side Dishes
Pair this hearty soup with warm cornbread, a bright green salad, or crisp tortilla chips for dipping. Even a quick Mexican rice or spicy slaw makes dinner feel just a bit more festive alongside a steaming bowl.
Creative Ways to Present
For parties or game days, serve Crockpot Taco Soup in sturdy mugs or mini bowls for easy mingling. Or, impress family by ladling it into baked tortilla shell bowls—edible and extra fun! Garnish each serving with a wedge of lime for a pop of color and brightness.
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely, then transfer it into airtight containers. It stays fresh and flavorful in the fridge for up to 4 days, making meal prep a breeze for busy weeks!
Freezing
Crockpot Taco Soup freezes beautifully. Just pour cooled soup into freezer-safe containers or zip-top bags (leave a little room for expansion!), label, and freeze for up to 3 months. It’s a lifesaver for quick lunches or dinner emergencies.
Reheating
To reheat, simply warm it gently on the stovetop or microwave until piping hot. If it’s a little thick, add a splash of water or broth, and stir well. Top with fresh garnishes, and it’ll taste like it was just simmered that day!
FAQs
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Can I make Crockpot Taco Soup on the stovetop instead of a slow cooker?
Absolutely! After browning the beef and onions, just add all the remaining ingredients to a large Dutch oven, cover, and simmer on low for about one hour. The flavors will develop beautifully, even without a crockpot.
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Can I use ground chicken or turkey instead of beef?
Definitely—substitute ground chicken or turkey for a lighter version. Just be sure to add a little extra olive oil if using very lean meat to keep the soup rich and satisfying.
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Is Crockpot Taco Soup gluten-free?
Yes! All the basic ingredients are naturally gluten-free. Just double-check your taco seasoning and toppings (like tortilla strips) if you’re avoiding gluten, or simply use certified gluten-free versions.
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Can I prep Crockpot Taco Soup ahead of time?
It’s a fantastic make-ahead meal! Brown the beef and assemble all the ingredients in the crockpot insert the night before. Pop it into the fridge, then start cooking in the morning for effortless dinner when you get home.
Final Thoughts
I can’t think of a cozier or more crowd-pleasing dish than Crockpot Taco Soup—it’s flavor-packed, fun to serve, and absolutely foolproof. If you try it, I hope it becomes one of your family’s go-to favorites, just like it has for mine!
Print
Crockpot Taco Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 10 servings 1x
- Category: Soup
- Method: Crockpot, Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Crockpot Taco Soup is a hearty and flavorful dish that is perfect for busy days. Packed with ground beef, beans, corn, and a blend of delicious seasonings, this soup is sure to be a hit with the whole family.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1.5 pounds ground beef
- 1 cup diced onions
- 3 cloves of garlic, minced
- 3 tablespoons homemade taco seasoning
- 2 cans diced tomatoes with green chilies (10 ounces each), undrained
- 2 cans tomato sauce (8 ounces each)
- 2 cans black beans (15 ounces each), drained and rinsed
- 1 can corn (14 ounces)
- 2 cups water
- Salt and pepper to taste
For Topping (Optional):
- Shredded cheese
- Sour cream
- Sliced green onion
- Tortilla strips
Instructions
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned. Add onions and garlic, and cook until beef is browned. Drain excess oil.
- Return pan to medium heat and stir in taco seasoning. Cook for 2 minutes, stirring constantly.
- Transfer beef mixture to slow cooker. Stir in diced tomatoes, tomato sauce, black beans, corn, and water.
- Cover and cook on low for 6-8 hours or high for 3 hours. Season with salt and pepper to taste.
- Before serving, top with shredded cheese, sour cream, green onion, and tortilla strips.
Notes
- If you prefer to cook on the stovetop, use a large Dutch oven and simmer for about 1 hour.
- You can use leftover taco meat for this soup by starting with ingredients from the diced tomatoes onward.
Nutrition
- Serving Size: 1 serving
- Calories: 332
- Sugar: 5g
- Sodium: 810mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg
