10-Minute Prep Crockpot Taco Soup
This Crockpot Taco Soup is a cozy weeknight dinner that tastes like a deconstructed taco in a bowl. It turns a handful of pantry staples into something thick, beefy, and deeply satisfying.
The slow cooker does the heavy lifting while you go about your day. Brown some beef, dump in the cans, and let it simmer until the flavors meld into a rich, chili-like soup.
What Makes This Taco Soup So Good
I keep coming back to this soup because it is built from ordinary cans and a pound of ground beef, yet the result feels like a meal you planned ahead. The taco seasoning carries the bulk of the flavor, so you do not need a spice rack full of jars.
The beans soften until creamy, the corn adds a pop of sweetness, and the fire-roasted tomatoes bring a gentle smokiness. A short browning step gives the beef a savory crust that does not happen when you toss it in raw, and that little bit of effort pays back big in the final bowl.
Ingredients
- 1 lb ground beef: 80/20 blend for richness and flavor
- 1 medium onion, diced: yellow or white onion both work well
- 2 cloves garlic, minced: or 1/2 tsp garlic powder in a pinch
- 2 tbsp taco seasoning: store-bought packet or homemade blend
- 1 can (14.5 oz) diced tomatoes: fire-roasted gives extra depth, do not drain
- 1 can (4 oz) diced green chiles: mild heat, do not drain
- 1 can (15 oz) black beans: drained and rinsed
- 1 can (15 oz) kidney beans: drained and rinsed
- 1 can (15 oz) corn: drained, or 1 1/2 cups frozen corn
- 3 cups beef broth: low-sodium so you control the salt
- Salt and black pepper: to finish
- For serving: shredded cheddar, sour cream, chopped cilantro, tortilla chips
Variations / Substitutions
- Protein: ground turkey, chicken, or shredded rotisserie chicken stirred in at the end all work nicely.
- Beans: pinto beans or cannellini beans can replace kidney beans, or just double the black beans.
- Heat: use hot taco seasoning or add a diced jalapeño when you brown the onion.
- Dairy-free: skip the cheese and sour cream; the soup itself is dairy-free.
- Vegetarian: swap in a plant-based ground meat and use vegetable broth, checking that your taco seasoning contains no animal products.
Crockpot Taco Meat is a great main dish to serve alongside this soup.
How to Make Crockpot Taco Soup
Step 1: Brown the Beef and Onion
Warm a large skillet over medium-high heat and add the ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, until no pink remains and the onion turns translucent, about 5 minutes. Stir in the minced garlic and taco seasoning during the last minute, just until you smell the garlic.
The beef will release some fat; if there is more than a tablespoon left in the pan, spoon off the excess. This step builds a savory base you cannot get by adding the meat straight to the crockpot.
Step 2: Combine the Ingredients
Transfer the browned beef mixture to your slow cooker (a 6-quart model fits easily). Pour in the can of diced tomatoes with their juices, the green chiles, the drained black beans, kidney beans, corn, and all 3 cups of beef broth. Stir to combine, scraping up any browned bits from the skillet.
At this stage the soup will look quite brothy. That is exactly what you want; it will thicken slightly as it cooks and the beans release their starch.
Step 3: Slow Cook the Soup
Cover the crockpot and set it to cook. On HIGH, let it go about 4 hours; on LOW, about 6 hours. It is done when it is hot through and the flavors taste like one thing, not separate ingredients.
Try not to lift the lid while it cooks, because each peek adds roughly 20 minutes to your total time. The smell drifting through your kitchen will tell you it is working.
Step 4: Ladle and Top
Stir the soup one last time and taste for salt and pepper, adding a pinch if needed. Ladle it into wide bowls and set out small bowls of shredded cheddar, a dollop of sour cream, fresh cilantro leaves, and a pile of crushed tortilla chips so everyone can finish their own bowl.
Serve it hot off the ladle, with a lime wedge on the side if you like a little brightness.
Tips for the Best Taco Soup
- Browning the beef and onion in a skillet is worth the 5 extra minutes. It adds a richness you cannot get from raw meat in the slow cooker alone.
- Using a mix of beans gives you varied texture. Black beans hold their shape while kidney beans soften into the broth, making each spoonful a little different.
- If you prefer a thinner soup, stir in an extra cup of broth near the end of cooking. For a thicker, chili-like body, mash a few of the beans against the side of the pot before serving.
Cook times by setting:
| Setting | Typical Time |
|---|---|
| HIGH | 4 hours |
| LOW | 6 hours |
Storing Leftover Taco Soup
- Refrigerate: cool completely, then store in an airtight container for up to 4 days. The soup often thickens overnight, so add a splash of broth when reheating.
- Reheating: warm gently on the stovetop until bubbling, or microwave individual bowls.
- Serve cold: this is a hot soup, so stick to thorough reheating.
What to Serve with Taco Soup
A bowl of this soup stands alone, but a few sides round out the meal. Cornbread or warm flour tortillas soak up the last bit of broth and add something soft against the texture. A simple green salad with a lime vinaigrette cuts through the richness. For crunch, offer extra tortilla chips and sliced avocado on the side.
Frequently Asked Questions
Can I use chicken instead of beef?
Yes, boneless skinless chicken thighs work well. Add them raw with the other ingredients, then shred when cooked and stir back in.
Can I make this on the stovetop?
Yes. Brown the beef and onion in a large pot, then stir in all other ingredients. Bring to a boil, lower the heat, and simmer for 30 minutes, stirring once or twice.
Is this soup spicy?
It has a mild warmth from the taco seasoning and green chiles. For less heat, use mild seasoning and skip the chiles. For more, add a diced jalapeño with the onion.
Can I freeze leftovers?
Yes. Cool fully, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
Crockpot Taco Soup Recipe
Ingredients
Method
- In a skillet over medium-high heat, cook ground beef and onion until beef is no longer pink, about 5 minutes. Add garlic and taco seasoning in the last minute.
- Transfer to a slow cooker. Add all canned ingredients (tomatoes with juices, chiles, beans, corn) and beef broth. Stir to combine.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours, until flavors meld.
- Taste and adjust salt and pepper. Ladle into bowls and serve with desired toppings.
Notes
