Crock Pot Taco Soup is a delicious and easy meal to make that the entire family will love. It's perfect for winter months when you want something comforting and hearty, but it can be enjoyed year-round!
This Crock Pot Taco Soup is a lifesaver during the busy, colder months or all year round when you have a lot going on and want to come home to something the whole family will enjoy! This recipe is packed with flavor and can easily be tailored to your liking.
Plus, you can customize it with your favorite taco toppings or keep it simple with some corn chips on the side. Also, this recipe is very filling and freezes great if you have leftovers. So if you're looking for a quick and easy dinner idea, give this Crock Pot Taco Soup a try!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Olive oil
- Ground beef
- Yellow onion
- Minced garlic
- Red kidney beans
- Black beans
- Diced tomatoes
- Whole kernel southwest corn (or regular corn)
- Diced green chilies
- Beef broth
- Taco seasoning
- Shredded Cheddar Cheese (or Mexican Cheese)
- Tortilla Strips
- Chopped Cilantro
- Diced Green Onions
- Diced Avocado
- Dollop of Sour Cream
- Black Olives
- Fresh Cilantro
How to Make Crock Pot Taco Soup
Prepare. In a large skillet or pan, heat the olive oil before adding the beef and onions, and cook over medium heat until the beef is browned.
Cook. Add the garlic and cook for another minute or two, until fragrant. Next, add the cooked ground beef, jalapeno, diced tomatoes, diced green chiles, beef broth, and taco seasoning to your slow cooker and cook on low for 5-6 hours.
Add the red kidney beans, black beans, and whole kernel corn during the last 15-20 minutes, so they are just heated through (this is to preserve their texture and so they don't turn to mush).
Finish. Add additional beef broth to thin the soup, if desired. Serve warm and add desired toppings.
Tips for Success
Here's how to make sure your crockpot taco soup turns out perfect!
- Don't overcook the garlic. Garlic can quickly go from fragrant to burnt, so be careful not to overcook it.
- Taste as you go. This is always my best advice whenever cooking. Seasonings are always adjustable, so if you find that your soup needs more flavor, simply add more seasonings until it's to your liking.
- Don't forget the toppings! This is where the fun comes in. You can really make this soup your own by adding your favorite taco toppings.
Easy Sides for Pairing with Crock Pot Taco Soup
If you want to keep things super simple, pair your crock pot taco soup with cornbread or a side salad. If you're up for putting in a little more effort, here are some easy side dish ideas that will go well with the flavors in this recipe:
- Mexican Rice
- Tortilla Chips and Dip
- Instant Pot Refried Beans
- Roasted Sweet Potatoes
- Quinoa and Black Bean Salad
- Elote (Mexican Street Corn)
- Homemade Flour Tortillas
If you do not have everything on hand for this recipe, here are some substitutions that will work:
- Ground beef - Ground turkey or chicken would work great in this recipe.
- Taco seasoning - If you don't have a taco seasoning packet, you can use a combination of chili powder, cumin, smoked paprika, and oregano.
- Red kidney beans - Pinto beans, great northern beans, or extra black beans would be delicious in this soup.
- Diced tomatoes - If you don't have diced tomatoes on hand, you could dice your own or use a can of crushed tomatoes.
If you would like to switch up this recipe a bit to put your own spin on it, here are some ideas:
- Add a can of refried beans to thicken the soup.
- Stir in a block of cream cheese at the end for a creamy taco soup.
- Switch out the beef broth for chicken broth.
- Add some chopped green onions for garnish.
- Make it gluten-free by using gluten-free taco seasoning
- Make it low carb by leaving out the beans and corn.
- Switch out the ground beef for ground pork.
- Add a can of drained and rinsed hominy for added texture.
- If you want a bit more of a kick, add in some hot sauce.
How to Store and Reheat Leftovers
This soup can be stored in an airtight container in the fridge for up to 5 days. Then, when you're ready to eat it, simply reheat it on the stove over medium heat until warmed through. You may need to add some additional beef broth or water to thin it out since it will thicken as it cools.
Can I Freeze This Recipe?
Yes! This recipe can be frozen for up to 3 months. I like to portion it out into individual serving-size freezer-safe containers so I can thaw and heat only as much as we'll eat.
When you're ready to eat, simply thaw in the fridge overnight and reheat on the stove over medium heat until warmed through. If you want to thin out the soup, add a bit of extra beef broth while reheating.
If you want to thicken your taco soup, you can add some flour or cornstarch to it. You can also add some tortilla chips or strips to the soup.
It really just depends on your texture preference. If you want a soup that's smooth and creamy, then go with cornstarch. On the other hand, flour is the way to go if you prefer a soup with more body. Whichever route you choose, just be sure to whisk your chosen thickener into the soup well and cook until the soup has reached your desired consistency.
There are a few different ways to thicken soup without flour or cornstarch. You could try cooking the soup down so that some of the liquid evaporates, pureeing part of the soup, or adding in a bit of cooked rice or quinoa. If you go the route of pureeing part of the soup, just be sure to leave some chunks for texture.
Yes, you can make Crock Pot Taco Soup ahead of time. Just store it in an airtight container in the fridge for up to 3 days.
More Taco-Inspired Recipes
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Crock Pot Taco Soup
- Slow Cooker
- 1 Tablespoon olive oil
- 2 pounds lean ground beef (we used 85/15)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeno, seeded and chopped
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 (15-ounce) cans diced tomatoes (we like fire-roasted or the ones with green chilies inside)
- 1 (15-ounce) can whole kernel corn, drained (regular or southwest for even more flavor)
- 1 (4-ounce) can diced green chilies
- 1 (14-ounce) can beef broth
- 1 envelope taco seasoning
- Shredded cheddar cheese
- Tortilla strips
- Chopped cilantro
- Diced green onions
- Diced avocado
- Sour cream
- Lime wedges, for garnish
- In a large skillet or pan, heat the olive oil before adding the beef and onions and cook over medium heat until the beef is browned.
- Add the garlic and cook for another minute or two, until fragrant.
- Next, add the cooked ground beef, jalapeno, diced tomatoes, diced green chiles, beef broth, and taco seasoning to the crockpot and cook on low for 5-6 hours.
- Add the red kidney beans, black beans, and whole kernel corn during the last 15-20 minutes so they are just heated through (this is to preserve their texture and so they don’t turn to mush).
- Add additional beef broth to thin the soup, if desired.
- Serve warm and add desired toppings.
- Taco seasoning: If you don't have any on hand, you can use 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, and ½ teaspoon oregano instead.
- Nutrition: The nutrition for this recipe was calculated based on 6 servings of just the soup without any toppings or garnishes using an online nutritional calculator tool.
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