Easy Crockpot Taco Soup Recipe + Video
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Crockpot Taco Soup combines seasoned beef with beans and veggies for an easy, filling meal. With a Mexican flair, taco soup with ground beef is similar in texture to a hearty chili. Add your favorite toppings and enjoy! This is a great recipe and such an easy meal!
The whole family loves it when I make this easy taco soup recipe. It’s perfect for busy weeknights and has the best flavor using simple ingredients.
This delicious soup is great for soup season and perfect for busy days.
I love coming home at the end of the day and having the house full of smells from this crock pot taco soup recipe.
Everyone can then eat this simple crockpot recipe as they get hungry and add their favorite taco toppings as well.
I like to add tortilla strips, fresh cilantro, green chilis, fresh lime juice, cheddar cheese, diced red onion, and diced green onion because those toppings have so much flavor!
And yes, this is also one of my favorite recipes because the leftovers taste amazing the next day, too!
If you’re a fan of spice, add some chili powder or hot sauce to the mix.
There are so many favorite ways that this family favorite can be tailored so that everyone enjoys this slow cooker taco soup recipe.
When I say it’s an easy recipe to feed a crowd or enjoy as single servings, it is!
Crockpot Taco Soup
“Set it and forget it” meals are some of my favorites, and this beef taco soup is no exception.
In fact, there aren’t even dishes to clean if I’ve done some meal prep recently!
Craving more Mexican-inspired recipes? Look no further than this cheesy pasta salad or one pot spaghetti. Both are ready in under 30 minutes for a quick and easy dinner.
And if you prefer poultry, I also have a chicken version of this slow cooker taco soup that is just as delicious.
Recipe Video
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
Ingredient Notes and Substitutions
- Ground beef – Use a lean blend or substitute ground turkey or chicken instead.
Brown the meat in a skillet first so you can drain off the grease, which also prevents clumping. - Fire roasted corn – If you can’t find this at your local store, feel free to use regular corn instead. Or, char kernels in a pan on the stove to add that southwest flavor.
- Beef stock – Using this instead of water adds loads of additional flavor to crockpot taco soup.
Vegetable stock is a lighter alternative, or try chicken stock if you’ll be using ground poultry. - Canned beans – Drain and rinse the beans to reduce the sodium as well as the gas-producing starches.
- Seasoning – Use a packet from your favorite brand or 2 tablespoons of my homemade blend.
Serving Suggestions
Beef taco soup is hearty enough on its own, but toppings make everything better!
Stir in some sour cream, avocado, or shredded cheese for a creamier texture. Or, sprinkle some chopped cilantro and a handful of crushed tortilla chips over the top.
If you want a little kick to your crockpot taco soup, pickled jalapeño slices add a touch of heat without any crunch.
Slow Cooker Taco Soup FAQ
While you technically can, you definitely shouldn’t! It simply won’t get to a safe temperature fast enough, creating an environment for harmful bacteria to flourish.
Any frozen meat should be thawed first, and it’s typically best to brown ground beef before adding it to the rest of the ingredients.
They may look similar at first glance, but there are a few key differences
First, crockpot taco soup has a thinner consistency thanks to the beef stock. It’s also seasoned with taco seasoning instead of more traditional spices.
There’s also debate on whether or not beans belong in chili — and this recipe has plenty!
Absolutely! This slow cooker taco soup easily feeds six, especially with toppings, but you can adjust the amounts to feed a larger crowd.
Be sure to use a 6-quart crock pot so there’s plenty of room for the extra ingredients.
Storing and Reheating Beef Taco Soup
Leftovers can be refrigerated in an airtight container for 3 to 4 days. Or, freeze individual portions for up to 2 months!
Reheat taco soup with ground beef in the microwave or on the stove until warmed through. Thaw in the refrigerator first if frozen.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Crockpot Taco Soup Recipe + Video
Ingredients
- 1 pound lean ground beef
- 1 1/2 cups fire roasted corn, canned or frozen
- 1 medium white onion, diced
- 15 ounce can black beans, drained and rinsed
- 15 ounce can kidney beans, drained and rinsed
- 7 ounce can green chilies
- 15.4 ounce can fire roasted diced tomatoes
- 15 ounce can tomato sauce
- 2 cups beef stock
- 1 package taco seasoning, 2 tablespoons
Toppings
- avocado
- cheese
- cilantro
- Sour Cream
- Tortilla chips
Instructions
- Brown the beef in a medium skillet over medium-high heat. Drain off the fat, and transfer to the slow cooker.
- Add the remaining soup ingredients, stir together, and cook on low for 6-8 hours (or 3-4 hours on high) until onions and beef are tender.
- Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and tortilla chips.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2017, updated and republished September 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
I have found that if you use lean ground beef it's not necessary to cook it before putting it in the crockpot. I simply mix it up/mash it up with whatever liquids are called for and it doesn't clump either. Saves a step and time. Has always worked fine for me.
Hi thank you so much for the Taco soup recipe! Would you share which non stick pan you use? I went to the link and there were several listed! Thank you ever so much! Elizabeth
Hi Melanie, the soup looks great, and thanks for the tip about breaking up the mince. would it possible to put the ingredient quantities in metric as well, for us followers in Europe? Many thanks Sean
How can I make it thicker mine is brothie I want to make it thicker.
@Echo You could probably thicken it up by adding a small can of tomato paste, and/or use less beef broth than what is called for. Just an idea.
I made this dish the other day and it was delicious. My daughter was recently diagnosed with corn allergies, so I didnt use corn I used the yellow bell peppers instead and no one noticed that there was no corn in the dish. My family loved it.
That sounds wonderful! We are so happy your family enjoyed it!
Denise Lamb Made the Taco Soup for dinner tonight.
It is so delicious. Each of the three of us enjoyed it
so much and we are looking forward to having the
leftovers for dinner tomorrow night.
Can not wait to try more of these recipes.
I made this soup today and the three of us enjoyed it so much.
We are looking forward to having it again for dinner tomorrow evening.
We are all looking forward to trying more of your recipes.
Thanks for a delicious dinner.
Thanks so much! We are so happy you enjoyed it!
This is the best recipe ever!!! We started making it about a year ago, and it has become a staple in our house. We make it thicker (by using less beef broth) and we call it taco chili. We always make enough for at least two meals, and there are never any leftovers. We are big cumin lovers, so we usually add an additional tablespoon of cumin. Thanks so much for this recipe!!
Can you use chicken broth
I plan to try this recipe but I'll use a potato ricer to squeeze out the excess fat and use regular 80:20 ground beef. Seeing how much it removes you may want to use it on all of your stews/soups using ground beef. Also works good on canned tuna.
I absolutely love your mexican style recipes! This one was so good, and will definitely be made every week or month. It is so flavorful and came out to such a nice consistency.