Let me tell you something, friend: Crock Pot Taco Soup is the kind of recipe that saves weeknights. Whether you’re juggling kids’ activities, working late, or just don’t want to stand over a stove, this soup is your best buddy. Throw everything in the slow cooker, walk away, and by the time dinner rolls around—bam!—a warm, hearty, and downright comforting meal is waiting for you.
Growing up in Texas, I learned the value of recipes that could stretch and feed a crowd without a lot of fuss. This soup? It’s that recipe. Cozy, filling, and crammed with flavor.
Table of Contents
Why You’ll Love This Crock Pot Taco Soup
- It’s budget-friendly—most of the ingredients are pantry staples.
- The slow cooker does all the work (your kitchen smells amazing by the way).
- It’s customizable—pile on your favorite toppings or keep it simple.
- Leftovers taste even better the next day.
If you loved my Santa Fe Soup Recipe, this one will quickly become part of your regular rotation too.
What Does Crock Pot Taco Soup Taste Like?
Think of the bold, zesty flavors of taco night—but in a warm, brothy, spoonable form. You get the richness of seasoned ground beef, the heartiness of beans, the sweetness of corn, and a little kick from green chilies. It’s like a fiesta in a bowl, especially once you add cheese, sour cream, or crunchy tortilla chips on top.
Ingredients You’ll Need for Crock Pot Taco Soup
The beauty of Crock Pot Taco Soup is that it calls for simple, everyday ingredients that come together in the slow cooker to create something hearty and flavorful. You don’t need anything fancy here—just a handful of pantry staples and a few fresh touches. Let’s break it down:
- 1 pound ground beef – The star of this soup, giving it that rich, savory taco flavor. You can absolutely swap in ground turkey if you’re looking for something lighter. I sometimes do this when making my Hearty Ground Turkey Soup, and it works beautifully here too.
- 1 onion, chopped – A humble onion adds sweetness and depth once it cooks down in the crock pot. It also balances the acidity of the tomatoes.
- 1 can (15 oz) black beans, drained and rinsed – Black beans give your soup a creamy, earthy texture. Don’t skip the rinse—it keeps your broth from getting too salty.
- 1 can (15 oz) kidney beans, drained and rinsed – Kidney beans are sturdier and heartier, adding body to the soup. Combined with the black beans, they give you that satisfying, stick-to-your-ribs quality.
- 1 can (15 oz) corn, drained – The corn brings a natural sweetness that pairs perfectly with the savory taco seasoning. It also adds color and crunch.
- 1 can (15 oz) tomato sauce – This creates a rich, smooth base for the broth. Think of it as the glue that ties everything together.
- 1 can (14.5 oz) diced tomatoes – Adds juicy chunks of tomato, giving your soup freshness and texture.
- 1 can (4 oz) diced green chilies – A little zing without overwhelming spice (unless you want to use hot chilies for an extra kick).
- 1 packet taco seasoning mix – This shortcut seasoning is what makes your kitchen smell like taco night. You can also make your own mix, but a packet keeps things quick and easy. If you love bold Mexican-inspired flavors, you might also enjoy my Creamy Chicken Tortilla Soup.
- 1 cup water – Helps balance the thickness of the soup and lets all the flavors simmer together in the crock pot.
- Salt and pepper to taste – Always add these toward the end. Since canned beans and taco seasoning already have sodium, you’ll want to season carefully.
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños, and crunchy tortilla chips. These toppings turn your crock pot taco soup into a personalized bowl of comfort. I love setting them out like a little topping bar—everyone gets to make their own masterpiece.
How to Make Crock Pot Taco Soup – Step by Step
Making Crock Pot Taco Soup is about as stress-free as cooking gets. You’ll do a little work upfront—browning the meat and chopping the onion—and then let your slow cooker do the heavy lifting. Here’s the full step-by-step guide so you can get this delicious soup simmering away.
Step 1: Brown the ground beef
Heat a large skillet over medium heat. Add 1 pound of ground beef and cook until it’s fully browned, breaking it up with a spoon as you go. This step gives your soup a deep, savory base. Once browned, be sure to drain off any extra grease—too much can make your soup oily.
👉 Want another beefy slow cooker favorite? Check out my Ground Beef Stovetop Chili for a similar hearty vibe.
Step 2: Add onion for flavor
Toss the chopped onion into the skillet with the cooked beef. Sauté for 3–4 minutes until the onion turns soft and translucent. This builds layers of flavor, and your kitchen will start smelling amazing.
Step 3: Transfer to your crock pot
Move the beef and onion mixture into your slow cooker. This is the foundation for your Crock Pot Taco Soup, and from here, things get really easy.
Step 4: Add the canned ingredients
Now, pour in the rest of your pantry staples:
- Black beans
- Kidney beans
- Corn
- Tomato sauce
- Diced tomatoes
- Green chilies
Don’t forget—drain and rinse the beans before adding. This keeps the soup from becoming overly salty and helps the flavors shine.
👉 If you’re a fan of bean-based soups, you’ll love my Santa Fe Soup Recipe too—it’s another hearty, family-friendly dish.
Step 5: Season the soup
Sprinkle in one packet of taco seasoning mix, then add 1 cup of water. The seasoning gives your soup that classic “taco night” taste, while the water helps create the broth. Stir well so everything is evenly combined.
Step 6: Set it and forget it
Cover the crock pot with its lid and choose your cooking setting:
- Low: 6–8 hours for the best, slow-simmered flavor.
- High: 3–4 hours if you’re in a hurry.
Either way, the result is a cozy pot of soup that tastes like it took much more effort than it actually did.
Step 7: Taste and adjust
About 15 minutes before serving, lift the lid and give your Crock Pot Taco Soup a taste. Add salt and pepper if needed—remember, the seasoning mix already brings a lot of flavor, so go easy.
Step 8: Serve with toppings
Ladle the soup into bowls and set out your favorite toppings. Shredded cheese, sour cream, jalapeños, cilantro, or crunchy tortilla chips are all excellent choices. In my house, everyone makes their own topping combo—it’s half the fun!
👉 For another topping-heavy favorite, try my Slow Cooker Nacho Soup. It’s like taco soup’s cheesy cousin.
Step 9: Enjoy and savor
Grab a spoon, dig in, and enjoy the comfort of a steaming bowl of Crock Pot Taco Soup. Pair it with a simple side salad or warm cornbread, and you’ve got yourself a full, family-friendly dinner.
Tips and Tricks for Perfect Crock Pot Taco Soup
- Want it spicy? Swap the mild green chilies for hot ones.
- Add extra broth if you like a thinner, soupier texture.
- Freeze leftovers in single portions—it reheats beautifully for lunch.
- Try topping it with crushed Doritos if you’ve got picky eaters (yes, I’ve done this and yes, the kids loved it).
- Short on time? You can make this on the stovetop in about 30 minutes (but the slow cooker really brings out the flavor).
Storage
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Portion into freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this vegetarian?
Yes! Just skip the beef and use an extra can of beans or lentils.
Can I double the recipe?
Absolutely. Just make sure your slow cooker has enough room.
Do I need to drain the beans?
Yes, draining and rinsing keeps the soup from getting too salty.
Conclusion
If you’ve been searching for a fuss-free, flavor-packed meal, Crock Pot Taco Soup is it. It’s one of those recipes that feels like a hug in a bowl—easy enough for busy weeknights, but tasty enough for a casual gathering with friends.
Try it out this week, and if your family loves it as much as mine does, let me know! Share a picture, leave a comment, or tag me on social—I’d love to see your version.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Crock Pot Taco Soup – Easy, Flavorful & Family-Approved
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
A hearty and flavorful Crock Pot Taco Soup that’s perfect for busy weeknights or game day. Packed with beef, beans, and Mexican spices, and topped with your favorite garnishes.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1 packet taco seasoning mix
- 1 cup water
- Salt and pepper to taste
Optional toppings:
- Shredded cheese
- Sour cream
- Chopped cilantro
- Jalapeños
- Tortilla chips
Instructions
1. Place the ground beef in a skillet over medium heat and cook until fully browned. Drain excess fat.
2. Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
3. Transfer the cooked beef and onion mixture to the crock pot.
4. Add the black beans, kidney beans, corn, tomato sauce, diced tomatoes, and green chilies to the crock pot.
5. Sprinkle in the taco seasoning and pour in 1 cup of water.
6. Stir all ingredients together until well combined.
7. Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours.
8. About 15 minutes before serving, taste and adjust with salt and pepper as needed.
9. Ladle the soup into serving bowls.
10. Top with desired garnishes like shredded cheese, sour cream, cilantro, jalapeños, and tortilla chips. Enjoy!
Notes
This taco soup is great for meal prep and leftovers taste even better the next day.
Customize the spice level by using hot green chilies or a spicier taco seasoning mix.
To make this recipe vegetarian, substitute the ground beef with plant-based crumbles or extra beans.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American, Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 740mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg
Keywords: taco soup, crock pot, slow cooker, beef chili, easy dinner, one-pot meal
