Home Dinner Easy Crockpot Taco Soup Recipe

Easy Crockpot Taco Soup Recipe

If you love Taco Tuesday – you’ll love this easy Crockpot taco soup! It’s perfect for busy weeknights when you want something quick, hearty, and healthy. 

This recipe is packed with flavor that the entire family will enjoy. Even my picky eaters enjoy a warm bowl of easy peasy taco soup.

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Warm of Bowl of Crockpot Taco Soup with Beans, Cheese, and Sour Cream

Top it off with cheese, cream cheese, and tortilla strips, and you’ll have classic comfort food.

How to Make Taco Soup

This taco soup is bursting with so much flavor that you might think it’s complicated to make. But it’s not. Especially when you make it in the slow cooker

Here’s how easy it is to whip up this savory comfort food:

  • Brown your meat until it’s cooked all the way through then drain out the liquid.
  • Place remaining ingredients in the crock-pot: beans, chilies, tomatoes, corn, seasoning, all of it. Note: Do not drain the cans! We want all those flavors to meld and marry in the crock-pot. 
  • Mix the ingredients well and cook for 2 hours on high or 4 to 6 hours on low. 
  • Garnish with your desired toppings (cheese, sour cream, cherry tomatoes and avocado are some of my personal favorites :).
Taco Soup Ingredients - Beans, Canned Corn, Canned Tomatoes and Chilies, Taco Seasoning, Ranch Dressing, and Ground Beef

Taco Soup Ingredients 

Even though there are quite a few ingredients in this recipe, many of them are pantry staples that you’ll already have on hand. 

So please don’t be discouraged from making this delicious soup. I promise it will be worth it.

  • Pinto and white or kidney beans. If these aren’t available, use black or northern beans instead. 
  • Canned corn. You can also use fresh corn. But if you do, add it during the last 10 minutes of cooking.
  • Canned tomatoes and chilies. I used Rotel in this recipe, but you can use your brand of choice.
  • Canned diced tomatoes and canned diced green chilies. Or, to make life easier, canned diced tomatoes with green chilies. Totally your call.
  • Taco seasoning mix. You can make your own seasoning mix by combining chili powder, paprika, oregano, cumin, salt, and pepper. But around my house I’m always looking for a shortcut, so I go with the premade packet. 
  • Ranch dressing and seasoning mix. If you can’t find this at your local store, you can DIY it by combining buttermilk, crushed dried parsley, dried dill weed, onion powder, dried onion flakes, salt and garlic, and blend until smooth.
  • Ground beef, shredded chicken, or literally any ground meat. I like ground beef the most. If that’s your preference too, use either 85% to 90% lean. If you’re a vegetarian, use beans instead of meat.
Taco Soup in a Pressure Cooker

What to Serve with Taco Soup

With taco soup, the possibilities are endless. But, when you’re serving this recipe to guests, not everybody has the same preferences. So I suggest you lay out a tray of toppings so your friends can choose their favorites.

Plus, it’s a lot more fun! 

Here are some of the best toppings for taco soup:

  • Shredded cheese. Cheddar is great, but for a change, why not try Cotija? This Mexican cheese has a strong flavor and is super salty. It doesn’t melt and is great at adding flavor to any soup.
  • Avocado. For that creamy, buttery flavor. Plus, it’s a great source of protein, fiber, vitamins, omega-3 fatty acids, and all that jazz. 
  • Chips. People often use corn chips, but flour tortillas or Frito chips taste amazing with taco soup, too.
  • Sour cream. Or Greek yogurt. Or Crema Mexicana. Or whatever type of fermented milk you like!
  • Chopped cilantro and green onion. This duo is full of flavor and will bring your taco soup to the next level. For that extra kick, add some slices of fresh or pickled jalapenos as well!
  • Guacamole. It’s an even better topping than plain avocado! Just add tomatoes, onion, cilantro, lime juice, garlic, salt, and jalapeno to your avocado and you’ll have a tasty Mexican dip. 

Taco soup makes a great meal all by itself. But you can also serve it with a variety of side dishes. My favorites are Mexican cornbread and grilled cheese

If you have a group of hungry guests, serve your soup with Mexican rice! They’ll leave your house with full tummies and grateful hearts.

Bowl of Warm Crockpot Taco Soup with Ground Beef and Beans

Can You Freeze Taco Soup?

Not that you’ll likely have any leftovers, but absolutely! If you freeze taco soup the right way, it can last in the freezer for up to 3 months.

For best results, let the soup cool to room temperature. Place it in a freezer-safe Ziplock bag and seal well.

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Or, you can place them in individual containers so you won’t have to reheat all at once. 

To reheat, let it thaw out in the fridge overnight and cook for 25 minutes on the stove, or microwave until warm. 

Tips

This recipe is so simple there’s no way it won’t taste great. Still, here are some quick suggestions to make your taco soup taste even better.

  • If you’re on a low-sodium diet, drain and rinse the beans before placing them in the crock-pot. This will reduce the saltiness of the dish significantly. You could also skip the ranch seasoning.
  • Don’t forget to drain the fat from the meat after browning. This will help enhance the flavor of the soup.
  • The combination of pinto and white beans is exquisite, but if you only have one kind available, it won’t be the end of the world! Your taco soup will still taste amazing. 

My Final Thoughts

Taco soup is a rich and flavorful dish that’s best enjoyed with loved ones. Now that you know how easy it is to make, why not cook for the family tonight?

There’s nothing like snuggling with the kids in front of a burning fireplace and chowing down some excellent taco soup. 

More Spicy Soup Recipes to Enjoy

Chick-fil-A Chicken Tortilla Soup
15 Bean Soup
Paula Deen’s Taco Soup
Trisha Yearwood Chicken Tortilla Soup

Easy Crockpot Taco Soup Recipe

Servings

8

servings
Prep time

20

minutes
Cooking time

4

hours 
Calories

339

kcal

Ingredients

  • 1 pound 1 (lb) ground beef, shredded chicken or meat of choice.

  • 1 (16 ounce) can pinto beans

  • 1 (16 ounce) can of white beans or kidney beans

  • 1 (11 ounce) can niblet corn

  • 1 (11 ounce) can tomatoes and chiles

  • 1 (28 ounce) can diced tomatoes

  • 1 (4 ounce) can diced green chiles

  • 1 1/4 envelope 1 1/4 envelope taco seasoning mix

  • 1 envelope 1 envelope Hidden Valley Ranch Salad Dressing and Seasoning Mix

Directions

  • Brown your meat until it’s cooked and then drain out the liquid.
  • Add all the ingredients into your slow cooker. Beef, beans, corn, chilies, tomatoes, seasoning, all of it. Note: Do not drain the cans! We want all those flavors to meld and marry in the crock-pot.
  • Mix the ingredients well and cook for 2 hours on high or 4 to 6 hours on low.
  • Add your favorite toppings.
  • Enjoy!
Easy Crockpot Taco Soup Recipe

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INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

58 thoughts on “Easy Crockpot Taco Soup Recipe”

  1. Well, it really is time to pull out the big pots, or crocks! I make some kind of soup once a week. This Taco soup looks wonderful. Thanks for adding to my recipes ๐Ÿ™‚

    Reply
  2. Taco soup is my all time favorite soup…interesting the addition of the Hidden Valley Ranch Salad Dressing and Seasoning Mix! Will definitely be trying it.

    Reply
  3. With the colder weather coming, this recipe is a must have! I hope I win an Instant Pot. That way, I can enjoy this recipe and others while surviving Old Man Winter. Thanks!

    Reply
  4. I have actually made this and it’s delicious! I have never tried doing it in the crockpot though! I think I may have to try it!

    Reply
  5. I can’t believe how easy this one is my family is going to love this! I wish I didn’t put my pork in the slow cooker already … tomorrow is covered! Ty!

    Reply
  6. I have been making this recipe for a few years. I add two cans hominy instead of the corn and just one can of beans. I also add enough chicken broth to make it soup.
    We make it about once a week and itโ€™s delicious.

    Reply
  7. Saving this recipe to give it a try. It looks excellent for a cold winter night. I was surprised to see the HIdden Valley was an ingredient.

    Reply
  8. I love cooking soups during the cooler weather. Being able to set and forget an instant pot would be nice, especially for cooking recipes with lentils like this one. I often cut down the liquid and use soup recipes over rice or pasta.

    Reply
  9. This looks like a dish my family would enjoy. I have made taco soup but not in a crockpot and I would have never thought of adding Ranch Dressing and Seasoning MIx. I am excited to try this one.

    Reply
  10. It looks really tempting right now!! I would love a big bowl of it! I bet it warms you from the inside out! I bet it is high in protien as well I would love that!!

    Reply
  11. I love a hearty soup and this has it all! Looks so yummy and love the convenience of using the crock pot! Thanks for sharing these awesome food ideas ๐Ÿ™‚

    Reply
  12. My family loves my chicken tortilla soup. Which I made tonight itโ€™s cold here in the DFW area. Next week I plan on making this. I have a large family & always looking for affordable dinners & healthy dinners.

    Reply
  13. Soups like this that require little prep are so nice. I feel no shame pouring in canned or frozen veggies in soups to speed up prep. Save the chopping and cutting for salads! Another reason to love soup.

    Reply
  14. This recipe sounds so delicious. I know my family would love this. It is in the 30’s here so the perfect time for some good soup.

    Reply
  15. Hi Kim,
    I just want to let you and everyone know how delicious this taco soup is. I made it yesterday, exactly as written, and wouldn’t change a thing! Thank you for another fantastic recipe!

    Reply

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