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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.

Warm of Bowl of Crockpot Taco Soup with Beans, Cheese, and Sour Cream
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Top it off with cheese, cream cheese, and tortilla strips, and you’ll have classic comfort food.

Slow Cooker Taco Soup

Crockpot taco soup is one of the easiest, heartiest soups you can make. It’s absolutely overflowing with flavor and perfect for the cooler months of the year.

With beef, beans, corn, and more, it’s real “stick to your ribs” food. A single bowl of this soup is enough to keep your belly full all night.

Thankfully, it’s just as easy to make as it is to enjoy. The hands-on work is minimal, and the slow cooker will do everything else.

Now, let’s talk about what you’ll need.

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 whatever Rotel substitute you like best.
  • 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. (Or use my recipe for copycat Taco Bell seasoning.) 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 85% to 90% lean. If you’re a vegetarian, add more beans instead of meat.

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:

1. Brown the meat. Brown it until it’s cooked all the way through. Then, drain out the liquid.

2. Place the remaining ingredients in the Crockpot. This includes the 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.)

3. Cook. Mix the ingredients well and cook for 2 hours on high or 4 to 6 hours on low. 

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4. Garnish, serve, and enjoy! Garnish with your desired toppings. (Cheese, sour cream, cherry tomatoes and avocado are some of my personal favorites.)

Then, simply serve and enjoy!

Taco Soup in a Pressure Cooker


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.

  • Cut back on the sodium. If you’re on a low-sodium diet, drain and rinse the beans before placing them in the Crockpot. This will reduce the saltiness of the dish significantly. You could also skip the ranch seasoning.
  • Drain the grease. Don’t forget to drain the fat from the meat after browning. This will help enhance the flavor of the soup.
  • Use whatever beans you have. 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. 

Taco Soup Toppings

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. 
  • 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. 
  • Sour cream. Or Greek yogurt. Or Crema Mexicana. Or whatever type of fermented milk you like!
  • Chips. People often use corn chips, but flour tortillas or Frito chips taste amazing with taco soup, too.
  • Chopped cilantro and green onions. 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!

What to Serve with Taco Soup

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 you can absolutely freeze taco soup! If you freeze it 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.

Or you can place the leftovers in individual containers. That way, you won’t have to reheat the soup all at once. 

To reheat, let it thaw out in the fridge overnight and cook for 25 minutes on the stove. You can also microwave the soup until it’s warm. 

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 on 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



Prep time


Cooking time






  • 1 pound (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 envelope taco seasoning mix

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


  • 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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author avatar
Kim - 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 :)

75 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™‚

  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.

  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!

  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!

  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!

  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.

  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.

  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.

  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.

  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!!

  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™‚

  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.

  13. This is something I would never expected to find a recipe for! Tacos in a crockpot!? Sign me up! I love chili. So this is defintely a recipe I’d love to try. Thank you for sharing!

  14. 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.

  15. I love that you can freeze this soup. There are days when I am not up to cooking and heating up this yummy soup would be perfect with a toasted slice of sourdough bread and a quick salad on the side!

  16. I love chili and I love soup. This sounds really good and I will need to try it. The amount of chilies will be reduced as I don’t much care for their flavour or heat.

  17. 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.

  18. 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!

  19. DE-licous & so easy to prepare!!!
    Love to top it with freshly shredded cheddar cheese, cubed avacado & crunched tortilla chips
    Is nutritional value available?


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