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. Top it off with cheese, cream cheese, and tortilla strips and you’ve got a 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
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.
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’ve got yourself 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. Some of my favorites include grilled cheese, salad and cornbread.
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.
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. 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.
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.
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