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Crockpot Taco Soup features plenty of ground beef, black beans, corn, and more in a boldly flavored broth! I love that this easy-to-make soup is concocted in the slow cooker with a medley of seasonings that make it seriously mouthwatering. I cook it low and slow all day and come home to a flavor-packed bowl of taco soup with almost zero effort.
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“So easy and so delicious. I diced a jalapeño in with onion. I also served with sour cream. So good! Thank you.” -Ed
Easy Crockpot Taco Soup
My easy taco soup is one of my go-to weekday dinners. And now this slow cooker version makes it even more hands-off! I love that the slow cooker does all the work, so I can sit back and relax while this cooks in about 4 hours. A spice blend of paprika, chili powder, garlic powder, and more makes this soup deliciously flavor-packed.
I’ve found that the flavors in this soup get stronger, and it gets a little spicier, the more it sits. Because of that, it’s a delicious soup for leftovers. The next day it has even more flavor.
Tips and Variations
- Control the sodium content. Drain and rinse the beans before adding them to the soup to remove excess salt.
- Keep the soup mild. I replace one or both cans of diced tomatoes and green chiles with regular diced tomatoes. I also reduce the amount of chili powder.
- Add more spice. I increase the amount of chili powder, add a pinch of cayenne, and add some diced jalapeños to give it more heat.
Crockpot Taco Soup Recipe
Equipment
- Crockpot
Ingredients
- ½ tbsp olive oil
- 1 lb. ground beef 85% lean is good, or use ground chicken or turkey, cooked shredded chicken also works
- ½ onion chopped, any kind works
- 2 cups low-sodium beef broth or use vegetable broth or chicken broth
- 20 oz. diced tomatoes with green chiles (2 (10-oz.) cans)
- 15 oz. tomato sauce (1 can)
- 14.5 oz. canned black beans (1 can), or pinto
- 2 cups corn kernels fresh or frozen
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp kosher salt
- 1 lime juiced
For Serving (Optional)
- chopped fresh cilantro, shredded cheese, tortilla chips, tomato paste
Video
Instructions
- Heat the oil in a large skillet set over medium heat.½ tbsp olive oil
- Add in the ground beef and use a wooden spoon to break it up into pieces.1 lb. ground beef
- Add in the onion. Cook the beef and onion for a few minutes until the meat is browned. Make sure to drain off any excess grease to avoid an oily soup.½ onion
- Transfer the mixture to the slow cooker.
- Add in the beef broth, diced tomatoes with green chiles, tomato sauce, black beans, corn, chili powder, cumin, garlic powder, onion powder, and salt.2 cups low-sodium beef broth, 20 oz. diced tomatoes with green chiles, 15 oz. tomato sauce, 14.5 oz. canned black beans, 2 cups corn kernels, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp ground paprika, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp kosher salt
- Cook on high for 2-4 hours or on low for 4-6 hours.
- When cooking is complete, give the soup a stir.
- Squeeze in the juice of one lime. Taste, and add more lime juice and/or salt if needed.1 lime
- Serve with chopped fresh cilantro, shredded cheese, and tortilla chips. f you want to thicken the soup even more, before serving, add 2 tbsp of tomato paste.chopped fresh cilantro, shredded cheese, tortilla chips, tomato paste
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Taco Soup Step by Step
Cook the beef: Heat ½ tbsp of olive oil in a skillet and cook 1 lb. of ground beef. Break the beef up into pieces so it cooks evenly.
Add the onion: Stir in ½ an onion and cook until softened and fragrant. Drain any excess fat from the beef and then transfer to the slow cooker.
Add the remaining ingredients: Add 2 cups low-sodium beef broth, two 10-oz. cans diced tomatoes with green chiles, one 15 oz. can tomato sauce, one 14.5 oz. can black beans, 2 cups corn kernels, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp ground paprika, ½ tsp garlic powder, ½ tsp onion powder, and 1 tsp kosher salt.
Cook the soup: Cook the taco soup on high for 2-4 hours or on low for 4-6 hours. When the cooking is done, give it a good stir.
Garnish and serve: Squeeze in the juice of one lime. Taste, and add more lime juice and/or salt if needed. Stir in a few tablespoons of tomato sauce if you prefer a thicker soup and serve with chopped fresh cilantro, shredded cheese, and tortilla chips.
How to Store
This crockpot taco soup can be made up to 2 days in advance. Store the soup in an airtight container in the refrigerator until ready to reheat.
Store leftover crockpot taco soup in an airtight container in the refrigerator for up to 4 days.
Freeze crockpot taco soup in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in the microwave or on the stovetop until warmed through.
Serving Suggestions
I top off this soup with all my favorite Mexican toppings, including tortilla chips or strips, fresh or pickled jalapeños, diced onion, or creamy guacamole. I love to have a buffet of toppings so everyone can choose their favorites. I also like to prepare cornbread or homemade Hawaiian rolls to dip into my bowl so I can get every last drop of soup.
This soup is soo easy and delicious ! I used ground bison instead of beef and it was amazing ! Will def make it again!
Awesome recipe and soooo yummy
So easy and so delicious. I diced a jalapeno in with onion. I also served with sour cream. So good! Thank you.