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 get to come home to a flavor packed bowl of taco soup with almost zero effort.
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What’s in this Recipe for Taco Soup?
I love that the slow cooker does all the work, so I can sit back and relax while this taco soup cooks to perfection in about 4 hours. A spice blend of paprika, chili powder, garlic powder and more make this soup deliciously flavor-packed.
- Olive Oil: Helps the beef brown without burning. You can use any neutral oil here, such as canola or vegetable.
- Ground Beef: We like to use 85%-lean ground beef here, as it has a good balance of fat. Make sure to drain off any excess grease to avoid an oily soup.
- Onion: Use whatever kind of onion you have on hand– white, yellow, or sweet all work.
- Beef Broth: Forms the base of this soup. You can use vegetable broth or chicken broth instead.
- Diced Tomatoes and Green Chiles: Add a rich tomatoey flavor and just a hint of spice.
- Tomato Sauce: Deepens the tomato flavor of this soup.
- Black Beans: Feel free to swap the black beans for kidney or pinto beans.
- Corn Kernels: You can use fresh or frozen corn in this recipe. You do not need to thaw the frozen corn.
- Spices: Chili powder, cumin, paprika, garlic powder, onion powder, and salt give this soup its complex flavor profile.
- Lime: Adds a hint of freshness!
Notes from the Test Kitchen
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 will have even more flavor than the first.
Variations
I’ve made this a beef taco soup, but I also enjoy changing things up. It is absolutely delicious with ground chicken or turkey, and we have even used cooked shredded chicken or turkey instead.
If I’m serving this to my 2 year old, I like to keep things pretty mild. I replace one or both cans of diced tomatoes and green chiles with regular diced tomatoes. I can also slightly reduce the amount of chili powder.
On the other hand, when it’s just me and my husband, we love spice! For a spicier soup, I increase the amount of chili powder, add a pinch of cayenne, and add some diced jalapeños!
Serving Suggestions
I top off this soup with chopped fresh cilantro, shredded cheese, tortilla chips or strips, sour cream, sliced green onion, fresh or pickled jalapeños, diced onion, hot sauce, sliced avocado, or guacamole. I love to have a buffet of toppings so everyone can choose their favorites.
It’s absolutely delicious served with cornbread or homemade Hawaiian rolls.
How to Make Ahead and Store
This crockpot taco soup can be made up to 2 days in advance of when you plan to serve it. 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.
How to Freeze and Reheat
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.
5-Star Review
“So easy and so delicious. I diced a jalapeno in with onion. I also served with sour cream. So good! Thank you.” – Ed McCaffrey
Crockpot Taco Soup Recipe
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 pound ground beef
- ½ onion chopped
- 2 cups low-sodium beef broth
- 20 ounces diced tomatoes with green chiles (2 (10-ounce) cans)
- 15 ounces tomato sauce (1 can)
- 14.5 ounces canned black beans (1 can)
- 2 cups corn kernels fresh or frozen
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- 1 lime juiced
For Serving (Optional)
- Chopped fresh cilantro
- Shredded cheese
- Tortilla chips
Instructions
- Heat the oil in a large skillet set over medium heat.½ tablespoon olive oil
- Add in the ground beef and use a wooden spoon to break it up into pieces.1 pound ground beef
- Add in the onion. Cook the beef and onion for a few minutes until the meat is browned.½ onion
- Transfer the mixture 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 ounces diced tomatoes with green chiles, 15 ounces tomato sauce, 14.5 ounces canned black beans, 2 cups corn kernels, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon ground paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon 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.Chopped fresh cilantro, Shredded cheese, Tortilla chips
Video
Becky’s Tips
- Drain the fat from the meat after cooking to prevent your soup from becoming thin and oily.
- If you’d like to control the sodium content, drain and rinse the beans before adding them to the soup to remove excess salt.
- To further thicken the soup, stir in 1-2 tablespoons of tomato paste before serving.
- The flavors in this soup get stronger the more it sits – I always like to make it the day before!
- Nutritional information does not include optional ingredients.
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
Add Everything to the Crockpot: Heat ½ tablespoon of olive oil in a large skillet set over medium heat. Add in 1 pound of ground beef and use a wooden spoon to break it up into pieces. Add in ½ of a diced onion. Cook the beef and onion for a few minutes until the meat is browned. Transfer the mixture to the slow cooker, then add in 2 cups of low-sodium beef broth, 20 ounces (2 cans) of diced tomatoes with green chiles, 15 ounces (1 can) of tomato sauce, 14.5 ounces (1 can) of canned black beans, 2 cups of corn kernels, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of ground paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and 1 teaspoon of kosher salt.
Cook the Soup: Cook on high for 2-4 hours or on low for 4-6 hours. When cooking is complete, give the soup a stir.
Garnish and Serve: Squeeze in the juice of one lime. Taste, and add more lime juice and/or salt if needed. Serve with chopped fresh cilantro, shredded cheese, and tortilla chips.
Crockpot taco soup can be as mild or as spicy as you’d like. To make it milder, swap the diced tomatoes and green chiles for regular diced tomatoes, and reduce the amount of chili powder to ½ teaspoon (or omit it completely!). To make it spicier, add more chili powder to taste, or add fresh or pickled jalapeños on top!
To thicken this soup, make sure to drain the ground beef and all of the canned beans to avoid a thin soup. If you’d like to thicken this soup further, stir in 1-2 tablespoons of tomato paste before serving.
You sure can! In fact, we have an easy stovetop taco soup recipe that you can follow!
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.