Crockpot Taco Soup Recipe

Course: Dinner, Soup

Cuisine: American, Mexican

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: bowls

Calories: 251kcal

Author: Becky Hardin

Crockpot Taco Soup just got easier by being made in a slow cooker. Bursting with flavor, it's loaded with ground beef, beans, corn, tomatoes, warming spices, and more.

Step-by-step photos can be seen below the recipe card.

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Equipment

Crockpot (click for my favorite)

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

Notes

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.

Storage: Store crockpot taco soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition