If you’re craving something warm, comforting, and bursting with bold flavors, this Crockpot Taco Soup Recipe is your new best friend. It’s a vibrant, hearty soup that captures all the zesty goodness of tacos in a bowl, making it perfect for busy weeknights or casual get-togethers. With a blend of tender ground beef, savory beans, sweet corn, and just the right kick from spices and lime, this soup offers a satisfying meal that feels both indulgent and nourishing. Plus, it’s so easy to prepare thanks to your trusty slow cooker, letting those delicious flavors meld together beautifully while you go about your day.
Ingredients You’ll Need
This Crockpot Taco Soup Recipe shines because of its simple but essential ingredients. Each one plays a crucial role in layering flavor, texture, and color, producing a soup that’s balanced and truly crave-worthy.
- ½ tbsp olive oil: For browning the beef and sautéing the onions, adds a subtle richness.
- 1 lb. ground beef: The hearty protein base that makes this soup filling and flavorful.
- ½ onion (chopped): Adds sweetness and depth to the savory beef.
- 2 cups low-sodium beef broth: Creates a savory, well-rounded liquid base without overpowering saltiness.
- 20 oz. diced tomatoes with green chiles: Brings vibrant color and just the right amount of mild heat.
- 15 oz. tomato sauce: Adds smooth texture and rich tomato flavor for a comforting stew-like consistency.
- 14.5 oz. canned black beans (or pinto): Provides creaminess, fiber, and a satisfying bite.
- 2 cups corn kernels: Sweetness and a little crunch come from fresh or frozen corn.
- 1 tbsp chili powder: The key spice that delivers warmth and authentic taco flavor.
- 1 tsp ground cumin: Earthy undertones that complement the chili powder perfectly.
- 1 tsp ground paprika: Adds both color and a faint smoky note.
- ½ tsp garlic powder: Enhances the savory backdrop without overpowering.
- ½ tsp onion powder: Boosts the aromatic onion flavor subtly.
- 1 tsp kosher salt: Balances all the flavors beautifully.
- 1 lime (juiced): Gives the final fresh, zesty brightness that lifts the whole soup.
- Chopped fresh cilantro, shredded cheese, tortilla chips, tomato paste: Optional toppings that add freshness, creaminess, crunch, or extra body to your soup masterpiece.
How to Make Crockpot Taco Soup Recipe
Step 1: Brown the Beef and Onion
Start by heating olive oil in a large skillet over medium heat. Toss in your ground beef and break it apart with a wooden spoon as it cooks. Then add in the chopped onion. Cook this delicious duo until the beef is nicely browned and the onions have softened, which builds a flavorful foundation for your soup. Don’t forget to drain excess grease to keep the broth from turning oily.
Step 2: Combine Ingredients in the Slow Cooker
Transfer that perfectly browned beef and onion mixture to your slow cooker. Next, add beef broth, diced tomatoes with green chiles, tomato sauce, black beans, and corn. Each of these ingredients brings something unique—beef broth deepens the overall flavor while the tomatoes and chiles provide tang and heat. Beans and corn add heartiness and texture.
Step 3: Season the Soup
Sprinkle in chili powder, cumin, paprika, garlic powder, onion powder, and kosher salt. These spices form the soul of this Crockpot Taco Soup Recipe, infusing every spoonful with warmth and complexity. Give everything a gentle stir to combine all those flavors well before the slow cooking begins.
Step 4: Let it Cook Low and Slow
Set your slow cooker on high for 2 to 4 hours or low for 4 to 6 hours. This time allows all the flavors to marry beautifully, the beef to become tender, and the soup to develop that iconic rich and comforting taste. It’s a set-it-and-forget-it moment you’re going to love.
Step 5: Final Touches Before Serving
When the timer goes off, give the soup a good stir to mix all those cozy ingredients. Squeeze in the juice of one lime to brighten the dish and taste the soup. Add more lime juice or salt if needed to perfectly balance the flavors. If you want it thicker, stirring in 2 tablespoons of tomato paste at this point works wonders.
How to Serve Crockpot Taco Soup Recipe
Garnishes
Nothing completes a bowl of taco soup like fresh garnishes. Sprinkle chopped cilantro for a burst of herbal freshness, add shredded cheese to melt luxuriously on top, and crush some crunchy tortilla chips for texture. These toppings give each bite a perfect combo of cool, creamy, and crunchy elements that elevate the soup.
Side Dishes
Pairing this soup with a simple side makes for a full and satisfying meal. Classic choices include warm cornbread to soak up every drop, a crisp green salad for contrast, or even a plate of quesadillas for taco-inspired indulgence. The versatility of the Crockpot Taco Soup Recipe means it plays well with a variety of comforting sides.
Creative Ways to Present
For a fun twist, serve this soup in mini bread bowls or hollowed-out bell peppers to impress guests. You can even let everyone build their own soup bowls with a toppings bar at family dinners or parties. It’s a casual, interactive way to enjoy this crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Got soup leftovers? Store them in airtight containers in the refrigerator for up to 3 days. The flavors continue to deepen, making the soup even tastier the next day—perfect for quick lunches or dinner on busy nights.
Freezing
This Crockpot Taco Soup Recipe freezes beautifully. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When you want a comforting meal with minimal effort, just thaw and reheat.
Reheating
To reheat, gently warm the soup in a pot over medium heat, stirring occasionally until heated through. If the soup seems a bit thick, add a splash of beef broth or water to reach your preferred consistency. Avoid microwaving directly from frozen to maintain the best texture.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Swap the ground beef for plant-based ground equivalents or extra beans, and use vegetable broth instead of beef broth. You can also skip the cheese or substitute with vegan cheese options to keep it fully vegan without losing flavor.
Can I use canned beans without rinsing?
It’s best to rinse canned beans before adding them to the soup to remove excess sodium and any canning liquid that could alter the taste. Rinsing also helps reduce any unwanted starchiness, keeping your soup bright and clean in flavor.
Is it okay to cook the soup longer than recommended?
Yes! Since this is a slow cooker recipe, you have some flexibility. Cooking on low for up to 6 hours or longer is fine; just keep an eye on the liquid levels and add a bit of broth or water if it looks too thick or dry.
What can I do if my soup is too watery?
To thicken your soup, stir in a little tomato paste or simmer it uncovered on the stove for a few minutes after slow cooking. This will reduce the liquid and concentrate the flavors for a richer texture.
Can I prep the ingredients the night before?
Definitely! You can brown the beef, chop the onions, and gather your spices in advance. Store everything in the refrigerator overnight and simply add to the slow cooker the next day for a speedy start to dinner.
Final Thoughts
You really can’t go wrong with this Crockpot Taco Soup Recipe when you want something comforting, flavorful, and effortless. It’s a warm hug in a bowl that’s just waiting to become a favorite in your home. Do yourself a favor and give it a try—you’ll love how easy it is to make and how satisfying every spoonful tastes. Trust me, once you do, this soup will be on your regular rotation for cozy nights in.
Print
Crockpot Taco Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-inspired Southwestern
Description
This hearty Crockpot Taco Soup combines ground beef, beans, corn, and a blend of spices simmered in a slow cooker for a flavorful and comforting meal. Easy to prepare and perfect for busy days, it’s topped with fresh lime juice, cilantro, cheese, and crunchy tortilla chips for a delightful southwestern-inspired dish.
Ingredients
Main Ingredients
- ½ tbsp olive oil
- 1 lb. ground beef
- ½ onion, chopped (any kind)
- 2 cups low-sodium beef 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 beans
- 2 cups corn kernels (fresh or frozen)
Spices and Seasonings
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp kosher salt
Garnishes
- 1 lime, juiced
- Chopped fresh cilantro
- Shredded cheese
- Tortilla chips
- Tomato paste (optional, 2 tbsp for thickening)
Instructions
- Heat the oil: Heat ½ tbsp olive oil in a large skillet over medium heat to prepare for browning the meat and sautéing the onions.
- Cook ground beef: Add 1 lb. ground beef to the skillet. Use a wooden spoon to break the meat into small pieces and cook thoroughly until browned.
- Add onions: Incorporate the chopped ½ onion into the skillet with the beef. Cook together for a few minutes until the onions soften and the beef is completely browned. Drain any excess grease from the pan to prevent an oily soup.
- Transfer to slow cooker: Move the cooked beef and onion mixture into the slow cooker to prepare for slow simmering.
- Add remaining ingredients: To the slow cooker, add 2 cups low-sodium beef broth, 20 oz. diced tomatoes with green chiles, 15 oz. tomato sauce, 14.5 oz. black beans, 2 cups corn kernels, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, and 1 tsp kosher salt. Stir gently to combine.
- Slow cook the soup: Cover and cook the soup on high for 2 to 4 hours, or on low for 4 to 6 hours to allow flavors to meld and ingredients to become tender.
- Stir the soup: Once cooking is complete, give the soup a good stir to evenly distribute all ingredients and flavors.
- Add lime juice and adjust seasoning: Squeeze the juice of 1 lime into the soup. Taste and add more lime juice or salt if desired to enhance the flavor.
- Serve with garnishes: Ladle the soup into bowls and top with chopped fresh cilantro, shredded cheese, and crunchy tortilla chips. For a thicker soup, stir in 2 tbsp tomato paste before serving.
Notes
- If you prefer a thicker soup, add tomato paste just before serving.
- Ground beef can be substituted with ground turkey or a plant-based alternative for a different protein.
- Adjust chili powder and spices for your preferred heat level.
- Make sure to drain excess grease after browning the beef to keep the soup from being too oily.
- The soup can be made a day ahead and flavors will deepen overnight when reheated.
- Use fresh corn in season for a sweeter taste or frozen corn as a convenient alternative.
- Serve with additional toppings like sour cream or avocado if desired.
