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Dorothy Thomas

Taco Soup Recipe Crockpot

A hearty, flavorful, and easy-to-make taco soup cooked in a slow cooker! Packed with ground beef, beans, corn, and bold taco spices, this soup is perfect for busy weeknights or cozy gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
0 minutes
Total Time 4 hours 30 minutes
Servings: 6 8
Course: Main Course, Soup
Cuisine: American, Mexican-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lbs Ground beef (or turkey)
  • 1 Onion, diced
  • 2 cloves Garlic, minced
  • 1 (15) oz Black beans, drained/rinsed
  • 1 (15) oz Kidney beans, drained/rinsed
  • 1 (15) oz Corn kernels, drained
  • 1 (15) oz Diced tomatoes (with juices)
  • 1 (8) oz Tomato sauce
  • 1 (4) oz Diced green chiles
  • 1 packet Taco seasoning (or 2 tbsp homemade)
  • 1 packet Ranch seasoning (or 1 tbsp homemade)
  • 2 cups Beef or chicken broth
  • 1 tbsp Olive oil (for sautéing)
  • To taste Salt & pepper
Optional Toppings
  • Shredded cheese
  • Sour cream
  • Avocado
  • Tortilla chips
  • Fresh cilantro

Equipment

  • 6-quart (or larger) slow cooker
  • Skillet (for browning meat)
  • wooden spoon

Method
 

  1. Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3 minutes.
  2. Add ground beef and garlic; cook until meat is browned. Drain excess fat.
  3. Transfer the meat mixture to the slow cooker.
  4. Add all remaining ingredients (beans, corn, tomatoes, tomato sauce, chiles, seasonings, and broth). Stir well.
  5. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
  6. Ladle into bowls and top with cheese, avocado, sour cream, or crushed tortilla chips.

Notes

  • Vegetarian Option: Replace beef with plant-based crumbles or extra beans.
  • Spice Level: Add jalapeños or chili powder for extra heat.
  • Storage: Refrigerate for up to 4 days or freeze for 3 months.
  • Shortcut: Use pre-chopped onions or canned beans for faster prep.