If you’re craving something warm, comforting, and bold without a lot of fuss, crockpot taco soup is the answer. It’s the kind of recipe that tastes like you cooked all day, but the slow cooker does most of the work. The flavors are familiar taco-seasoned beef, beans, tomatoes, corn and they get even better as they simmer.
This is a weeknight hero, a meal-prep star, and a crowd-pleaser all in one pot. Top it the way you like and you’ve got dinner sorted.
Ingredients
Method
- Brown the beef. Heat a skillet over medium-high. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat. Add the diced onion and cook 3–4 minutes until softened. Stir in garlic for the last 30 seconds.
- Season the meat. Sprinkle taco seasoning over the beef and onions. Stir to coat. This step blooms the spices and adds extra flavor.
- Load the crockpot. Transfer the seasoned beef mixture to the slow cooker. Add diced tomatoes, Rotel (if using), tomato sauce, black beans, kidney or pinto beans, corn, cumin, chili powder, and 3 cups of beef broth.
- Set and cook. Cover and cook on Low for 6–8 hours or High for 3–4 hours. Stir once midway if you can, but it’s not required.
- Adjust consistency. If you want a thinner soup, add more broth toward the end. For thicker, let it cook uncovered for the last 20–30 minutes or mash a few beans with a spoon.
- Taste and finish. Season with salt and pepper. Squeeze in a little lime juice for brightness if you like.
- Serve and top. Ladle into bowls and add your favorite toppings: cheese, sour cream, cilantro, avocado, green onion, and a handful of tortilla chips for crunch.
What Makes This Special
This isn’t just another soup it eats like a hearty chili with classic taco flavors. The slow cooker brings everything together without babysitting the pot, so it’s ideal for busy days.
You can tweak it to your taste: make it spicy, keep it mild, or use chicken or turkey instead of beef. It’s also incredibly budget-friendly and uses pantry staples you probably already have. Best of all, it’s great for feeding a group or freezing for later.
Ingredients
- Ground beef (1 to 1.5 pounds; 85% lean works well)
- Yellow onion (1 medium, diced)
- Garlic (3 cloves, minced) or 1 teaspoon garlic powder
- Taco seasoning (1 packet or 2–3 tablespoons homemade)
- Canned diced tomatoes (2 cans, 14.5 ounces each)
- Canned black beans (1 can, drained and rinsed)
- Kidney beans or pinto beans (1 can, drained and rinsed)
- Canned corn (1 can, drained) or 1.5 cups frozen corn
- Canned tomato sauce (1 can, 8 ounces)
- Rotel or diced tomatoes with green chiles (1 can, optional for heat)
- Low-sodium beef broth (3–4 cups, depending on desired thickness)
- Ground cumin (1 teaspoon, optional boost)
- Chili powder (1 teaspoon, optional)
- Salt and black pepper (to taste)
- Olive oil (for sautéing, if needed)
Toppings (optional but highly recommended):
- Shredded cheddar or Mexican blend cheese
- Sour cream or Greek yogurt
- Sliced green onions or diced red onion
- Fresh cilantro
- Sliced jalapeños
- Fresh lime wedges
- Tortilla chips or strips
- Diced avocado
Instructions
- Brown the beef. Heat a skillet over medium-high.
Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat. Add the diced onion and cook 3–4 minutes until softened.
Stir in garlic for the last 30 seconds.
- Season the meat. Sprinkle taco seasoning over the beef and onions. Stir to coat. This step blooms the spices and adds extra flavor.
- Load the crockpot. Transfer the seasoned beef mixture to the slow cooker.
Add diced tomatoes, Rotel (if using), tomato sauce, black beans, kidney or pinto beans, corn, cumin, chili powder, and 3 cups of beef broth.
- Set and cook. Cover and cook on Low for 6–8 hours or High for 3–4 hours. Stir once midway if you can, but it’s not required.
- Adjust consistency. If you want a thinner soup, add more broth toward the end. For thicker, let it cook uncovered for the last 20–30 minutes or mash a few beans with a spoon.
- Taste and finish. Season with salt and pepper.
Squeeze in a little lime juice for brightness if you like.
- Serve and top. Ladle into bowls and add your favorite toppings: cheese, sour cream, cilantro, avocado, green onion, and a handful of tortilla chips for crunch.
How to Store
- Fridge: Cool completely, then store in airtight containers for up to 4 days. It tastes even better the next day.
- Freezer: Portion into freezer-safe containers or bags. Freeze for up to 3 months.
Lay bags flat to save space.
- Reheat: Warm on the stove over medium heat, stirring occasionally, or microwave in 60–90 second bursts. Add a splash of broth or water if it’s too thick.
Benefits of This Recipe
- Hands-off cooking: The slow cooker does the heavy lifting while you handle the rest of your day.
- Balanced and filling: Protein, fiber-rich beans, and veggies keep you satisfied.
- Budget-friendly: Uses economical ingredients and stretches to feed a crowd.
- Customizable: Adjust heat, swap proteins, or tweak the beans to your taste.
- Great for meal prep: Stores and reheats beautifully, and the flavor deepens over time.
What Not to Do
- Don’t skip browning the meat. Throwing raw meat in the slow cooker makes the soup greasy and less flavorful.
- Don’t forget to drain beans and corn. Extra liquid can water down the taste.
- Don’t overdo the salt early. Broth and seasoning packets already contain salt. Taste at the end and adjust.
- Don’t cook dairy in the pot. Add sour cream or cheese as toppings, not during cooking, to avoid curdling.
- Don’t ignore texture. If it’s too thick, add broth.
Too thin? Let it simmer uncovered or mash some beans.
Variations You Can Try
- Chicken taco soup: Use boneless, skinless chicken breasts or thighs (about 1.5 pounds). Add them raw and shred at the end.
- Turkey or plant-based: Swap in ground turkey or a meatless crumble.
You can also double the beans and add diced zucchini for a vegetarian version.
- Creamy style: Stir in 4 ounces of softened cream cheese at the end until melted, or add a splash of heavy cream just before serving.
- Smoky and spicy: Add chipotle in adobo (1–2 teaspoons) or smoked paprika for depth and heat.
- Fresh veggie boost: Toss in bell peppers, diced jalapeños, or a handful of frozen fire-roasted corn.
- Low-carb twist: Skip the beans and corn, add extra peppers, and serve over riced cauliflower.
- Tortilla thickener: Stir in a handful of crushed tortilla chips for body in the last 20 minutes.
FAQ
Can I make this on the stovetop instead?
Yes. Brown the meat with onion and garlic in a large pot, add the rest of the ingredients, and simmer covered for 25–30 minutes. Stir occasionally and adjust broth to your preferred thickness.
Is this soup spicy?
It’s mildly spiced as written.
For more heat, use hot Rotel, add jalapeños, or sprinkle in cayenne. For less heat, skip Rotel and stick with plain diced tomatoes.
Can I prep this the night before?
Absolutely. Brown the meat and onions, let cool, then store with the other canned ingredients in the fridge.
In the morning, pour everything into the crockpot, add broth, and cook.
What toppings go best with taco soup?
Cheese, sour cream, cilantro, green onions, avocado, lime, and crunchy tortilla chips are classic. Pick a few and let everyone customize their bowl.
How can I thicken the soup without cream?
Mash some of the beans against the side of the pot or stir in a small handful of crushed tortilla chips. Let it cook uncovered near the end to reduce slightly.
Can I use homemade taco seasoning?
Yes.
Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Use 2–3 tablespoons and adjust to taste.
What if I only have one kind of bean?
That’s fine. Use whatever you have black beans, kidney, or pinto.
The soup is forgiving and still turns out hearty and delicious.
How long does it last in the fridge?
Up to 4 days when stored in an airtight container. Reheat gently and add a splash of broth if it thickens too much.
Can I double the recipe?
Yes, as long as your crockpot can handle the volume. Don’t fill it past about three-quarters full for even cooking.
What can I serve with it?
Warm cornbread, a simple green salad, or quesadillas make it a complete meal.
Chips and salsa on the side never hurt either.
Final Thoughts
Crockpot taco soup is a dependable, low-effort recipe that delivers big on comfort and flavor. It fits busy schedules, tastes great with simple toppings, and freezes beautifully. Keep the ingredients on hand, and you’ve always got an easy dinner option ready to go.
When you want cozy without complicated, this is the one to make.
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