Crock Pot taco soup is so easy it practically cooks itself!
Ground beef, some canned tomatoes, broth, beans, a few veggies, and seasonings! It’s perfect for those busy, chilly nights when everyone’s ready for a healthy and filling soup! Who doesn’t love the “set it and forget it” magic of the slow cooker?
Crock Pot Taco Soup
We frequently make taco soup but we love this slow cooker version!
I love being able to put it in the slow cooker and go about my day until we’re ready to eat.
Like most crock pot soup recipes, the flavors have lots of time to blend for a delicious meal.
It’s also a great way to use up leftover ground beef, chicken, or turkey (and even leftover veggies).
Ingredients
MAIN INGREDIENTS Meat, canned pinto beans (black beans work too), tomatoes, and veggies are all you need for crockpot taco soup!
EXTRAS Some extras that add flavor and texture are sliced black olives, diced avocados, even small diced potatoes will add oomph to this already amazing recipe!
VARIATIONS Need a milder, less spicy version for the kids or for a crowd? Use ranch dressing mix instead of taco seasoning.
Toppings
Don’t forget to top with cheese, salsa, sour cream, and sliced green onions! Crumble corn chips on top, or scoop up servings with flour tortillas or tortilla chips! So many options!
How to Make Crock Pot Taco Soup
Crockpot Taco Soup is so easy to make it will be ready in 1-2-3!
- Brown meat, onion, and garlic. Drain and place in the bottom of the crock pot.
- Add remaining ingredients and slow cook for 6 to 8 hours, or on high for 3 to 4 hours.
- Serve when vegetables are tender with desired garnishes.
Leftovers
- Keep leftovers in a sealed container in the refrigerator and they will last for about a week.
- To freeze taco soup, make sure it is completely chilled and ladle into individual, quart-sized zippered bags or gallon-sized bags. Lay them flat in the freezer and when they are completely frozen, store them upright to save freezer space. Easy peasy!
So Many Savory Soups!
- Crock Pot Italian Bean Soup – hearty & filling
- Sausage & Kale Soup – a 30-minute meal
- 20 Minute Broccoli Cheese Soup – a reader favorite
- Mushroom Barley Soup – loaded with fresh veggies
- Creamy Corn Soup – use fresh, frozen, or canned corn
Did your family love this Crock Pot Taco Soup? Be sure to leave a rating and a comment below!
Crock Pot Taco Soup
Equipment
Ingredients
- 1 pound lean ground beef
- 1 large onion diced
- 3 cloves garlic minced
- 16 ounces canned pinto beans drained and rinsed
- 20 oz canned diced tomatoes with chilies such as Rotel, do not drain 2 x 10oz cans
- 8 ounces tomato sauce
- 2 cups beef broth
- 1 cup frozen corn kernels
- 2 bell peppers red, yellow or green, diced
- 4 ounces canned mild green chiles with juices
- 1 jalapeño seeded and finely diced
- 1 ounce taco seasoning 1 packet, or 2 tablespoons homemade taco seasoning
- 1 teaspoon chili powder
- toppings as desired see notes
Instructions
- Brown beef, onion, and garlic in a skillet over medium-high heat until no pink remains. Drain any fat.
- Place beef mixture in a 6qt slow cooker with remaining ingredients.
- Cook on low 6-8 hours or on high 3-4 hours or until veggies are tender.
- Serve with your favorite toppings.
Notes
Beef can be replaced with chicken. Add raw chicken breasts with remaining ingredients and cook on high 7-8 hours or until chicken is cooked through. Remove chicken, shred and return to the soup. Optional toppings: sour cream, green onion, and cheddar cheese
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Beef, Dinner, Entree, Lunch, Slow Cooker, Soup
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I have been following your recipes for the last several years but I have to give you a a special thank you now! I just became a new mom in July and your delicious recipes and all the variety you offer has saved me so much brain power to not have to be constantly searching for something to make. Thank you!!
That is so sweet of you, Elizabeth! Congratulations on your little one ❤️
The most amazing recipe ever! I usually cook in bulk and share with my daughter.
Not this one I told her! Make it yourself because we are eating all of it! Lol! 10 Stars!
I love crock potting
My husband and I enjoyed this recipe with a nice cornbread muffin. Incredibly easy to make and I will definitely use it again.
So glad you both loved it!
Hi Holly, newer fan here :). Do you have a brand/type of slow cooker you recommend? There are millions and reviews vary so widely. I would rather spend more on a good one than on a value one.
Hi Brian, so glad you found me! For the slow cookers, my favorite is CrockPot brand and I bought it at Walmart. It has 3 inserts, a 6qt, a 4qt and a divided insert for appetizers. I can’t seem to find this one online anymore.
To be honest, I’ve had good success with CrockPot brand. I prefer the digital cookers and while you can buy them with a probe, I didn’t find that feature to be useful.