This Crockpot Taco Soup recipe is everything we love about tacos in a bowl!
Soup is a comfort food the world over. Tacos, meanwhile, are a universally beloved food. So it just makes sense for everyone to have a recipe for taco soup, particularly this Crockpot Taco Soup, which is super delicious and will fill your kitchen with the irresistible aromas of a Mexican restaurant while it cooks. With its vibrant flavors and hearty texture, Crockpot Taco Soup is perfect for fall or winter dinners, but it’s so easy to make, there’s no reason you can’t serve it all year round.
Low and slow. This is the key to Crockpot Taco Soup. The time and temperature let the ingredients mix and meld together to produce a distinct flavor. The dish stars the taco seasoning but boasts a supporting cast of beans and corn and green chilis. It’s like chili in some ways but is more liquid than solid—I think of chili as more like a stew—so it’s perfect for dunking bread or crackers, and, of course, for slurping up the remnants at the bottom of the bowl.
This Crockpot Taco Soup calls out to me every time I am craving tacos but also wanting something warm and filling, homey and satisfying. It has all the flavors I love in a taco but without the mess. In this recipe, once you’ve browned your ground beef and diced your onion, all you have to do is pour the rest of the ingredients into your Crockpot, set the timer, and let it do its thing. When it’s done and you’re ready to eat, grab a bowl and fill it up with this savory, satisfying soup!
Make sure you top your Crockpot Taco Soup with all the things you love inside a taco: shredded cheese, diced fresh tomatoes, jalapenos, sour cream, even lettuce (though cabbage will hold better in the hot soup and be just as delish). And it goes with all your favorite taco sides, like chips with Queso and homemade Salsa.
The Versatility of Crockpot Taco Soup
Just like the tacos that inspired it, Crockpot Taco Soup is really versatile. You can substitute the ground beef with ground turkey, ground chicken, or ground pork. You can also substitute ground meats with shredded ones, like Shredded Chicken or Shredded Pork. Vegetarians and vegans can brown plant-based ground meat substitutes or some crumbled tofu to replace the meat. Diced green and red peppers work in this recipe, too.
There are lots of options when it comes to other ingredients. The combination of chili beans and kidney beans in this recipe is delicious, but don’t hesitate to try black beans, cannellini beans, chickpeas, or pinto beans. Using roasted corn (canned or frozen) instead of regular corn will give this Taco Soup a wonderful smoky taste, and fire-roasted tomatoes can add another layer of depth to the soup. You can also amp up the heat by adding some crushed red pepper or even a bit of cayenne. Customize Crockpot Taco Soup to make it your own!
How do I store this soup?
Crockpot Taco Soup can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months (thaw frozen soup overnight before reheating).
Serving Suggestions
Like all great soups, Crockpot Taco Soup goes really well with bread and salad, so try serving it with Jenny’s Cornbread and this crisp, and creamy Kansas Chopped Salad. Quesadillas are also a perfect companion to this soup (great for dipping into the savory broth!) and to round out this meal, I’ll often make some Baked Sweet Potato Fries (these are awesome when dipped in the soup, too).
I also love to make some Baked Rice when I make Crockpot Taco Soup, either to serve on the side or in the soup itself—I put a couple of spoonfuls into the bowl and then ladle the soup on top. A more substantial side that includes rice are these Vegetarian Burritos, which really are an ideal pairing with taco soup. But if you’d prefer something cheesy and crunchy to eat with the soup, whip up some Nachos!
Crock-Pot Taco Soup
Ingredients
- 1 pound ground beef
- 1 large onion chopped
- 1 can chili beans 16 ounces, with liquid
- 1 can kidney beans 15 ounces, with liquid
- 1 can whole kernel corn 15 ounces, with liquid
- 1 can tomato sauce 8 ounces
- 2 cups water
- 2 can diced tomatoes 14.5 ounces each
- 1 can diced green chile peppers 4 ounces
- 1 packet taco seasoning mix 1.25 ounces
Instructions
- Gather all ingredients.
- In a medium skillet, cook the ground beef over medium heat until browned. Drain excess grease and set aside.
- In a slow cooker, combine the cooked ground beef, chopped onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning mix.
- Stir the mixture to ensure all ingredients are well blended.
- Cover the slow cooker and set it to cook on Low for 8 hours, until the flavors are well combined and the soup is hot.
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