When life gets busy, there’s nothing better than a recipe that practically cooks itself. Enter Crock Pot Taco Soup, the ultimate one-pot wonder that brings the bold, savory flavors of tacos into a warm and hearty soup. Perfect for weeknight dinners, meal prep, or feeding a crowd, this dish is as easy as it is delicious. Trust me—this recipe will quickly earn a spot in your regular rotation.
Why You’ll Love This Recipe
A Fiesta in Every Bite 🎉
This soup is packed with everything you love about tacos—savory beef, vibrant veggies, and spices that deliver just the right amount of kick. The combination of beans, corn, and tomatoes ensures every spoonful is a celebration of flavors.
Hands-Off Cooking
Busy schedule? No problem! This recipe requires minimal prep, and your slow cooker does the heavy lifting. Just toss everything in, and let it work its magic while you go about your day.
Customizable & Family-Friendly
Crock Pot Taco Soup is endlessly versatile. Spice it up for the heat-lovers, or keep it mild for the kids. Plus, with all the topping options, everyone can build their perfect bowl.
Ingredients You’ll Need
- Ground beef: 1 pound
- Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Bell pepper: 1 green, chopped
- Canned diced tomatoes: 2 (15 oz cans)
- Canned kidney beans: 1 (15 oz can), rinsed and drained
- Canned corn: 1 (15 oz can), drained
- Taco seasoning: 1 packet
- Chicken broth: 2 cups
- Salt and pepper: to taste
- Optional toppings: shredded cheese, sour cream, avocado slices, tortilla chips
Necessary Tools
- Slow cooker (Crock Pot)
- Skillet
- Cutting board and knife
- Wooden spoon or spatula
- Ladle for serving
Step-by-Step Directions
Step 1: Prep Your Ingredients
Chop your onion, garlic, and bell pepper, and measure out your canned ingredients.
Step 2: Brown the Ground Beef
In a skillet over medium heat, cook the ground beef until it’s browned and cooked through. Drain the grease.
Step 3: Sauté the Veggies
Add the onion, garlic, and bell pepper to the skillet with the beef. Sauté for about 5 minutes, until tender.
Step 4: Combine Everything
Transfer the beef mixture to your slow cooker. Add the canned diced tomatoes, kidney beans, corn, taco seasoning, and chicken broth.
Step 5: Stir Thoroughly
Give everything a good stir to make sure the taco seasoning is evenly distributed.
Step 6: Cook Low & Slow
Cover your slow cooker and cook on low for 6-8 hours (or on high for 3-4 hours).
Step 7: Garnish & Serve
Ladle the soup into bowls and top with your favorite garnishes: shredded cheese, sour cream, avocado slices, or crushed tortilla chips.
Serving Suggestions
Pair Crock Pot Taco Soup with a side of warm cornbread or a simple green salad. For a Tex-Mex twist, serve alongside a plate of cheesy quesadillas.
Tips for Success
- Use lean beef: This helps prevent a greasy soup.
- Add more veggies: Zucchini, jalapeños, or even sweet potatoes can add variety.
- Make it vegetarian: Skip the beef and add an extra can of beans or lentils.
- Adjust the spice level: For more heat, add diced green chilies or cayenne pepper.
Storing & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This soup freezes beautifully! Portion into freezer-safe bags or containers and freeze for up to 3 months.
- Reheating: Warm in the microwave or on the stove until heated through.
FAQ
Can I make this soup on the stovetop?
Yes! After browning the beef and sautéing the vegetables, combine everything in a large pot and simmer on low for 30-40 minutes.
What other beans can I use?
Black beans or pinto beans are great substitutes for kidney beans.
Is this recipe gluten-free?
Check your taco seasoning to ensure it’s gluten-free. Otherwise, all other ingredients are naturally gluten-free.
Wrap-Up: A Recipe to Savor
Crock Pot Taco Soup is the definition of comfort food with a twist. It’s simple, flavorful, and endlessly customizable. Whether you’re prepping meals for the week or hosting a casual dinner, this soup is sure to impress.
Looking for more delicious recipes? Try my Slow Cooker Chicken Chili or Cheesy Enchilada Bake for more Mexican-inspired goodness!
Let’s Keep in Touch!
Loved this recipe? Leave a review, share your photos on Pinterest, and tag me in your creations!
Nutritional Information (per serving)
- Calories: 280
- Protein: 18g
- Carbs: 22g
- Fat: 12g
Crock Pot Taco Soup: Your New Favorite Comfort Meal 🌮🍲
Equipment
- Slow cooker (Crock Pot)
- Skillet
- Cutting board and knife
- Wooden spoon or spatula
- Ladle for serving
Ingredients
- Ground beef: 1 pound
- Onion: 1 medium chopped
- Garlic: 3 cloves minced
- Bell pepper: 1 green chopped
- Canned diced tomatoes: 2 15 oz cans
- Canned kidney beans: 1 15 oz can, rinsed and drained
- Canned corn: 1 15 oz can, drained
- Taco seasoning: 1 packet
- Chicken broth: 2 cups
- Salt and pepper: to taste
- Optional toppings: shredded cheese sour cream, avocado slices, tortilla chips
Instructions
- Step 1: Prep Your Ingredients
- Chop your onion, garlic, and bell pepper, and measure out your canned ingredients.
- Step 2: Brown the Ground Beef
- In a skillet over medium heat, cook the ground beef until it’s browned and cooked through. Drain the grease.
- Step 3: Sauté the Veggies
- Add the onion, garlic, and bell pepper to the skillet with the beef. Sauté for about 5 minutes, until tender.
- Step 4: Combine Everything
- Transfer the beef mixture to your slow cooker. Add the canned diced tomatoes, kidney beans, corn, taco seasoning, and chicken broth.
- Step 5: Stir Thoroughly
- Give everything a good stir to make sure the taco seasoning is evenly distributed.
- Step 6: Cook Low & Slow
- Cover your slow cooker and cook on low for 6-8 hours (or on high for 3-4 hours).
- Step 7: Garnish & Serve
- Ladle the soup into bowls and top with your favorite garnishes: shredded cheese, sour cream, avocado slices, or crushed tortilla chips.
Notes
Pair Crock Pot Taco Soup with a side of warm cornbread or a simple green salad. For a Tex-Mex twist, serve alongside a plate of cheesy quesadillas.
