There’s something deeply satisfying about a warm bowl of soup. My crockpot taco soup recipe brings together hearty ground meat and tender beans. It’s a flavor explosion in every comforting spoonful. This easy recipe is a real weeknight lifesaver.
It’s the perfect dish for busy families. I often make a big batch on Sunday. Then, we have delicious leftovers for lunches. People always ask for this simple taco soup a second time.
Why I Love This Recipe
This crockpot taco soup recipe is a true winner! It’s incredibly easy. Busy weeknights are no match for this slow cooker wonder. The flavor is just amazing. It’s also super versatile. You can tweak it to your liking. Plus, it’s so cozy and comforting. It’s the best kind of easy meal.
Let’s talk about what makes this crockpot taco soup recipe so special: the ingredients! It’s the magic blend of pantry staples and zesty seasonings that creates something truly delicious. Every component works together beautifully.
Core Ingredients
- Ground Beef or Turkey: This forms the savory, hearty base of our soup.
- Onion: It adds a subtle sweetness and aromatic depth.
- Taco Seasoning: This zesty blend is key for that classic taco flavor.
- Ranch Seasoning Mix: It brings a creamy, tangy counterpoint.
- Black Beans & Pinto Beans: These add fiber and a satisfying texture.
- Corn: Sweet kernels provide pops of brightness.
- Rotel (Diced Tomatoes with Green Chilies): Undrained, this adds liquid and a gentle heat.
- Diced Tomatoes: More tomato goodness for a richer broth.
- Beef or Chicken Broth: This liquid base ties everything together.
Substitutions and Tips
Don’t have pinto beans? Kidney beans work great too. For a spicier kick, grab extra hot Rotel or a pinch of cayenne. If you don’t have a packet of taco seasoning, you can mix your own with chili powder, cumin, paprika, and garlic powder. Remember, exact amounts are in the recipe card!
How to Make Crockpot taco soup
Let’s get this delicious crockpot taco soup recipe simmering! It’s truly one of the easiest slow cooker meals. You will love how simple it is. Prep is minimal. Cooking is hands-off.
Step 1: Brown the Meat and Onion
Grab a large skillet. Heat it over medium-high heat. Add your ground beef or turkey. Toss in the chopped onion. Cook until the meat is no longer pink. The onion should be nice and soft. Drain off any extra fat. This step builds amazing flavor.
Step 2: Combine Ingredients in the Crockpot
Now, transfer the cooked meat and onion mix. Put it into your crockpot. This is where the magic happens! Add the taco seasoning packet. Next, add the ranch seasoning mix. Toss in both cans of beans. Make sure they are rinsed and drained. Add the drained corn. Pour in the undrained Rotel. Don’t forget the undrained diced tomatoes. Finally, add the broth. Beef or chicken broth works fine.
Step 3: Stir and Cook
Stir everything gently. Make sure it’s all combined well. Cover your crockpot. Set it to LOW heat. Let it cook for 6 to 8 hours. Or, you can cook it on HIGH for 3 to 4 hours. Either way works beautifully. This slow cooker taco soup will be ready soon!
Step 4: Taste and Serve
Once it’s done cooking, give it a stir. Taste the soup. Does it need more seasoning? Adjust salt and pepper if you like. Ladle this easy taco soup into bowls. Serve it piping hot. Enjoy your fantastic meal!
How to Store crockpot taco soup recipe
Leftover slow cooker taco soup is a treasure! Store it in an airtight container. Your refrigerator can keep it fresh for 3-4 days. This easy taco soup freezes wonderfully too. Portion it into freezer-safe containers. It lasts for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stove or in the microwave.
Tips for Success
- Browning the meat and onions first adds so much flavor.
- Rinse and drain your canned beans well. This removes excess starch.
- Don’t skip the ranch seasoning mix; it offers a unique tang.
- Taste and adjust seasonings before serving. Your taste buds are the best guide!
- This crockpot taco soup recipe is great for meal prep.
- Make a double batch! Freezing leftovers is a smart move.
Kitchen Tools You’ll Need
- Large skillet: For browning meat. A good non-stick pan works too.
- 6-quart crockpot: Or any large slow cooker.
- Cutting board & knife: For chopping onions.
- Can opener: Essential for your beans and tomatoes.
- Measuring cups & spoons: For seasonings.
- Large spoon: For stirring and serving.
Serving Suggestions
- Top your hearty crockpot taco soup with crushed tortilla chips for crunch.
- A dollop of sour cream adds cool creaminess that balances the spice.
- Shredded cheddar cheese melts beautifully into every warm spoonful.
- Thinly sliced jalapeños offer an extra spicy kick for heat lovers.
- Enjoy with a simple side salad or cornbread.
crockpot taco soup recipe
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Total Time: 3 hours 15 minutes – 8 hours 15 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Crockpot
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and flavorful crockpot taco soup recipe made with ground meat, beans, corn, and diced tomatoes, perfect for a comforting meal.
Ingredients
- 1 lb ground beef or ground turkey
- 1 large onion, chopped
- 1 (1.25 oz) packet taco seasoning
- 1 (1 oz) packet ranch seasoning mix
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups beef broth or chicken broth
- Tortilla chips, shredded cheddar cheese, sour cream, sliced jalapeños (for serving)
Instructions
- In a large skillet over medium-high heat, brown the ground beef (or turkey) and chopped onion until the meat is no longer pink and the onion is softened. Drain any excess fat.
- Transfer the cooked meat and onion mixture to a 6-quart or larger crockpot.
- Add taco seasoning, ranch seasoning mix, black beans, pinto beans, corn, Rotel, diced tomatoes, and beef (or chicken) broth to the crockpot.
- Stir all ingredients gently to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Taste and adjust seasonings if needed.
- Ladle soup into bowls. Serve hot with desired toppings such as crushed tortilla chips, shredded cheddar cheese, a dollop of sour cream, or sliced jalapeños.
Notes
- For a spicier soup, use Rotel with extra hot green chilies or add a pinch of cayenne pepper.
- This soup can be made ahead of time and reheats well.
- Feel free to add other vegetables like bell peppers or celery when browning the meat.
