This Crockpot Taco Soup will be your new favorite busy weeknight meal! It’s super easy to put together and is packed with the taco flavors everyone loves! It’s the perfect, zero stress meal to feed your hungry family after a busy day. There’s nothing better than a meal that is both simple AND delicious.
Crockpot Taco Soup is one of the easiest ways to serve a filling meal to my hungry family without any stress! Nothing is better than coming home to a hot and tasty meal after a busy day of school, practices, carpools and errand running.
You will not believe how much flavor is in this Crockpot Taco Soup! It’s the best kind of delicious, zero stress meal that makes everyone happy! And the best part is we all get to pile on our own favorite toppings. Mom win! If you enjoy this taco soup and are looking for a slightly lightened up version, try my Crockpot Chicken Taco Soup!
Why I LOVE this recipe!
- Easy – If you can take ten minutes to prep, you’ve got this! Just toss it all in the crockpot and forget about it!
- One Bowl Meal – Protein, veggies and toppings all go in one bowl.
- Versatile – Everyone can top their individual bowls however they’d like!
- Family-Friendly – This hearty soup is filled with so much flavor. Even the pickiest eaters will be smiling! Who doesn’t love tacos?!
Recipe Notes
This Crockpot Taco Soup recipe is as simple as promised! Just cook your ground beef, chop the onion & pepper, open the cans and combine it all into your crockpot. Don’t think about it again until it’s time to eat! It’s the perfect, family-friendly meal for those busy weeknights.
In this section I am going to go through a few tips and tricks I use for how to make Crockpot Taco Soup to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Ground Beef – I recommend a lean ground beef. There’s less oil and fat.
- Onion – I like to use a standard yellow onion, but you can use whatever you might have on hand. Or buy it pre-chopped from the produce section!
- Green Bell Pepper – Buy it pre-chopped to make it easier on yourself! You can find it in the produce section.
- Black Beans – One can, drained.
- Mexican Corn – One can, drained. You can also use Southwest Corn. Look for a can of corn that has red and green peppers in it.
- ROTEL Tomatoes – One can, don’t drain. These diced tomatoes with green chiles add so much flavor to the soup.
- Tomato Paste – One small (6 ounce) can.
- Taco Seasoning – Grab your favorite brand or make your own homemade taco seasoning mix.
- Ranch Seasoning – One packet of seasoning mix or make your own homemade ranch seasoning. This ingredient packs so much flavor into your soup.
- Beef Broth – One carton (or 4 cups).
- Toppings – A dollop of sour cream, chopped cilantro, tortilla chips, shredded cheese, diced avocado or any other toppings you like.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Turkey Taco Soup– Cook a pound of ground turkey instead of ground beef for a lower fat option. Keep all other ingredients the same.
- Vegetarian Taco Soup– Omit the ground beef and add another variety or two of beans. Omit the beef broth and use vegetable broth instead.
- Spicy Taco Soup– If you like heat, you can add Hot Taco Seasoning, instead of regular or mild. You can also add Hot ROTEL for an extra kick.
- Crockpot Chicken Taco Soup– This chicken taco soup recipe is a very similar recipe, however it uses the obvious chicken instead of ground beef, chicken broth instead of beef broth, and a few veggie differences.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Crockpot Taco Soup.
Brown your ground beef, then add it to your crockpot along with the diced onion and green bell pepper.
Add remaining ingredients; black beans, corn, ROTEL tomatoes, tomato paste, taco seasoning and ranch seasoning.
Cover with beef broth and stir to combine. Cover and cook on low 4-6 hours or on high for 3-4 hours.
Once done, serve with toppings of your choice.
Recipe Tips
- Cook veggies – If you want the onions and peppers to be softer, you can pre-cook them with your beef while you’re browning it.
- Add broth when reheating – If you’re warming up leftovers, the soup may have thickened up. Just add a bit more beef broth to thin it back out.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Buy pre-chopped onion & pepper – Save yourself time and buy pre-chopped onion and green pepper. They can be found in the produce section of most grocery stores.
- Prep ahead – Take a few minutes to brown the ground beef a day or two before, store in a storage bag and refrigerate. When you’re ready to combine all of the ingredients, just place them all into your crockpot, stir and let the crockpot do its thing. You can also prep and refrigerate the toppings ahead of time.
- Freeze ahead – This easy taco soup recipe freezes so well! Freeze it before or after cooking – see the Freezer Meal Instructions section for full instructions.
Freezer Meal Instructions
Making this slow cooker Taco Soup recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Place all ingredients into a gallon-size freezer bag.
- Label and freeze for up to 6 months.
- Thaw overnight in the fridge.
- Pour easy taco soup ingredients into the slow cooker and proceed with the recipe.
How to Freeze Crockpot Taco Soup After Cooking
- Allow slow cooker taco soup to cool to room temperature.
- Transfer to an airtight freezer-safe container or a freezer bag.
- Freeze for up to 6 months.
- Thaw overnight in the fridge.
- To reheat, microwave in 30-second increments (stir in between heating) or warm on the stovetop.
What to Serve with Crockpot Taco Soup
Since this protein based dinner has the delicious flavors of Mexican food, it will pair well with many of your favorite Mexican or Tex Max inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Side Salad with Jalapeno Ranch Dressing
- Easy Homemade Flour Tortillas
- Easy Mexican Cornbread
- Chips and Guacamole
Crockpot Taco Soup Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftover soup, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
What is the best meat to use for taco soup?
The best meat for a traditional taco soup is lean ground beef. However, ground turkey or ground chicken are also great, leaner options that will prevent the soup from becoming overly greasy.
What are the most important ingredients for the taco soup?
The broth and spices form the foundation of taco soup. Adding the protein, veggies and beans provide the substance and make it so filling.
What’s the difference between taco soup and tortilla soup?
The main differences between the two soups are the protein used, the amount of broth and the different flavor profiles of the seasonings. Try my Creamy Chicken Tortilla Soup for a warm and cozy soup the whole family will love!
More EASY Crockpot Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy Crockpot recipes here, or see a few of our readers favorite recipes below.
- Crockpot Beef Enchilada Casserole
- Crockpot Mexican Street Corn Chicken
- Salsa Verde Chicken Soup
- Southwest Chicken Chili
Crockpot Taco Soup
Ingredients
- 2 pounds lean ground beef, browned and drained
- 1 onion, diced
- 1 bell pepper, diced
- 15.25 ounces Mexican (or Southwest) corn, (1 can) drained
- 15 ounces black beans, (1 can) drained and rinsed
- 10 ounces ROTEL tomatoes with green chiles, (1 can) do not drain
- 6 ounces tomato paste, (1 can)
- 1 ounce taco seasoning, (1 packet)
- 1 ounce ranch seasoning, (1 packet)
- 32 ounces beef broth
Instructions
- To the slow cooker, add the browned ground beef, onion, bell pepper, corn, black beans, ROTEL tomatoes, tomato paste, taco seasoning, and ranch seasoning.
- Cover with broth and stir to combine. Cover and cook on low for 4-6 hours, or high for 3-4 hours.
- Once done, serve warm topped with your choice of toppings.
Recipe Notes
- You can use Mexican style corn, or Southwest corn. Look for corn that contains peppers such as red or green bell pepper or poblano peppers.
- If you want the onions and bell pepper to be softer, you can also pre-cook them with the beef while you are browning it.
- Sour cream
- Chopped cilantro
- Tortilla chips
- Shredded cheese
- Diced avocado
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