Crockpot Taco Soup is perfect for busy weeknights and game day. It only takes a few minutes to brown the ground beef with the onion and pepper, then just let the slow cooker take care of the rest. It feeds a crowd and freezes like a dream. And, of course, you get to add all your favorite taco toppings before you dig in!
If you turn to hearty soups when the temperatures drop outside, you'll love warming up with this super simple Crockpot Taco Soup recipe!
It is so easy to throw together for a delicious weeknight dinner with minimal prep time. In my kitchen this is a double-batch situation. It freezes so well that I portion half into quart containers before it even hits the table.
Serve this easy soup with Spanish Cauliflower Rice, Cilantro Lime Slaw with Avocado and Mexican Cornbread.
Substitutions I Have Tested
I have made this with ground turkey when I wanted it lighter, and it holds up. Shredded rotisserie chicken or Instant Pot shredded chicken works too. Just skip the browning step and stir it in towards the end so it does not dry out.
Black beans are my default (I like my slow cooker black beans), but I've used pinto and kidney beans. A can of each makes it feel a little more like chili.
You can adjust the texture to your liking. If you like it soupier, add another cup of broth. If you like it thick enough to stand a chip in, hold back half a cup of the broth.
Mild green chilies keep this family-friendly. If you want real heat, swap in hot chilies and a quarter teaspoon of cayenne.
Let's Talk Ingredients
I like using 85% lean ground beef for this, but ground turkey works if you want something lighter. Black beans add great texture—use canned, or make your own with my Slow Cooker Black Beans recipe. Pinto or kidney beans are solid swaps too.
Use about three tablespoons of your favorite taco seasoning. I like using my homemade Keto Taco Seasoning so I know there aren’t any fillers. Depending on the brand you use, you may want to add a little extra salt and pepper. If you don’t have taco seasoning on hand, you can mix chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper for the same effect.
A Few Things I've Learned
- To make creamy taco soup, just add 8 ounces of cream cheese to the crock pot before cooking. You may want to stir it a few times throughout the cooking process to ensure a smooth texture.
- This soup can be as mild or as hot as you want. Try using hot green chilies and add ¼ teaspoon cayenne pepper to dial up the heat. Topping with hot sauce is always a good idea!
- If you want to thicken this soup more, try using between ¼ teaspoon and ½ teaspoon of xanthan gum. You can also use a tablespoon of cornstarch in a little water.
- Do not skip browning the beef. It adds so much flavor. I drain the fat after browning so the soup does not turn greasy on top, but I leave a spoonful behind for richness.
Toppings for Taco Soup
- Shredded cheddar cheese or Mexican cheese
- Sour cream
- Lime juice
- Avocado
- Sliced jalapeños
- Fresh Cilantro
- Tortilla chips or tortilla strips
- Green Onions
How to Make Crockpot Taco Soup
Brown the ground beef in a large dutch oven over medium-high heat.
Add the diced onions and red bell pepper, then cook for another 5 minutes.
If necessary, drain any excess fat, then transfer everything to a slow cooker.
Add the black beans, corn, tomatoes, beef broth, mild green chilies, and taco seasoning to the slow cooker. Stir to combine.
Cook over low heat for 6 to 8 hours.
Crockpot Taco Soup with Ground Beef
Ingredients
- 1 ½ pounds ground beef
- 1 red onion diced
- 1 red pepper diced
- 1 ½ cups black beans drained and rinsed (1 can)
- 1 cup frozen corn rinsed
- 28 ounces diced tomatoes
- 1 ½ cups beef broth
- 4 ounces mild green chilies
- 3 tablespoons taco seasoning
- For topping: sour cream, tortilla chips shredded cheese, jalapeños, lime juice, cilantro
Instructions
- Brown the ground beef in a large dutch oven over medium-high heat.
- Add the onions and red bell pepper and cook for another 5 minutes.
- Drain excess fat if necessary and transfer to a slow cooker.
- Add the black beans, corn, tomatoes, beef broth, mild green chilies and taco seasoning.
- Stir to combine.
- Cook over low heat for 6 to 8 hours.
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