Crock Pot Taco Soup

This hearty taco soup is full of beef and beans cooked in a flavorful broth that tastes just like your favorite beef tacos in the form of a soup!

We start with a quick cooking of the ground beef with the garlic, and onions in a skillet to brown the meat. Then add everything to the slow cooker, including the ranch seasoning and a jar of salsa for excellent flavor. Let it simmer away until a hearty soup forms that is perfect after a long day or for workweek lunches!

If you love crock pot soup recipes, you need to try our zesty chicken tortilla soup and crock pot vegetable soup next!

Ingredients You’ll Need

• Ground Beef: Provides a rich meaty texture and beefy flavor. I recommend using lean ground beef for less fat. You can also use other ground meats such as ground turkey or ground chicken instead with excellent results.
• Olive Oil: Cooks the vegetables and aids in browning the beef. You can swap it for another neutral oil if you prefer.
• Aromatics: Fresh garlic and onion add depth of flavor to the soup.
• Canned Beans: We're using a combination of black beans and kidney beans to add texture, flavor, protein, and fiber to the dish. You can also use other types of beans, including chickpeas, pinto beans, or even lentils.
• Canned Corn: Gives the soup texture and adds a natural sweetness that balances the smoky flavors.
• Diced Tomatoes: Adds some texture to the soup with an acidic tomato flavor.
• Seasonings: The soup uses taco seasoning for its classic spicy and smoky taco flavor while ranch seasoning adds a tart and tangy twist that pairs well with Mexican-inspired flavors.
• Salsa: A jar of your favorite salsa helps thicken the soup while adding even more complex flavors to the dish.

Be sure to check the recipe card below for the full list of ingredients and the quantities you need of each.

Variations

• Vegetarian. Omit the beef and use vegetable broth in place of the water for more flavor. Consider doubling up on the beans or adding in some extra diced vegetables like zucchini, bell peppers, or carrots.
• Creamy Taco Soup: Make it creamier by stirring in sour cream or plain yogurt just before serving.
• Gluten-Free: If you want to make this crock pot taco soup gluten-free, be sure to use a gluten-free ranch and taco seasoning packets. You can also opt to make them homemade as well.
• More Spice: Add some extra taco seasoning or even a diced jalapeno pepper to the slow cooker.

How To Make Taco Soup in a Crock Pot

• Step 1: Saute the beef and vegetables. Cook the garlic in a skillet with oil for 30 seconds. Then, add the onion and cook until it softens. Add the ground beef to the skillet. Cook the meat until it's browned, breaking the meat apart with a wooden spoon. Drain and then add it to the bottom of your slow cooker.
• Step 2: Add the soup ingredients. Add the garlic, canned beans, corn, diced tomatoes, taco seasoning, ranch seasoning, salsa, salt, and pepper to the pot. Give it a good stir to combine all the ingredients.
• Step 3: Cook the soup. Cover with the lid and cook on HIGH for 2½ to 3 hours or on LOW for 7 to 8 hours.
• Step 4: Garnish and serve. Give the soup a stir and adjust the seasonings. Ladle into bowls and top with your favorite toppings. Enjoy!

Serving Suggestions

The best taco soup bowl includes your favorite toppings added for serving. Some of our favorites are sour cream, tortilla chips, and shredded cheese!

For a bit of spice you can add some hot sauce or pickled jalapeno peppers. Chopped cilantro and lime wedges are perfect for adding some fresh flavors and acidity to brighten up the soup.

If you're looking to take it to the next level, consider drizzling some white queso dip on top and then finish it off with some pico de gallo and diced avocado.

For dessert, I like to serve it with this tasty apple crisp or peach cobbler is amazing.

Storing & Freezing

• Storing: This slow cooker Taco Soup lasts for up to 3 days in the fridge. Once it has completely cooled, transfer it into a sealed container before placing it in the fridge.
• Freezing: Once it has cooled, pour it into an air-tight, freezer-safe container. When you are ready to eat it, thaw it completely in the fridge before reheating.
• Reheating: Return the soup to a pan to heat on the stove over medium heat and until warm. You can also microwave individual portions for 1-2 minutes each.

More Must Try Slow Cooker Recipes

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