Easy Crock Pot Taco Soup Recipes

This is the kind of weeknight hero that basically cooks itself while you live your life. Easy Crock Pot Taco Soup Recipes is like chili’s fun cousin who always brings the chips. It’s hearty, zippy, and wildly forgiving—dump, stir, walk away. The broth is cozy and tomato-chile forward with little pops of sweet corn and tender beans, and then you bury it under cheese, avocado, and crushed tortilla chips because… obviously.

My husband calls this “snack soup” because apparently half the joy is how many toppings you can stack on a single spoonful. The kids pick out the onions and then proceed to crush an entire bag of chips on top like it’s a sport. I’ll throw this in the slow cooker after school drop-off, and by dinner the whole house smells like taco night. We had neighbors over last month, and I swear the pot was scraped clean in ten minutes—someone literally asked for a to-go cup. It’s that kind of recipe.

How to Make It

You don’t need much—just your slow cooker and a quick sizzle on the stovetop. I brown 1 lb ground beef (or turkey) with 1 small diced onion and 2 minced garlic cloves. Season that with 1 packet taco seasoning (about 2–3 tbsp) and 1 packet ranch seasoning. Then everything takes a cozy bath in the crock: 2 cans (15 oz each) beans (black + pinto are my fave, drained), 1 can corn (15 oz, drained) or 2 cups frozen, 2 cans diced tomatoes with green chiles (10 oz each), and 3 to 4 cups beef or chicken broth. Want it thicker? Go 3 cups. Soupier? 4 cups.

Dump, stir, lid on. Low for 6–8 hours or high for 3–4. Right before serving, squeeze in a lime and taste for salt. If you like it creamy, cube up 4 oz cream cheese and stir it in for the last 20–30 minutes till melty. Then go wild with toppings. Tortilla chips are a personality trait here.

Serves 6–8, very happily.

✔Ingredient Notes

– Ground beef or turkey: Beef gives that classic taco vibe. Turkey is lighter but still great. If you skip browning, it’ll still cook, but the flavor won’t be as deep.
– Taco seasoning: One packet is the easy button. Homemade works too—chili powder, cumin, paprika, garlic, onion, oregano, salt.
– Ranch seasoning: The secret “why is this so good?” factor. Adds tang and herbs. You can skip it, but I always notice when I do.
– Beans: Black and pinto are my team. Rinse and drain unless you love extra thickness. Kidney beans also play nice.
– Corn: Canned or frozen. Don’t overthink it. I’ve forgotten to drain the canned corn and it was fine—just a touch sweeter.
– Diced tomatoes with green chiles: Rotel-style brings mild heat. Use fire-roasted for smoky drama, or plain diced if feeding spice-sensitive humans.
– Broth: Beef is richer; chicken is lighter; veggie works in a pinch. Start with 3 cups—add more later if it’s thicker than you like.
– Lime: The acid wakes everything up at the end. Don’t skip the squeeze.
– Cream cheese (optional): For a creamy version, melt in 4 oz near the end. I’ve also used a splash of half-and-half when I was out.

✔Recipe Steps

1. Brown ground beef with diced onion in a skillet over medium-high heat (6–8 minutes); add garlic for the last 30 seconds.
2. Season meat with taco and ranch packets; stir to coat and remove from heat.
3. Add beans (drained), corn (drained or frozen), diced tomatoes with green chiles, and 3–4 cups broth to the slow cooker.
4. Stir in the seasoned meat mixture; cover and cook on Low 6–8 hours or High 3–4 hours.
5. Adjust thickness by stirring in more broth if needed; squeeze in juice of 1 lime and salt to taste.
6. For creamy soup, stir in 4 oz cream cheese during the last 20–30 minutes; serve with toppings.

What to Serve It With

– Tortilla chips (crushed on top or for scooping)
– Warm flour or corn tortillas
– Jalapeños, cilantro, diced avocado, sour cream, and shredded cheddar/Jack
– Lime wedges for extra zing
– Simple side salad or skillet cornbread if you’re feeling ambitious

✔Tips & Mistakes

– Brown the meat. It’s 10 minutes that tastes like you cooked all day.
– Start with less broth. You can always add; you can’t un-soup it.
– Taste at the end. Lime + salt is the glow-up.
– Forgot the ranch? Add a pinch of dried dill, parsley, garlic powder, and a splash of vinegar.
– Too spicy? Use mild tomatoes and swap part of the broth for a splash of cream or add a spoon of sugar.

✔Storage Tips

Pop leftovers into airtight containers and stash in the fridge for up to 4 days. It thickens overnight in a very cozy way. Freezer-friendly for 2–3 months—leave a little headspace for expansion. Reheat on the stove over medium or in the microwave, adding a splash of broth if it got chunky. Cold out of the fridge? Honestly… kind of great with chips. Breakfast version: crack a fried egg on top and don’t apologize.

✔Variations and Substitutions

– Turkey or chicken: Swap the beef 1:1. Rotisserie chicken works—stir in during the last hour so it doesn’t shred into oblivion.
– Vegetarian: Skip the meat, add another can of beans or a cup of lentils (brown/green; cook time stays the same).
– No ranch: Use 1 tsp each dried parsley and dill + 1/2 tsp garlic powder + tiny splash of vinegar.
– Extra veggies: Toss in diced bell pepper or zucchini; they hold up well.
– Creamy twist: Cream cheese, a dollop of sour cream, or a splash of heavy cream at the end.
– Heat level: Mild tomatoes for kiddos, fire-roasted + a chipotle in adobo if you like drama.
– Gluten-free/dairy-free: Choose GF taco/ranch packets and broth; skip creamy add-ins and use avocado for richness.

Frequently Asked Questions

Easy Crock Pot Taco Soup Recipes

Hearty, set-and-forget crock pot taco soup loaded with seasoned beef, beans, corn, and tomatoes—weeknight comfort with bold taco flavor.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 pound ground beef browned and drained
• ▢ 1 cup yellow onion diced
• ▢ 2 clove garlic minced
• ▢ 2 tablespoon taco seasoning
• ▢ 1 tablespoon ranch seasoning mix dry
• ▢ 20 ounce diced tomatoes with green chiles canned, undrained
• ▢ 15 ounce diced tomatoes canned, undrained
• ▢ 8 ounce tomato sauce canned
• ▢ 15 ounce black beans canned, drained and rinsed
• ▢ 15 ounce kidney beans canned, drained and rinsed
• ▢ 15 ounce sweet corn kernels canned, drained
• ▢ 4 cup beef broth low-sodium
• ▢ 1 cup shredded cheddar cheese for serving
• ▢ 0.5 cup sour cream for serving
• ▢ 0.25 cup fresh cilantro chopped, for serving
• ▢ 2 cup tortilla chips crushed, for serving

Instructions

Preparation Steps

• Heat a large skillet over medium heat. Add ground beef and diced onion; cook, breaking up the meat, until beef is no longer pink and onions are softened, 6 to 8 minutes. Drain excess fat.
• Transfer the cooked beef and onion to a slow cooker. Stir in minced garlic, taco seasoning, and ranch seasoning until the meat is evenly coated.
• Add diced tomatoes with green chiles, diced tomatoes, tomato sauce, black beans, kidney beans, corn, and beef broth. Stir well to combine.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
• Stir the soup and taste; adjust seasoning if needed. For a thicker soup, cook uncovered for the last 30 minutes.
• Ladle into bowls and top with shredded cheddar, a dollop of sour cream, chopped cilantro, and crushed tortilla chips.

Notes

Make it your own: swap ground turkey or chicken for beef, or add chili powder for more heat. Leftovers keep up to 4 days refrigerated and freeze well for up to 3 months.