Easy Crock Pot Taco Soup Recipe

If you’re someone who’s always on the lookout for an easy, satisfying, and comforting meal that won’t have you stuck in the kitchen for hours, this Crock Pot Taco Soup recipe might just be your new go-to. Taco soup is one of those dishes that combines the bold, zesty flavors of tacos with the heartiness of a soup, creating a dish that’s both filling and bursting with flavor. And when it’s made in a Crock Pot (or slow cooker), you get the added benefit of minimal effort, leaving you with more time to do things you actually enjoy.

Crock Pot recipes are known for their simplicity and convenience, and taco soup is no exception. Whether you’re feeding a crowd, meal prepping for the week, or just need something to warm you up on a chilly evening, this recipe has got you covered.

What’s even better? It’s one of those flexible recipes that you can tweak to your personal tastes. Want more spice? Go for it! Prefer a milder version? Totally doable. The best part is that all the ingredients go into the slow cooker at once, and then you let it work its magic.

Now, let’s dive into how to make this easy and flavorful Crock Pot Taco Soup!

Easy Crock Pot Taco Soup Recipe

This recipe is as simple as it gets. If you have a slow cooker, a few pantry staples, and some basic fresh ingredients, you’re ready to whip up a hearty and delicious meal. Here’s the breakdown:

Ingredients Needed

• 1 lb ground beef or turkey (you can also use chicken for a lighter option)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade taco seasoning – more on that later!)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 can (4 oz) diced green chilies
• 1 can (15 oz) corn kernels, drained
• 1 can (10 oz) red enchilada sauce (adds depth and extra flavor)
• 2 cups beef or chicken broth (you can use a low-sodium version)
• 1 teaspoon chili powder (optional, if you like extra heat)
• 1 teaspoon cumin (for that warm, earthy flavor)
• Salt and pepper, to taste

• Toppings (optional, but highly recommended):

  • Sour cream
  • Shredded cheese (cheddar or Mexican blend)
  • Crumbled tortilla chips
  • Fresh cilantro
  • Lime wedges
  • Jalapeños

Cooking Instructions

Here’s the beauty of a Crock Pot recipe: it’s all about convenience and letting the slow cooker do its thing. Here’s how to bring it all together:

1. Brown The Ground Meat

   Start by browning your ground beef (or turkey/chicken) in a skillet over medium heat. Add the diced onion and minced garlic, and cook until the meat is fully browned and the onions are softened. Drain any excess fat if necessary. This step helps build a deeper flavor base for the soup.

2. Transfer To Crock Pot

   Once your meat mixture is ready, transfer it to your slow cooker. If you’re using a leaner meat like turkey, you might not have much fat to drain, but don’t worry, it’s still delicious.

3. Add The Rest Of The Ingredients

   Dump all the canned ingredients (beans, tomatoes, chilies, corn, and enchilada sauce) into the Crock Pot, along with the taco seasoning, chili powder, cumin, and broth. Stir everything together until it’s well combined.

4. Cook On Low

   Set your Crock Pot to cook on low for 6-8 hours. This allows all the flavors to meld together beautifully. If you’re in a rush, you can set it to high for 3-4 hours, but low and slow is always the best approach for maximum flavor.

5. Final Adjustments

   About 30 minutes before serving, taste your soup and adjust the seasoning as needed. You may want to add a pinch more salt, pepper, or chili powder, depending on your taste.

6. Serve And Garnish

   Once the soup is ready, ladle it into bowls, and serve with your choice of toppings. Sour cream adds a creamy richness, shredded cheese melts into the soup beautifully, and the crunch of tortilla chips adds the perfect contrast. Fresh cilantro and a squeeze of lime bring brightness to balance the savory flavors.

Ingredient Insights

Understanding the role of each ingredient helps elevate the dish and gives you the power to tweak things to your liking. Here’s a little more on what each ingredient brings to the table:

• Ground Beef/Turkey/Chicken: The base of your soup’s flavor. Ground beef adds a richer, heartier taste, while turkey and chicken provide leaner options. For a more complex flavor, you can even use chorizo or a combination of meats.
• Taco Seasoning: This is the magic that gives the soup that taco-esque flair. If you prefer homemade seasoning, a simple blend of chili powder, garlic powder, onion powder, cumin, and paprika can do wonders.
• Canned Beans (Black & Kidney): These beans provide protein and fiber, making the soup more filling. You can experiment with different beans-pinto beans, white beans, or even chickpeas for a unique twist.
• Diced Tomatoes and Green Chilies: These ingredients offer acidity and a slight kick of heat. The tomatoes help to form the base of the soup, while the green chilies add a mild spiciness without overwhelming the flavor.
• Corn: Sweet corn adds a nice contrast to the savory flavors, giving each spoonful a little pop of sweetness.
• Enchilada Sauce: This adds depth to the soup, giving it that rich, saucy texture that enhances the taco flavor.
• Broth: The liquid base for the soup, which makes it nice and soupy without being too watery.

Expert Tips

• Make It Spicy: If you love heat, add some chopped jalapeños or a spoonful of hot sauce to the soup. You can also use a spicier taco seasoning or add extra chili powder.
• Texture Boost: For a thicker soup, you can use an immersion blender to puree a portion of the soup, or you can add a small amount of instant potato flakes. This creates a creamier texture without compromising flavor.
• Protein Alternatives: Try substituting the ground meat with a vegetarian protein, such as tofu, tempeh, or lentils for a plant-based version.
• Double the Recipe: Taco soup freezes exceptionally well. If you’re making it for a crowd or want leftovers, consider doubling the recipe. It’s perfect for freezing in individual portions.
• Cheese: If you’re adding cheese, use a high-quality Mexican blend or freshly shredded cheddar. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.

Recipe Variations

The beauty of taco soup is that you can easily adapt it based on what you have on hand or your dietary preferences. Here are a few variations:

• Vegetarian Taco Soup: Omit the meat and replace it with more beans (like pinto or black-eyed peas), corn, and extra vegetables such as zucchini, bell peppers, and sweet potatoes. You can even add some tofu or tempeh to give it that hearty texture.
• Keto Taco Soup: Skip the corn and beans to keep it low-carb. Use a combination of ground beef, chicken, or sausage, and load up on extra vegetables like cauliflower, zucchini, or spinach. You could also add some cream cheese or heavy cream for extra richness.
• Spicy Taco Soup: For a fiery kick, throw in some sliced jalapeños or use a spicier salsa. You could also swap the green chilies for hotter varieties, like chipotle or poblano.
• Taco Soup with Avocado: Avocado chunks add creaminess to the soup and help mellow out any heat you might have added.

Final Words

This Crock Pot Taco Soup is a classic, tried-and-true recipe that checks all the boxes: easy to make, full of flavor, and super customizable. Whether you’re feeding a large family or just cooking for yourself, it’s a meal that’s sure to satisfy and fill you up without a lot of fuss. The slow cooker does most of the work, leaving you with more time to relax or tackle your day.