Why We Love Making a Taco Soup in a Crock Pot
Our family loved Crockpot Taco Soup!
It was so, so easy to make and so versatile.
If you watched my video where I made this recipe live, you can laugh because y’all, I just can’t seem to follow a recipe perfectly. For the life of me. I just can’t! 😂
Maybe it’s the experimenter in me. Maybe it’s the stubborn side of me. Or maybe it’s just because I’m not good at following directions!
(Don’t even ask my husband about me trying to navigate to a new destination… I basically never make it there without taking at least a few wrong roads — even with WAZE loudly directing me exactly where I should go!)
Whatever it is, I’m just not the girl who would ever win the BEST RECIPE FOLLOWER AWARD. Nope. I would likely come in last place if there was a contest for that.
So, of course, you know that I didn’t follow this recipe exactly as the original stated… that would just be boring. 🙂
Here’s how I tweaked it:
Taco Soup Ingredients
- 1 lb. ground beef, browned and drained
- 1 can beef broth (14.5 oz.)
- 1 can kidney beans (16 oz.)
- 1 can black beans or black-eyed peas (16 oz.)
- 1 can diced tomatoes (14.5 oz.)
- 1 can diced tomatoes & green chilies (10 oz.)
- 1 bag frozen corn (8 oz.)
- 3 Tablespoons taco seasoning (here’s a homemade recipe)
- 2 Tablespoons Ranch salad dressing
- 1.5 teaspoons onion powder
- ½ teaspoon salt
How to make Taco Soup in Crock Pot
1. Add all ingredients to your crockpot and mix them together.
2. Cook on high for two hours or until heated through (or on low for 4 hours).
3. Serve with cheese, tortilla chips, Fritos, and/or sour cream.
Taco Soup Recipe (Crock Pot) FAQs
Not unless you use spicy taco seasonings. Also, if you top the chili with sour cream and cheese, it will be even milder.
Yes, but you’ll need to alter the cooking time. Check your Instant Pot settings and use whatever they suggest for soup.
Yes, you can let it simmer on the “warm” setting of your slow cooker for several hours if necessary. You can also freeze it and warm it up on the stove whenever you’re ready to eat.
What to serve with Crockpot Taco Soup
Tortilla chips are a must.
Even better — chips and cheese!
You could also pair this soup with a delicious taco salad, or even serve it as a “first course” to a Mexican feast!
Taco Soup Toppings Ideas
Any of your favorite taco toppings also work for taco soup!
- Shredded cheese
- Sour cream
- Guacamole
- Fresh cilantro
- Diced onions (white, red, or green)
- Diced tomatoes or salsa
- Chopped peppers (you can go spicy if you want!)
- Crushed tortilla chips, Fritos, or Doritos
- Taco sauce
How to Store Crockpot Taco Soup Recipe
Depending on how much soup you plan to store, you could either put it in a large food storage container or portion it up into individual serving sizes for quick lunches later in the week.
Store it in the fridge for up to a week, or pop the containers in the freezer for longer.
Can I freeze Taco Soup?
Yes, it freezes wonderfully!
Simply divide it up into whatever portion sizes you’ll want to reheat and freeze it in a tightly-sealed food storage container. Zip-top freezer bags actually work really well for freezing soup.
When you’re ready to warm up the soup, simply warm it up on a small sauce pot on the stove or even in the microwave.
Crockpot Taco Soup
Equipment
- Slow Cooker
Ingredients
- 1 lb. ground beef browned and drained
- 14.5 oz. canned beef broth
- 16 oz. canned kidney beans
- 16 oz. canned black beans
- 14.5 oz. canned diced tomatoes
- 10 oz. canned tomatoes & Green chilies
- 8 oz. frozen corn
- 3 Tbs. taco seasoning
- 2 Tbs. Ranch Dressing
- 1½ tsp. onion powder
- ½ tsp. salt
Instructions
- Add all ingredients to your crockpot and mix them together.
- Cook on high for two hours or on low for 4 hours.
- Serve with cheese, tortilla chips, Fritos, and/or sour cream.
Notes
- Shredded cheese
- Sour cream
- Guacamole
- Fresh cilantro
- Diced onions (white, red, or green)
- Diced tomatoes or salsa
- Chopped peppers (you can go spicy if you want!)
- Crushed tortilla chips, Fritos, or Doritos
- Taco sauce
Nutrition
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This looks so easy and delicious. We are expecting a baby soon and have 3 boys so our lives are super busy. I thought I’d share my favorite slow cooker chicken tortilla soup too. It’s amazing and easy! http://www.homeecathome.com/the-home-economist/crockpot-chicken-tortilla-soup
I made this a couple of weeks ago when you posted about it. Like you, I often change recipes to use what I have on hand. As I was reading the recipe, I was mumbling to myself that I didn’t have ground beef, but I had turkey. I had a half can of tomatoes in the refrigerator left over from a previous meal. My husband started laughing, when I asked why, he said, “Next you’re going say I’ve got an old shoe I can throw in there.” Thanks for the great recipes.
I’ll have to give this one a try! I’ve never seen a taco soup recipe with ranch dressing in it – interesting! Thanks for passing this along!
Has anyone tried this putting the meat in raw and letting it cook all day?
I have a chicken taco soup recipe that a friend gave me. It’s delicious! This one sounds just as good. We add some grated cheese and broken up taco chips to ours and it becomes a huge hit around here.
On another note, I completely relate to not following a recipe. I try my best to use what I have on hand rather than running to the store all the time. The other night I made a sausage vegetable soup. I didn’t follow any recipe, just used stuff I had in the fridge. It was a huge hit around here!
Hopefully this is good! My 4 year old basically just made it for me while I fed the baby. You just saved my night because I totally forgot to pull something out of the freezer and just realized its 2pm and I have no dinner plan, but I have everything in this recipe including the meat already cooked in the freezer. Even better we all have to eat dinner at different times tonight so it can stay warm in the crock pot. Thank you!
What did you think?
It was pretty good. My husband and 4 year old liked it and they are the real critics. We left the ranch dressing out because my husband is GF and most ranch dressing is not GF and I’m too tired these days to make it myself. Also gave us plenty of leftovers. Thank you!
The taco soup sounds yummy either way! God told me to use what I have. It save me both time & $–on things I would purchase & the gas to go get it. I’m making my own frozen mixed veggies for the freezer this summer. They are a combination of what I have & what gardeners have given me this summer–none are the traditional carrots, peas, green beans, & corn. I’ll use them in chowders, soups, shepherd’s pie, etc.