Easy Crockpot Taco Soup Recipe

Easy Crockpot Taco Soup is the ultimate weeknight dinner solution. This hearty, flavor-packed soup combines the bold flavors of taco seasoning, tender ground beef or shredded chicken, and a medley of beans, corn, and tomatoes for a satisfying and comforting meal. Best of all? It’s a set-it-and-forget-it recipe that requires minimal prep and lets your slow cooker handle the work. Perfect for busy families, game day gatherings, or meal prep, this Crockpot taco soup will quickly become a favorite. Get ready to enjoy a bowl of zesty goodness with little effort!

Why You’ll Love This Easy Crockpot Taco Soup Recipe

This recipe is perfect for anyone who craves a flavorful, no-fuss dinner. You’ll love it because:

• Hands-off cooking: Just add everything to the slow cooker and let it work its magic.
• Family-friendly: Mild enough for kids but easy to customize with extra spice.
• Budget-friendly: Made with affordable pantry staples.
• Meal-prep ready: Stores and reheats beautifully for later meals.
• Versatile: Change up proteins or toppings to suit your tastes.

Ingredients

• 1 lb ground beef, shredded chicken, or your preferred protein
• 1 (16 oz) can pinto beans, undrained
• 1 (16 oz) can white or kidney beans, undrained
• 1 (11 oz) can sweet corn, undrained
• 1 (11 oz) can diced tomatoes with chiles
• 1 (28 oz) can diced tomatoes
• 1 (4 oz) can diced green chiles
• 1 1/4 envelopes taco seasoning mix
• 1 envelope Hidden Valley Ranch Salad Dressing & Seasoning Mix

Step-by-Step: How to Make Easy Crockpot Taco Soup

1. Prepare the meat: Brown your ground beef or chosen protein in a skillet over medium heat, then drain off excess fat.
2. Fill the slow cooker: Add the cooked meat, beans, corn, diced tomatoes, green chiles, taco seasoning, and ranch mix into the slow cooker. Keep the can juices for enhanced flavor and ideal soup consistency.
3. Combine and cook: Stir thoroughly, cover, and cook on high for 2 hours or low for 4–6 hours until flavors meld together.
4. Serve: Ladle into bowls and finish with shredded cheese, sour cream, jalapeños, or crushed tortilla chips.

Helpful Tips

• Brown the meat well: It deepens the flavor and avoids a greasy texture.
• Use low-sodium cans: To better control the salt level.
• Adjust the spice: Add extra jalapeños or cayenne for more heat.
• Make it creamier: Stir in a can of refried beans for a thicker texture.

Substitutions and Variations

• Protein: Use turkey, chicken, or plant-based crumbles instead of beef.
• Beans: Try black beans or chickpeas for a unique twist.
• Tomatoes: Use fire-roasted tomatoes for a smoky touch.
• Seasonings: Add cumin, smoked paprika, or chipotle powder for depth.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals.

Nutritional Information

(Approximate per serving, based on 8 servings with ground beef)

• Calories: ~320
• Protein: 20g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 8g
• Sodium: 950mg

(Values may vary based on ingredient choices and toppings.)

Serving Suggestions

• Top with cheese, sour cream, avocado, or fresh cilantro.
• Pair with tortilla chips, warm cornbread, or serve over rice.
• Add a crisp side salad for balance.

Frequently Asked Questions About Easy Crockpot Taco Soup

Can I make this on the stovetop?
Yes! Combine everything in a large pot and simmer over medium-low heat for 30–40 minutes.

Can I use frozen corn?
Absolutely—substitute 1 1/2 cups of frozen corn and add it directly to the slow cooker.

Is it gluten-free?
Yes, as long as you use gluten-free taco seasoning and ranch mix.

Can I double the recipe?
Definitely! Use a larger crockpot and extend the cooking time slightly.

What toppings work best?
Shredded cheese, sour cream, onions, avocado, jalapeños, or crushed tortilla chips.

Conclusion

Thank you for stopping by to try this Easy Crockpot Taco Soup! It’s one of my go-to recipes when I need a hearty dinner with big flavor and little effort. I love how it turns simple ingredients into a crowd-pleasing meal. Whether for a cozy weeknight or a casual get-together, this soup is sure to be a hit. I hope it becomes a regular in your kitchen. Happy cooking, and thanks for being part of our food-loving community—your kitchen is about to smell amazing!

Easy Crockpot Taco Soup Recipe

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• Author: Lisa
• Total Time: 4–6 hours
• Yield: 8 servings 1x

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Description

A hearty, flavorful Crockpot taco soup loaded with ground beef, beans, corn, and zesty spices – an easy, comforting meal for any night of the week.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef, shredded chicken, or your preferred protein
• 1 (16 oz) can pinto beans, undrained
• 1 (16 oz) can white or kidney beans, undrained
• 1 (11 oz) can sweet corn, undrained
• 1 (11 oz) can diced tomatoes with chiles
• 1 (28 oz) can diced tomatoes
• 1 (4 oz) can diced green chiles
• 1 1/4 envelopes taco seasoning mix
• 1 envelope Hidden Valley Ranch Salad Dressing & Seasoning Mix

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Instructions

1. Brown the ground beef or protein of choice in a skillet; drain excess fat.
2. Add meat, beans, corn, tomatoes, chiles, taco seasoning, and ranch mix to the slow cooker (keep can juices).
3. Stir well, cover, and cook on high for 2 hours or low for 4–6 hours.
4. Serve hot with your favorite toppings like cheese, sour cream, or tortilla chip

Notes

• Substitute ground beef with turkey or plant-based protein for variety.
• Use fire-roasted tomatoes for a smoky twist.
• Add jalapeños or cayenne pepper for extra heat.

• Prep Time: 10 minutes
• Cook Time: 4–6 hours (low) / 2 hours (high)

Nutrition

• Serving Size: 1 bowl
• Calories: ~320
• Sugar: ~6g
• Carbohydrates: ~28g
• Protein: ~20g