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A close-up shot of a serving bowl filled with steaming hot slow cooker taco soup. The soup is garnished with shredded cheese, a dollop of sour cream, sliced avocado, and crispy tortilla chips. The vibrant toppings contrast beautifully with the rich, hearty soup, which is served alongside a side of Cottage Cheese Flatbread or a Steak Cobb Salad for a satisfying meal.

Crockpot Taco Soup Recipe

This Crockpot Taco Soup is a hearty, flavor-packed meal loaded with beef, beans, corn, and zesty taco spices. It’s easy, comforting, and perfect for meal prep or family dinners!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Calories: 362
Ingredients Equipment Method

Ingredients
  

  • 1 pound ground beef
  • 1 onion chopped
  • 1 16 ounce can chili beans, with liquid
  • 1 15 ounce can kidney beans with liquid
  • 1 15 ounce can whole kernel corn, with liquid
  • 1 8 ounce can tomato sauce
  • 2 cups water
  • 2 14.5 ounce cans peeled and diced tomatoes
  • 1 4 ounce can diced green chile peppers
  • 1 1.25 ounce package taco seasoning mix

Equipment

  • Crockpot (Slow Cooker)
  • Large Skillet (for browning the beef)
  • Wooden spoon (for stirring)
  • Ladle (for serving)

Method
 

  1. In a large skillet, brown the ground beef over medium heat, then drain excess grease.
    A close-up shot of a black cast-iron skillet on a white marble cooktop, where ground beef is sizzling and browning over medium heat. A wooden spatula stirs the crumbled beef, with small wisps of steam rising. The texture gradually changes from raw pink to a rich golden brown as excess grease pools in the pan, creating a savory aroma.
  2. Transfer the cooked beef to the crockpot.
    A close-up shot of a black slow cooker on a white marble cooktop, now filled with freshly browned ground beef. The beef is evenly crumbled and spread across the bottom of the slow cooker, ready to absorb the rich flavors of the upcoming ingredients.
  3. Add chopped onions, chili beans, kidney beans, corn, tomato sauce, diced tomatoes, green chiles, and taco seasoning.
    A close-up shot of the black slow cooker on the white marble cooktop, now layered with chopped onions, chili beans, kidney beans, sweet corn, tomato sauce, diced tomatoes, and diced green chiles. Each ingredient retains its vibrant color and texture, waiting to be combined into a rich and flavorful taco soup.
  4. Pour in 2 cups of water and stir everything together.
  5. Cover and cook on low for 6 hours or high for 3 hours until flavors meld beautifully.
    A close-up shot of the black slow cooker on the white marble cooktop, now covered with its lid. Soft steam lightly fogs up the inside, indicating that the soup is slowly simmering. The vibrant colors of the ingredients start blending into a rich, hearty broth as the flavors meld over six hours of slow cooking.
  6. Stir before serving and adjust seasoning if needed.
  7. Serve hot with toppings like cheese, sour cream, avocado, or tortilla chips.
  8. Enjoy with Cottage Cheese Flatbread or a Steak Cobb Salad for a perfect meal.
    A close-up shot of a serving bowl filled with steaming hot slow cooker taco soup. The soup is garnished with shredded cheese, a dollop of sour cream, sliced avocado, and crispy tortilla chips. The vibrant toppings contrast beautifully with the rich, hearty soup, which is served alongside a side of Cottage Cheese Flatbread or a Steak Cobb Salad for a satisfying meal.