This simple Crockpot Taco Soup Recipe is made with taco seasoned ground beef, tomatoes, beans and corn for the best taco soup, that’s also so easy to make!
This crockpot taco soup recipe was one of my favorite dinners that my Mom would make when I was growing up!
Over the years, I’ve made several different versions of the soup, from a One Pot Turkey Taco Soup, to a Vegetarian Black Bean Quinoa Taco Soup, to a Slow Cooker Cheesy Turkey Taco Soup. They’re all delicious, but when I’m in the mood for a taste of home, I always go back to this simple taco soup recipe my Mom used to make!
Crockpot Taco Soup Recipe
This crockpot taco soup recipe is so easy to make. The only prep you’ll need to do is to cook the onion and ground beef on the stove, then add it to a crockpot with cans of tomatoes, corn, beans, chilies and taco seasoning.
What beans are in Taco Soup?
Kidney beans and pinto beans are added to this taco soup recipe.
How many calories are in Taco Soup with ground beef?
This ground beef taco soup recipe serves 8 and is 491 calories per serving.
What to eat with Taco Soup?
Growing up, we would serve tortilla chips on the side and I would dip the chips into the taco soup. Yummy!
As an adult, I’ve served the soup with both Jalapeno Cheddar Cornbread and Jalapeno Cheddar Focaccia Bread. I just love the combination of jalapeno and cheddar cheese breads dipped into the best taco soup ever!
How to freeze taco soup?
This recipe feeds 8 people, if you’re making it for only 2 or 4 people, you can easily freeze the rest to use later. Simply place the soup you want to freeze in freezer-safe plastic bags or plastic containers and place in the freezer for up to 6 months.
To re-heat from the freezer, simply add it back to a crockpot set to low for 2 hours, or add it to a large pot on the stove over medium heat and simmer for 20-30 minutes, or until completely thawed and heated through.
Crockpot Taco Soup
- 1 tbsp olive oil
- 1 cup red onion diced
- 2 lbs ground beef
- 15 oz can diced tomatoes
- 2 15 oz cans diced tomatoes with jalapeños
- 4 oz can diced green chilies
- 15 oz can corn
- 15 oz can kidney beans
- 2 15 oz cans pinto beans
- 3 tbsp homemade taco seasoning
Homemade Taco Seasoning
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp oregano
- 1 tsp kosher salt
- 1 tsp cayenne pepper
- 1 cup cheddar cheese shredded
- 1/4 cup fresh cilantro chopped
- 1 avocado diced
Add the olive oil to a large skillet over medium heat, add the onions and cook for 3-4 minutes.
- Add the ground beef to the onions and brown.
- Add the tomatoes, corn, beans and green chilies to a crock pot.
- Prepare the taco seasoning by combining all of the spices in a small bowl.
Add the ground beef, onions and taco seasoning to the crock pot.
- Stir to combine.
- Cook on high for 4-5 hours or on low for 8-10 hours.
Vegetarian Option: Substitute meatless crumbles or soy chorizo for the ground beef to make this recipe vegetarian.