Crockpot taco soup is a great way to prepare this classic Mexican soup in the slow cooker. It cooks itself in no time and the family will love it.
Once you start using the slow cooker to make crockpot soups you’ll find it hard to turn back. Most soups don’t require much work and the crockpot solves that problem even more.
Crockpot taco soup is spiced perfectly with Mexican taco seasonings added with beans, corn diced tomatoes and other great veggies that add a touch of health to the soup.
But for flavor, top the soup off with a little cheese, sour cream or even guacamole and you have yourself a meal.
How To Make Crockpot Taco Soup
Ingredients needed
- Ground beef
- Chili bans
- Black beans
- Corn
- Rotel tomatoes & green chilies
- Tomato paste
- Tomato sauce
- Broth
- Lime
- Cilantro
- Onion
- Taco seasoning packs
Making the crockpot taco soup recipe
- To start, you’ll need to cook the ground beef on the stove top first. This makes a better flavor when the meat is properly caramelized on the stove top due to the high heat that the slow cooker can not make. You do not need to season the meat, just cook it.
- Next, add the cooked meat to the crockpot and add in the beans, corn, Rotel tomatoes, tomato paste, broth, tomato sauce and the taco seasoning packs.
- Give everything a good mix then turn on high for 2 hours or low for 4-5 hours. You do want to give the tomato sauce and pastae time to cook because they will have a metallic taste when raw.
- When the soup is ready add fresh lime juice to the soup before serving, it makes a difference.
- When ready to serve, top the crockpot taco soup with cheddar cheese, cilantro and raw white onion.
Storage and can you freeze leftovers
This soup recipe will be fine in the refrigerator for 3-4 days without any issues. Store it in an air tight container and you’re good.
For freezing, this soup freezes just fine. I like to vacuum seal my leftovers but a freezer safe bag or storage container will work as well.
Dishes to serve with taco soup
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Crockpot Taco Soup
Equipment
- Crockpot
Ingredients
- 1 pound lean ground beef
- 15 ounce can of chili beans, DO NOT DRAIN & RINSE
- 15 ounce can of black beans, drained & rinsed
- 15 ounce can of corn, drained & rinsed
- 1 can Rotel tomatoes & green chilies, drained & rinsed
- 3 ounce tomato paste
- 2 cup beef broth
- 15 ounce can of tomato sauce
- 1 lime, squeezed
- 2 packs taco seasoning
- 1 medium white onion
- cheese & cilantro for garnish
Instructions
- To start, you'll need to cook the ground beef on the stove top first. This makes a better flavor when the meat is properly caramelized on the stove top due to the high heat that the slow cooker can not make. You do not need to season the meat, just cook it.
- Next, add the cooked meat to the crockpot and add in the beans, corn, Rotel tomatoes, tomato paste, broth, tomato sauce and the taco seasoning packs.
- Give everything a good mix then turn on high for 2 hours or low for 4-5 hours. You do want to give the tomato sauce and pastae time to cook because they will have a metallic taste when raw.
- When the soup is ready add fresh lime juice to the soup before serving, it makes a difference.
- When ready to serve, top the crockpot taco soup with cheddar cheese, cilantro and raw white onion.
The crockpot taco soup was really good! Mine was a tad spicy but hubby likes spicy so it worked! Overall, really easy and yummy recipe!
Thanks so much, glad you enjoyed it! The garnishing of the cheese and sour cream tend to help with any added spice for the future.