Name: Crock-Pot Taco Soup: The Easiest Fiesta in a Bowl
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Ingredients: 1 lb ground beef; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 (15 oz) can black beans, drained/rinsed; 1 (15 oz) can pinto beans, drained/rinsed; 1 (15 oz) can corn, drained; 1 (10 oz) can diced tomatoes with green chiles; 1 (15 oz) can fire-roasted diced tomatoes; 4 cups low-sodium beef broth; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; ½ tsp black pepper; 1 (1 oz) packet taco seasoning

Just when you thought taco night couldn’t get any better, this Crock-Pot Taco Soup waltzes in and steals the show. Jam-packed with bold flavors and requiring less effort than folding a fitted sheet, this dump-and-go recipe is your ticket to a stress-free dinner that tastes like you slaved over it (spoiler: you didn’t).

Why This Recipe Works

Flavor bomb without the fuss: Chili powder, cumin, and fire-roasted tomatoes build layers of smoky-savory goodness while your slow cooker does all the heavy lifting.
Texture for days: Tender beans, juicy meat, and crisp toppings create a party in every spoonful—no sad, mushy soups here.
Freezer-friendly MVP: Doubles beautifully and reheats like a dream, making it the ultimate meal prep warrior.
Crowd-pleasing flexibility: Easily adaptable for gluten-free, dairy-free, or vegetarian diets without sacrificing flavor.

Ingredients

1 lb ground beef (or turkey/chicken for lighter option)
1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can corn kernels, drained
1 (10 oz) can diced tomatoes with green chiles (like Rotel)
1 (15 oz) can fire-roasted diced tomatoes
4 cups low-sodium beef broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
1 (1 oz) packet taco seasoning (or 3 tbsp homemade)

Toppings (optional but highly encouraged):

Shredded cheddar cheese
Diced avocado
Sour cream
Tortilla chips
Fresh cilantro

Equipment Needed

6-quart or larger slow cooker
Large skillet
Wooden spoon
Can opener
Measuring spoons

Instructions

Step 1: Brown the Meat and Aromatics

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon. Cook for 5-7 minutes until no pink remains, then toss in the diced onion and minced garlic. Stir frequently for another 3 minutes until the onion softens and the garlic becomes fragrant—this builds a flavor foundation that’ll make your soup sing. *Pro tip: If using extra-lean meat, add 1 tbsp olive oil to prevent sticking.*

Step 2: Spice It Up Like a Tex-Mex Pro

Reduce the heat to medium and sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the meat mixture. Stir vigorously for 1 minute to toast the spices (you’ll smell the magic happening). Add the taco seasoning packet and ½ cup of beef broth to deglaze the pan, scraping up any browned bits—those little flavor gold nuggets are non-negotiable.

Step 3: The Grand Slow-Cooker Dump

Transfer the meat mixture to your Crock-Pot and add all remaining ingredients: both types of beans, corn, diced tomatoes with chiles, fire-roasted tomatoes, and the remaining 3½ cups beef broth. Stir gently to combine—no need to overmix here. Pro tip: For thicker soup, drain all canned veggies thoroughly; for brothier results, leave some liquid in the cans.

Step 4: Let Time Work Its Delicious Magic

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The soup is ready when the flavors have melded beautifully and the liquid turns a rich, slightly thickened reddish-brown. Give it a taste and adjust salt if needed (beans can vary in saltiness). Avoid stirring more than once during cooking to prevent breaking down the beans.

Step 5: Top It Like You Mean It

Ladle the soup into bowls and go wild with toppings. Crush tortilla chips over the top for crunch, dollop with sour cream for tang, and sprinkle cheese so it gets melty. The avocado adds creamy contrast, and cilantro brings freshness. Pro tip: Serve with lime wedges—a squeeze of citrus brightens the whole bowl.

Tips and Tricks

Batch Cooking Brilliance: This soup freezes exceptionally well. Cool completely, then portion into freezer bags laid flat for space-saving storage. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth to refresh the consistency.

Spice Control: For sensitive palates, use mild taco seasoning and reduce chili powder to 1 tbsp. Heat seekers can add ½ tsp cayenne pepper or top with sliced jalapeños. The smoked paprika is non-negotiable though—it’s the secret weapon for depth.

Bean Swaps: No pinto beans? Kidney beans work great. For extra protein, add a can of rinsed chickpeas. If using dried beans, soak and cook them first (canned beans save time but aren’t mandatory).

Broth Boost: Swap 1 cup of beef broth for beer (a lager works wonders) or use chicken broth if that’s what’s in your pantry. For vegetarian versions, mushroom broth adds umami.

Timing Hacks: Short on time? Use pre-minced garlic and frozen diced onions. If your slow cooker has a sauté function, skip the skillet and brown everything directly in the Crock-Pot.

Recipe Variations

White Chicken Taco Soup: Replace ground beef with 1 lb shredded cooked chicken breast and use white beans instead of pinto/black beans. Swap beef broth for chicken broth and add 1 tsp oregano for a brighter profile.

Vegetarian Fiesta: Omit the meat and use 1 additional can of beans (like kidney beans). Boost savoriness with ½ cup cooked quinoa or 8 oz sliced mushrooms sautéed with the onions.

Keto-Friendly Twist: Skip the corn and black beans (higher in carbs), adding extra ground meat and 2 cups chopped zucchini instead. Top with pork rinds for crunch.

Instant Pot Adaptation: Cook the meat using Sauté mode, then add remaining ingredients. Pressure cook on HIGH for 15 minutes with quick release.

Breakfast Taco Soup: Top with fried eggs, crumbled bacon, and a drizzle of hot sauce for a morning-after twist.

Frequently Asked Questions

Can I make this soup on the stove instead?
Absolutely! Follow Steps 1-3 in a Dutch oven, then simmer covered on low heat for 30-40 minutes. Stir occasionally to prevent sticking. The slow cooker yields deeper flavor melding, but stovetop works in a pinch.

Why fire-roasted tomatoes? Can I use regular?
Fire-roasted tomatoes add a smoky complexity that elevates the soup, but regular diced tomatoes work too. For similar depth, add ½ tsp liquid smoke or char fresh tomatoes under your broiler for 5 minutes before dicing.

My soup turned out too thin. How can I thicken it?
Mix 2 tbsp cornstarch with ¼ cup cold water, then stir into the soup and cook on HIGH for 15 minutes. Alternatively, mash some beans against the pot’s side or blend 1 cup of soup and mix it back in.

Is there a way to reduce the sodium?
Use no-salt-added canned goods, low-sodium broth, and homemade taco seasoning (skip the packet). Taste before adding salt—you might not need it. Garnish with unsalted toppings like avocado.

Can I prep this overnight?
Yes! Brown the meat and store it with the onions/garlic in the fridge. In the morning, dump everything into the Crock-Pot. For best texture, don’t combine wet and dry ingredients until cooking time.

Summary

This Crock-Pot Taco Soup is the ultimate set-it-and-forget-it meal that delivers big flavors with minimal effort. Perfect for busy weeknights, game day gatherings, or meal prep marathons.