Introduction

Best Crockpot Taco Soup is bold, hearty, and irresistibly comforting—packed with seasoned meat, beans, corn, and tomatoes slow-simmered into a rich, taco-inspired broth. This easy dump-and-go soup delivers big Tex-Mex flavor with minimal effort, making it perfect for busy weeknights, game day, or feeding a crowd. Cozy, customizable, and endlessly satisfying, it’s a slow cooker favorite you’ll come back to again and again.

Why you’ll love this recipe

True dump-and-go slow cooker meal
Bold taco flavor in every bite
Hearty, filling, and family-friendly
Perfect for meal prep and freezing
Easy to customize with toppings

Ingredients (serves 6–8)

1 lb ground beef or ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can corn, drained
1 (14.5 oz) can diced tomatoes
1 (10 oz) can Rotel (diced tomatoes with green chilies)
1 (1 oz) packet taco seasoning
1 tsp ground cumin
½ tsp chili powder
3 cups beef or chicken broth
Salt and black pepper to taste

Optional Toppings

Shredded cheese
Sour cream
Tortilla chips or strips
Avocado
Chopped cilantro

Essential Tools and Equipment

Skillet
Slow cooker (4–6 quart)
Wooden spoon
Knife + cutting board

Step-by-step process (detailed)

1. Brown the meat

Heat a skillet over medium-high heat. Add ground beef and cook 6–8 minutes, breaking it up, until fully browned. Drain excess grease. Browning adds depth and prevents greasy soup.

2. Sauté aromatics

Add diced onion to the skillet and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

3. Transfer to the slow cooker

Add the cooked meat mixture to the slow cooker. Spread it evenly across the bottom.

4. Add remaining ingredients

Add black beans, kidney beans, corn, diced tomatoes, Rotel, taco seasoning, cumin, chili powder, and broth. Stir gently until everything is well combined.

5. Slow cook

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until flavors are fully developed and the soup is hot and hearty.

6. Taste and adjust

Taste and adjust seasoning with salt and black pepper as needed. Add extra taco seasoning or chili powder if desired.

7. Rest briefly

Let the soup rest 10 minutes before serving. This allows flavors to meld and the broth to thicken slightly.

8. Serve

Ladle into bowls and top generously with your favorite taco toppings.

Mistakes to avoid

Skipping browning — flat flavor
Not draining beans — watery soup
Over-seasoning early — too salty
Cooking too long on HIGH — mushy beans
Forgetting toppings — less impact

Variations of Best Crockpot Taco Soup

Creamy Taco Soup — stir in cream cheese at the end
Chicken Taco Soup — use shredded chicken instead of beef
Spicy — add jalapeños or extra Rotel
Vegetarian — skip meat and add extra beans
Low-Carb — omit beans and corn, add cauliflower

Tips for storage & make-ahead

Refrigerate up to 4 days
Freeze up to 3 months
Reheat gently on the stovetop or in the microwave
Flavors improve overnight

Frequently Asked Questions

Can I use raw meat in the crockpot?
Yes, but browning first improves flavor and texture.

Is this soup spicy?
Mild to medium—adjust with seasoning or chilies.

Can I make it thicker?
Mash some beans or simmer uncovered briefly.

What goes best on top?
Cheese, sour cream, and tortilla chips are classic.

Conclusion

Best Crockpot Taco Soup delivers everything you love about tacos in an easy, comforting bowl. Rich, hearty, and endlessly customizable, it’s a reliable slow cooker recipe that feeds a crowd with minimal effort. Once you try it, it’s bound to become a regular in your meal rotation.