Crock Pot Taco Soup
Crock Pot Taco Soup is a flavorful soup filled with beans, corn, ground beef and taco seasoning. This soup will warm you up and fill your belly during these colder months!
Slow cooker recipes are SO easy to make and are one of my favorite ways to prepare dinner. They work wonderfully on busy weeknights, especially with this Crock Pot Taco Soup!
I love how I can just throw everything together to cook as I go about my daily errands, appointments, and workload. Then, when dinner rolls around, it’s ready to go!
CROCK POT TACO SOUP
You can really dress this soup up with some yummy additions. Tortilla strips, sour cream, shredded cheese, and green onion are just a few delicious options. But keep in mind that the options are pretty much endless, which makes this the perfect meal to feed to anyone!
I like to fill a bunch of bowls with all kinds of different toppings to make the perfect ‘build-your-own’ soup bar.
I’ve done these fall parties in the past, and it’s always a big hit. I just doubled the recipe to serve a larger crowd. Everyone digs right in by adding all their desired toppings to make it their own favorite soup! Yum.
Why You’ll Love This Easy Crock Pot Taco Soup:
- Set It & Forget It: Toss everything into the crock pot and let it simmer into a flavorful, hearty soup while you go about your day.
- Hearty & Filling: Packed with protein from lean ground beef and beans, plus plenty of veggies for a complete one-pot meal.
- Customizable Toppings: Load it up with cheese, tortilla strips, sour cream, avocado, or even a squeeze of lime for your perfect bowl.
- Family-Friendly Dinner: Mild taco flavor that both kids and adults will enjoy (and you can easily add spice if you like it hotter!).
- Make-Ahead & Freezer-Friendly: Perfect for meal prep—freeze extras and reheat for a quick dinner on busy nights.
- Budget-Friendly: Stretch a pound of ground beef into a big batch of soup that feeds a crowd or makes plenty of leftovers.
Ingredients
- 1 pound lean ground beef
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (15 ounces) pinto beans drained and rinsed
- 1 can (14.5 ounces) petite diced tomatoes drained
- 1 can (15.25 ounces) sweet corn drained
- 1 can (10 ounces) green enchilada sauce
- 2 cans (14 ounces, each) beef broth or chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 can (6 ounces) tomato paste
- 2 Tablespoons cornstarch + 2 Tablespoons water
Instructions
Brown and crumble ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to a large, greased crock pot. (I use a 7-quart crock pot.)
Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, and tomato paste to the crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours.
Mix the cornstarch and water to create a slurry. Add to the soup in crock pot and stir. Cover with the lid again and let it heat for another 30 minutes. (Soup should be thickened at this point.)
Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!
Servings
Serves 8 total.
Storage and Reheating
Store leftover taco soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, warm in the microwave or on the stovetop until hot. If reheating from frozen, place the soup directly in a crock pot and cook on low for 3–4 hours, or heat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if the soup thickens after storing.
Holly’s Tips for the Best Crock Pot Taco Soup:
- Brown The Beef Well: Don’t just cook it until no longer pink—let it develop a little color in the skillet. That extra caramelization adds deeper flavor to the soup.
- Drain The Cans Thoroughly: Since you’re already adding broth, be sure to drain the beans, tomatoes, and corn well. This keeps the soup from getting watered down.
- Don’t Skip The Slurry: The cornstarch + water step at the end is key for thickening the soup into that hearty, almost chili-like consistency.
- Adjust Spice To Taste: Green enchilada sauce is usually mild, but you can use medium or hot for extra kick—or stir in diced jalapeños or a pinch of cayenne.
- Let Toppings Shine: Cheese, sour cream, tortilla strips, avocado, green onions, and cilantro turn this into a customizable, restaurant-worthy meal.
- Meal-Prep Friendly: This soup actually tastes even better the next day as the flavors deepen—perfect for leftovers or freezing in individual portions.
Frequently Asked Questions:
Yes! After browning the beef, add all ingredients (except the cornstarch slurry) to a large pot. Simmer over medium-low heat for 30–40 minutes, then stir in the slurry and cook another 10–15 minutes until thickened.
Absolutely. Ground chicken or turkey both work well and make the soup a little lighter, though you may want to add an extra pinch of seasoning for flavor.
This version is mild when made with green enchilada sauce and standard taco seasoning. To make it spicier, use medium or hot enchilada sauce, add diced jalapeños, or stir in cayenne pepper.
A 6- or 7-quart crock pot works best to fit all the ingredients. If using a smaller one, you may need to cut the recipe in half.
If you prefer not to use cornstarch, let the soup cook uncovered for the last 30 minutes to reduce slightly, or mash some of the beans into the broth for natural thickness.
Popular favorites include shredded cheese, sour cream, tortilla strips or chips, diced avocado, green onions, and fresh cilantro.
Similar Recipes
Craving something similar? Give my Slow Cooker Chicken Taco Soup a try.
In the mood for comfort? My Slow Cooker Chicken Tortilla Soup is a classic Tex-Mex comfort food.
Looking for something with more grains and vegetables? My Crock Pot Chicken Wild Rice Soup is loaded with chicken, wild rice, celery, onions, carrots, and more.
Looking for something different? My Crock Pot Cheeseburger Soup is creamy and cheesy, loaded with potatoes, ground beef, carrots, and more. My Slow Cooker Bacon Cheeseburger Soup is another popular go-to for chilly nights.
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Crock Pot Taco Soup
Ingredients
- 1 pound lean ground beef
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (15 ounces) pinto beans drained and rinsed
- 1 can (14.5 ounces) petite diced tomatoes drained
- 1 can (15.25 ounces) sweet corn drained
- 1 can (10 ounces) green enchilada sauce
- 2 cans (14 ounces, each) beef broth or chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 can (6 ounces) tomato paste
- 2 Tablespoons cornstarch + 2 Tablespoons water
Instructions
- Brown and crumble ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to a large greased crock pot. (I use a 7 quart size crock pot.)
- Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning and tomato paste to crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours.
- Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir. Cover with lid again and let heat for another 30 minutes. (Soup should be thickened at this point.)
- Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!
Notes
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Do I add cornstarch after its cooked in crook pit for 3 to 6 hours?
Yes, you add the cornstarch mixture after it’s cooked. 🙂
How long does it take to thicken? Added cornstarch mixture and still seems very thin.
It should only take about 20 minutes to thicken. The amount listed is what I used and thickened fine. You can always try to add more if you’d like 🙂
Same thing happened to me. It wouldn’t thicken up. I added a small can of tomato paste and it thickened up nicely, and tasted great!
Oops! I added it before cooking and used red sauce instead of green. Do you think it,will be okay?
Using green instead of red I’m sure will still taste delicious! And you added the cornstarch already? If so, you may just need to add more at the end. No biggie!
We loved it! Followed the instructions to a tee and garnished with crushed tortilla chips, sour cream, and sharp cheddar cheese. It was tasty & hit the spot. Definitely a keeper with lots of options.
I cooked this in a regular pot with 1 lb. of hamburger,and using frozen corn. Served over tortillas or cornbread. Delish!
Very tasty recipe! First time my two picky eating boys actually ate beans. Already have request to make again.
I made this tonight. It was very good. Used 1 pound of ground beef. It is something we will make again
Brown ground beef before adding then add beef after you have thickened (with cornstarch) the soup.
My family and coworkers loved this. I crushed tostitos on top. Delicious!
Do you drain the canned items?
My husband and I loved it! Thanks a lot!
Had this for dinner tonight was delicious. Made exactly as written with cheese, tortilla chips and sour cream toppings for each person to add..family said it’s a keeper.
How big does the crock pot need to be to hold this recipe? Mine is 3-qt.
I only use a 7 quart crock pot, so I am not sure if it would work in a small 3 quart.
How long is this good for in the fridge?
I would say it stays good covered tightly in the fridge for about 3 days. 🙂
Hi Holly, I just made your taco soup and it is delish! Very easy to make and fed the whole family. Will make this again, thanks for sharing.
I have all ingredients except the green enchilda sauce. Would Salsa Verde work in this recipe?
Yes Sue, Salsa verde could work to replace the green enchilada sauce. I would sub the same amount.
I used a can of Rotel and was DELICIOUS!
This sounds perfect for cool Fall evenings. Will it be okay to use 1/2 beef and 1/2 Italian sausage?
I haven’t tried it, but I think that would be delicious!
Does it taste like chili?
To me, it does not. There’s no chili powder in this recipe and I feel that’s what gives chili that flavor. This recipe uses taco seasoning. Hope this helps! 🙂
Would ground turkey work in this recipe?
Yes, absolutely!
This soup was fabulous! I had everything on hand in my pantry. the only addition i made was to saute some chopped onion and garlic and add that to the soup. I cooked the soup for approx. 5 hours on low and it was thick enough for us without the cornstarch slurry. Definitely a repeat at our house. Served with some mexican style cornbread and a salad with cilantro dressing. YUM!
Holly once again I want to congratulate you for posting another great recipe. I made it exactly as you wrote and it came out perfect. The whole family enjoyed it and I’m taking our friend over a bowl. Holly your family is so lucky to have such a fantastic cook as yourself