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This Crockpot taco soup recipe is a hearty, comforting soup with all your favorite taco ingredients! Ground beef, chilies, tomatoes and taco seasonings are all simmered to flavorful perfection in your slow cooker. Don't forget to top it off with all of your favorite fixings!
Crockpot Taco Soup Recipe
Taco soup is a go-to recipe in our kitchen. This recipe specifically is loaded with seasoned ground beef, lots of chili peppers with tomatoes, garlic and more! It's all simmered low and slow until we're ready to go. And, all the toppings! We can never get enough.
We really love slow cooker recipes because you can just toss everything in and let it do all the work for you. It really doesn't get much easier than this when it comes to cooking, unless you order takeout, which isn't cooking!
Plus, if you've seen takeout prices lately on food delivery apps, you may be more inclined to keep cooking at home.
Slow Cooker Taco Soup Ingredients
- Ground beef: You can also make this with ground turkey or ground chicken
- Olive oil:
- Onion:
- Peppers: I'm using bell peppers, jalapeños, and some habanero, but you can use your favorites to your own heat level preference
- Garlic:
- Taco seasoning:
- Tomatoes: Canned whole tomatoes are great, or use fresh diced tomatoes
- Tomato sauce:
- Beans: Red beans are great, or kidney beans or pinto beans, all drained and rinsed. Try it with black beans, or a combination
- Chicken stock:
- Salt and pepper:
- Garnishes: Chopped green onions, chopped cilantro, jalapeño slices, lime wedges, tortilla chips, shredded cheddar cheese, sour cream, avocado – anything you might put on a taco
How to Make Crockpot Taco Soup - The Recipe Method
- Cook the beef and veggies:
- Heat the oil in a large skillet or pan. Add the ground beef with the onions and peppers. I used a mixture of jalapeño, habanero and bell peppers, though feel free to vary that up to your preference. Add the garlic and taco seasonings and give it a quick simmer.
- Slow cook it:
- Toss all of this into the slow cooker with the remaining ingredients. Let it cook on high for 3-4 hours or on low for 7-8 hours.
- Serve:
- Serve the taco soup in bowls and top with all of your favorite toppings!
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Recipe Tips & Notes
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Can I make Crockpot taco soup creamy?
Yes! Toss in 8 ounces of cream cheese in the last 20 minutes of the recipe for a creamy, cheesy version of this dish. I love it! It really is SUPER creamy this way. You can also swirl in a cup or more of Mexican crema or sour cream to achieve a similar creaminess. So good!
Can I make taco soup on the stovetop?
If you do not have a slow cooker, you can absolutely make this slow cooker taco soup recipe on the stove top. Simply follow the instructions, but use a Dutch oven or large pot to cook down the vegetables and the meat.
Add all of the ingredients, bring to a quick boil, then reduce the heat and simmer the whole pot for at least 30 minutes. An hour would be better, though, to really let all of those wonderful flavors mingle and develop.
See my Taco Soup Recipe for more detailed instructions.
Storage and Reheating
Once your taco soup cools to room temperature, you can transfer it to an airtight container and keep it stored in the fridge for up to 4 days. Feel free to reheat in the microwave or right back in the Crockpot. You can also use your stovetop if you'd like.
You can also freeze it! I like to make an extra large batch of this soup and freeze it in batches for super quick and easy lunches or dinners. Just transfer it to sealable freezer containers. Keeps easily for 6 month. Let it slow thaw in the fridge for about 8 hours before reheating.
Frequently Asked Questions
- → Can I use other meats besides ground beef?
Yes, ground turkey, chicken, pork, or Mexican chorizo all work well and can alter the flavor and calorie content.
- → How can I adjust the spiciness of the soup?
Vary the chili peppers used: omit habaneros for less heat or substitute with milder peppers like poblanos or bell peppers.
- → Is it possible to make this soup creamy?
Add cream cheese during the last 20 minutes of cooking or swirl in Mexican crema or sour cream before serving.
- → Can I cook this soup on the stovetop instead of a slow cooker?
Yes, brown the meat and veggies in a pot, then simmer all ingredients for at least 30 minutes to meld flavors.
- → What are the best storage methods for leftovers?
Store in an airtight container in the fridge up to 4 days or freeze in portions for up to 6 months. Thaw in fridge before reheating.