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Crock Pot Taco Soup – An Easy Dinner To Feed The Family

This Crock Pot Taco Soup has become a family favorite. It is a thick and hearty soup recipe that is similar to chili but includes ingredients that have more of a taco influence.

Diced tomatoes with green chiles, pinto beans and sweet corn kernels are added to the ground beef and onion mixture. Then the seasonings are added by using a packet of both taco seasoning and Ranch dry dressing mix.

It is a warming soup that is perfect to serve on those cold winter days. But best of all, it requires just a few minutes to prepare and then everything gets dumped in your slow cooker.

crock pot taco soup
A bowl of taco soup made easy by dumping everything in the crock pot.

Then when you come home, a complete dinner for the entire family is ready! Of course, you can opt to add a few toppings so that everyone can customize their own bowl to their liking.

For example, I will add diced onions, jalapeños and cilantro to my bowl. But the kids will most often add sour cream, cheese and crushed tortilla chips to their bowls.

It is a great recipe that requires very little effort to make and it is one that makes everyone happy. Best of all you can customize the ingredients to your preference.

Ingredients Required

1. Ground Beef

You can use any variety of ground beef that you prefer to make this Crock Pot Taco Soup. However, be sure to drain it prior to adding it to the slow cooker so that the soup doesn’t become too greasy.

I have been asked if it is okay to place lean ground sirloin directly in the slow cooker without being cooked. Although you could technically do this, I highly advise to cook the beef before mixing it with the other ingredients.

The flavor of the meat will be so much better when it is cooked with the onions and you won’t have to worry about any grease sitting on the surface of the soup.

And if you are wondering if you could make this recipe using ground turkey or ground chicken the answer is yes. However be sure to add a little oil to the pan when you go to brown it so that the meat doesn’t stick to the bottom of the skillet.

Vegetarian/Vegan Option: Use plant based crumbles in place of the ground beef. Again, be sure to use a little oil in the bottom of the skillet when you go to brown the crumbles.

ground beef and onion in skillet
It is best to brown the ground beef before it goes into the slow cooker.

2. Onion

This recipe calls for 1 small yellow, white or sweet onion. However, if you like to meal prep at the beginning of the week and dice an onion or two to save time, you may be wondering how much diced onion to use.

As a general rule of thumb, 1 small onion will yield approximately 1/3 cup of diced onion. Although this is just a guideline, therefore use less or more if you wish.

3. Beef Broth

Because this is a beef based recipe, the liquid in the Crock Pot Taco Soup recipe comes from beef broth. If you don’t have a can of beef broth you can make your own with Beef Bullion Cubes.

However, I always recommend to purchasing the low sodium cubes. Then simply follow the instructions on the package to make 16 ounces of broth.

*It is okay to use the entire 16 ounces of the broth made from the cubes.

Other Options: For those who have only chicken broth in the house, it is okay to use that as well. And if you are Vegetarian or Vegan vegetable broth can be used instead of the beef broth.

corn beans and tomatoes
The texture in this taco soup comes from sweet corn kernels, pinto beans, and diced tomatoes with green chiles.

4. Diced Tomatoes With Green Chiles

You can find a can of diced tomatoes with green chiles near the canned diced tomatoes at the grocery. However, if you can’t find it at the store you can purchase a can of petite diced tomatoes and a 4 ounce can of diced green chiles instead.

The diced green chiles don’t add a lot of heat to the soup, just good flavor. However, if you are one that may be nervous about using them, simply use a can of diced tomatoes instead.

5. Pinto Beans

Canned pinto beans are the best beans to use in this Crock Pot Taco Soup recipe. However, if you have cannellini beans or Great Northern beans you can use them as a substitute.

Lower Carb Option: Omit the beans all together.

6. Corn

A can of sweet corn kernels give the soup a little crunch. The added liquid in the can also gives the soup a little extra liquid.

However, if you only have frozen sweet corn use 1 1/2 cups of frozen corn in place of the can. Then if the soup needs a little extra liquid you can add some as needed.

corn taco seasoning and dry Ranch dressing seasoning
The flavor comes a packet of taco seasoning and dry Ranch seasoning.

7. Seasoning Packets

The flavor for this recipe comes from both a packet of Taco Seasoning and Dry Ranch Dressing Mix. You can adjust the flavor based on the taco seasoning packet that you choose.

For instance, taco seasoning mixes come in mild, medium and hot. And it may sound weird to include Dry Ranch Seasoning mix, but trust me, it adds a ton of flavor to this recipe!

Don’t worry if you don’t have any Dry Ranch Seasoning Mix. It is easy to make your own Homemade Dry Ranch Mix.

Crock Pot Taco Soup Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

  • 1 pound ground beef
  • 1 small onion, diced
  • 15 ounce can beef broth, low-sodium
  • 10 ounce can diced tomatoes and green chiles, undrained
  • 1 can pinto beans, undrained (omit for a lower carb recipe)
  • 15 ounce can sweet corn kernels, undrained
  • 1 ounce packet taco seasoning
  • 1 ounce packet dry ranch dressing mix
  • 1 cup water

Optional toppings:

  • Crushed tortilla chips
  • Sour cream
  • Shredded cheese
  • Sliced or diced green onions
  • Diced jalapeños
  • Diced cilantro

INSTRUCTIONS

In a large skillet add the ground beef and diced onion and cook until the meat is brown and no longer pink. Drain the grease and place the meat in the slow cooker.

Add the diced tomatoes and green chiles (undrained), corn (undrained), pinto beans (undrained), beef broth and water to the slow cooker. Then add the packets of ranch dressing seasoning and taco seasoning mix and stir.

Cover and cook on Low for 6 to 8 hours or High for 3-4 hours.

Serve the Crock Pot Taco Soup warm and garnish with sour cream, shredded cheese, slice green onions, cilantro and/or crushed tortilla chips.

crock pot taco soup
As you can see this is a thick and hearty soup that the entire family will enjoy!

Store any leftovers in the refrigerator for up to 4 days. The soup can be frozen in an air tight container for up to 6 months.

Enjoy! Mary

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Crock Pot Taco Soup

crock pot taco chili

A thick and hearty soup recipe made easy by cooking it in a slow cooker. A twist on a classic chili recipe with a Mexican inspired flair!

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Ingredients

  • 1 pound ground beef
  • 1 small onion, diced
  • 15 ounce can beef broth
  • 15 ounce can diced tomatoes and green chiles, undrained
  • 1 can pinto beans, undrained
  • 15 ounce can sweet corn kernels, undrained
  • 1 ounce packet taco seasoning
  • 1 ounce packet dry ranch dressing mix
  • 1 cup water

Instructions

  1. In a large skillet add the ground beef and diced onion and cook until the meat is brown. Drain the grease and place the meat in the slow cooker.
  2. Add the diced tomatoes and green chiles (undrained), corn (undrained), pinto beans (undrained), beef broth and water to the slow cooker.
  3. Add the packets of ranch dressing seasoning and taco seasoning mix and stir
  4. Cover and cook on Low for 6 to 8 hours or High for 3-4 hours.
  5. Serve warm and garnish with sour cream, shredded cheese, slice green onions, cilantro and/or crushed tortilla chips.

Notes

*I highly recommend cooking the Taco Soup on the low heat setting as it allows the flavors to meld together perfectly.

Store leftovers in a sealed container in the refrigerator for up to 4 days.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 289Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 990mgCarbohydrates: 27gFiber: 6gSugar: 6gProtein: 22g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used. Nutritional estimates do not include optional toppings.

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