Your weeknight dinners can be exciting with this Crockpot Taco Soup recipe. Packed full of tangy, savory, and spicy flavors, it’ll become a household hit in the winter time when you want something hearty to make you feel warm and cozy.
It’s the perfect accompaniment to your favorite Mexican dishes, or pairs just as well with a little guacamole or sour cream. Serve it at your family Taco Tuesday dinners, or at more formal occasions like a party or holiday celebration.
Some versions include crema, or different cheese types, or even epazote. This is a well-loved herb that can be found in Mexico City.
But, the base for this slow cooker taco soup is largely the same wherever you go. It includes beans, chili and tomato sauce, and chicken broth, and is served, of course, with some crispy tortilla strips.
A crock pot is a slow cooker that locks in moisture to cook dishes over longer periods of time. Cooking your ingredients in this kitchen appliance means that they absorb all the flavors from each other, giving you a really tasty meal at the end.
This recipe does use a lot of canned and pre-made goods. Nevertheless, your crockpot taco soup will taste like an authentic version, as the ingredients are designed to give you a dish that’s savory, tangy, and spicy – so get cooking and enjoy!
Tips For Making The Best Crockpot Taco Soup
- Don’t discard the juices from the cans of beans. These will help to thicken your taco soup and give it some extra body. But if you prefer, you can drain the beans. You’ll then need to add an extra ½ cup of water to make it up to the right amount of liquid.
- Break the ground beef up as you brown the ground beef. Then you won’t be left with large chunks in your soup.
- Choose your ground beef carefully. If it’s fatty, make sure that you drain some of the excess grease off so that your taco soup doesn’t get too oily.
- Add some jalapenos to your taco soup recipe if you like extra spice!
- Use a lower sodium stock or broth if you want to reduce the sodium content. Draining and rinsing the pinto beans and kidney beans before they’re added will also help to lower the overall amount of sodium in this dish.
- Put some tomato paste into your taco soup mixture for a thicker consistency. You can add more kidney or black beans to bulk it out, or allow the soup to simmer with the lid off for a little while so that some of the liquid evaporates.
- Use ground turkey instead of ground beef. And serve with a ranch dressing mix
How To Make Crockpot Taco Soup
- Prep Time15 min
- Cook Time4 hours
- Total Time4h15 min
- Prepare the Ingredients
Heat a little olive oil in your cast-iron pan over a medium heat. Add the ground beef.
Cook until there are no longer any pink bits remaining. Remember to break the beef up as it fries.
Then, add the taco seasoning mix to your pan. Give everything a good stir.
- Slow Cook the Taco Soup
Next, add the browned ground beef mixture to your slow cooker or crockpot. Put all of the other taco soup ingredients in too – this includes the juice from the cans of beans (or extra water if not you’re not using this liquid).
Stir all of the mixture together. Set your crockpot or slow cooker on high and cook for about 2 hours.
Alternatively, your slow cooker taco soup will come out even better if you have time to let it cook on low for 4 to 6 hours.
Serve with your favorite toppings or sides. Enjoy!
What To Serve With Crockpot Taco Soup
Keep it classic and serve your taco soup with some tortilla chips. The crunch from the chips works well with the soft soup, and they’ll melt in your mouth with each bite you take!
Add even more flavor to your dish by mixing in some spicy Mexican rice and letting it soak up the slow cooker taco soup. You’ll have a tangy and savory meal that’s full of heat.
For something a bit different, a refreshing, crisp salad would complement your soup well. You’ll get a mixture of textures and tastes with the crunchy salad and warmth from your taco soup.
Biscuits or bread rolls are great for more casual dining, as you can dip pieces into your slow cooker taco soup. This will soak up all the tasty flavors!
Choose biscuits that are dry and unflavored. These will ensure that you don’t add extra unwanted flavors to your meal.
A dollop of sour cream is a great choice to serve with this crockpot taco soup recipe. It adds a little creaminess and tartness to the spicy dish.
Or try some shredded cheese on top. This will add a bit of salt and a gooey texture as it melts, which will also help to balance out the spicy flavors of the delicious soup.
Finally, try adding some guacamole for extra texture and a hint of creaminess. This avocado dip will also help to balance the heat and salt of the taco soup.
Check also my article about What to serve with Taco Soup for other choices.
Storage and Reheating Instructions
As with other soup recipes, you can store your slow cooker taco soup in the refrigerator. Once completely cool, it can be stored there for 3 to 4 days in an airtight container.
Make sure that there’s about 1 inch or more of space at the top of the container, which will allow your soup to expand as it freezes. And label each dish with the date you’ve packaged it and how many servings there are.
Don’t reheat a partial amount from a container – you need to reheat the whole container’s worth together. First, thaw your taco soup in the refrigerator for 24 hours, and then reheat it in a pan for a few minutes.
This easy recipe that can be made in your crock pot packs a lot of flavors due to the variety of ingredients used. But, this recipe calls for mainly pre-packaged and canned goods that contain high levels of sodium and preservatives.
For example, 1 gram of a typical taco seasoning mix contains about 60 milligrams of sodium. And when you use the whole packet, obviously this can really elevate the amount of sodium in this meal.
Your daily recommended sodium intake is about 2300 milligrams, or 1 teaspoon of salt. As you can see from the details below, one serving amounts to a big chunk of this allowance.
And higher levels of sodium can cause health problems. They can increase your risk of stroke, heart issues, hypertension, and kidney stones.
A workaround for this is to create a homemade taco seasoning. Your own taco mix will have less salt and can be made easily with some pantry staples such as cumin, paprika, onion powder, garlic powder, etc.
Plus, a chicken broth or beef broth that’s lower in sodium will also help. And fresh diced tomatoes can also be substituted for the canned tomatoes. – Kirsten Mae Magbanua, RND
More Spicy Soup Recipes to Enjoy
- 5.2 g Fat
- 34.4 g Carbs
- 26.8 gProtein
- FoodData Central Taco Seasoning Mix