There is something so comforting about a warm bowl of soup on a chilly day. It just feels like a hug from the inside. But who has time for complicated recipes on a busy weeknight? Not me!
That is exactly why this Taco Soup has a permanent spot in my meal rotation. It has all the savory, zesty flavors of a taco but served up in a hearty, simple soup. It is a true set it and forget it meal.
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Why You’ll Love This Recipe
First off, the ease of this recipe is a major win. You basically brown some meat and then dump everything into the slow cooker. It is that simple. There is no complex chopping or hovering over a stove.
This is what makes it such a fantastic Taco Soup Recipe Crockpot meal. You can get it started in the afternoon and come home to a house that smells amazing, with dinner ready to go.
Another great thing is how you can customize it. The toppings are where the fun really begins. Everyone in the family can build their own bowl just the way they like it. It is a family friendly dish for sure.
And let’s talk about the flavor. It is rich, savory, and has just the right amount of kick. This might be the best Taco Soup for satisfying that comfort food craving without a lot of fuss.
Ingredients
Here is what you will need to gather for this delicious Taco Soup. The list is simple, using many pantry staples you might already have on hand. No fancy ingredients required!
For The Soup
- 2 pounds Ground beef
- 1 medium Onion, diced
- 2 packets Ranch Dressing Mix
- 2 packets Taco Seasoning
- 32 ounces Chicken Broth
- 14.5 ounces Tomato Sauce, canned
- 29 ounces Diced Tomatoes with Chiles, canned
- 14.5 ounces Black Beans, canned
- 1 can Corn
For Garnish (Optional)
- Tortilla chips
- Sour Cream
- Cheddar Cheese
Step By Step Instructions
Ready to make what I think is the best Taco Soup recipe? Let’s walk through it together. It is so easy, you will have it memorized after the first time.
Step 1: Brown The Beef And Onions
First, grab a large skillet and place it over medium high heat. Add your diced onion and let it saute for about two minutes. You want it to get a little soft and fragrant.
Next, add the ground beef to the skillet with the onions. Break it up with a spoon and cook until it is nicely browned all over. This step builds a ton of flavor for our Taco Soup.
Once the meat is cooked, you will want to drain off the excess fat. This keeps the soup from becoming greasy. Just tilt the pan over a container to pour it off carefully.
Step 2: Combine Everything In The Crockpot
Now for the super easy part. Transfer your browned beef and onion mixture directly into your slow cooker. This is the base of our wonderful soup.
Then, you literally just add everything else. Pour in the chicken broth, tomato sauce, and diced tomatoes with chiles. No need to drain those!
Add both packets of ranch mix and taco seasoning. Then, open your cans of black beans and corn and add them right in. Do not drain them! The liquid adds flavor and body to the soup.
Give it all a good stir to combine everything. Your work is pretty much done. How amazing is that? This is why it’s such a great Taco Soup Recipe Crockpot meal.
Step 3: Cook And Serve
Put the lid on your slow cooker and set it to cook. You can cook it on HIGH for 4 hours if you are short on time, or on LOW for 6 hours if you have a bit longer. Both ways work great.
When it is done, the Taco Soup will be bubbling and smelling incredible. Ladle it into bowls and get ready for the best part, the toppings! This is where you can really make it your own.
Add a dollop of sour cream, a sprinkle of cheddar cheese, and some crunchy tortilla chips. Enjoy your delicious homemade Taco Soup!
How To Store Leftovers
One of the best things about this Taco Soup is that the leftovers are just as good, if not better! The flavors get a chance to meld together even more overnight.
To store it, let the soup cool down a bit first. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 4 days.
This soup also freezes beautifully. I love making a big batch for easy future meals. Just pour the cooled soup into freezer safe bags or containers. It can be frozen for up to 3 months.
When you are ready to eat it, just thaw it in the fridge overnight and reheat on the stove or in the microwave. It is a fantastic meal to have on hand.
Tips
Want to switch things up a bit? You can easily swap the ground beef for ground turkey or even shredded chicken. Both are tasty alternatives for your Taco Soup.
If you like a bit more heat, feel free to add a pinch of red pepper flakes or a few dashes of your favorite hot sauce. You could also use a can of hot diced tomatoes with chiles.
The topping possibilities are endless! Besides cheese and sour cream, try adding sliced avocado, fresh cilantro, chopped green onions, or a squeeze of lime juice.
Remember, do not drain the corn or the black beans. The liquid in the cans is part of the recipe and contributes to the overall texture and flavor of the best Taco Soup.
Conclusion
And there you have it! A simple, flavorful, and incredibly satisfying Taco Soup that the whole family will enjoy. It is the kind of recipe you will come back to again and again.
Whether you need a quick weeknight dinner or a crowd pleasing meal for game day, this soup delivers every single time. It is warm, comforting, and just plain delicious.
I hope you love this recipe as much as my family does. Go ahead and give it a try. I am sure it will become one of your favorites, too!
FAQ
Can I Make This Taco Soup On The Stovetop?
Yes, absolutely! Just brown the beef and onions in a large pot or Dutch oven. Then add all the other ingredients, stir well, and bring it to a simmer. Let it simmer for at least 30 minutes to let the flavors develop.
Is This Soup Spicy?
This Taco Soup has a mild warmth from the taco seasoning and the chiles in the diced tomatoes. It is generally not considered very spicy. If you want less heat, you can use plain diced tomatoes instead.
Can I Use Different Beans?
Of course! While the recipe calls for black beans, you could easily substitute them with kidney beans or pinto beans. A mix of beans would also be delicious and add some nice variety.
What Should I Serve With This Soup?
This Taco Soup is a full meal on its own, especially with toppings. However, it also pairs wonderfully with warm cornbread, a fresh green salad, or a simple cheese quesadilla for dipping.
Taco Soup
This easy Taco Soup is a comforting, savory, and zesty meal that comes together quickly in a slow cooker, perfect for busy weeknights.
Requirements
Ingredients
Instructions
- First, grab a large skillet and place it over medium high heat. Add your diced onion and let it saute for about two minutes. Next, add the ground beef to the skillet with the onions. Break it up with a spoon and cook until it is nicely browned all over. Once the meat is cooked, you will want to drain off the excess fat. This keeps the soup from becoming greasy. Just tilt the pan over a container to pour it off carefully.
- Now for the super easy part. Transfer your browned beef and onion mixture directly into your slow cooker. This is the base of our wonderful soup. Then, you literally just add everything else. Pour in the chicken broth, tomato sauce, and diced tomatoes with chiles. No need to drain those! Add both packets of ranch mix and taco seasoning. Then, open your cans of black beans and corn and add them right in. Do not drain them! The liquid adds flavor and body to the soup. Give it all a good stir to combine everything. Your work is pretty much done. How amazing is that? This is why it’s such a great Taco Soup Recipe Crockpot meal.
- Put the lid on your slow cooker and set it to cook. You can cook it on HIGH for 4 hours if you are short on time, or on LOW for 6 hours if you have a bit longer. Both ways work great. When it is done, the Taco Soup will be bubbling and smelling incredible. Ladle it into bowls and get ready for the best part, the toppings! This is where you can really make it your own. Add a dollop of sour cream, a sprinkle of cheddar cheese, and some crunchy tortilla chips. Enjoy your delicious homemade Taco Soup!
Notes
This Taco Soup makes wonderful leftovers! Let the soup cool, then transfer it to an airtight container and refrigerate for up to 4 days.
This soup also freezes beautifully for up to 3 months. Thaw in the fridge overnight and reheat on the stove or microwave for an easy meal.
Feel free to customize by swapping ground beef for ground turkey or shredded chicken, or by adding a pinch of red pepper flakes for extra heat.
For toppings, besides cheese and sour cream, consider sliced avocado, fresh cilantro, chopped green onions, or a squeeze of lime juice.
Remember not to drain the canned black beans or corn; their liquid contributes to the soup’s rich flavor and texture.
Nutrition
Calories
Sugar
Fat
Carbs
