Crockpot taco soup is literally a throw-it-in-the-crockpot and let-it-simmer kind of dish. It is perfect for busy days when you crave a flavourful meal but do not want to slave away over the stove after a busy day at work.
You’ll be singing out with joy that you managed to create this beautiful meal using very few ingredients and without preparing veggies. In fact, the only chopping you need to do is dicing the onions. The rest of this recipe lets the crockpot handle your hard work.
Slow cooker soups make a wonderful addition to your weekly recipe rotation. Now on Tuesdays, it won’t just be a Taco Tuesday, but a crockpot taco soup Tuesday!
What is Crockpot Taco Soup?
Taco soup is a traditional Mexican soup consisting of beef mince, red kidney beans, and black beans in a tomato base. You will love the warmth and spicy kick of this family favorite.
My Taco Soup cooks to perfection in the crockpot on a low setting. The slow cooker allows this soup to simmer, infusing the flavors and tenderizing the beef mince and beans.
Tools
Crockpot soup recipes are so quick & simple to recreate. To make my crockpot taco soup, you’ll need the following tools:
Ingredients
Below are the key ingredients to recreate my warm and rich taco soup with a spicy kick.
How To Make Crockpot Taco Soup
Cooking this tasty crockpot soup recipe at home is so simple!! Follow these five easy steps, and you’ll enjoy this delicious meal for dinner!
Step 1: Arrange Your Crockpot Taco Soup Tools And Ingredients
In your kitchen, switch on your crockpot and organize your crockpot taco soup ingredients. Make sure that you have the right amount of the required components.
Step 2: Put In Your Ingredients
To cook your taco soup, place all your ingredients into the crockpot but save the taco shells, grated cheese, sour cream, and avocado for adding to your cooked soup later. Remember to break up the beef mince before cooking it. Otherwise, it will cook in large chunks.
Step 3: Cook Your Taco Soup
Stir together all the taco soup ingredients until the mince has broken down properly. Put the lid on the crockpot and then turn it on to high for 4 hours, or if making well in advance, set it to low for 8 hours.
Step 4: Prepare Your Toppings
Just before serving your cooked soup, prepare all the different taco soup toppings. Firstly, take your taco shells out of any packaging and reheat them per the packet instructions. Once cooked, crush with your hands into smaller pieces.
Secondly, place your sour cream and grated cheese into separate serving bowls. Lastly, dice your avocado by slicing it in half, removing the pit, spooning the avocado out, and chopping with a knife.
Step 5: Serve Your Delicious Crockpot Taco Soup
Once the soup is cooked, spoon a generous amount into a bowl and then sprinkle with crushed taco shells, avocado pieces, and grated cheese. Finish with a dollop of sour cream, and your dish is ready to serve. Enjoy!
Tips And Serving Suggestions
Crockpot soups have to be my favorite no-fuss recipe with very little food preparation or the need to monitor the meal once it’s cooking away on a low setting. It is bound to become your favorite too!
Below are a few tips and serving suggestions that will have this meal cooked to perfection and plated to impress.
Tips for Crockpot Taco Soup
Here are a few go-to tips for making my crockpot taco soup.
What To Serve With My Crockpot Taco Soup?
Although this recipe is jam-packed full of flavor, here are a few ways I like to accompany the meal to really get the taste buds tingling!
The Best Ways To Store Your Taco Soup
To store the leftover soup, simply transfer it to an airtight container and put it in the fridge. Your taco soup will last for about 3-4 days this way. Remember to rewarm the soup using a stovetop or microwave before eating.
You can also freeze the dish to store it for longer. Frozen taco soup can stay good for up to 3 months.
Crockpot Taco Soup
Ingredients
- 1.5 pounds (700 grams) beef mince
- 1 can 14.5 oz (400g) red kidney beans, drained and rinsed
- 1 can 14.5 oz (400g) black beans, drained and rinsed
- 1 can 14.5 oz (400g) corn kernels, drained and rinsed
- 1 cup diced white onion
- 1 can chopped tomatoes
- 1 tablespoon tomato paste
- 0.5 cup celery, finely chopped
- 1 teaspoon chili powder
- 0.5 – 1 red chili pepper (optional)
- 1 tablespoon red wine vinegar
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon coriander powder
- 4.5 cups vegetable or chicken stock
- Salt and pepper
Garnish
- 1 avocado diced
- 6 – 8 hard taco shells/chips
- 0.5 cup sour cream
- 0.5 cup grated cheese
Instructions
- Place all your taco soup ingredients into the crockpot, except for the avocado, grated cheese, taco shells, and sour cream aside.
- Stir all the ingredients until the beef mince has broken down. Turn on your crockpot to high and cook for 4 hours. Alternatively, cook for longer on low for 8 hours.
- As your soup finishes cooking, organize the toppings. Place grated cheese and sour cream in small bowls.
- Reheat taco shells per the packet instructions. Once cooked, break into smaller pieces on a plate. Deseed the avocado, removing the flesh from the skin and dicing with a sharp knife.
- Once the soup is cooked, serve in individual bowls and garnish with the prepared toppings. Enjoy!
Video
Notes
- Make sure you break up the beef mince before cooking it up. Otherwise, it will cook in large chunks.
- You can substitute the beef with chicken breast. Cook it per instruction and shred before serving.
- If you aren’t big on spicy food, feel free to cut down on the chili powder. On the other hand, add jalapenos for a more intense flavor.
Nutrition
Easy Delicious Crockpot Taco Soup
Throw together this tasty, full-bodied taco soup next time you’re in the mood for a Mexican-flavored dinner but don’t have the time to stand in the kitchen for ages.
You will love this meal with a meaty base of beef, beans, and tomatoes garnished with classic taco flavors; taco shells, sour cream, cheese, and avocado!
Whether you’re feeding a crowd or simply craving some spicy warm soup yourself, this crockpot taco soup will have you cooking it over and over again! What taco soup toppings do you love to add? Let me know in the comments!
Paige Gilmore
Content Writer
Expertise
Home Cooking, Food Editor, Cooking-video Maker, Food Styling, Food Photography, Cooking-video Maker, Data Analysis, Business Owner, Strategy & Marketing Director
Education
Auckland University of Technology, New Zealand
Auckland University of Technology, New Zealand
The Culinary Collective, New Zealand
Paige Gilmore is a versatile content creator from Auckland, with a focus on culinary arts and a distinctive foundation in science and analytics. Her varied skills enrich her cooking, enabling her to combine precise techniques with imaginative style in the kitchen.