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overhead shot of ingredients for the taco soup in crockpot
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5 from 7 votes

Crockpot Taco Soup Recipe

Crockpot taco soup recipe is a hearty but healthy soup loaded with your favorite taco ingredients and flavors! No sauteeing and crockpot ready in 15 min.
Prep Time15 mins
Cook Time8 hrs
Course: Dinner
Cuisine: Mexican
Servings: 8
Calories: 265kcal


  • 1 lb lean ground beef
  • 19 oz can of diced tomatoes (540 mL; include juices)
  • 4.3 oz can of green chiles (127 mL)
  • 11.5 oz can of corn kernels (340mL; drained)
  • 19 oz can of black beans (540 mL; drained & rinsed)
  • 3 cup chicken stock (or homemade bone broth)
  • 1 bell pepper (diced)
  • 1 red onion (diced)
  • ¼ cup taco seasoning

Serving suggestions

  • cheese
  • avocado
  • sour cream
  • tortilla strips
  • cilantro


  • In the base of a 6 quart slow cooker, place the ground beef. Use a spatula to break it up into small pieces.
  • Add all remaining ingredients. Mix, then add the lid.
  • Cook on low for 6-8 hours.
  • Serve with suggested toppings.


  • Leftovers may be stored in the fridge for up to 4 days, or frozen for up to 3 months.

To assemble as a freezer crockpot meal

  • Add all ingredients except for broth/stock to a large meal prep container, reusable silicone bag, or sturdy gallon-sized freezer bag. Squeeze as much air out as possible and freeze for up to 3 months.
  • Thaw completely before cooking as directed above.



Nutritional information does not include suggested toppings.


Serving: 1/8 of batch | Calories: 265kcal | Carbohydrates: 34g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 413mg | Potassium: 814mg | Fiber: 9g | Sugar: 6g | Vitamin A: 773IU | Vitamin C: 34mg | Calcium: 56mg | Iron: 4mg