This easy crock pot taco soup recipe features seasoned ground beef, beans, and thick, spicy tomato broth. You can make it spicy, thick, or thin, or make a small batch for two. But you will never make a more delicious taco soup. It's spicy tacos in a bowl, perfect for Taco Tuesday.
🐄Ingredients
Ground beef—leaner preferred
Onion
Canned ingredients—green chiles, black beans, kidney beans, diced tomatoes, tomato sauce, beef broth
Spices for taco seasoning—chili powder, cumin, oregano, garlic powder, cayenne pepper, salt, and black pepper
Optional—Jalapeno pepper, Ranch dressing powder, bell pepper, corn
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Featured Comment by Karen :
"We love, love, love this recipe!"
The trouble with most taco soup recipes is the lack of flavor. A package of taco seasoning does not work well for a large volume of soup. Instead, you can make this soup recipe with spices from your pantry.
I called this "kick-tail" spicy taco soup because I like to spice it up, but I have toned it down a bit. It's easy and quick to make in the crock pot, or you can cook it in less than an hour with only one pan on the stovetop.
You won't believe this fits your diet. It will fit a healthy diet like a low-calorie or low-fat diet or even a low-carb keto diet. You can decrease the salt by using low-sodium products and reducing the salt.
This chili is based on my Ground Beef Taco Meat, like my Taco Casserole. Or check out some other crock pot Mexican chicken recipes, like Slow Cooker Chicken Fajitas, Crock Pot Chicken Enchiladas, Chicken Tortilla Soup, and Crock Pot Chicken Tacos.
👨🍳How to Make Taco Soup—Step-by-Step Photo Instructions
1. Prep the onion with optional jalapeno pepper.
2. Brown meat with onion.
3. Mix spices.
4. Drain the fat after about 6 minutes and add the spices. Finish browning—about 10 minutes total time.
5. Rinse beans.
6. Add all ingredients to the crock pot.
7. Cook on low in the crock pot for 6 hours or 3 hours on high.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Tips and variations to make it right every time
This recipe requires ground meat. Ground beef is usually used, but ground turkey or chicken will be fine.
The heat level is 6/10 on the heat meter with a teaspoon of cayenne pepper and one jalapeno. Without the jalapeno and cayenne pepper, the heat level will be 1-2 out of 10. Add more or less spices or jalapeno to adjust the heat level.
If you want a very thick taco chili-like consistency, reduce the beef broth.
The optional dry ranch dressing adds an interesting taste and is an excellent counterbalance to the hot spiciness if you crank up the heat.
Optional additions are bell pepper and corn.
Make it the stovetop.
To make taco soup on the stovetop, make the taco meat as directed. Then, add all the ingredients to the pan instead of adding to the crockpot. Bring to a boil on the stovetop, turn down the heat, cover, and simmer for at least 30 minutes, but 1-2 hours is better.
⬇️How to make this a "for two" friendly recipe
A full recipe makes about 14 cups of chili, which makes 8 large servings and needs a 5-quart or larger crock pot. It freezes well, so we always make the full-size even though we cook for two.
- A half recipe will fit nicely in a 3-quart crock pot or smaller pan on the stovetop and make 4 servings.
- Use the recipe card and adjust the number of servings to 4.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cook for the same amount of time.
Serving
Serve topped with shredded cheese and a dollop of sour cream. Other possible toppings are tortilla strips, jalapeno, avocado slices, cilantro, green onion, or avocado slices—or your favorite taco toppings.
My side dishes would mainly consist of tortilla chips with salsa and Guacamole, but Mexican rice, refried beans, or a green garden salad also work well for me.
Storing leftovers
Leftovers should be stored sealed in an airtight container in the refrigerator for 4 days or frozen for 3-4 months. They are good in the fridge for 3-4 days and good in the freezer for 3-4 months.
❓FAQs
You "can," but you will miss out on most of the great taste of the excellent homemade taco spice mix.
No. You will have clumps of meat and all the fatty drainage in your dish.
The ground meat must be browned, spiced, and drained before adding it to the pot. Crock pots are great for many things, but cooking ground meat is not one of them.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Crock Pot Taco Soup
Ingredients
- 1 lb ground beef
- 1 onion - medium chopped
- 1 jalapeno pepper - optional, minced
Pantry ingredients
- 28 oz diced tomatoes
- 14 oz tomato sauce
- 14 oz light kidney beans - drained and rinsed
- 14 oz black beans - drained and rinsed
- 14 oz beef broth - Optional-leave out if you want very thick
- 4 oz green chilies
- 1 tablespoon ranch dressing powder - half an envelop—Optional
Spices
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½-1 teaspoon cayenne pepper - optional
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Use the ground meat and beans of your choice.
- Prep a medium onion with a medium chop and one jalapeno pepper by mincing (optional.)
- Cook 1 pound of ground beef with diced onion in a large pan. If finishing on the stovetop, use a Dutch oven.
- While beef is starting to cook, combine the spices: 3 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, ½ to 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon of pepper.
- When the beef and onion have cooked for 6-8 minutes and are mostly browned, drain the fat. Add the spices. Continue to cook until the beef is well browned–about 10 minutes total cooking time. Add the beef to a 5-quart or larger crock pot, or leave it in the Dutch oven if cooking on the stovetop.
- Rinse 1 can of black beans and 1 can of kidney beans, and add to the pot. You may substitute any beans you want.
- Add all remaining ingredients: 1 small can of green chilies, 2 cans diced tomatoes, tomato sauce, the diced jalapeno, ½ envelope of dry ranch dressing mix (optional), and a 14 oz can of beef broth. The beef broth may be omitted if you want this thick.
- Cook on low in the crock pot for 6 hours or 3 hours on high. Or bring to a boil on the stovetop, turn down the heat, cover, and simmer for at least 30 minutes, but 1-2 hours is better.
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Recipe Notes
Pro Tips
- This recipe requires a larger crock pot of at least 5 quarts. The half recipe will fit in a 3-quart.
- This is an easy recipe to cut in half. See the recipe post for instructions.
- Use the beans and ground meat of your choice.
- Please do not use packaged taco seasoning—it is much better with the pantry spices.
- This is 6/10 on the heat-o-meter with the jalapeno and the 1 teaspoon of cayenne pepper. If you want less heat, cut back the cayenne pepper and/or eliminate the jalapeno pepper. You will still have great taste without any heat.
- When browning the meat, when you get it all broken up and starting to brown, drain and add the spices. This will lock the flavor in the meat and not drain off with the fat.
- You can cook for a shorter period since everything is safe, but it is better if cooked the suggested time so the flavors come together.
- The optional ranch dressing powder adds an interesting cool vs. spicy heat taste. It is recommended if you have elected higher heat with the jalapeno and max cayenne pepper.
- Good refrigerated for 4 days and frozen for 4 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Publishing Note: Originally Published: January 13, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jay says
This is exactly the same as my chili recipe, minus the broth! It's so good!
Darr says
Reading the post and came across the two dogs at the bottom....Okay.
Make this to go and wrap them up, will do a pick up as soon as possible...
How absolutely beautiful can you get? Love, love them and thank you for sharing them with us....
Darr
Vickie says
Thank you. Appreciate the quantity breakdown information, good to know for the future.
GREAT suggestion on the lemon bars. Looks easy!
Vickie
Vickie says
Want to make this for a "girls" weekend, " ", meaning we are way past that age designation, but what the heck, you are only as young as you feel.
Just want to make sure this recipe really does feed, more than 2-4. There will be 5 of us, and if it's as good as it sounds, I'm sure there will be seconds, all round!
Have a great celery, fennel, and green apple salad with a walnut Dijon vinaigrette that I think would make a great accompaniment to this soup.
Looking for a light lemon-y desert, any ideas?
DrDan says
The total volume is 12-14 cups. So a bowl of soup is considered 1 1/2 cups so 8 plus bowls. Also look at the lemon bars. https://www.101cookingfortwo.com/yummy-lemon-bars/
Have a good weekend.
Dan
Karen says
We love, love, love this recipe! Thanks for republishing; reminds me that I haven't made it in awhile.
DrDan says
Hi Karen,
I couldn't do a soup week without it. You will notice a slight change in technique. I drain the meat just as it is barely browned before the spices. I found that I was doing it that way. I wanted to get rid of the fat but not drain any spice. Before, I wasn't draining.
Thanks for the note and enjoy the soup.
Dan
Jim Comer says
I am a big chili lover and love to try different recipes. Will try this for sure in a crock pot for 6 hours. Correct. Jimmy C.
DrDan says
Hi Jimmy, 6 hours on low is fine. You can do 8 like most other chili recipes but not really needed.
Dan
marms says
This looks great although I have no idea what "Kick tail" means. Must be an Americanism.. I'm making a version of this today, with what I have. or as a friend of mine says "what you got". I virtually never make a recipe the same as what I see, or the same way twice, because "what I got' varies. I do have cayenne pepper, chipotle hot pepper powder, Anjou fresh peppers and chipotle peppers in adobe sauce. Yee haw. What will mine be called? Canuck Woman's What You Got Chili.
Other substitutions here: Bison, and because it's so lean I add lots -- 1/4 cup at least, olive oil, and I will use half the amount of beans, or maybe none and more vegetables. ZUcchini for sure, I see one looking forlorn in my vegetable bin.
Thanks again for another superb recipe.
DrDan says
All chili should be to use what you got just like soups. But I remember reading some Mark Bittman recipes that say just use what you have. I was more inexperienced then and it gave too little guidance to the beginners who are the majority of my readers. You have been around cooking enough to feel comfortable adding and subtracting. All recipes are just guidelines anyway.
Kick Tail is an old Americanism meaning excellent or great. I suspect it is too old of a phrase to use here and I may change the recipe name.
Dan
Mishele says
Looking forward to trying this recipe ... Garlic powder is on the recipe twice, is this a typo or does it in fact call for 2 tsp of powder?
Thanks,
DrDan says
Garlic Powder only once so 1 teaspoon only. Fixed and thanks for the proof read.
Dan
Chris says
Wow, a 6? That's high praise and it looks wonderful. The ranch dressing is an interesting spin, I hadn't tried that before.