Taco Soup: Easy Taco Soup Recipe Crockpot (Plus Stovetop)

Taco Soup brings everything you love about taco night into a warming, one-pot meal. Whether you’re team slow cooker or team stovetop, this version layers shredded chicken, black beans, corn, and a zesty tomato-chicken broth for a cozy bowl that’s ready fast—or ready when you are.

The Big Idea

Weeknights deserve low-effort, high-reward dinners. Using rotisserie chicken keeps prep minimal; a handful of pantry spices builds depth; and fresh toppings—avocado, cilantro, lime—add restaurant-style finish. Make it hands-off with a Crock Pot or whip it up on the burner; either way, it fits right into Soup Ideas, Tortilla Soup Recipes, and your favorite Crock Pot Cooking lineup.

Leila Moreau

Easy Taco Soup (Crockpot + Stovetop)

This hearty and flavorful taco soup is packed with seasoned ground beef, beans, corn, and tomatoes. Perfect for a comforting weeknight dinner or make-ahead meal, it’s easy to prepare in a Crockpot or on the stovetop.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American, Mexican

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tbsp homemade)
• 1 can black beans, drained and rinsed (15 oz)
• 1 can pinto beans, drained and rinsed (15 oz)
• 1 can corn, drained (15 oz)
• 1 can diced tomatoes (15 oz)
• 1 can Rotel diced tomatoes with green chilies (10 oz)
• 2 cups beef broth
• 1 tbsp olive oil (for stovetop method)

Equipment

• large skillet
• Crockpot / slow cooker
• mixing spoon
• knife and cutting board

Method

 

1. In a large skillet over medium heat, sauté ground beef until browned. Drain excess fat.
2. Add diced onion and garlic to the beef and cook until fragrant, about 2 minutes.
3. Transfer mixture to Crockpot. Add beans, corn, diced tomatoes, Rotel, taco seasoning, and beef broth. Stir well to combine.
4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
5. Stir before serving. Top with optional toppings like sour cream, cheese, avocado, or tortilla chips.

Nutrition

Calories: 310kcalCarbohydrates: 28gProtein: 22gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 55mgSodium: 980mgPotassium: 790mgFiber: 7gSugar: 4gVitamin A: 650IUVitamin C: 12mgCalcium: 90mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Great topped with sour cream, shredded cheese, avocado, or tortilla chips. Make it vegetarian by omitting the beef and using plant-based protein.

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Ingredients

• Olive oil (for stovetop only)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon oregano
• 4 cups low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes (fire-roasted)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (canned or frozen)
• 2–3 cups shredded cooked chicken
• 1 tablespoon taco seasoning or 1 tablespoon dry ranch seasoning (for that Taco Soup With Ranch Packet flavor)
• Salt, pepper, juice of 1 lime

Toppings: avocado slices, cilantro, tortilla strips, jalapeño, lime wedges.

Instructions

Crockpot (preferred here):
Add onion, garlic, spices, broth, tomatoes, beans, corn, chicken, and seasoning to the slow cooker. Stir, cover, and cook on Low 4–6 hours (or High 2–3). Stir in lime juice, taste, and adjust seasoning. Ladle into bowls and top as desired. This mirrors popular slow-cooker chicken taco soup methods seen across trusted recipe sites.

Stovetop (≈30 minutes):
Sauté onion in a little oil 4–5 minutes. Add garlic for 30 seconds, then spices to bloom. Stir in broth and tomatoes; bring to a simmer. Add beans, corn, chicken, and seasoning; cook 10–15 minutes. Finish with lime juice and toppings.

Health Benefits

• Protein + fiber combo: Chicken and black beans help keep you full and support steady energy.
• Antioxidants: Tomatoes, chilies, and cilantro bring beneficial plant compounds.
• Balanced fats: Avocado adds creamy texture and nourishing fats without heavy dairy.

Pro Tips

• Texture: Add a handful of tortilla strips at the end for crunch without sogginess.
• Ranch variation: Dry ranch seasoning gives a tangy, herby twist that pairs well with avocado.
• Heat control: Swap in chipotle powder for a smoky kick or use mild chili powder for family-friendly bowls.

Make-Ahead, Store & Reheat

Refrigerate up to 4 days or freeze up to 3 months. Reheat gently and brighten with fresh lime. Add toppings after warming to keep textures crisp and fresh.

What to Serve With It

A simple green salad, warm tortillas, or baked tortilla chips complete the meal. If you’re into Nacho Soup vibes, sprinkle a little shredded cheese over hot bowls; for fans of Chicken Noodle Soup or intrigued by Birria Soup, this recipe offers that same comforting depth with a taco twist.