Best Crockpot Taco Soup

I’ve been making this crockpot taco soup for years, and it’s honestly one of those recipes I turn to when I need something hearty but don’t want to spend all day in the kitchen. The combination of seasoned ground beef, fire-roasted tomatoes, and a splash of enchilada sauce creates the most comforting bowl of soup that my whole family devours. Just toss everything in your slow cooker in the morning, and by dinnertime you’ll have a delicious meal waiting for you!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 110-125 g
• Fat: 35-45 g
• Carbohydrates: 230-250 g

Ingredients

For the soup base:

• 1.25 lbs ground beef (I use Laura's Lean Beef for less grease)
• 15 oz black beans (rinsed well to keep the broth clear)
• 15 oz pinto beans
• 14.5 oz fire-roasted diced tomatoes
• 15.25 oz corn
• 10 oz enchilada sauce (I prefer Old El Paso mild for this)
• 32 oz beef broth
• 1.25 oz taco seasoning
• 6 oz tomato paste
• 1 tsp smoked paprika
• 1 tbsp fresh lime juice

For the thickener:

• 2.5 tbsp cornstarch
• 2.5 tbsp water

Step 1: Brown the Ground Beef

• 1.25 lbs ground beef

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart as it cooks until fully browned, about 5-7 minutes.

Drain the excess grease in a colander or by tilting the pan and spooning it out.

I prefer using lean beef like Laura's Lean to minimize this step, but draining well is key to keeping your broth clear and not greasy.

Step 2: Assemble the Crockpot Base

• cooked ground beef from Step 1
• 15 oz black beans
• 15 oz pinto beans
• 14.5 oz fire-roasted diced tomatoes
• 15.25 oz corn
• 10 oz enchilada sauce
• 32 oz beef broth
• 1.25 oz taco seasoning
• 6 oz tomato paste
• 1 tsp smoked paprika

Transfer the browned beef from Step 1 into your crockpot.

Add the rinsed black beans, pinto beans, fire-roasted diced tomatoes, corn, enchilada sauce, beef broth, taco seasoning, tomato paste, and smoked paprika.

Stir everything together thoroughly to distribute the seasonings and tomato paste evenly throughout the liquid.

I like to rinse my beans really well to keep the broth from getting cloudy, which makes the final presentation look cleaner.

Step 3: Slow Cook the Soup

Cover the crockpot and cook on low for 3 to 6 hours, depending on your schedule and how much time you have.

The longer cooking time allows the flavors to meld together and deepens the overall taste of the soup.

You can check it halfway through if desired, but there's no need to stir.

Step 4: Thicken and Finish the Soup

• soup from Step 3
• 2.5 tbsp cornstarch
• 2.5 tbsp water

In a small bowl, whisk together the cornstarch and water until completely smooth with no lumps, then stir this mixture into the hot soup from Step 3.

This slurry will thicken the broth slightly without making it heavy.

Cover and cook on low for an additional 30 minutes to allow the cornstarch to fully activate and the soup to reach the desired consistency.

Step 5: Season and Serve

• thickened soup from Step 4
• 1 tbsp fresh lime juice

Stir in the fresh lime juice to brighten the flavors and add a subtle tang that balances the richness of the soup.

Ladle the soup into bowls and serve immediately with your favorite toppings.

Best Crockpot Taco Soup

Delicious Best Crockpot Taco Soup recipe with step-by-step instructions.

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Prep Time 1 hour hr 50 minutes mins

Cook Time 3 hours hrs 40 minutes mins

Total Time 5 hours hrs 30 minutes mins

Servings: 8 servings

Calories: 1850

Ingredients Method

Ingredients

  

For the soup base

• 1.25 lbs ground beef (I use Laura's Lean Beef for less grease)
• 15 oz black beans (rinsed well to keep the broth clear)
• 15 oz pinto beans
• 14.5 oz fire-roasted diced tomatoes
• 15.25 oz corn
• 10 oz enchilada sauce (I prefer Old El Paso mild for this)
• 32 oz beef broth
• 1.25 oz taco seasoning
• 6 oz tomato paste
• 1 tsp smoked paprika
• 1 tbsp fresh lime juice

For the thickener

• 2.5 tbsp cornstarch
• 2.5 tbsp water

Method

 

1. Heat a large skillet over medium-high heat and add the ground beef, breaking it apart as it cooks until fully browned, about 5-7 minutes. Drain the excess grease in a colander or by tilting the pan and spooning it out. I prefer using lean beef like Laura's Lean to minimize this step, but draining well is key to keeping your broth clear and not greasy.
2. Transfer the browned beef from Step 1 into your crockpot. Add the rinsed black beans, pinto beans, fire-roasted diced tomatoes, corn, enchilada sauce, beef broth, taco seasoning, tomato paste, and smoked paprika. Stir everything together thoroughly to distribute the seasonings and tomato paste evenly throughout the liquid. I like to rinse my beans really well to keep the broth from getting cloudy, which makes the final presentation look cleaner.
3. Cover the crockpot and cook on low for 3 to 6 hours, depending on your schedule and how much time you have. The longer cooking time allows the flavors to meld together and deepens the overall taste of the soup. You can check it halfway through if desired, but there's no need to stir.
4. In a small bowl, whisk together the cornstarch and water until completely smooth with no lumps, then stir this mixture into the hot soup from Step 3. This slurry will thicken the broth slightly without making it heavy. Cover and cook on low for an additional 30 minutes to allow the cornstarch to fully activate and the soup to reach the desired consistency.
5. Stir in the fresh lime juice to brighten the flavors and add a subtle tang that balances the richness of the soup. Ladle the soup into bowls and serve immediately with your favorite toppings.