Cool weather is around the corner, and there’s nothing like coming home from a busy day to find warm soup for dinner. This crockpot taco soup recipe is easy to make, uses few ingredients, and is incredibly flavorful.

Crockpot Taco Soup

The best part about this recipe is that all my children eat it. (Shocker, right?)  I think it’s because years ago, when I first started making this soup, I’d let my children help dump ingredients in the crockpot. They took ownership and pride for their work, and in turn, have a full belly on soup nights! That’s a win-win with four children!

The only part my children couldn’t help with was cooking the chicken breasts or browning the ground beef. I like to cook the chicken or brown my ground meat the night before, then bag it in the refrigerator to easily dump the remaining ingredients in the crockpot first thing in the morning before heading out for school or work. Then just like that, your taco soup will be ready when everyone gets home! Kids call it magic, and mom calls it stress-free! (No one needs to know there’s a difference!)

And if you’re asking for my preference between ground beef or chicken…  We go back and forth between the two, depending on what was on sale or what I have on hand. Leftover rotisserie chicken is tomorrow’s taco soup — We work smarter, not harder!

*I can tell you my preference for a good crockpot! I’ve linked to it here, on Amazon.*

Crockpot Taco Soup (1)

Crockpot Taco Soup Recipe

Ingredients:

  • 1 large onion, chopped
  • 2 lb. ground beef, cooked and drained  OR 1-2 chicken breasts, cooked and shredded
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (15-oz.) can corn, drained
  • 1 (15-oz.) can ROTEL tomatoes, undrained for a little spice (use less juice if you want the soup mild)
  • 1 packet of taco seasoning
  • 1 packet of dry ranch dressing
  • 2 cups of water or beef broth
  • salt and pepper to taste

Garnish options:

  • Sour cream
  • tortilla or corn chips
  • fresh avocados, cubed
  • fresh lime slices
  • fresh jalapeno slices
  • shredded cheese

Directions:

Dump all ingredients into a crockpot set on low heat. Cook for 8 hours (or 4 hours on high).
Garnish soup right before serving.

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