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The Best Ever Crock Pot Taco Soup

Updated on July 21, 2018
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

3.2 stars from 139 ratings of Crock Pot Taco Soup

This is actually more appropriately called "whatever I have in my pantry that would be good in a taco soup" soup. After writing up this recipe, I couldn't help but get one started for our dinner tonight.

It just sounded so good. I didn't have half of the ingredients so I threw in what we did have and improved with the rest of it. Funny enough, this is how I make a lot of my recipes.

Granted, I'm not just throwing in willy nilly. After cooking for so long, I know what would go well with the other tastes and what would destroy it altogether. So be careful just throwing in whatever. At the end of the recipe I'll give you some options and possibilities as well as some great substitutions for when you don't have all of the ingredients.

Yummy taco soup! Hamburger, beans, corn, and tomatoes. I usually eat mine with plenty of shredded cheese and chives on top, eaten atop one chip at a time. This way there's no real need to even have a spoon!

Cook Time

Prep time: 10 min
Cook time: 6 hours
Ready in: 6 hours 10 min
Yields: Serves about 8 people one bowl of soup


  • 1 lb ground beef
  • 1 large yellow onion
  • 1 (16oz) can chili beans with liquid
  • 1 (15oz) can kidney beans with liquid
  • 1 (15oz) can whole kernel corn with liquid
  • 1 (8oz) can tomato sauce
  • 2 cups water
  • 2 (14.5oz) cans peeled and diced tomatoes
  • 1 (4oz) can diced green chili peppers
  • 1 (1.25oz) package taco seasoning
  • (Optional) 1 pkg. ranch dressing mix
  • (Optional) 1 can black beans
  • (Optional) 1 cup shredded cheddar cheese
  • (Optional) 2 cups milk, instead of water
  • (Optional) 1 bunch green onions


  1. Notice there's a lot of optional items. lol This is a recipe that can be altered in a number of ways and still come out the same. It's just personal preference. We'll address these at the end.
  2. Chop your yellow onion small and fine. Set aside for the moment.
  3. In a large skillet, cook your hamburger meat over medium-heat until completely cooked through. When finished, drain the fat and grease off before using.
  4. Pour your cooked hamburger meat into your crock pot, along with your chopped yellow onion.
  5. Then add your chili beans, kidney beans, and corn along with their liquid.
  6. Pour in your tomato sauce and 2 cans of peeled and diced tomatoes. Then add your water.
  7. Finally add your diced green chili peppers and your taco seasoning. Mix everything well.
  8. Cover and cook on low for 8 hours or (if you don't have that much time) on high for 6 hours.
  9. Serve with sour cream, shredded cheese, chopped green onions, and tortilla chips.
  10. Optional: If you would prefer a cheesier taco soup you have several options. 1) Add 2 cups of milk and your cup of cheddar cheese instead of the water. 2) Make a cheese sauce separately (using the milk and cheese or a more formal sauce of flour butter milk and cheese) before adding it to the pot. 3) Add 1/2 of a large bar of Velveeta. This will make your taco soup creamy and cheesy instead of reddish translucent.
  11. Optional: For a different flavor, add in a packet of ranch dressing mix and/or a can of black beans.
  12. Substitutions: -No milk, add sour cream right into the crock pot.
  13. -No shredded cheese, add Velveeta, thinly sliced cheese of any kind, or even American cheese.
  14. -No beans, add rice, lentils, quinoa or even another whole grain ( instead.
  15. -No hamburger, add turkey, bacon, ham, chicken, sausage, or any other kind of meat.
  16. -No canned corn, add corn cut directly off the cob (I had to do that tonight.).
  17. -No yellow onion, add any other color onion, shallots, leeks, or garlic.
  18. -No canned tomato products, add fresh tomatoes, or make your own tomato sauce with one of my recipes for homemade tomato paste or sauce.

Nutritional Information

Nutrition Facts
Serving size: 1 bowl or 1 1/2 cups
Calories 362
Calories from Fat144
% Daily Value *
Fat 16 g25%
Carbohydrates 38 g13%
Fiber 9 g36%
Protein 18 g36%
Cholesterol 48 mg16%
Sodium 1356 mg57%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Best Ever Crock Pot Taco Soup
The Best Ever Crock Pot Taco Soup | Source

Yummy! Yummy! I don't think I ever have the exact ingredients for any recipe I want to cook. I've gotten extremely familiar with substituting some ingredients for others.

In fact, I substituted a lot in my taco soup tonight and boy does it smell incredible in the other room. I've been tempted to get a bowl of it early before my husband comes home, but I know it's not ready yet. lol

I hope you enjoy this recipe and I hope I helped you out at least a little bit.

I can't wait to dive into that taco soup tonight for dinner!

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© 2013 Victoria Van Ness


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    • KoffeeKlatch Gals profile image

      Susan Hazelton 

      6 months ago from Sunny Florida

      What a wonderful idea to put in some ideas for substitutes. I never have everything I need.

    • hazeltos profile image

      Susan Hazelton 

      2 years ago from Summerfield, Florida

      This recipe sounds so good. If I had all of the ingredients I'd make it for dinner tonight.

    • MizBejabbers profile image

      Doris James-MizBejabbers 

      3 years ago from Beautiful South

      This is similar to how I make it, but on the stove top. I combined two recipes because I gotta have hominy in mine, and also the ranch dressing mix, and each recipe was minus the other. Wonderful soup. Great hub, too.

    • noniebdavis profile image


      3 years ago from Diamond Bar, California

      I love this recipe. Your style of "whatever I have that will work" is really how I cook at home as well. Cheers.

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      3 years ago from Fountain, CO

      When making soup or even chili I don't typically drain my tomatoes. And if I can use fresh ones I do. :) I do however drain the veggies like black beans and corn.

    • profile image


      3 years ago

      Do you drain your tomatoes?

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      5 years ago from Fountain, CO

      lol We made it for dinner last night and had it again for lunch today! It was wonderful. My only suggestion is not to put too much cheese on top of your bowl of soup before eating it. It tends to mask the real tastes of the soup. I did that this afternoon! :) I'm glad you liked the recipe. Enjoy!

    • kentuckywriter267 profile image

      Floyd Cryer 

      5 years ago from Hodgenville, KY

      That sounded so good I believe I am going to make it on Wednesday After we go to the store. Now I have to get the mop just to get up all the Drool that ended up on the floor...


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