Slow Cooker Taco Soup is made with ground beef, ranch seasoning, black beans and corn, cooked slowly in a clay pot until full of Southwestern flavor.
This easy Crock Pot taco soup puts all the classic flavors of the Southwest in a cozy bowl. With easy preparation, you’ll love doing it almost as much as your family will love to eat it!
The broth is flavored with ranchero dressing and taco mix, and then you open a can of tomatoes, black beans and corn, some ground beef and simmer it until all those flavors come together.
We make it in a
clay pot so we can pour all the ingredients into it in the morning and have a bowl of delicious home-cooked food at the end of the day. It’s one of the easiest slow cooker recipes you can make!
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There are no hard and fast rules about what to add to this recipe, so if you don’t like black beans and prefer pinto beans or beans, then go for it.
Ingredients for the taco soup in the slow cooker:
This soup smells so good while cooking! I love that spicy Tex-Mex smell. When it’s ready, you can put it in bowls and garnish it with whatever you want. Some of my favorites are:
- Jalapeños, fresh or pickled
- Black olives
- Sour cream
- Grated cheese
- Pico de Gallo
- Green onions
- Cilantro
- Squeezed lemon
juiceDon’t forget the tortilla chips! I like to pick my soup with them, or if I’m feeling lazy, I crumble them into the soup like tasty tortilla croutons.
How to do it in advance Soups
are a great prepared dish.
You can easily store the soup in individual containers, so you can heat one portion at a time! For individual servings, simply microwave for 2 to 3 minutes or heat in a small pot over medium heat for 5 to 10 minutes or until heated.
Refrigerator: To refrigerate, let it cool completely and then store it in a sealed container for up to 5 days. You can reheat the soup by pouring into a large pot and heating over medium heat, stirring frequently, for 20 to 30 minutes or until heated.
Freezer: You can freeze it before cooking or after. Prepare your ground beef by browning, add all other ingredients, and then pour them all into a gallon freezer bag, or any other freezer-safe container that can be sealed. You can do this before you cook your soup or after it has been cooked.
When you’re ready to eat frozen soup, take it out of the freezer and place it in the refrigerator to thaw it for 24 hours. If it wasn’t cooked before freezing, pour it into your slow cooker and follow the recipe instructions below.
If you have cooked it, you can heat it in the microwave, on the stove or in your clay pot.
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