The Best Easy Crockpot Taco Soup Recipe: A Heartwarming Delight to Savor on Chilly Days!
As the temperatures dipped into the 30’s in Nashville over the weekend, my husband’s request for my signature crockpot taco soup recipe couldn’t have been more fitting. This soul-warming delight is undeniably my go-to meal when cooking feels like a daunting task. With just a few simple steps, you can have a comforting bowl of goodness ready to savor on chilly days.
What sets this crockpot taco soup apart is its incredible versatility. You have the freedom to personalize the ingredients to suit your taste buds perfectly. Whether you prefer a spicy kick or a milder flavor, this recipe adapts to your culinary preferences.
One of my favorite ways to elevate the dish is by garnishing it with some luscious sliced avocado and a dollop of creamy sour cream. The contrasting textures and flavors add a delightful twist to each spoonful. Feel free to explore other toppings like shredded cheese, chopped cilantro, or a squeeze of lime for an explosion of taste!
Another fantastic feature of this taco soup is its meal prep-friendly nature. Prepare a large batch and store it in the freezer for those days when time is scarce. Then, effortlessly warm it up in the crockpot, and voilà – a hearty, delicious meal awaits you!
The convenience of the crockpot makes it a lifesaver for busy individuals and families alike. Just throw the ingredients together, set it, and forget it until it’s time to serve up a satisfying and nourishing meal.
As you savor each spoonful of this flavorful taco soup, allow yourself to be transported to a world of comfort and culinary bliss. It’s the perfect companion for warming you up on chilly days or indulging in a cozy family meal.
So, get ready to embrace the essence of this easy crockpot taco soup recipe. Let the aromas fill your kitchen, and the flavors dance on your taste buds. Whether you’re a seasoned home cook or a beginner in the culinary world, this recipe is foolproof and sure to become a household favorite.
The beauty of this crockpot taco soup lies not only in its simplicity but also in its adaptability. Make it your own by experimenting with various ingredients and toppings. You’ll be amazed at the endless possibilities that await you!
Thank you for stopping by and sharing in my culinary journey. I hope you enjoy this recipe as much as my family does. Don’t hesitate to leave your feedback and let me know how your taco soup turned out. Happy cooking, and may your kitchen be filled with warmth and love!
How to Make it
The steps are very simple for this easy crockpot taco soup recipe. To start out you simply brown the ground meat in a pan and add 1 tsp of garlic powder and 1/2 tsp of chili powder (more or less depending on how spicy you like it).
From there drain the meat and add it to the crockpot. Add the entire can of Rotel (do not drain). Add the southwestern corn (do drain) and ½ can of black beans (drain these also).
Add the ranch and taco packets. Fill up the empty Rotel can one and a half times with water and add to crockpot. Stir to combine. Cook on low for 4-6 hours. I always top mine with some shredded mexican cheese, cilantro, crushed up tortilla chips, some sliced avocados and a dollop of sour cream.
If you try it out this easy crockpot taco soup recipe let me know what you think!
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Easy Crockpot Taco Soup
Ingredients
- 1 lb Ground Beef
- 1 tsp Onion Powder
- 1/2 tsp Chili Powder (more or less depending on how spicy you like it)
- 1 can Rotel
- 1 can Southwestern or Mexi-Corn
- 1/2 can Black Beans
- 1 Taco Seasoning Packet
- 1 Ranch Seasoning Packet
Optional Toppings
- 1 tbsp Chopped Cilantro
- Crushed Tortilla Chips
- Mexican Shredded Cheese
- Sour Cream
- Sliced Avocado
Instructions
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Brown the ground beef in a pan over medium heat. Add the onion powder and chili powder. Stir until combined.
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Drain the meat and add to crockpot. Add the entire can of Rotel (do not drain). Add the southwestern corn (do drain) and ½ can of black beans (drain these also).
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Add the ranch and taco packets. Fill up the empty Rotel can one and a half times with water and add to crockpot. Stir to combine.
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Cook on low for 4-6 hours.
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Top with crushed tortilla chips and mexican shredded cheese. Add additional toppings as you like.
Sarah Spencer
Delicious and super easy!