Our Crock Pot Taco Soup recipe delivers a delicious tasty taco flavored hamburger soup with the simplicity and ease of making it in your crockpot or electric pressure cooker.This is a wonderful dinner for those busy weeknights because it can be prepared with a variety of staple ingredients, and prepared ahead of time while you go about your day.
Taco soup in the crock pot brings together ground beef, kidney and garbanzo beans, corn, peppers, and an array of bold spices for a robust flavor profile that everyone loves. Top it with sour cream, shredded cheese, or guacamole; and enjoy it alongside chips, our Mexican cornbread, or a platter of hot vegetarian nachos.
We love our hamburger soup, and this easy crock pot taco soup recipe is a nice variation of it. It has the ease of this delicious ground beef soup, with the flavors of Mexico that we all love so much.
What do you eat with crock pot taco soup?
This soup can be enjoyed all on its own, or served alongside an array of sides and snacks that you would normally enjoy with anything from tacos and enchiladas, to chili and taquitos. Here are some ideas to get you started.
- Serve with tortilla chips and guacamole, or fresh homemade salsa
- Homemade potato fries or a baked potato
- Hot jalapeno muffins or cornbread with hot honey
- Enjoy with a margarita
- Make a skillet of butter honey pepper corn
- Serve with fresh coleslaw
- Enjoy with corn chips and a hearty seven layer bean dip
Can I make crock pot taco soup with different meats?
Absolutely! This soup is very versatile and you have a lot of freedom with the ingredients. We love that this is a take on the modest hamburger soup, but you can play around with it and make it your own by swapping out the ingredients for whatever you prefer, or have on hand.
The ground beef can be substituted for chicken to make it a crock-pot chicken taco soup, or even turkey. The meat can be omitted all together for a vegetarian version, or you can use strips of steak for a bolder presence of meat. The options are endless, and its a delicious recipe no matter how you make it.
Nowadays easy taco soup is one of our favorite instant pot recipes. The Instant Pot took the world by storm and it quickly became a kitchen staple for us.
The instant pot has a wonderful stainless steel cooking insert that fits nicely in the fridge with its handy glass lid, so there is no need to transfer you soup to another container if you don’t want to.
The instant pot will slow cook and cook this recipe on the soup function, making it versatile and largely customizable to my day and the requirements of the recipe.
How do I thicken crock pot taco soup?
This recipe is a relatively light and healthy soup, and can be made even leaner as a low fat crock pot chicken taco soup. However, if you are looking to thicken your crock pot taco soup, and add a creamy element there are a few additional ingredients you can add.
Flour or cornstarch can be added to this recipe by mixing a few tablespoons of either one with a 1/3 cup of the broth. Whisk it together until a slurry is achieved, then add it to the soup and allow it to cook until the consistency is thicker.
Adding higher fat ingredients like milk, heavy cream, or sour cream will also thicken the texture, and add a creamy richness to the flavor. This crock pot taco soup is excellent with that added thickness to the broth, so don’t be afraid to thicken it up if you desire.
Recipe for Crock Pot Taco Soup
Brown the hamburger and add taco spices directly into the meat. As the meat cooks the spices intensify that meaty Mexican flavor this soup is famous for. By browning the ground beef, or chicken if you prefer, you will enrich the whole soup flavor.
We have instructions for the instant pot in this updated post, or simply make it as directed in your crock pot.
Make this soup recipe with fresh vegetables, in-season, for the very best results. Canned or frozen corn and veggies work fine, and can be another great time saver. The ingredients can be changed up to suite your preferences and dietary needs, as well as a means to get through ingredients in your pantry or fridge.
Crock Pot Instructions
Brown your meat with the taco seasoning, draining the excess fat if using a higher fat meat. Add onion, garlic and peppers and cook until the onions are translucent, and pour it all into your crockpot.
Place all of the remaining ingredients into your crock pot. Season with taco seasoning and peppers to taste.
Set on high for four hours, or low for up to 8 hours. The soup ingredients are almost cooked already so keep the longer cooking time on low heat. Viola! Crock pot taco soup is ready to serve.
Instant Pot Instructions
Set the Instant Pot to ‘saute more’.
Brown your meat with the taco seasoning, draining if using a higher fat meat. Add onion, garlic and peppers and cook until the onions are translucent. Press the cancel button.
Add in the remaining ingredients. Press the slow cooker function key and set to ‘more’ for 4 hours. Reduce heat to ‘normal’ for cooking time up to 8 hours. The instant pot will automatically keep your food safe and warm if you need more time before dinner.
TO SPEED UP THIS SOUP IN THE INSTANT POT WITH THE SOUP FUNCTION
Follow the above directions, except…
After the saute function is completed, add in the remaining ingredients and press the ‘soup’ function. Set the time for 30 minutes.
Natural release for 10 minutes, then quick release opening the steam vent and releasing the steam into the room until the pressure valve drops.
Open the lid and serve right from the stainless insert or whatever serving bowl you desire.
Your Printable Recipe Card
Crock Pot Taco Soup recipe is full of rich, meaty hamburger broth mixed with legumes, corn and tomatoes. Taco seasoning and cumin add the Mexican flavor we all enjoy. This soup is a delicious, filling, high fiber, Gluten free, dairy free, nutritionally well-balanced meal. Enjoy this tasty Mexican style hamburger soup along with the simplicity and ease of making it in your crockpot or instant pot.
- – 1 1/2 lb. Hamburger-browned
- – 1 Tablespoon taco powder-divided
- – 1 onion minced
- – 1 bell pepper chopped
- – 4 cloves garlic minced
- – 1 15 oz. can red kidney beans
- – 1 15 oz. can garbanzo beans
- – 1 15 oz. tomato sauce
- – 1 15 oz. stewed tomatoes or diced. NOT Italian flavored-could also use fresh or frozen tomatoes
- – 2 Cups frozen corn frozen is preferred to canned for best flavor and texture
- – One diced jalapeno to taste
- – Garnish with fresh cilantro
- – 4 Cups water
Crock Pot Instructions:
- Brown your Hamburger with the taco seasoning (drain if using a fatty meat). Add onion, garlic and peppers and cook until the onions are translucent. Pour it all into your crockpot.
- Place all of the remaining ingredients into your crock pot. Season with taco seasoning and peppers to taste.
- Set on high for four hours. OR low for up to 8 hours. (NOTE the soup ingredients are almost cooked already so keep the longer cooking time on low heat.)
Instant Pot Instructions:
- Set the Instant Pot to Saute MORE.
- Brown your Hamburger with the taco seasoning (drain if using a fatty hamburger). Add onion, garlic and peppers and cook until the onions are translucent. Press the cancel button.
- Add in the remaining ingredients. Press the slow cooker function key and set to MORE for 4 hours. Reduce heat to NORMAL for cooking time up to 8 hours. The instant pot will automatically keep your food safe and warm if you need more time before dinner.
TO SPEED UP THIS SOUP IN THE INSTANT POT: Ready to eat in about 90 minutes.(this includes sauteing, and pressure build up and release time)
- Follow the above directions EXCEPT:
- After the saute function is completed, add in the remaining ingredients and press the SOUP function. Set the time for 30 minutes.
- Natural release for 10 minutes(that means leave the pot alone after it dings that it’s done) and then quick release(Open the steam vent and release the steam into the room until the pressure valve drops.
Open the lid and serve right from the stainless insert or whatever serving bowl or soup Tureen you desire
McCormick original Taco seasoning is gluten free if you need that. Please use the frozen corn over canned if you can for best flavor and texture in your soup. Do not substitute your vegetables in this for the most authentic Mexican flavor keep the flavors Mexican. For extra spice you could substitute (or add in )a can of rotel tomatoes.
ABOUT THE WATER in this recipe. I normally just add water by filling the empty tomato and bean cans and stirring it in. Just add however much you want to make the soup a proper thickness for your family. Otherwise you could add beef broth if you prefer.
In the Instant pot you can make this soup EVEN faster by cooking it on the manual function on high pressure for 10 minutes.
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Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
Hamilton Beach (33473) Slow Cooker Crock with Touch Pad and Flexible Easy Programming Options, 7 Quart Dishwasher Safe Pot, Silver
Lenox Opal Innocence Carved Covered Soup Tureen with Ladle, 10-1/4-Inch
Serving Size1-1/2 Cups
Amount Per Serving Calories 345Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 37mgSodium 670mgCarbohydrates 47gFiber 8gSugar 7gProtein 20g
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