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Crock Pot Taco Soup!
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4.5 from 2 votes

Crock Pot Taco Soup

The easiest and most delicious taco soup you'll ever have!
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8
Author Holly


  • 1 pound lean ground beef
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can pinto beans, drained and rinsed
  • 1 14.5 oz. can petite diced tomatoes, drained
  • 1 15.25 oz. can sweet corn, drained
  • 1 10 oz. can green enchilada sauce
  • 2 14 oz. cans chicken broth
  • 1 1 oz. packet taco seasoning
  • 1 6 oz. can tomato paste
  • 2 Tablespoons cornstarch + 2 Tablespoons water


  • Brown and crumble ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to a large greased crock pot. (I use a 7 quart size crock pot.)
  • Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning and tomato paste to a large crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours. (Mine was hot and ready after 3 hours. If you're leaving this in while at work keep it on the warm setting for 8 hours.)
  • Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir.
  • Cover with lid again and let heat for another 30 minutes. (Soup should be thickened at this point.)
  • Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!


*This recipe was updated 9/10/19*
TO FREEZE: Place cooled soup in two large freezer ziplock bags. Place in freezer. Stays good frozen for up to 3 months. When ready to eat, place frozen soup in crock pot. Cover with lid. Cook on the low setting for 3 to 4 hours or until fully warmed through. OR plan frozen soup in a large pot. Cook over medium heat on stove top until fully heated through.