This Crock Pot Taco‑Style Soup is packed with beans, sweet corn, enchilada sauce, tomatoes, and lean ground beef in a savory broth. Easy to throw together in the morning, slow‑cook all day, and serve a warm, comforting bowl come dinner.

Why You Will Love This Recipe

• Hearty texture from black beans, pinto beans, and chunks of ground beef gives satisfying protein in every spoonful.

• Enchilada sauce and diced tomatoes add a rich, slightly tangy flavor layer that complements the sweetness of corn.

• The slow cooker allows flavors to meld over hours, making the soup taste deeper and more homely.

• The slurry thickening step gives a velvety texture so the broth isn’t too watery.

• Customizable with toppings – shredded cheese, tortilla strips, sour cream, or fresh green onions make each serving feel special.

Crock Pot Taco Soup

This Crock Pot Taco-Style Soup is the kind of slow-cooked comfort food that becomes a staple in any household. It starts with a flavorful combination of pantry-friendly ingredients like black beans, pinto beans, sweet corn, and petite diced tomatoes. These create the foundation of the soup and bring not just variety in texture but also plant-based protein and dietary fiber that make every bowl filling and nourishing. The real magic comes in how these ingredients blend during long, slow simmering.

Lean ground beef adds a savory heartiness and rich umami to the soup. By browning it first, you allow flavorful caramelization to develop before it enters the slow cooker, locking in depth. Sautéed onion enhances this base and contributes a mellow sweetness that balances the more intense components like enchilada sauce and taco seasoning.

The enchilada sauce used in this soup is a game-changer. It provides a mild spice and tangy tomato depth that intensifies the longer it cooks. Mixed with chicken broth—or beef broth if you prefer—it forms a robust liquid base that’s both comforting and full of body. Taco seasoning, that familiar blend of cumin, paprika, chili powder, and garlic, rounds out the flavor profile and ties all the ingredients together in a distinctly Southwestern harmony.

Slow cooking isn’t just about convenience—it gives ingredients time to release their flavors fully. Beans absorb the seasonings, corn retains its sweetness, and the beef becomes more tender as it rests in the seasoned broth. The result is a soup with richness in every spoonful and a bold aroma that fills the kitchen hours before you’re ready to eat.

What really makes this recipe special is the slurry added near the end of cooking. A simple blend of cornstarch and cold water thickens the soup just enough to give it a creamy mouthfeel without turning it into a stew. It also binds the broth to the ingredients, making each bite more cohesive and satisfying.

Toppings play an important role in the final presentation and taste. A sprinkle of shredded cheese melts beautifully into the hot soup. A dollop of sour cream offers a cooling contrast. Crushed tortilla strips provide a crunchy textural note, while sliced green onions or cilantro add color and freshness. These optional additions give diners a way to personalize each bowl.

Another advantage of this recipe is its adaptability. Want it spicier? Add jalapeños or switch to a spicy enchilada sauce. Want more veggies? Add bell peppers or zucchini. Want a vegetarian version? Swap the beef for more beans or a plant-based crumble. The base recipe welcomes variation.

This dish is also ideal for meal prep. It stores well in the fridge and reheats beautifully, often tasting even better the next day as flavors continue to meld. You can freeze it in portions, making it an ideal choice for those who like to cook once and eat several times.

Crock Pot Taco Soup is more than just a soup—it’s a hearty, well-balanced, family-friendly meal. It appeals to kids and adults alike, fits seamlessly into busy schedules, and brings bold, cozy flavors without demanding constant attention in the kitchen.

Servings

4‑5 large bowls

Time

Ingredients

• ½ pound lean ground beef

• 1 packet taco seasoning

• 1 tablespoon vegetable (or olive) oil

• 1 medium onion, chopped

• 10 oz green enchilada sauce

• 2 (14 oz) cans low‑sodium chicken broth (or beef broth)

• 1 (15 oz) can corn, drained

• 1 (15 oz) can pinto beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (14.5 oz) can petite diced tomatoes, drained

• 1 tablespoon cornstarch + 2 tablespoons cold water (for slurry)

Instructions

1. Heat oil in a skillet over medium‑high heat. Add lean ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.

2. Add chopped onion to beef in the skillet; sauté until onion is soft and translucent, about 3‑4 minutes.

3. Transfer beef and onion into Crock Pot. Add drained beans, corn, diced tomatoes, enchilada sauce, and broth. Stir well to combine.

4. Set Crock Pot to low and cook for 4 to 6 hours. If you need the soup to stay warm longer (e.g. during busy day), switch to “warm” setting after cooking.

5. About 15 minutes before serving, make the slurry by mixing cornstarch and cold water. Stir into soup to thicken.

6. Ladle into bowls and add toppings like shredded cheese, tortilla strips, sour cream, or sliced green onions as desired.

Tips

• Use low‑sodium broth so that you can adjust salt later without overdoing it.

• If you like a bit of heat, add a chopped jalapeño or a pinch of red pepper flakes when browning the beef.

• Make sure the cornstarch slurry is well mixed (no lumps) before stirring in to avoid clumps.

• Stir gently after adding slurry to incorporate without breaking beans.

• This soup gets even better the next day—flavors meld and deepen overnight.