I can’t wait to share this new simple crockpot taco soup recipe with you! It’s healthy, flavorful, and so easy to make! You can quickly add the ingredients to the crockpot in the morning or prep them ahead of time over the weekend and freeze for later.

A few week’s ago, my parents were coming over for dinner and I decided to make this recipe for taco soup because 1) my whole family loves tacos, and 2) my whole family loves soup!  Dinner with five kids can be stressful, so I love to keep things simple with crockpot meals and easy side dishes.

This crockpot taco soup was definitely a winner – even my three year old son loved scooping the meat out with chips. In fact, I already made this soup again because my 9 year old requested it.

Did you scroll down to the recipe yet? You might notice that there are a bunch of seasonings. That’s because it was inspired by one of my most famous recipes of all time, cool ranch chicken tacos. (There’s actually no ranch dressing involved.) The name of the recipe comes from the Cool Ranch Doritos Chips that are flavored with a combo of ranch seasonings and taco seasonings. The result is seriously so amazing that you need to make my cool ranch chicken tacos asap AND this crockpot taco soup AND start flavoring all of your taco dishes with a ranch-taco combo. So good.

Simple Crockpot Taco Soup Recipe

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• Author: Kelly McNelis
• Yield: 6 servings 1x

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Description

This is a fresh and flavorful recipe that you can cook in your crockpot or freeze (raw) and cook later. Top with corn chips, shredded cheese, guacamole, and fresh cilantro.

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Ingredients

• 1 pound lean ground beef
• 1 can black beans, drained and rinsed
• 1 can light kidney beans, drained and rinsed
• 15oz jar salsa
• 1 cup frozen corn
• 1 tablespoon chili powder
• 1 tablespoon parsley
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon pepper (decrease to 1/2 teaspoon for a very mild dish)
• 1 teaspoon salt
• 3/4 teaspoon dill
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon ground oregano
• 32oz beef broth (4 cups) (not needed until day of cooking)

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Directions

1. Add all ingredients to slow cooker.
2. Cook 6-8 hours on “low” setting.
3. Break apart ground beef and stir.

To Freeze and Cook Later

1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date).
2. Add all ingredients to freezer bag (except broth), seal, and freeze up to three months.
3. When ready to cook, thaw freezer bag overnight in the refrigerator or in the morning in water.
4. Add to crockpot with broth and cook on “low” setting for 6-8 hours.
5. Break apart ground beef and stir.

Thoughts or questions? Leave a comment below and I’ll respond asap. -Kelly