25+ Delicious Crockpot Taco Soup Recipes for Every Diet

If you’re a fan of tacos and enjoy the ease of slow-cooked meals, then crockpot taco soup recipes are about to become your new best friend.

Whether you love the classic beef taco soup or prefer something a bit more unique, like chicken or vegetarian versions, crockpot taco soup offers a blend of comfort and flavor with minimal effort.

Perfect for busy weeknights or lazy weekends, these soups are packed with all the taco-inspired flavors you adore—think savory meats, beans, corn, cheese, and a zesty kick from seasonings like cumin and chili powder.

With the versatility of the crockpot, you can easily throw your ingredients together, let them slow cook to perfection, and enjoy a hearty and satisfying meal with very little prep.

This list of 25+ crockpot taco soup recipes includes everything from creamy versions to spicy, low-carb, and vegetarian options.

No matter your preferences or dietary needs, you’re sure to find a new favorite recipe to add to your collection.

25+ Delicious Crockpot Taco Soup Recipes for Every Diet

Crockpot taco soups are the perfect combination of ease, flavor, and comfort.

With just a handful of ingredients and a few hours in the slow cooker, you can create a rich and savory soup that’s perfect for any occasion.

Whether you’re feeding a crowd, meal prepping for the week, or simply craving a taco-inspired dinner, these 25+ recipes will satisfy your taste buds and save you time in the kitchen.

So grab your crockpot, choose your favorite recipe, and get ready to enjoy a delicious, stress-free meal that’s bursting with taco goodness!

Classic Crockpot Taco Soup

This Classic Crockpot Taco Soup brings together simple ingredients and bold flavors, creating a satisfying meal that’s as easy to make as it is delicious. Loaded with tender ground beef, savory beans, zesty tomatoes, and plenty of spices, this taco soup is a true comfort food that can be served with your favorite taco toppings. Letting the soup simmer in the crockpot allows the flavors to meld beautifully, resulting in a warm and hearty bowl perfect for chilly days or family dinners.

Ingredients:

• 1 lb ground beef (or turkey, for a lighter option)
• 1 medium onion, diced
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, undrained
• 2 cups beef broth
• 1 packet taco seasoning
• 1 packet ranch seasoning
• Salt and pepper to taste

Instructions:

1. Brown the Meat: In a skillet over medium heat, brown the ground beef with the diced onion. Drain any excess fat.
2. Combine Ingredients: Transfer the beef mixture to the crockpot. Add the diced tomatoes, tomato sauce, black beans, kidney beans, corn, beef broth, taco seasoning, and ranch seasoning. Stir everything well.
3. Slow Cook: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, allowing the flavors to blend.
4. Serve: Ladle the soup into bowls and garnish with your favorite taco toppings, such as shredded cheese, sour cream, diced avocado, cilantro, or tortilla chips.

This Classic Crockpot Taco Soup is a crowd-pleaser, perfect for any time you want a fuss-free meal with a Tex-Mex twist. It’s full of flavor and easy to customize with toppings or sides like cornbread or a fresh green salad. Whether for a busy weeknight or a game-day gathering, this soup delivers on taste and convenience, making it a go-to recipe in your crockpot lineup.

Creamy Chicken Crockpot Taco Soup

Creamy Chicken Crockpot Taco Soup adds a creamy twist to traditional taco soup, combining tender shredded chicken with a velvety texture from cream cheese and a touch of sour cream. This recipe is the perfect way to enjoy taco flavors with a comforting, creamy base. With minimal prep and a few hours of slow cooking, this dish fills your home with delicious aromas and brings a heartwarming meal to your table.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (15 oz) corn, undrained
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 packet taco seasoning
• 4 cups chicken broth
• 8 oz cream cheese, cubed
• ½ cup sour cream
• Optional: chopped cilantro, shredded cheese, tortilla strips for garnish

Instructions:

1. Combine Ingredients: Place the chicken breasts in the crockpot. Add the diced tomatoes, corn, pinto beans, taco seasoning, and chicken broth. Stir to combine.
2. Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and cooked through.
3. Shred the Chicken: Remove the chicken breasts, shred them with two forks, and return to the crockpot.
4. Add Creaminess: Add the cubed cream cheese and sour cream. Stir until the cream cheese is fully melted and incorporated into the soup.
5. Serve: Ladle the creamy soup into bowls and garnish with cilantro, shredded cheese, or tortilla strips as desired.

This Creamy Chicken Crockpot Taco Soup brings richness and warmth to every spoonful, making it a comforting dinner option that everyone will love. The combination of tender chicken, creamy broth, and taco flavors creates a balanced and flavorful soup that’s perfect for cozy evenings or sharing with friends. Enjoy it with some crusty bread or tortilla chips for a complete and satisfying meal.

Vegetarian Crockpot Taco Soup

Packed with fresh veggies and hearty beans, this Vegetarian Crockpot Taco Soup is a fantastic meat-free option that doesn’t compromise on flavor. Combining black beans, kidney beans, and a variety of colorful vegetables, this soup is seasoned with classic taco spices for a deliciously satisfying meal. It’s a great choice for those looking to enjoy a healthy, plant-based dinner that’s filling and flavorful.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, undrained
• 1 can (15 oz) diced tomatoes
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 packet taco seasoning
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional: chopped avocado, tortilla strips, vegan sour cream for garnish

Instructions:

1. Combine Ingredients: In the crockpot, add the black beans, kidney beans, corn, diced tomatoes, bell pepper, zucchini, taco seasoning, and vegetable broth. Stir to mix all ingredients.
2. Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender and the flavors are well combined.
3. Season to Taste: Add salt and pepper as needed.
4. Serve: Pour the soup into bowls and add toppings like avocado, tortilla strips, or vegan sour cream for extra texture and flavor.

This Vegetarian Crockpot Taco Soup is a wonderful way to enjoy a meat-free meal that’s as hearty and comforting as traditional taco soup. The combination of beans, veggies, and spices creates a wholesome, delicious soup that’s easy to prepare and perfect for any day of the week. Customize the toppings to suit your taste, and enjoy this flavorful, plant-based dish with family and friends.

Spicy Beef and Chorizo Crockpot Taco Soup

Turn up the heat with this Spicy Beef and Chorizo Crockpot Taco Soup, a bold and flavorful take on taco soup that’s perfect for spice lovers. Combining ground beef and chorizo, this soup is seasoned with fiery spices, hearty beans, and fresh vegetables to create a meal that’s both comforting and exciting. With every bowl, you get a hint of spice, a rich meaty flavor, and all the classic taco ingredients, making it a go-to for chilly evenings.

Ingredients:

• ½ lb ground beef
• ½ lb ground chorizo
• 1 small onion, diced
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, undrained
• 4 cups beef broth
• 1 packet taco seasoning
• 1 tbsp hot sauce (optional, for extra heat)
• Salt and pepper to taste
• Optional: jalapeño slices, shredded cheese, sour cream, tortilla chips for garnish

Instructions:

1. Brown the Meat: In a skillet over medium heat, brown the ground beef and chorizo with the diced onion. Drain excess fat.
2. Combine Ingredients: Transfer the beef and chorizo mixture to the crockpot. Add the fire-roasted tomatoes, black beans, corn, beef broth, taco seasoning, and hot sauce if desired. Stir well.
3. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Serve: Ladle the soup into bowls and garnish with jalapeño slices, shredded cheese, sour cream, or tortilla chips.

This Spicy Beef and Chorizo Crockpot Taco Soup is a bold and hearty meal that warms you up with a kick of spice. The combination of ground beef and chorizo brings a rich, smoky flavor to the soup that pairs beautifully with the spicy seasonings. It’s a fantastic choice for those who enjoy a bit of heat and want to add some zest to their soup lineup.

Low-Carb Crockpot Taco Soup

For those following a low-carb lifestyle, this Low-Carb Crockpot Taco Soup offers a delicious and satisfying meal with all the taco flavors you love. Made with ground turkey, cauliflower rice, and keto-friendly seasonings, this soup is a lighter take on taco soup that keeps carbs in check while still delivering a rich, savory taste. It’s perfect for anyone looking to enjoy a hearty meal without the extra carbs.

Ingredients:

• 1 lb ground turkey
• 1 small onion, diced
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (15 oz) black soybeans, drained and rinsed
• 1 cup cauliflower rice
• 4 cups chicken broth
• 1 packet low-carb taco seasoning
• Salt and pepper to taste
• Optional: shredded cheese, avocado, sour cream, cilantro for garnish

Instructions:

1. Brown the Meat: In a skillet over medium heat, cook the ground turkey with the diced onion until browned. Drain any excess fat.
2. Combine Ingredients: Transfer the turkey mixture to the crockpot. Add the diced tomatoes, black soybeans, cauliflower rice, chicken broth, and taco seasoning. Stir everything together.
3. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Serve: Dish up the soup and garnish with your favorite low-carb toppings, like shredded cheese, avocado, or sour cream.

This Low-Carb Crockpot Taco Soup is a fantastic way to enjoy taco flavors without the added carbs. The cauliflower rice and black soybeans keep it filling while the spices provide that classic taco taste. It’s a satisfying option for anyone on a low-carb diet, and the crockpot does all the work, making it a simple and delicious weeknight meal.

Creamy Southwest Crockpot Taco Soup

This Creamy Southwest Crockpot Taco Soup combines classic taco soup ingredients with a southwestern flair and a touch of creamy indulgence. With smoky spices, hearty beans, and a hint of creaminess, this soup is a rich and flavorful take on traditional taco soup. Adding a can of green chiles gives it a subtle heat, while the cream cheese provides a smooth, satisfying texture. This soup is ideal for cozy nights or for anyone craving a creamy, comforting meal with a hint of spice.

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, diced
• 1 can (15 oz) diced tomatoes
• 1 can (4 oz) diced green chiles
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, undrained
• 4 cups chicken broth
• 1 packet taco seasoning
• 8 oz cream cheese, cubed
• Optional: shredded cheese, tortilla strips, chopped green onions for garnish

Instructions:

1. Brown the Meat: In a skillet over medium heat, cook the ground beef or turkey with the diced onion until browned. Drain any excess fat.
2. Combine Ingredients: Add the meat mixture to the crockpot. Then, add the diced tomatoes, green chiles, pinto beans, black beans, corn, chicken broth, and taco seasoning. Stir to combine.
3. Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. Add Cream Cheese: About 30 minutes before serving, add the cream cheese cubes and stir until fully melted and blended.
5. Serve: Ladle the creamy soup into bowls and garnish with shredded cheese, tortilla strips, or green onions as desired.

This Creamy Southwest Crockpot Taco Soup is a delightful twist on traditional taco soup, with a velvety texture and a touch of southwestern spice. The combination of green chiles, creamy broth, and hearty beans makes it a satisfying and comforting meal that’s perfect for cold nights. Enjoy it with a side of tortilla chips for dipping, or add some avocado for an extra creamy element.

Beef and Sweet Potato Crockpot Taco Soup

This Beef and Sweet Potato Crockpot Taco Soup is a nourishing and hearty dish that brings together lean ground beef and naturally sweet sweet potatoes for a healthy, comforting meal. The sweetness of the potatoes pairs beautifully with the savory taco seasonings, creating a balanced and satisfying soup. Whether you’re looking to eat cleaner or simply enjoy a delicious bowl of soup, this recipe is a perfect choice for cozy dinners or meal prep.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, undrained
• 4 cups beef broth
• 1 packet taco seasoning
• 1 tsp cumin
• Salt and pepper to taste
• Optional: chopped cilantro, avocado, sour cream, shredded cheese for garnish

Instructions:

1. Brown the Meat: In a skillet over medium heat, brown the ground beef and diced onion. Drain any excess fat.
2. Combine Ingredients: Transfer the cooked beef and onion to the crockpot. Add the diced sweet potatoes, diced tomatoes, black beans, corn, beef broth, taco seasoning, cumin, and salt and pepper. Stir well to combine.
3. Slow Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.
4. Serve: Ladle the soup into bowls and garnish with chopped cilantro, avocado, sour cream, or shredded cheese for extra flavor.

This Beef and Sweet Potato Crockpot Taco Soup offers a heartwarming and healthy twist on traditional taco soup. The natural sweetness of the sweet potatoes complements the savory beef and taco spices, creating a well-rounded flavor profile. It’s perfect for a cozy family dinner or meal prep, and the leftovers only get better as the flavors meld. The optional toppings add an extra layer of texture and creaminess, making each bite even more enjoyable.

Turkey and White Bean Crockpot Taco Soup

This Turkey and White Bean Crockpot Taco Soup is a lighter alternative to the classic taco soup, using ground turkey and white beans for a leaner, protein-packed meal. It’s the perfect choice for those looking for a healthier option without sacrificing flavor. The beans provide creaminess and texture, while the turkey adds lean protein, making it both filling and nutritious. The mild spice and hearty vegetables make this soup a crowd-pleaser for any occasion.

Ingredients:

• 1 lb ground turkey
• 1 medium onion, diced
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 can (15 oz) corn, undrained
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 tsp chili powder
• Salt and pepper to taste
• Optional: shredded cheese, diced avocado, fresh cilantro, sour cream for garnish

Instructions:

1. Brown the Turkey: In a skillet over medium heat, cook the ground turkey and diced onion until the meat is browned and the onion is soft. Drain any excess fat.
2. Combine Ingredients: Add the turkey mixture to the crockpot. Then, add the diced tomatoes, great northern beans, corn, chicken broth, taco seasoning, chili powder, and salt and pepper. Stir to combine.
3. Slow Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
4. Serve: Spoon the soup into bowls and garnish with shredded cheese, diced avocado, fresh cilantro, or sour cream.

This Turkey and White Bean Crockpot Taco Soup is a healthy and filling meal that’s perfect for anyone looking for a lighter, protein-packed option. The combination of turkey, white beans, and mild spices creates a delicious soup that’s satisfying without being too heavy. The soup is easy to prepare and perfect for busy days when you want a flavorful, comforting dish. Topped with cheese and avocado, this soup becomes a truly indulgent, guilt-free treat.

Crockpot Taco Soup with Avocado and Lime

This Crockpot Taco Soup with Avocado and Lime is a vibrant and refreshing version of the classic taco soup, with the addition of creamy avocado and tangy lime to elevate the flavors. The creamy avocado adds richness and texture, while the fresh lime juice brings a bright, citrusy zing that cuts through the richness of the broth. This soup is perfect for those who love a tangy and creamy soup with loads of flavor, and it’s a great option for both family meals and gatherings.

Ingredients:

• 1 lb ground beef or chicken
• 1 medium onion, diced
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, undrained
• 4 cups chicken or beef broth
• 1 packet taco seasoning
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• 2 ripe avocados, diced
• Juice of 2 limes
• Optional: shredded cheese, cilantro, sour cream for garnish

Instructions:

1. Brown the Meat: In a skillet over medium heat, brown the ground beef or chicken with the diced onion. Drain any excess fat.
2. Combine Ingredients: Add the meat mixture to the crockpot. Then, add the diced tomatoes, black beans, corn, chicken or beef broth, taco seasoning, garlic powder, cumin, and salt and pepper. Stir to combine.
3. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Add Avocado and Lime: About 15 minutes before serving, stir in the diced avocados and lime juice.
5. Serve: Ladle the soup into bowls and garnish with shredded cheese, cilantro, or sour cream.

This Crockpot Taco Soup with Avocado and Lime is a fresh and zesty twist on the classic. The creamy avocado and bright lime juice create a balance of richness and tang that adds depth and excitement to every spoonful. It’s a great choice for anyone looking to enjoy a taco soup that’s light, flavorful, and filled with vibrant textures. Serve with some crusty bread or tortilla chips for a satisfying meal that everyone will enjoy.

Spicy Chicken and Black Bean Crockpot Taco Soup

For those who enjoy a little heat in their meals, this Spicy Chicken and Black Bean Crockpot Taco Soup is a perfect choice. Packed with tender chicken, black beans, and a flavorful kick from jalapeños, this soup offers a savory base that’s bursting with bold flavors. The combination of spices and tender chicken makes it a filling and satisfying dish, ideal for those who love a bit of spice with their taco soup. It’s simple to make and can easily be adjusted to your desired spice level.

Ingredients:

• 2 lbs boneless skinless chicken breasts
• 1 medium onion, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1-2 fresh jalapeños, sliced (adjust based on your spice preference)
• 1 tsp chili powder
• Salt and pepper to taste
• Optional: shredded cheese, sour cream, cilantro for garnish

Instructions:

1. Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot. Add the diced onion, black beans, diced tomatoes, green chilies, chicken broth, taco seasoning, jalapeños, chili powder, and salt and pepper.
2. Slow Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
3. Shred the Chicken: Once the chicken is fully cooked, remove it from the soup and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
4. Serve: Ladle the soup into bowls and garnish with shredded cheese, sour cream, and fresh cilantro.

This Spicy Chicken and Black Bean Crockpot Taco Soup is a flavorful, hearty dish that’s perfect for spice lovers. The heat from the jalapeños and green chilies adds a satisfying kick without overpowering the other flavors. The chicken stays tender and juicy, and the black beans lend a creamy texture to the soup. It’s a fantastic meal for those chilly evenings when you crave something warming and spicy. Garnish with cheese and sour cream to balance the heat and enhance the richness.

Vegetarian Crockpot Taco Soup

This Vegetarian Crockpot Taco Soup is a vibrant and wholesome option for those looking for a meatless meal without sacrificing flavor. Filled with an array of beans, vegetables, and spices, this soup is packed with nutrients and bursting with savory taco seasonings. It’s a perfect dish for vegetarians or anyone looking to enjoy a plant-based meal that’s still satisfying and full of flavor. You can easily adjust the spiciness and ingredients to your preferences.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, undrained
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (4 oz) diced green chilies
• 1 medium onion, diced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 1 packet taco seasoning
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Optional: avocado, sour cream, shredded cheese for garnish

Instructions:

1. Combine Ingredients: In the crockpot, add the black beans, kidney beans, corn, diced tomatoes, green chilies, onion, bell pepper, vegetable broth, taco seasoning, cumin, chili powder, and salt and pepper. Stir well to combine.
2. Slow Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded.
3. Serve: Ladle the soup into bowls and garnish with fresh avocado, sour cream, or shredded cheese for a creamy touch.

This Vegetarian Crockpot Taco Soup is a wonderfully hearty and satisfying dish that proves you don’t need meat to create a flavorful, filling soup. The combination of beans, vegetables, and seasonings makes for a rich and savory base, while the optional toppings like avocado and cheese add a deliciously creamy element. This soup is perfect for a cozy dinner, whether you’re following a plant-based diet or simply looking to enjoy a lighter, healthy meal without sacrificing taste.

Beef and Potato Crockpot Taco Soup

This Beef and Potato Crockpot Taco Soup brings a new level of heartiness to the taco soup world by adding tender potatoes. The combination of beef, potatoes, and classic taco flavors creates a rich, filling soup that’s perfect for a comforting meal. The potatoes absorb all the spices, making every bite packed with flavor. It’s a great option for anyone looking for a meat-based soup with a twist on the classic taco ingredients.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 2 medium russet potatoes, peeled and diced
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, undrained
• 4 cups beef broth
• 1 packet taco seasoning
• 1 tsp cumin
• Salt and pepper to taste
• Optional: shredded cheese, sour cream, green onions for garnish

Instructions:

1. Brown the Beef: In a skillet over medium heat, brown the ground beef with the diced onion. Drain any excess fat.
2. Combine Ingredients: Add the beef mixture to the crockpot, along with the diced potatoes, diced tomatoes, black beans, corn, beef broth, taco seasoning, cumin, and salt and pepper. Stir well to combine.
3. Slow Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are tender and the flavors are well combined.
4. Serve: Ladle the soup into bowls and garnish with shredded cheese, sour cream, and green onions.

This Beef and Potato Crockpot Taco Soup offers a deliciously hearty and comforting meal that is perfect for feeding a crowd or enjoying on a cold night. The potatoes soak up all the savory taco spices, making each bite rich and flavorful. The beef adds a satisfying protein, while the beans and corn contribute texture and heartiness. This is a great option for those who love a taco soup that is extra filling and comforting, with the added bonus of being easy to make in the crockpot.

Crockpot Taco Soup with Ground Turkey and Sweet Potatoes

This Crockpot Taco Soup with Ground Turkey and Sweet Potatoes is a healthy and flavorful twist on traditional taco soup. Ground turkey provides lean protein, while the sweet potatoes add a touch of natural sweetness and a hearty texture. The sweet and savory combo, combined with the familiar taco seasonings, creates a well-balanced and satisfying soup that’s perfect for any season. It’s a great option for those looking to enjoy a nutritious meal without sacrificing taste.

Ingredients:

• 1 lb ground turkey
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (15 oz) corn, undrained
• 1 onion, diced
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Optional: sour cream, shredded cheese, cilantro for garnish

Instructions:

1. Brown the Ground Turkey: In a skillet over medium heat, brown the ground turkey and onion until fully cooked. Drain any excess fat.
2. Combine Ingredients: Add the cooked turkey mixture to the crockpot, along with the diced sweet potatoes, black beans, diced tomatoes, corn, chicken broth, taco seasoning, cumin, chili powder, salt, and pepper. Stir to combine.
3. Slow Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.
4. Serve: Ladle the soup into bowls and top with sour cream, shredded cheese, and fresh cilantro for added flavor.

This Crockpot Taco Soup with Ground Turkey and Sweet Potatoes is a wholesome and hearty meal that’s both comforting and packed with nutrients. The lean ground turkey makes it a healthier choice, while the sweet potatoes add a touch of sweetness that complements the savory taco seasonings. The slow cooking process allows the flavors to meld perfectly, making this an easy yet flavorful dish to enjoy any time.

Beef and Pinto Bean Crockpot Taco Soup

For a rich and flavorful taco soup, try this Beef and Pinto Bean Crockpot Taco Soup. The combination of seasoned ground beef and creamy pinto beans creates a hearty and satisfying base that’s perfect for a cozy meal. With the addition of tomatoes, spices, and vegetables, this soup delivers all the taco flavors you love in a warm and comforting bowl. It’s simple to make, yet packed with flavor, making it a great option for a family dinner.

Ingredients:

• 1 lb ground beef
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (4 oz) diced green chilies
• 1 onion, diced
• 1 bell pepper, diced
• 4 cups beef broth
• 1 packet taco seasoning
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Optional: shredded cheese, sour cream, green onions for garnish

Instructions:

1. Brown the Ground Beef: In a skillet over medium heat, brown the ground beef and onion. Drain any excess fat.
2. Combine Ingredients: Transfer the beef mixture to the crockpot. Add the pinto beans, diced tomatoes, green chilies, bell pepper, beef broth, taco seasoning, chili powder, cumin, salt, and pepper. Stir well to combine.
3. Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
4. Serve: Ladle the soup into bowls and garnish with shredded cheese, sour cream, and green onions.

This Beef and Pinto Bean Crockpot Taco Soup is a rich and savory dish that brings the flavors of a taco into a comforting soup form. The ground beef offers a satisfying protein, while the pinto beans add creaminess and texture to each bite. The taco seasoning gives the soup its signature flavor, making it a perfect meal for taco night or any time you’re craving a warm and hearty bowl of soup.

Creamy Crockpot Taco Soup

If you’re a fan of creamy, rich soups, this Creamy Crockpot Taco Soup is a must-try. The addition of cream cheese and heavy cream gives the soup a smooth, velvety texture that pairs perfectly with the savory taco flavors. With the tender chicken, beans, and corn, every spoonful is a comforting and indulgent treat. This soup is easy to make and can be tailored to your spice level, making it a crowd-pleaser for family dinners or gatherings.

Ingredients:

• 2 lbs boneless skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, undrained
• 1 packet taco seasoning
• 1 can (15 oz) diced tomatoes with green chiles
• 1 medium onion, diced
• 1 cup chicken broth
• 8 oz cream cheese, cubed
• 1 cup heavy cream
• 1 tsp cumin
• Salt and pepper to taste
• Optional: shredded cheese, sour cream, cilantro for garnish

Instructions:

1. Prepare the Chicken: Place the chicken breasts in the crockpot. Add the black beans, corn, diced tomatoes, onion, chicken broth, taco seasoning, cumin, salt, and pepper. Stir to combine.
2. Slow Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
3. Shred the Chicken: Once the chicken is fully cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
4. Add Creamy Ingredients: Add the cubed cream cheese and heavy cream to the soup. Stir well until the cream cheese has melted and the soup becomes creamy and smooth.
5. Serve: Ladle the soup into bowls and garnish with shredded cheese, sour cream, and fresh cilantro.

This Creamy Crockpot Taco Soup is the ultimate comfort food. The cream cheese and heavy cream create a luxurious base that enhances the savory flavors of the taco seasonings. The combination of tender chicken, beans, and corn gives the soup a satisfying texture, while the creamy broth brings everything together in a deliciously rich way. Whether you’re serving it for a weeknight dinner or a special occasion, this soup is sure to become a family favorite.

Note: More recipes are coming soon!