Crockpot Taco Soup

Crockpot Taco Soup

Crockpot Taco Soup

I love a good traditional chili recipe, and I love Mexican food more, so combining the two seems obvious! Mixing some Tex Mex ingredients into the typical chili recipe created a Crockpot Taco Soup that is bursting with flavor!

There are so many ways to make chili and I have been on a mission to create one of each! Here’s a run down of my chili experimenting so far: My favorite is my dad’s traditional chili recipe that he has worked so hard to perfect (you can find the recipe here). Last winter Kate created Chili Verde, which is an awesome change of pace and a healthy everyday meal using green salsa verde. Then there’s the Crockpot White Chicken Chili that is a game changer! It is so delicious with its creamy and smoky flavor. Now, insert the Taco Chili Soup, and I think we are just about covered in the chili recipe department!

So, with all that chili, it’s pretty obvious that chili is one of my favorite crockpot meals to eat. I don’t just eat it in winter months, but year round! There’s so much variation, and it’s such an easy lunch or dinner that is healthy and packed with protein. I cook it for weekly meal prep to stay on track during the week with healthy eating. It’s the perfect mix of protein and carbs, and you can even freeze it to eat later if you make an extra batch.

If you are anything like me and crave Mexican food on the regular, try this Crockpot Taco Soup to curve your Mexican cravings in a healthier way! It’s so good and the perfect recipe to make for a big crowd. Serve it at a tailgate, as it is sure to be a great crowd pleaser!

Have a favorite chili recipe? I love swapping recipes with friends and would love to try it! Submit any favorite recipes to me at and possibly be featured on Crockpot Empire!

Crockpot Taco Soup

Author Kimberly Bishop


  • 1 - 1 1/2 lb ground beef or turkey cooked
  • 1 packet taco seasoning
  • 1 can Mexican Style Rotel 10 oz.
  • 1 can Original Rotel mild (10 oz.)
  • 1 can kidney beans undrained (15 oz.)
  • 2 cans fiesta corn drained (15 oz.)
  • 1 can black beans undrained (15 oz.)
  • 1 can mild enchilada sauce 10 oz.
  • 1 packet Buttermilk Ranch Dry Salad Dressing Packet
  • 1/2 cup water


  1. Cook ground beef in skillet over medium heat, drain grease
  2. Add taco seasoning packet to beef and mix well
  3. Add all ingredients to crockpot
  4. Cook on low 6-8 hours or high 3-4 hours
  5. Serve with desired toppings
Kimberly Bishop Crockpot Empire Signature

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