Soup Sunday made its return this weekend at my house. Last Sunday, I was going to make one of my favorite soups, but some things came up so Soup Sunday was postponed. Now it’s back! I try to mix up soups so we try new ones, like when I made Creamy Cauliflower Soup, and old favorites. Well, it was time for an old favorite this week. This soup is one of the easiest, cheapest, and most delicious soups you can make. Please give a warm welcome to my Crock Pot Taco Soup!
This is a beloved recipe. It’s a recipe that only requires you to open cans, rinse beans, and throw everything in to a crock pot. If you don’t have a crock pot, you can make this on the stove in a large pot. The flavors of this soup are ridiculous. It is slightly spicy from the seasonings and chilies, and it is slightly sweet from the corn. Also, this soup is very filling. One bowl of this soup ends my hunger. I like to top mine with cheese and tortilla chips, but the topping options are endless. This recipe makes a lot of soup, and the crock pot does all the work for you. You can also leave this recipe to cook while you are at work. This is one of the best soups I have ever had, and it is always in the Soup Sunday rotation.
There are just a few steps to this recipe which are so easy to do it’s hard to call them “steps.” First, empty the beans into a strainer and drain their liquid and rinse them well. They will most likely get foamy when you rinse them. Just make sure they are clean and their canned juices are rinsed off. Place the rinsed and drained beans into the crock pot.
Once the beans are in, pour the taco seasoning and ranch dressing packets over the beans. I use traditional taco seasoning, but you can make this as spicy or mild as you’d like. I also use the Hidden Valley Ranch seasoning packet, but again, use whatever ranch seasoning you’d like.
Next, pour the entire cans of corn, diced tomatoes, tomatoes and chilies, and cup of water into the crock pot. You need all of the juices with the vegetables. The vegetable juices help make the liquid base of this soup. I know it may seem weird to put the corn’s juice in the soup, but it totally works. All the flavors develop for hours in the crock pot, and it becomes a delicious soup. Stir all the ingredients together until everything is well mixed.
Place the crock pot on low for 8 to 10 hours. I have let mine cook for 8 hours, 9 hours, and 10+ hours. Every time it comes out successful. So if you have to work late and left your taco soup in the crock pot, don’t worry. You can’t ruin this soup by letting it cook too long. I would say anywhere from 8 to 11 hours is safe to cook this soup. Once the taco soup is done cooking, ladle it into bowls and top with whatever you’d like. I use shredded cheddar cheese and tortilla chips on mine. Samuel loves avocado, sour cream, cheddar cheese, and tortilla chips on his. The topping options are endless, just like they are for tacos!
I can’t even put into writing how much I love this soup. I have shared this recipe with others, and they love it just as much as I do. This really is the easiest soup recipe I have ever made. You can’t go wrong with this recipe because you simply add all the ingredients to the crock pot and let it do the work for you. This recipe is perfect for cold days, lazy days, or hectic days where you may not have time to make dinner. Even non-vegetarians won’t miss the meat in this soup. It is so hearty on its own, you won’t need to add any proteins to it. This soup is so amazing; it will surely be added to your dinner rotation
Crock Pot Taco Soup
Total calories: 1,772.5
Servings: 6+ bowls (depending on how large bowls you use)
- 1 can reduced salt kidney beans
- 2 cans no salt added pinto beans
- 1 can whole kernel corn
- 1 large can no salt added diced tomatoes
- 1 can tomatoes and chilies
- 1 packet taco seasoning
- 1 packet ranch dressing seasoning
- 1 cup water
Optional toppings: shredded cheese, tortilla chips, sour cream, avocado
- Drain and rinse the beans well in a strainer. Place them in your crock pot.
- Put the seasonings on top of the beans.
- Pour the entire cans of corn, diced tomatoes, tomatoes and chilies, and cup of water into the crock pot. You will need all of the juices in the cans, so do not drain them. Stir everything together in the crock pot.
- Place the crock pot on low for 8 to 10 hours. The longer this cooks the more flavors develop.
- Ladle the soup into a bowl and top with any optional toppings you’d like.
Choose whatever version of these canned vegetables you like. I chose the ones with the fewest calories. If you want to use organic or no salt added in all of them, go for it. Any canned vegetable will work fine in this recipe.
The can sizes are about 15 oz give or take. The large can of tomatoes is around 28 oz (I used two 14.5 oz cans of diced tomatoes). You don’t have to worry about the proportions being off since this cooks together so well. You can also use 2 cans of kidney beans and 1 can of pinto beans. This is really adaptable to your own tastes.