The Best Crock Pot Taco Soup

This great taco soup is low in fat and calories but is "kicktail" spicy with a ton of taste plus it is thick enough to be called taco chili. You won't believe this fits your diet.
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Soup
Cuisine: Mexican
Servings: 12
Calories: 278kcal
Author: Dan Mikesell AKA DrDan


  • 1 lb ground beef lower fat 90% or better
  • 1 onion medium chopped
  • 1 jalapeno pepper minced
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne less to decrease the heat
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 oz green chilies
  • 14 oz black beans rinsed
  • 14 oz light kidney beans rinsed
  • 28 oz diced tomatoes
  • 14 oz tomato sauce
  • 14 oz beef broth Optional leave out if you want very thick
  • 1/2 envelope ranch dressing powder Optional


  • Prep one jalapeno by mincing and a medium onion with a medium chop.
  • Combine 1 lb lower fat ground beef with the onion over medium-high heat. Cook and break up the beef.
  • While beef is starting to cook, combine the spices 3 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon of pepper.
  • When beef and onion has cooked for 6-8 minutes and just browned, drain fat. Add the spices and about half the can of tomato sauce. Continue to cook until beef is well browned. About 10 minutes total cooking time.
  • Add beef to the crock pot. Rinse 1 can black beans and one can of kidney beans and add to pot. You may substitute any beans you want.
  • Add all remaining ingredients: 1 small can green chilies, two cans diced tomatoes, the rest of the tomato sauce, the diced jalapeno, one-half envelope of dry ranch dressing mix (optional), and a 14 oz can of beef broth. The beef broth may be omitted if you want this thick.
  • Cook on low for 6 hours or high for 3 hours.


Pro Tips:

  1. As written, this needs a larger crock pot of 6 qt or more. Half recipe will fit in a 3 qt.
  2. This is 6/10 on the heat-o-meter. Add more spices or another jalapeno if you want to burn.
  3. If you want less heat, cut back the cayanne pepper and/or eliminate the jalapeno pepper. You will still have great taste without the heat,
  4. This is a realatively easy recipe to cut in half. Just adjust the serving area in the recipe card. It will do the math. But the instructions do not adjust. Cooking time is unchanged.
    Good in the refigerator for 3-4 days and good in freezer for 3-4 months.
  6. The Ranch dressing powder gives an interesting "cooling" to the taste even with the heat of the jalapeno.
  7. Good in the refrigerator for 3-4 days. Freezes well for 3-4 months.
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Calories: 278kcal | Carbohydrates: 32g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 1098mg | Potassium: 994mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1300IU | Vitamin C: 17.3mg | Calcium: 110mg | Iron: 4.5mg