The days are growing colder, and that means soup is on the menu more often! Taco Soup has been a favorite here for many years – in fact, so long that this large family recipe that once made more than enough for several meals is no longer able to make it past a meal and a half!

This recipe was adapted from one found at Peace Creek on the Prairie. It does make a goodly amount of soup, so we tend to make this when we have company over (and double it if we are having another large family over). I can get it to fit in my 8 quart slow cooker as is. However, it would need a roaster
or second crock (who doesn’t need a second one?!) if you were to double it for a crowd.
8 quart slow cookers are hard to come by – mine came from Amazon.

This Taco Soup pairs well with cornbread or rolls (the last time we served it, we made challah bread). We also lay out extra fixin’s like corn chips, sour cream, shredded cheese, and cilantro (a little yummy trick we learned from another large family).
If you aren’t a large family, make the full batch, and before you set it to heat in the crock, spoon off a portion to freeze for later. Voila! Quick and easy freezer meal! Another idea that will work even if you are a large family, is to use only a partial recipe and spoon it over cornbread (rather than serving cornbread as a side) to stretch the recipe into two full meals. This would also make a great filling for Tamale Pie; however, my son hates tamale pie so it never gets served here (despite the fact I threaten him with it fairly regularly just to keep him in line).

So, now that I have your brain in Taco Soup mode, and you can’t wait to fix it for your family this week, here’s the recipe…


Big Batch Taco Soup
Ingredients
- 2 lbs. ground beef, browned
- 2 cans black beans, drained
- 1 can chili beans, undrained
- 1 can garbanzo beans, drained
- 3 large cans diced tomatoes, undrained
- 1 10 oz. cans tomato sauce
- 2 cans diced green chilis and tomatoes
- 2 pkgs. taco seasoning
- 2 pkgs. dry Ranch dressing mix
- 2 lbs. frozen corn
Instructions
- Put all of the ingredients in a large slow cooker or roaster and cook on high 2-32 hours. Serve with cheese, sour cream, chips, salsa, and cilantro. Pairs well with cornbread or rolls. Can easily be frozen to serve later.
Karin owens says
Do you not brown the ground meat before you put it in the crock pot? You put it in raw? Just clarifying. Thanks. This is almost exactly my taco soup recipe, only I’ve never thought to put it in the crock pot before, but that seems so obvious. Lol
Amy says
You do brown it – I fixed the recipe so it will print with the correction. 😉 Putting it in the crock means I don’t have to pay attention to it.
Esther says
This looks delicious, do you brown the meat first? I’d like to make it this weekend! Thank you
Amy says
Yes, you brown it – I fixed the recipe so it will print with the correction. 🙂
Charlotte Moore says
I have been making taco soup for years. Mine is a WW recipe. No meat and not as much as this. I love doing it without meat so not to have a pan to wash plus it taste like chili to me anyway. We like it with tostito chips. Some of the crew put cheese in theirs if they are here. I always brown any meat I add to soups. Can’t handle the grease and water in meats.
Lexie Robinson says
This looks delicious!
Rebecca says
I know there are a million variations of Taco Soup but I found one with my step mother last month, we tried it and we LOVE it….it’s basically just like yours only I added another can of chili beans and I added a can of hominy-drained. I also added Rotel, not the green chilies and tomatoes (although I think that’s basically what Rotel is). With several different varieties of Rotel, you can add a little heat to your taco soup or not so much. We also garnish with green onions, as well as the cheese, etc. but I have started using nonfat Greek yogurt instead of sour cream. We can’t tell any difference.
Rebecca
Amy says
That is what Rotel is, but I wasn’t sure if I could legally say Rotel 😉 Plus, we buy ours at ALDI so it’s not called Rotel, but just as good!
Rebecca says
We buy ours at Aldi too!! I can’t tell any difference unless I am wanting a hot “Rotel” for salsa, then I buy name brand Rotel.
AZ TX Lady says
Upgrade your taco soup to chicken tortilla soup. Use chicken broth, saute onions, garlic, bell peppers, sprinkle in 1 tsp (or more) or chili powder,tomato sauce, swap the ground beef for chicken thighs and please no dry ranch seasoning and open a couple cans of black beans, corn, and garbanzo beans. Put in the crock pot and top with tortilla strips or chips and lots of colby jack cheese and **avocado**. That’s the way we roll in Arizona!
kim says
I seen your post and decided to make taco soup. So…. I followed your recipe and it was delicious. It was great for a chili day in Tennessee. Love you blog. God Bless
Ana Gould says
I would like to make this for a teacher luncheon at school. How many servings is this? Thanks Ana
Amy says
We easily served 14 with this, allowing for seconds for many of the people who ate with us.
Ana Gould says
Great! Thank you
Another question – its states 3 large cans diced tomatoes, undrained – what size is the large cans is it the 280z ones Thank you
Amy says
Mine are 14.5 oz.
Ana Gould says
Thank you
Diane says
How many does this feed? I have to feed 70 kids!’
Majken says
I’m trying to feed 100! I wonder how many 1 recipe serves? I’m serving in 9oz cups.
Amy says
This recipe easily feed 10+ adults.