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Too Simple Taco Soup Recipe

Too Simple Taco Soup Recipe. We eat this soup more than any other. We ALWAYS have the ingredients for it.

However, for letter T,  I’ve got some Crock Pot Taco Soup!  I love using my Slow cooker, besides the fact that the lid broke on the first day I bought it, and now the entire pot has a large crack all the way through it,  I am still using it! I just have to use a crock pot liner bag now so the food stays in the pot.   It’s perfect for Sunday dinner.  You can get all your food in the slow cooker in the morning, and then you can go to church or relax all day and have a great meal ready for you at dinner.

While we love our Taco Soup recipe #1, this one is also yummy, according to my kids!

Slow Cooker Taco Soup Recipe

  • 1 lb. cooked and chopped meat of choice (chicken breasts, lean ground beef, or ground turkey)
  • 28 ounce can of crushed tomatoes (or three cups of finely chopped fresh tomatoes)
  • 2 cups frozen corn (or 1 can, 15 ounce corn)
  • 2 cups black beans (or 1 can 15 ounce black beans)
  • 2 cups red kidney beans (or 1, 15 ounce can)
  • 1 envelope Ranch seasoning mix  (Or use recipe below)
  • 2 TBL Taco seasoning
  • 1 small onion, chopped

Place all ingredients in a slow cooker, and cook on low for  4-6 hours.

To avoid the packaged Ranch seasoning mix, make your own. This recipe comes from reader Lisa L!

  • 1 teaspoon dried chives
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Too Simple Taco Soup Recipe. We eat this soup more than any other. We ALWAYS have the ingredients for it.

Last night on Facebook, the question was asked of me if I was concerned about the new information coming out about the dangers of BPA in aluminum cans.  Any recipe you find that calls for a can of something can always be substituted for fresh or thawed frozen produce, if its important to you to avoid serving your family foods from cans.  However, for my family only, my response was:

I choose to not make BPA in cans a top health concern for my family. I find there are so many things that I can worry about that have a bigger impact on our health. I choose to be concerned about meat being local …and organic, I choose to make fruits and vegetables seasonal and local, and the rest I don’t worry too much about. It may be that there are awful things leaking from our cans, but we are a healthy family, with very few health issues. I have no problem with families having a concern with this though if they have room in their budget to avoid BPA altogether, but like I said, I worry about other things. Good question though! And you can always substitute fresh and frozen veggies or beans for anything you see in my recipes. In fact tonight I always use frozen corn when a recipe calls for a can of corn.

Your thoughts?

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I like your thoughts on BPA. I try to prioritize when it comes to our healthy eating and accomplish the most important goals that have the most significant impact first. We eat canned food pretty rarely, so I think, like you, there are too many other things to be more concerned about. Let the cans slide. 🙂

Naturally gluten free and easy. Yum! I myself choose to use dried beans. The reason is they tend to be cheaper. I just soak them overnight and throw them in the crockpot in the morning. I usually make big batches for multiple meals or for freezing.

Fresh and frozen is always better, unfortunately many low income families can’t always afford the better options. BPA is only one of many chemicals that leach from processed and packaged food products. The concern is endocrine (hormonal)-so about long term health effects like cancer, thyroid problems, insulin resistance, etc.-not really about acute effects. Thanks for bringing it up Amy!

I, too love this recipe. Of course, we all have varying versions, but one of the things I like to do is add a couple of hormone free chicken breasts instead of the ground meat. Usually turns out just as great! You can also leave out the beans and corn, leave the meat and tomato and spice combination and cook on low several hours for a simple, and yummy taco meat topping.

I love your site! Last night the kids and I had Quinoa: Take 2, and though we’ve had quinoa many different ways, this was one of the best versions we’ve had.
Tonight was Taco Soup ~ it was delish!
Thanks for an awesome site.

Being a breast cancer survivor and feeling my cancer came from BPA as many other women do too I would be extremely cautious of BPA in plastics, cans or anything else it is in. If you are concerned about what goes into your family’s body BPA should be a BIG concern.

I avoid BPA in cans whenever it’s feasible, but like you, I try not to worry about it too much because our focus is on eating healthy foods everyday. For those that shop at Costco, their organic canned tomatoes come in BPA-free cans (and the price is right because of the bulk purchase). Given that the acidity of tomatoes can cause BPA to leach more, we only buy our tomatoes there.

Hi Amy, Just wanting to know do you cook the meat before you add it to the slow cooker? If it was the ‘lean ground beef’ (we call it mince here in Aus) do you just brown it if a frying pan first? Hope you can help?

I do feel BPA is something to very concerned about. It is a known endocrine disruptor, and some studies are pointing towards it being a part of why our children – especially our girls – are hitting puberty much earlier, as well as a source of possible ADHD in children.

I’m not sure the dry bean proportions are correct. This turned out to be more like a chili than soup, with the black beans over taking everything. I think I’ll try again with the canned beans, not drained. Making it right now. Maybe I’ll add a little water.

I love this soup and wondered if you happened to have the nutritional information available somewhere? I understand if not, and could probably find a way to calculate myself if needed!