Taco Soup Recipe with Rotel

Please share!

This recipe is ridiculously easy to make, whether you use a large pot (also called a dutch oven) or a Crockpot. If you’re using a dutch oven, you can brown your meat right in the pot and then add the rest of your ingredients and let it all simmer together for about 30 minutes. If you’re short on time and you want to make crock pot taco soup, you can dump everything in, including the raw meat, and let it cook all day while you work! Either way you go, this Taco Soup Recipe with Rotel is sure to become a family favorite!

Fall is here which means it’s the time of year for soup! This simple taco soup recipe is one of my family’s favorite recipes. It’s great for a busy weeknight because it’s made with simple ingredients and comes together quickly. This hearty soup is a great meal your whole family will love!

Taco soup ingredients:

  • 1 pound lean ground beef or ground turkey
  • 1 packet of taco seasoning or 2 tablespoons Homemade Taco Seasoning
  • 1 packet ranch dip mix 
  • 28 oz can crushed tomatoes
  • 14.5 oz can stewed tomatoes
  • 10 oz can mild Rotel tomatoes and chiles
  • 4 oz can green chilies
  • 15.5 oz can mild chili beans (pinto or kidney chili beans)
  • 15 oz can black beans, drained
  • 16 oz can pinto beans, drained

If you like corn in your taco soup, add 1 can whole kernel corn, or 1 small bag frozen corn to the recipe.

Whether you use ground beef, ground turkey, or ground chicken for this recipe, you can’t go wrong.

Add your favorite toppings:

The topping possibilities are endless, but here are a few of my faves!

  • Sour cream (for a vegan sour cream option, give this recipe a try!)
  • Fresh herbs like cilantro and chives
  • Green Onions
  • Shredded cheddar cheese
  • Fresh avocado
  • Guacamole 
  • Diced tomatoes
  • Splash of hot sauce
  • Pico de gallo
  • Pickled or fresh jalapeño 
  • Black olives
  • A squeeze of lime juice
  • Extra green chiles
  • Frito’s corn chips
  • Corn tortilla chips
  • Tortilla strips

Keto options:

If you’re following a keto diet and want to make keto taco soup, omit the beans and add two pounds of ground beef or ground turkey instead of one. Omitting the beans will make the soup low carb.

A great way to make this soup creamy is to add one 8 ounce block of 1/3 less fat or full fat cream cheese or 1/2 cup heavy cream. This will also add more fat to your low-carb taco soup.

Vegetarian version:

Omit the beef and add two cans of each type of beans instead of just one.

Stovetop Directions:

  1. Brown beef in dutch oven over medium heat. If using lean meat, you may want to add a drizzle of olive oil or avocado oil to the pan to keep it from sticking
  2. Drain meat if needed and stir in taco seasoning mix, ranch seasoning, and 2 tablespoons water until combined
  3. Add the remaining ingredients and give it a good stir
  4. Reduce heat to low and simmer for 30 minutes, covered
  5. Serve with your favorite taco toppings and enjoy this warm bowl of soup!

To make this easy taco soup recipe in the crockpot or slow cooker:

  1. Add all ingredients to your crockpot and cook on low heat for 6-8 hours. I recommend using lean meat if using a crockpot because you won’t have the chance to the drain the meat unless you brown it before placing it in the slow cooker. (If you brown the meat first, cook on low for 3-4 hours).
  2. Enjoy a home cooked meal that essentially cooks itself!

How to freeze taco soup:

Yes, you can absolutely freeze this gluten free taco soup! These are my favorite freezer safe food storage containers. They come in a pack of 24 and will keep your soups from getting freezer burnt. Totally off topic, but they are also the perfect size for making and storing Ranch Dressing! Just place your leftover soup in a freezer safe container with an airtight lid, and freeze for up to 3 months. To thaw, place in fridge for 24 hours and then reheat in crockpot on low heat or in dutch oven over medium-low heat until warmed through. I do recommend letting the soup come to room temperature before putting the lid on and placing in the freezer.

Storing Leftover Taco Soup:

Store leftovers in an airtight container in fridge for 3-5 days. This is a great soup to use for meal prep because it has tons of flavor the next day after the ingredients have had time to meld together.

More easy soup recipes you’ll love:

Healthy Slow Cooker Zuppa Toscana

Turkey Chili

Cheesy Chicken Fajita Soup

Taco Soup Recipe with Rotel

Fall is here which means it's the time of year for soup! This simple taco soup recipe is one of my family's favorite recipes. It's great for a busy weeknight because it's made with simple ingredients and comes together quickly. This hearty soup is a great meal your whole family will love!
5 from 5 votes
Prep Time 5 minutes
Cook Time 20 minutes
Simmer Time 30 minutes
Total Time 6 hours 55 minutes
Course Dinner, Main Course
Servings 8 servings
Calories 504.4 kcal

Ingredients
  

  • 1 pound lean ground beef
  • 1 packet taco seasoning or 2 tablespoons homemade taco seasoning (see above)
  • 1 packet ranch dip mix
  • 28 ounce can crushed tomatoes
  • 14.5 ounce can stewed tomatoes
  • 10 ounce can mild Rotel
  • 4 ounce can green chiles
  • 15.5 ounce can mild chili beans
  • 15 ounce can black beans drained and rinsed
  • 16 ounce can pinto beans drained and rinsed

Instructions
 

Stovetop Directions

  • Brown beef in dutch oven over medium heat. If using lean meat, you may want to add a drizzle of olive oil or avocado oil to the pan to keep it from sticking
  • Drain meat if needed and stir in taco seasoning mix, ranch seasoning, and 2 tablespoons water until combined
  • Add the remaining ingredients and give it a good stir
  • Reduce heat to low and simmer for 30 minutes, covered
  • Serve with your favorite taco toppings and enjoy this warm bowl of soup!

Crockpot/Slow Cooker Directions

  • Add all ingredients to your crockpot and cook on low heat for 6-8 hours. I recommend using lean meat if using a crockpot because you won't have the chance to the drain the meat unless you brown it before placing it in the slow cooker. (If you brown the meat first, cook on low for 3-4 hours).
  • Enjoy a home cooked meal that essentially cooks itself!

Nutrition

Calories: 504.4kcalCarbohydrates: 72.3gProtein: 32.6gFat: 10.5gSaturated Fat: 3.7gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 38.6mgSodium: 1100.3mgPotassium: 1872.7mgFiber: 19.5gSugar: 11.9gVitamin A: 781.2IUVitamin C: 27.8mgCalcium: 171.2mgIron: 9mg
Nutrition Facts
Taco Soup Recipe with Rotel
Amount per Serving
Calories
504.4
% Daily Value*
Fat
 
10.5
g
16
%
Saturated Fat
 
3.7
g
23
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
1.1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
38.6
mg
13
%
Sodium
 
1100.3
mg
48
%
Potassium
 
1872.7
mg
54
%
Carbohydrates
 
72.3
g
24
%
Fiber
 
19.5
g
81
%
Sugar
 
11.9
g
13
%
Protein
 
32.6
g
65
%
Vitamin A
 
781.2
IU
16
%
Vitamin C
 
27.8
mg
34
%
Calcium
 
171.2
mg
17
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword crockpot taco soup, gluten free taco soup
Tried this recipe?Let us know how it was!

Join My Gluten-Free Kitchen Crew

Get my favorite gluten-free recipes, tips, and grocery store finds delivered right to your inbox! Just pop your email below, and let’s start cooking up some magic together! 

Love My Recipes, Try These!

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating