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A top-down view of a bowl of taco soup loaded with ground beef, beans, and corn, topped with a dollop of sour cream, shredded cheese, and tortilla chips on a grey countertop.

Crockpot Taco-Style Wild Rice Soup

Lauren Bennett
This Ultimate Crockpot Taco-Style Wild Rice Soup combines the cozy, velvety comfort of classic wild rice soup with the smoky, zesty flavors of taco night. Made with lean ground beef, fire-roasted tomatoes, chili beans, and frozen corn, this slow-cooker soup is thick, hearty, and deeply savory. Minimal prep, maximum flavor, and perfect for busy family evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine American, Tex-Mex
Servings 6 servings
Calories 410 kcal

Equipment

  • 6-quart Slow Cooker / Crockpot
  • Large nonstick skillet
  • Cutting Board
  • Chef's Knife
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula

Ingredients
  

  • 1 lb lean ground beef 90/10
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 14.5-oz. can fire-roasted diced tomatoes, undrained
  • 1 15-oz. can chili beans, undrained
  • 1 15-oz. can black beans, rinsed and drained
  • 1 8-oz. can tomato sauce
  • 1 4-oz. can diced green chiles, undrained
  • 1 cup frozen corn
  • 1 packet taco seasoning gluten-free, if needed
  • 3 cups low-sodium chicken broth

Optional Toppings

  • Shredded cheddar or Mexican-blend cheese
  • Sour cream or Greek yogurt
  • Crushed tortilla chips or Fritos
  • Fresh cilantro or green onions

Instructions
 

  • Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and let it sear briefly before breaking it apart. Add the chopped onion and minced garlic, cooking until the beef is browned and the onions are soft, about 5 minutes. Drain excess grease.
  • Build the soup base. Transfer the beef mixture to the slow cooker. Add the fire-roasted tomatoes, chili beans, black beans, tomato sauce, green chiles, frozen corn, taco seasoning, and chicken broth. Stir until fully combined.
  • Slow cook. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until hot, thick, and deeply flavorful.
  • Serve. Stir well, taste, and adjust seasoning if needed. Ladle into bowls and top with your favorite taco-style toppings.

Notes

  • Deglaze the skillet with a splash of broth after browning the beef and add it to the crockpot for extra depth.
  • Use low-sodium broth to avoid over-salting from canned ingredients.
  • Add corn frozen to preserve texture during long cooking.
Keyword crockpot taco soup, gluten free crockpot dinner, high protein soup, slow cooker beef soup, taco wild rice soup