The Easiest Wild Game Weeknight Dinner!

If you’ve been around here for a while, you already know I’m obsessed with easy, high-protein meals that can survive our family’s crazy schedule. Enter: Elk Taco Soup…our cold weather weeknight obsession and officially the wild game recipe you’ll want on repeat all winter long. The star of this batch was the elk I harvested this year in New Mexico! How cool is it to be able to fill your freezer and then turn that fresh, wild meat into delicious dinners for your family? I LOVE IT.

Another reason this soup shows up on repeat in our house? It’s high-protein, Kiddo approved and comes together with almost zero effort which is my favorite part! I also love that you can tweak it however you want. Add more or less corn, swap in different beans, toss in extra peppers…you literally can’t mess this up. I load mine with spinach thanks to a tip I got years ago from my mom. Nana Weezy tip: add a ton of spinach to soups, pastas, anything… because it cooks down to nothing but adds extra nutrients and the kids don’t realize what they are eating. It’s basically magic.

You brown the meat, then throw everything into the crockpot (or Instant Pot!) and forget about it. Dinner basically cooks itself, which is a total win on those days when you’re running in 10 different directions.

The Prep Work

Grab your slow cooker because this recipe is about to be the easiest thing you do today. I actually used an Instant Pot, which I loved because I was able to brown everything right in the pot meaning even less clean up which is a HUGE win.

Start by browning your ground meat (elk is my favorite, but moose, venison, or any wild game works just as good)! I like to add a good amount of olive oil to mine. Since I don’t add any fat to my wild game, it’s super lean and the olive oil helps so it doesn’t stick to the pan! Once it’s browned, add the garlic and onions and cook until everything is fragrant.

Then? Everything goes straight into the slow cooker or Instant Pot: broth, beans, corn, Rotel, cilantro, tomatoes, spinach, honey, and all those taco spices. Give it a stir, pop the lid on, and let it cook into a creamy flavor-packed soup. The cream cheese melts right in and turns it into the coziest, slightly spicy taco-inspired bowl of goodness.

Serve it with all your favorite toppings, load it up with crunch, and enjoy the easiest wild game dinner ever.

You’ll need:

Soup Ingredients:

• 2 lbs ground meat (elk, moose, venison, etc.)
• 3 cloves garlic, minced
• ½ cup onion, diced
• 3–4 tbsp taco seasoning
• ½ tsp ancho chili powder
• 2 (10 oz) cans Rotel with green chilies
• 1 (8 oz) block cream cheese
• ½ cup fresh cilantro, chopped
• 4 cups beef broth
• 2 cans black beans (drained and rinsed)
• 1 can corn
• 1 pint cherry tomatoes
• 3 cups spinach
• ½ cup honey
• 1 tbsp cumin

Optional Toppings

• Tortilla chips or strips
• Jalapeños
• Cilantro
• Shredded cheese
• Sour cream or plain Greek yogurt for extra protein
• Avocado

Directions:

1. Brown the meat: In a skillet over medium heat, brown the ground elk (or your wild game of choice). Add the minced garlic and diced onion and cook until everything is fragrant.
2. Build the soup: Transfer the meat mixture to your slow cooker or instant pot. Add all remaining ingredients—broth, beans, corn, Rotel, tomatoes, spinach, honey, cilantro, cumin, taco seasoning, and ancho chili powder.
3. Let it cook: Cook on Low for 4 hours or High for 2 hours, until everything is hot, melty, and perfectly combined.
4. Serve it up: Dish into bowls and top with shredded cheese, avocado, tortilla chips, jalapeños, or whatever your heart desires.

Pro Tips:

Make It Ahead: This soup reheats perfectly and thickens a bit as it chills… hello dreamy leftovers.

Customize It: Want more spice? Add extra jalapeños or a dash of cayenne.
Feeding little ones? Reduce the taco seasoning or skip the ancho chili powder.

Sweetness Balance: The honey adds the perfect touch to balance the spice, but you can cut it in half or skip it if you prefer a more savory flavor.

Serve With: Warm tortillas, cornbread, a simple salad, or, honestly… just a giant handful of tortilla chips. Always a good choice.

Kitchen Must-Haves:

If you want to put this soup into the weekly rotation (and trust me, you will), here are the tools that make my life so much easier in the kitchen like my Instant Pot, favorite chef knife, and my veggie chopper that I can’t live without!

1. Instant Pot
2. The best veggie chopper
3. Meat masher
4. Chef Knife
5. CrockPot

If you whip up this Elk Taco Soup, don’t forget to share it and tag me! I LOVE seeing your wild-game recipes come to life. This one is cozy, hearty, and perfect for busy weeknights or chilly days when you want something warm and satisfying without any extra work.

Click below to see the reel of how I make my elk taco soup!

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