Steaming bowl of taco soup garnished with tortilla chips and cilantro

Taco Soup in Slow Cooker

by

Why You’ll Love This Recipe

Taco Soup in a Slow Cooker is the perfect blend of convenience, flavor, and nourishment. This dish is ideal for busy weeknights, family gatherings, or when you simply want a comforting meal with minimal effort. The combination of hearty beans, tender beef, zesty taco seasoning, and a medley of vegetables creates a delightful balance of textures and flavors. Plus, the slow cooker does all the heavy lifting, allowing you to go about your day while dinner simmers to perfection.

Table of Contents

Ingredients

  • 1 pound ground beef (or ground turkey for a lighter option)
  • 1 medium onion, diced
  • 2 cans (15 ounces each) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 cup frozen corn kernels (or canned corn, drained)
  • 1 can (10 ounces) diced tomatoes with green chilies (e.g., Rotel)
  • 2 cups beef or chicken broth
  • 1 packet (1 ounce) taco seasoning mix
  • 1 teaspoon chili powder (optional for extra spice)
  • Salt and pepper, to taste

Optional Toppings:

  • Shredded cheese
  • Sour cream
  • Chopped cilantro
  • Sliced avocado
  • Tortilla chips or strips

Directions

  1. Brown the Meat:
    Heat a skillet over medium heat and cook the ground beef until browned, breaking it into small crumbles. Drain any excess grease and transfer the beef to the slow cooker.
  2. Sauté the Onion:
    In the same skillet, sauté the diced onion until it becomes translucent, about 2-3 minutes. Add it to the slow cooker.
  3. Combine Ingredients:
    Add the diced tomatoes, black beans, kidney beans, corn, tomatoes with green chilies, and broth to the slow cooker. Sprinkle in the taco seasoning and chili powder (if using). Stir everything together to combine.
  4. Cook the Soup:
    Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours. Allow the flavors to meld and the soup to heat through thoroughly.
  5. Taste and Adjust:
    Before serving, taste the soup and adjust the seasoning with salt and pepper as needed.
  6. Serve:
    Ladle the soup into bowls and top with your favorite garnishes, such as shredded cheese, a dollop of sour cream, or a handful of crushed tortilla chips.

Servings and Timing

  • Servings: This recipe serves approximately 6-8 people, making it perfect for family dinners or meal prep.
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low (or 3-4 hours on high)
  • Total Time: 6 hours 10 minutes

Variations

  • Vegetarian Version: Skip the meat and double up on beans or add diced zucchini for a plant-based alternative.
  • Spicy Twist: Add diced jalapeños or a dash of cayenne pepper for more heat.
  • Protein Swap: Use shredded chicken or ground turkey instead of beef for a different protein option.
  • Taco Shell Bowls: Serve the soup in edible taco bowls for a fun twist on presentation.

Storage and Reheating

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: This soup freezes beautifully. Portion it into freezer-safe bags or containers and freeze for up to 3 months.
  • Reheating: Thaw frozen soup in the refrigerator overnight. Reheat in a saucepan over medium heat until warmed through, or microwave individual portions for 1-2 minutes.

FAQs

  1. Can I use ground turkey instead of beef?
    Yes, ground turkey is a great substitute and makes the soup lighter. You can also use ground chicken for a similar effect.
  2. Can I make this recipe spicier?
    Definitely! Add diced jalapeños, a dash of cayenne pepper, or extra chili powder to increase the heat.
  3. Is it okay to use canned vegetables?
    Absolutely! Canned corn and beans work perfectly for this recipe. Just rinse and drain them before adding to the slow cooker.
  4. What’s the best way to thicken the soup?
    If you prefer a thicker soup, mash some of the beans with a fork or blend a portion of the soup and stir it back in.
  5. Can I double the recipe?
    Yes, as long as your slow cooker is large enough, doubling the recipe is easy and perfect for feeding a crowd or freezing for later.

Conclusion

Taco Soup in a Slow Cooker is more than just a meal—it’s a stress-free way to enjoy the bold, satisfying flavors of a taco in a comforting, warm soup. With minimal prep and endless customization options, it’s a versatile recipe that fits any occasion. Whether you’re meal prepping, hosting a family dinner, or craving a simple and delicious dish, this recipe will hit the spot every time. Gather your ingredients, set your slow cooker, and get ready to savor a bowl of taco-inspired happiness!

Explore More Delicious Pairings and Recipes

  1. Crock Pot Green Enchilada Chicken Soup – A hearty and flavorful slow-cooker soup perfect for those who love spice and warmth.
  2. Mexican Tostadas de Beef Carne Asada – Pair this taco soup with authentic tostadas for a complete Mexican-inspired meal.
  3. Mexican Chicken Salad – A lighter option to complement your soup.
  4. One-Pot Macaroni Cheeseburger Soup – Another comforting soup recipe to explore.
  5. Southern Style Honey Butter Cornbread Poppers – These are an excellent side dish to serve with taco soup.
Print
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Steaming bowl of taco soup garnished with tortilla chips and cilantro

Taco Soup in Slow Cooker

  • Author: Meryem
  • Total Time: 3-4 hours (high)
Print Recipe

Description

This Taco Soup in a Slow Cooker is a hearty, flavorful dish that’s easy to prepare and perfect for any occasion. Packed with ground beef, beans, corn, tomatoes, and zesty taco seasoning, it’s a comforting meal for busy weeknights or family dinners. Let the slow cooker do the work while you enjoy the rich, bold flavors that come together effortlessly.

Ingredients

Scale

1 pound ground beef (or ground turkey)

1 medium onion, diced

2 cans (15 ounces each) diced tomatoes, undrained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 cup frozen corn (or canned corn, drained)

1 can (10 ounces) diced tomatoes with green chilies

2 cups beef or chicken broth

1 packet (1 ounce) taco seasoning mix

1 teaspoon chili powder (optional for extra spice)

Salt and pepper, to taste

Optional Toppings:

Shredded cheese

Sour cream

Chopped cilantro

Tortilla chips or strips

avocado

Instructions

Brown the Meat:
Heat a skillet over medium heat and cook the ground beef until browned, breaking it into small pieces. Drain excess fat and transfer to the slow cooker.

Sauté the Onion:
In the same skillet, sauté the diced onion until soft and translucent (about 3 minutes). Add to the slow cooker.

Combine Ingredients:
Add the diced tomatoes, black beans, kidney beans, corn, diced tomatoes with green chilies, and broth to the slow cooker. Sprinkle in taco seasoning and chili powder (if using). Stir to combine.

Cook:
Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.

Taste and Adjust:
Before serving, taste the soup and adjust seasonings with salt and pepper as needed.

Serve:
Ladle the soup into bowls and top with shredded cheese, sour cream, tortilla chips, or your favorite toppings.

  • Prep Time: 10 minutes

Nutrition

  • Serving Size: 6-8
  • Calories: 250-300 (varies with toppings)
  • Sodium: 750 mg
  • Fat: 8 g
  • Carbohydrates: 20 g
  • Fiber: 6 g
  • Protein: 22 g
  • Cholesterol: 40 mg