Slow Cooker Taco Soup is the perfect mix of hearty and comforting with a little kick of spice. It’s packed with ground beef, beans, tomatoes, corn, and taco seasoning, all gently simmered together in the slow cooker until the flavors have blended just right. The best part is how easy it is to toss everything in and walk away while it works its magic.
I love making this soup on busy days or when we’re craving something warm and simple. I usually top it with shredded cheese, a dollop of sour cream, and some crunchy tortilla chips for extra texture. It’s the kind of meal that feels like a big, cozy hug in a bowl, and it never disappoints.
This soup is great for feeding a crowd or for easy leftovers that taste even better the next day. I often bring a big pot to gatherings because everyone seems to love it, and it’s always a hit. If you’re looking for a fuss-free dinner that still feels special, this slow cooker taco soup is a go-to in my kitchen.
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and texture. For leaner or vegetarian options, try ground turkey, chicken, or a plant-based meat substitute.
Beans: Black and kidney beans give the soup a hearty feel. If you don’t have these, pinto or cannellini beans are good swaps.
Tomatoes with Green Chilies: They add both freshness and a slight kick. If you prefer less spice, use plain diced tomatoes or mild salsa instead.
Taco Seasoning: A store-bought packet works well, but you can mix chili powder, cumin, garlic powder, onion powder, and paprika for a homemade mix. Adjust spice to taste.
How Can I Keep the Ground Beef Tender and Flavorful?
Browning the ground beef with diced onion before adding it to the slow cooker is key. This step:
- Develops deep flavor through caramelization.
- Removes excess fat to prevent greasy soup.
- Softens the onion, adding sweetness.
Use medium heat and cook until no pink remains. Stir occasionally to break up clumps. Drain fat well before mixing with other ingredients to keep your soup balanced.
Equipment You’ll Need
- Slow cooker – perfect for cooking the soup slowly and blending flavors with minimal effort.
- Large skillet – helps brown the ground beef and soften the onions before slow cooking.
- Wooden spoon or spatula – makes stirring and scraping the skillet easy without damage.
- Measuring cups and spoons – handy for adding broth, seasoning, and spices accurately.
- Can opener – needed to open all those canned beans, tomatoes, and corn.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner soup without losing protein.
- Add diced bell peppers or jalapeños for extra crunch and a little heat.
- Stir in black olives or chopped avocado just before serving for creaminess and depth.
- Top with Monterey Jack or pepper jack cheese to add a melty, spicy twist.
Slow Cooker Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 cups beef broth
- 1 packet (about 1 oz) taco seasoning mix
- 1 tsp chili powder (optional, for extra spice)
- 1 tsp ground cumin
- Salt and pepper, to taste
- Optional toppings: shredded cheddar cheese, sour cream, crushed tortilla chips, chopped fresh cilantro
How Much Time Will You Need?
This cozy taco soup needs about 15 minutes to prepare, and then you’ll let it cook low and slow in your slow cooker for 6 to 8 hours. If you’re short on time, it can cook on high for 3 to 4 hours. The long cooking time lets the flavors mingle perfectly!
Step-by-Step Instructions:
1. Brown the Beef and Onion:
Start by heating a large skillet over medium heat. Add the ground beef and diced onion. Cook, stirring often, until the beef is no longer pink and the onions are soft—around 5 to 7 minutes. Drain any extra fat so your soup won’t be greasy.
2. Combine Ingredients in Slow Cooker:
Transfer the cooked beef and onion into your slow cooker. Then add the black beans, kidney beans, corn, diced tomatoes with green chilies, diced tomatoes, tomato sauce, and beef broth. Sprinkle the taco seasoning, chili powder (if you want a little extra heat), ground cumin, and add salt and pepper to taste.
3. Cook and Serve:
Give everything a good stir so all those tasty flavors mix. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4. Before serving, taste your soup and add more salt or seasoning if you like. Ladle into bowls and top with shredded cheddar cheese, a spoonful of sour cream, crunchy tortilla chips, and fresh cilantro if you want. Enjoy your delicious, comforting taco soup!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can—but make sure to thaw it completely before browning. Thaw overnight in the fridge or use the microwave’s defrost setting. This helps cook the beef evenly and keeps the soup safe to eat.
Can I Make This Soup Vegetarian?
Absolutely! Omit the ground beef and add extra beans or veggies like bell peppers and zucchini. You can also use vegetable broth instead of beef broth for a fully vegetarian version.
How Should I Store Leftover Taco Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
Can I Freeze Slow Cooker Taco Soup?
Yes! Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove or microwave.
