Slow Cooker Taco Soup is an effortless, heartwarming dish filled with beans, corn, ground beef, and a blend of taco spices. It’s packed with flavors that remind you of taco night but in a cozy, soup form. The slow cooker does all the work, giving you a rich, comforting meal without much fuss.
I love making this soup when I want something easy to prepare but still satisfying. Throw everything in the slow cooker in the morning, and by dinner time, your kitchen smells amazing, and the soup is ready to enjoy. What’s really cool is how all those ingredients come together and get even better the longer they cook.
My favorite way to serve this taco soup is with a big dollop of sour cream, some shredded cheese, and crunchy tortilla chips on the side. It’s great for chilly evenings or casual get-togethers, and it always gets a thumbs up from everyone at the table. Plus, leftovers taste just as good the next day, making it a perfect make-ahead meal.
Key Ingredients & Substitutions
Ground beef: This gives the soup its meaty, rich base. If you want a leaner option, ground turkey or chicken works well too. For a vegetarian twist, omit the meat and add extra beans or lentils.
Beans: Black beans and pinto beans add texture and protein. You can swap canned beans with dried ones that are pre-soaked and cooked to your liking.
Tomatoes: Using diced tomatoes with green chilies adds a nice mild kick. If you can’t find these, regular diced tomatoes plus a dash of chili flakes can do the trick.
Taco seasoning: Store-bought mix saves time, but making your own is easy and lets you control salt and spice levels. A basic combo is chili powder, cumin, garlic powder, onion powder, paprika, and salt.
Broth or water: Beef broth enriches the flavor, but water works fine if low sodium broth isn’t on hand.
How Do You Cook Perfect, Tender Taco Soup in a Slow Cooker?
Using a slow cooker means low and slow is the way to go. This lets all the flavors blend nicely and keeps the beef tender.
- Brown the beef first to add flavor and reduce fat; this step prevents a greasy soup.
- Add all ingredients to the cooker, stir to combine well so spices distribute evenly.
- Cook on low for 6-8 hours for best depth of flavor; if short on time, high for 3-4 hours works.
- Avoid lifting the lid during cooking — it slows the process and can affect cooking times.
- Taste before serving and adjust salt or spice as needed.
Following these tips guarantees a warm, hearty taco soup that’s easy to make and delicious every time.
Equipment You’ll Need
- Slow cooker – the star of this recipe, it gently cooks the soup all day with almost no effort.
- Large skillet – useful for browning the ground beef before adding it to the slow cooker, which adds extra flavor.
- Wooden spoon or spatula – great for breaking up the meat and stirring ingredients without scratching your pans.
- Can opener – essential for opening all those canned beans, tomatoes, and corn quickly and easily.
- Measuring spoons – help you add spices precisely, ensuring the perfect flavor balance.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that’s still tasty.
- Add diced bell peppers or chopped jalapeños if you like a little extra crunch and spice.
- Stir in black beans and kidney beans for a mix of textures and flavors.
- Top your soup with shredded Monterey Jack cheese for a creamy, mild twist instead of cheddar.
How to Make Slow Cooker Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel), undrained
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 1 packet (about 1 oz) taco seasoning mix
- 1 tsp ground cumin
- ½ tsp chili powder (optional, for extra heat)
- Salt and black pepper to taste
- Toppings: shredded cheddar cheese, sour cream, crushed tortilla chips, chopped fresh cilantro
How Much Time Will You Need?
Preparing this taco soup takes about 15 minutes to brown the meat and prep ingredients. Then, let the slow cooker do its magic for 6-8 hours on low or 3-4 hours on high. It’s a simple set-it-and-forget-it recipe perfect for busy days!
Step-by-Step Instructions:
1. Brown the Beef and Onions:
Place a skillet over medium heat. Cook the ground beef, breaking it up with a spoon, until fully browned and no pink remains. Drain any excess fat. Add the diced onions to the skillet during the last few minutes to soften slightly.
2. Add Ingredients to the Slow Cooker:
Transfer the cooked ground beef and onions into your slow cooker. Add the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, tomato sauce, and beef broth or water.
3. Add Seasonings and Stir:
Sprinkle the taco seasoning, ground cumin, chili powder if using, and salt and pepper over all the ingredients. Stir gently to mix everything well.
4. Cook the Soup:
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking lets all the flavors blend deliciously.
5. Serve with Toppings:
Before serving, taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, crushed tortilla chips, and fresh cilantro. Enjoy your hearty slow cooker taco soup!
If you can’t get enough hearty soups, be sure to try our protein-packed High Protein Lasagna Soup or the classic Italian favorite Pasta Fagioli Soup. For creamy comfort, you’ll love our Chicken Noodle Soup and the rich Potato Soup with Bacon Bits. Don’t miss our cozy Crockpot Chicken Tortellini Soup, flavorful Italian Sausage Lasagna Soup, and the hearty Slow Cooker Tomato Tortellini Soup.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to thaw the ground beef completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Properly thawed meat browns more evenly and reduces the risk of undercooked spots.
Can I Make This Taco Soup Vegetarian?
Absolutely! Simply skip the ground beef and add extra beans or vegetables like bell peppers, zucchini, or mushrooms. You can also use vegetable broth instead of beef broth for added flavor.
How Do I Store Leftover Taco Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, warm gently on the stove or in the microwave until heated through. Adding a splash of broth or water can help if the soup thickens too much.
Can I Freeze Slow Cooker Taco Soup?
Yes! Let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or microwave.