Slow Cooker Taco Soup is a perfect blend of hearty ingredients like beans, corn, ground beef, and spices all simmered together in a tangy tomato base. It’s warm, comforting, and full of those classic taco flavors we all love. The slow cooker does most of the work, making it a great choice for busy days or when you want an easy meal with big taste.
I love making this soup because it feels like a cozy hug in a bowl. The best part is how the flavors meld together over time, making each spoonful deliciously satisfying. I usually toss everything in the slow cooker in the morning and by dinner, my house smells amazing and the soup is ready to enjoy. Plus, it’s super simple to tweak with your favorite toppings like shredded cheese, sour cream, or crunchy tortilla chips.
This soup is one of those go-to recipes that everyone seems to enjoy, whether it’s a family dinner or a casual get-together. I often serve it alongside cornbread or with some fresh avocado on top for a bit of creaminess. It’s a fun way to bring a little fiesta spirit to the table without any fuss.
Key Ingredients & Substitutions
Ground beef: This adds rich flavor and protein. For a leaner option, try ground turkey or chicken. Vegetarian? Use plant-based crumbles or skip meat and add more beans for heartiness.
Diced tomatoes with green chilies: Canned tomatoes with chilies give a nice kick and freshness. If you want less heat, use plain diced tomatoes and add your own mild spices.
Beans and corn: Black beans, kidney beans, and corn add texture and natural sweetness. You can swap black beans for pinto beans or use frozen corn if cans aren’t handy.
Taco seasoning: This brings the classic taco taste. You can make your own mix with chili powder, cumin, garlic powder, and paprika, or use a low-sodium packet for less salt.
How Can I Make Sure the Soup Has Great Flavor Without Overcooking?
Cooking this soup slowly lets flavors blend nicely, but careful timing helps preserve texture.
- Brown the ground beef first for extra depth. Don’t skip this step or the soup can taste flat.
- Add all ingredients to the slow cooker, stir well, and cook on low for 6-8 hours or high for 3-4 hours.
- Beans and corn are canned, so don’t cook too long to avoid mushiness.
- When the soup is nearly done, taste and adjust seasoning. If it needs more spice, add a pinch of chili powder or cumin at the end.
Equipment You’ll Need
- Slow cooker – it gently cooks everything all day, making flavors blend perfectly without fuss.
- Large skillet – helps brown the ground beef evenly before slow cooking for better taste.
- Can opener – for opening cans of beans, tomatoes, and corn easily.
- Wooden spoon or spatula – great for stirring ingredients without scratching your pans.
- Measuring cups and spoons – keep your spice mix and liquids just right every time.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to make a lighter, leaner soup.
- Add chopped bell peppers or jalapeños for more crunch and a fresh spicy kick.
- Mix in a handful of chopped fresh cilantro at the end for a bright, herbal note.
- Stir in black beans or pinto beans for different bean textures and flavors.
How to Make Slow Cooker Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 (15 oz) can diced tomatoes with green chilies (such as Rotel)
- 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 medium onion, diced
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chilies (optional)
- 1 packet taco seasoning mix
- 2 cups beef broth or water
- Salt and pepper to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Avocado, diced
- Tortilla strips or crushed tortilla chips
- Chopped fresh cilantro or parsley
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. Then, it cooks in your slow cooker for 6 to 8 hours on low or 3 to 4 hours on high, making it perfect to set up in the morning and enjoy by dinner time.
Step-by-Step Instructions:
1. Brown the Beef:
Heat a skillet over medium heat and cook the ground beef until it’s fully browned and no longer pink. Drain off any extra fat to keep the soup lighter.
2. Combine Ingredients in the Slow Cooker:
Place the cooked ground beef in your slow cooker. Add diced tomatoes with green chilies, black beans, kidney beans, corn, diced onion, tomato sauce, optional diced green chilies, taco seasoning, and beef broth or water. Stir everything together so it’s well mixed.
3. Cook the Soup:
Cover your slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This slow simmer allows the flavors to blend beautifully, making the soup rich and tasty.
4. Season and Serve:
Taste your soup and add salt and pepper if you think it needs it. Serve the soup hot, and dress it with your favorite toppings like shredded cheese, sour cream, diced avocado, crunchy tortilla strips, and fresh cilantro or parsley.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw the ground beef before browning it. You can thaw it overnight in the fridge or use the microwave’s defrost setting, then cook as directed.
Can I Make Slow Cooker Taco Soup Ahead of Time?
Absolutely! Prepare the soup up to 2 days in advance and store it covered in the fridge. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove or microwave until hot throughout, stirring occasionally.
Can I Substitute the Beef Broth with Another Liquid?
Yes! You can use chicken broth, vegetable broth, or even water. Using broth adds more flavor, but water works fine if that’s what you have on hand.
