Slow Cooker Taco Soup is a simple, hearty meal packed with all the flavors you love from tacos, but in a warm, comforting bowl. It usually has ingredients like ground beef or turkey, beans, tomatoes, corn, and a good kick of taco seasoning that comes together slowly in the crockpot. The soup is thick, a little spicy, and full of tasty bits that make every spoonful satisfying.
I love making this soup on busy days when I want dinner ready without much fuss. You just toss everything into the slow cooker in the morning and by dinnertime, your kitchen smells amazing and you have a delicious meal waiting for you. I find that adding a handful of crushed tortilla chips or a dollop of sour cream on top really brings out that crunchy, creamy taco feeling—like tacos in soup form!
This recipe is a favorite for casual family dinners or gatherings with friends because it’s easy to customize and always a crowd-pleaser. It’s cozy and filling but not heavy, perfect for chilly days or when you want comfort food that’s quick to throw together. I always keep extra toppings like shredded cheese and chopped green onions on hand so everyone can dress their soup just how they like it.
Key Ingredients & Substitutions
Ground beef: It’s the heart of this soup, giving it hearty flavor. If you want something leaner, ground turkey or chicken work great too. For vegetarian, skip the meat and add extra beans or chopped veggies.
Beans: Black and kidney beans add texture and protein. If you can’t find these, pinto beans or cannellini beans are good swaps. Just rinse canned beans well to cut down on salt.
Tomatoes: Using both diced tomatoes and tomatoes with green chilies (like Rotel) adds flavor and a little heat. If you want less spice, use plain diced tomatoes instead of the ones with chilies.
Taco seasoning: This packs in the classic taco flavor. You can buy pre-made packets or mix your own with cumin, chili powder, paprika, garlic powder, onion powder, and a pinch of cayenne.
Beef broth: Adds depth to the soup. Replace it with vegetable broth or water if you want a lighter or vegetarian version. Just keep an eye on seasoning if you use water.
How Do You Get the Best Flavor and Texture in Slow Cooker Taco Soup?
Here are a few tips to make the soup delicious and balanced:
- Brown the meat and onions first. This step caramelizes flavors and keeps the beef from tasting bland.
- Don’t skip draining the beans and corn. This keeps the soup from becoming too watery.
- Use the slow cooker low and slow. Cooking on low for 6-8 hours lets the flavors blend beautifully.
- Check seasoning at the end. Slow cooking can mellow spices, so you may want to add more salt, pepper, or taco seasoning before serving.
- Add crunchy toppings just before serving. Tortilla chips or crushed taco shells give a nice texture contrast that makes this soup fun to eat.
Equipment You’ll Need
- Slow cooker – It does all the work for you, cooking the soup low and slow with no fuss.
- Skillet – Great for browning the ground beef and softening the onions before adding to the slow cooker.
- Wooden spoon or spatula – Handy for stirring the soup and scraping cooked bits from the skillet.
- Measuring cups and spoons – To measure broth, seasoning, and spices accurately.
- Can opener – Needed to open the canned beans, tomatoes, and corn.
Flavor Variations & Add-Ins
- Swap ground beef for turkey or chicken for a lighter option that still tastes great.
- Add diced bell peppers or jalapeños for extra veggie crunch and spice.
- Mix in black beans instead of kidney beans, or add pinto beans for variety in texture and taste.
- Top with avocado slices or a squeeze of lime for fresh, bright flavors that balance the richness.
Slow Cooker Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, chopped
- 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, undrained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
- 1 (8 oz) can tomato sauce
- 1 packet taco seasoning mix (or 2 tbsp homemade taco seasoning)
- 1 tsp ground cumin
- 2 cups beef broth (or water)
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, tortilla chips, chopped green onions, or cilantro
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and brown the beef, then 6 to 8 hours cooking in your slow cooker on low (or 3 to 4 hours on high), making it an easy set-it-and-forget-it meal perfect for busy days.
Step-by-Step Instructions:
1. Brown the Beef and Onion:
Heat a skillet over medium heat. Add the ground beef and chopped onion, and cook until the beef is fully browned and the onion is soft. Drain any extra fat to keep the soup from being greasy.
2. Combine Ingredients in Slow Cooker:
Transfer the browned beef and onions into your slow cooker. Add the drained black beans, kidney beans, corn, diced tomatoes (both kinds), tomato sauce, taco seasoning, cumin, and beef broth. Stir everything together well.
3. Cook the Soup:
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The longer cooking on low lets flavors blend perfectly and the soup thicken slightly.
4. Season and Serve:
Before serving, taste your soup and add salt and pepper if needed. Ladle soup into bowls and top with shredded cheese, a dollop of sour cream, chopped green onions, and tortilla chips. Enjoy the warm, hearty flavors!
Can I Use Ground Turkey Instead of Ground Beef?
Yes! Ground turkey is a great leaner alternative. Just brown it the same way and follow the recipe as usual. It will give the soup a lighter flavor but still be delicious.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can brown the beef and chop the onions the day before. Assemble everything in the slow cooker insert and refrigerate overnight. Just start the slow cooker when you’re ready to cook.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze Slow Cooker Taco Soup?
Yes, this soup freezes well! Cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove or microwave.
