Introduction

This Easy Slow Cooker Taco Soup is the perfect set-and-forget meal for busy days. Simply toss the ingredients into your crockpot and let it simmer for a hearty, flavorful dinner that’s ready in about 4 hours. It’s a crowd-pleasing, one-pot wonder that delivers all the classic taco flavors in a comforting bowl. For another simple ground beef favorite, try the Ultimate Cheesy Ground Beef Melt Recipe.

Ingredients

This hearty taco soup slow cooker recipe comes together with a simple mix of pantry staples and savory spices, creating a rich and comforting broth loaded with flavor.

• 1 pound ground beef
• 1 1/2 cups corn (canned or frozen)
• 1 medium onion, diced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (4.5 ounce) can diced green chilies
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 2 cups beef broth
• 1/4 cup taco seasoning

Timing

Prep Time	15 minutes
Cook Time	4-6 hours (slow cooker)
Total Time	4 hours 15 minutes to 6 hours 15 minutes

Context: This Taco Soup Slow Cooker recipe is about 20% faster than similar recipes that require browning meat and sautéing vegetables separately before slow cooking.

Step-by-Step Instructions

Step 1 — Brown the Meat

For the best flavor, brown one pound of ground beef or turkey in a skillet over medium-high heat until fully cooked and no longer pink, about 5-7 minutes. Drain any excess fat before transferring the meat to your slow cooker.

Step 2 — Add the Base Ingredients

To the slow cooker with the meat, add one diced onion, a 15-ounce can of drained and rinsed black beans, and a 15-ounce can of drained and rinsed pinto beans. These form the hearty foundation of your Taco Soup Slow Cooker recipe.

Step 3 — Incorporate Canned Goods & Corn

Pour in a 15-ounce can of tomato sauce, a 10-ounce can of diced tomatoes with green chilies (like Rotel), and a 15-ounce can of whole kernel corn, undrained. The liquid from the corn and tomatoes will create the perfect soup broth.

Step 4 — Season the Soup

Sprinkle in one packet of taco seasoning and one packet of ranch dressing mix. This combination is the secret to the iconic, zesty flavor profile. For a homemade touch, you can use two tablespoons of your own taco seasoning blend.

Add two cups of beef or chicken broth and stir all ingredients until well combined. The broth ensures everything simmers together perfectly.

Step 5 — Cook Low and Slow

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The soup is done when it’s bubbling hot throughout and the flavors have fully melded. Avoid lifting the lid frequently to maintain heat.

Step 6 — Prepare Toppings & Serve

About 10 minutes before serving, taste and adjust salt if needed. Ladle the hot Taco Soup Slow Cooker creation into bowls and top with shredded cheese, sour cream, diced avocado, tortilla strips, and a squeeze of fresh lime juice.

Nutritional Information

Calories	320
Protein	18g
Carbohydrates	32g
Fat	12g
Fiber	8g
Sodium	850mg

Note: These are estimates for one serving of this Taco Soup Slow Cooker recipe, based on typical ingredients and serving size. Actual values can vary depending on specific brands and preparation.

Healthier Alternatives

This versatile Taco Soup Slow Cooker recipe is easy to adapt for different dietary needs or health goals. Here are some simple swaps to customize your soup.

• Leaner Protein — Swap ground beef for 93% lean ground turkey or chicken to reduce saturated fat while keeping the soup hearty.
• Plant-Based Protein — Use two cans of rinsed black beans or a plant-based ground “meat” alternative for a delicious vegetarian or vegan taco soup.
• Lower-Carb Option — Omit the corn and black beans, adding extra diced zucchini, cauliflower rice, or a can of drained diced green chiles instead.
• Dairy-Free — Skip the sour cream and cheese toppings. Use a dollop of dairy-free yogurt or avocado for creaminess.
• Gluten-Free — This soup is naturally gluten-free if you use a certified gluten-free taco seasoning blend and confirm all canned products are GF.
• Low-Sodium Version — Use no-salt-added canned beans, corn, and tomatoes. Make your own taco seasoning blend without added salt to control the sodium level.
• Extra Veggies — Boost nutrition by adding a cup of diced bell peppers, carrots, or spinach during the last hour of cooking.
• Creamier Texture — For a richer, creamier taco soup, stir in 4 ounces of softened light cream cheese or a can of pureed white beans during the last 30 minutes.

Serving Suggestions

• Top with classic taco garnishes like shredded cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños, and a squeeze of lime for a vibrant finish.
• Serve with a side of warm cornbread, tortilla chips for dipping, or warm flour tortillas to scoop up every last bit of this hearty taco soup.
• For a lighter meal, pair with a simple side salad dressed with a lime vinaigrette to complement the rich flavors of the slow cooker taco soup.
• Perfect for casual gatherings, game day, or a cozy weeknight dinner where everyone can customize their bowl.
• For easy entertaining, set up a “soup bar” with all the toppings and let guests build their own ultimate taco soup experience.
• Ladle into deep bowls and consider a colorful garnish like a lime wedge or red onion to make the plating pop for photos or guests.

This versatile taco soup slow cooker recipe is a crowd-pleaser that adapts beautifully to any occasion, from a busy family dinner to a festive potluck.

Common Mistakes to Avoid

• Mistake: Adding all the liquid at once, which can dilute the rich taco flavor. Fix: Start with half the broth, then add more only if needed after a few hours of cooking.
• Mistake: Using lean ground beef that becomes dry and crumbly. Fix: Opt for 80/20 beef and brown it thoroughly to render fat for a more flavorful, tender result.
• Mistake: Dumping in the taco seasoning packet at the very end. Fix: Stir it in with the other spices at the beginning so the flavors fully meld into the soup.
• Mistake: Overcooking canned beans and corn until they turn mushy. Fix: Add these ingredients during the last 30-60 minutes of cook time to preserve their texture.
• Mistake: Skipping the step of draining the canned tomatoes and beans. Fix: Always drain and rinse beans; consider draining diced tomatoes for a thicker, less acidic broth.
• Mistake: Setting the slow cooker on high for 8 hours, which can scorch the bottom. Fix: For this taco soup, low and slow (6-8 hours on low) is best for even, gentle cooking.
• Mistake: Forgetting to adjust salt levels when using salty broth and seasoning packets. Fix: Use low-sodium broth and wait until the end to taste and add salt if necessary.
• Mistake: Leaving the lid off frequently to stir, which drastically increases cooking time. Fix: Trust the process—only remove the lid to add final ingredients or check for doneness.
• Mistake: Serving it immediately, which doesn’t allow the flavors to settle. Fix: Let the finished taco soup rest for 15-20 minutes; it will taste even better the next day.

Storing Tips

• Fridge: Cool your Taco Soup Slow Cooker completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
• Freezer: This soup freezes exceptionally well. Portion it into freezer-safe bags or containers, leaving some space for expansion. Your Taco Soup Slow Cooker recipe will maintain best quality for up to 3 months.
• Reheat: Thaw frozen soup overnight in the fridge. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches a food-safe temperature of 165°F (74°C). You may need to add a splash of broth or water when reheating to adjust the consistency.

Always store your slow cooker taco soup promptly after serving to ensure it stays delicious and safe for future meals.

Conclusion

This easy Taco Soup Slow Cooker recipe is the ultimate hands-off meal. We hope you love its hearty, flavorful blend. Give it a try and let us know how it turned out in the comments! For another great crockpot idea, check out our 4-Ingredient Crock Pot Ravioli Lasagna Recipe.

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FAQs

Can I make this Taco Soup Slow Cooker recipe on the stovetop instead?

Yes, you can easily adapt this Taco Soup Slow Cooker recipe for the stovetop. Simply brown the meat in a large pot, then add all remaining ingredients. Simmer for 30-45 minutes until the flavors meld, instead of cooking it low and slow.

What are the best toppings for Taco Soup?

Classic taco toppings work perfectly. We recommend shredded cheese, sour cream, diced avocado, and crushed tortilla chips. These additions provide great texture and flavor contrast to your hearty Taco Soup Slow Cooker.

How long can I store leftover Taco Soup?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. This Taco Soup Slow Cooker recipe also freezes well for up to 3 months, making it an excellent meal prep option.