Last winter, I found myself staring at my pantry on a particularly cold Tuesday evening, wondering what to make for dinner. I had ground beef in the fridge, a few cans of beans and tomatoes in the cupboard, and zero energy for anything complicated. That’s when I threw together what would become my family’s most requested Slow Cooker Taco Soup Recipe.
The beauty of this slow cooker taco soup is that it practically makes itself. You just brown the beef, toss everything into your crockpot, and walk away. By dinnertime, your house smells incredible and dinner is ready.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 6 hours |
| Total Time | 6 hours 15 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
If you’re craving more Mexican-inspired comfort food, you’ll love this Mexican Chicken Soup Recipe that’s equally satisfying.
Why You’ll Love This Slow Cooker Taco Soup Recipe
This soup has saved me on countless busy weeknights. The first time my kids tried it, they asked for seconds before they even finished their first bowl.
Here’s what makes this recipe a keeper:
- Truly hands-off cooking: After you brown the beef, the slow cooker does all the work while you go about your day.
- Packed with protein and fiber: Between the beef, beans, and vegetables, this soup keeps everyone satisfied for hours.
- Budget-friendly ingredients: Most of what you need is probably already sitting in your pantry right now.
- Incredibly customizable: Make it spicier, creamier, or adjust the beans to suit your family’s preferences.
- Perfect for meal prep: This soup actually tastes better the next day, making it ideal for weekly meal planning.
- Kid-approved flavor: The familiar taco taste makes it an easy sell, even for picky eaters.
Another crowd-pleaser you might enjoy is my Buffalo Chicken Soup Recipe.
Ingredients
This Slow Cooker Taco Soup comes together with simple, affordable ingredients you likely already have on hand. I’ve learned through trial and error which brands and types work best, so I’m sharing those tips with you.
For the Soup Base:
- 1.5 pounds (680g) ground beef (80/20 blend works perfectly)
- 1 medium yellow onion, diced (about 1 cup or 150g)
- 3 cloves garlic, minced
- 1 (15-ounce/425g) can black beans, drained and rinsed
- 1 (15-ounce/425g) can pinto beans, undrained
- 1 (15-ounce/425g) can fire-roasted corn, drained
- 1 (14.5-ounce/411g) can fire-roasted diced tomatoes, undrained
- 1 (10-ounce/283g) can diced tomatoes with green chiles (like Rotel), undrained
- 1 (8-ounce/227g) can tomato sauce
- 4 cups (960ml) beef broth (low sodium preferred)
For the Seasonings:
- 3 tablespoons taco seasoning (or 2 packets)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
For Serving:
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Tortilla chips or strips
- Diced avocado
- Lime wedges
- Sliced jalapeños (optional)
My favorite pairing is serving this with Mexican Street Corn Recipe on the side.
Kitchen Equipment Needed
Having the right equipment makes this recipe even easier to prepare. Here’s what you’ll need to make the best Slow Cooker Taco Soup.
- 6-quart slow cooker: This is the ideal size for this recipe, giving you enough room without being too large.
- Large skillet: For browning the ground beef and sautéing the aromatics.
- Wooden spoon or spatula: Essential for breaking up the ground beef as it cooks.
- Sharp knife and cutting board: For dicing the onion and mincing the garlic.
- Can opener: Unless you’re using cans with pull-tabs.
- Measuring cups and spoons: For accurate seasoning measurements.
- Ladle: For serving the finished soup.
- Serving bowls: I prefer wide, shallow bowls that give plenty of room for toppings.
For more comforting one-pot meals, check out my Crack Chicken Soup Recipe.
Recommended Products for This Recipe
After making this soup dozens of times, I’ve found a few products that genuinely make a difference in both the cooking process and the final result.
1. Crock-Pot 6-Quart Programmable Slow Cooker
This is the exact slow cooker I use for this recipe. The programmable timer is a lifesaver because you can set it to automatically switch to warm when cooking is done, so your soup never overcooks. The 6-quart capacity is perfect for family-sized batches with enough leftovers for lunch the next day.
2. Bush’s Chili Beans
While you can use any brand of pinto beans, Bush’s Chili Beans come in a flavorful chili sauce that adds incredible depth to this soup. I don’t drain these beans because that sauce is liquid gold for flavor.
3. Fire-Roasted Diced Tomatoes
Regular diced tomatoes work fine, but fire-roasted tomatoes add a subtle smoky flavor that takes this soup from good to amazing. Once I started using these, I never went back to regular tomatoes.
4. Lodge Pre-Seasoned Cast Iron Skillet
For browning the ground beef, I always reach for my cast iron skillet. It develops a beautiful sear on the meat and distributes heat evenly so nothing burns while you’re breaking up the beef.
If you’re looking for another crockpot favorite, try my Crockpot Fall Recipes collection.
Step-by-Step Instructions: How to Make Slow Cooker Taco Soup
Making this soup is incredibly straightforward. I’ll walk you through each step so you can make it perfectly, even if this is your first time using a slow cooker.
1. Brown the Ground Beef
- Heat a large skillet over medium-high heat.
- Add the ground beef to the hot skillet, breaking it up with a wooden spoon as it cooks.
- Add the diced onion and minced garlic after the beef has started to brown (about 3-4 minutes).
- Continue cooking, stirring occasionally and breaking up any large chunks of meat, until the beef is completely browned and no pink remains (about 5-7 minutes total).
- The onion should be softened and translucent by the time the beef is done.
- Drain the excess grease from the skillet using a colander or by carefully tilting the pan and spooning out the fat.
2. Transfer to the Slow Cooker
- Add the browned beef and onion mixture to your slow cooker.
- Use a rubber spatula to scrape any flavorful browned bits from the skillet into the slow cooker.
- These bits add incredible depth of flavor to your soup.
3. Add All Remaining Ingredients
- Add the drained black beans to the slow cooker.
- Add the pinto beans with their liquid (do not drain these).
- Pour in the drained corn.
- Add both cans of tomatoes with their juices.
- Pour in the tomato sauce.
- Add the beef broth.
- Sprinkle in the taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper.
4. Stir Everything Together
- Using a long-handled spoon, stir all the ingredients thoroughly to combine.
- Make sure the seasonings are evenly distributed throughout the mixture.
- The liquid should almost cover all the solid ingredients.
5. Cook Low and Slow
- Place the lid on your slow cooker, making sure it’s sealed properly.
- Set the slow cooker to LOW and cook for 6-8 hours, or set it to HIGH and cook for 3-4 hours.
- I prefer the low setting because it allows the flavors to develop more fully.
- Resist the urge to lift the lid during cooking, as this releases heat and extends the cooking time.
6. Taste and Adjust Seasonings
- About 30 minutes before serving, remove the lid and give the soup a good stir.
- Taste the broth and adjust seasonings as needed.
- I usually add a bit more salt and a squeeze of fresh lime juice at this point.
- If you want it spicier, add a pinch of cayenne pepper or some hot sauce.
7. Serve and Garnish
- Ladle the hot soup into bowls.
- Set out bowls of toppings so everyone can customize their serving.
- I like to layer my toppings: cheese first so it melts, then sour cream, cilantro, and crushed tortilla chips on top.
- Serve with lime wedges on the side for squeezing over each bowl.
This pairs beautifully with my Healthy Cornbread Recipe.
Tips for The Best Slow Cooker Taco Soup
I’ve made this soup more times than I can count, and through plenty of trial and error, I’ve learned what makes it truly exceptional. Here are my best tips.
- Don’t skip browning the beef: I know it’s tempting to throw raw beef in the slow cooker, but browning it first adds crucial flavor and prevents a greasy texture.
- Use fire-roasted vegetables when possible: The subtle smokiness from fire-roasted tomatoes and corn elevates this soup from ordinary to restaurant-quality.
- Layer your liquids correctly: Add the broth last so you can see the level and adjust if needed.
- One can of beans stays undrained: Keep the liquid from the pinto beans (or use chili beans) because that sauce adds tremendous flavor and body to the soup.
- Fresh garlic makes a difference: Pre-minced garlic is convenient, but freshly minced garlic gives you so much more flavor.
- Season at the end too: The flavors meld during cooking, so always taste and adjust seasonings before serving.
- Make it ahead: This soup is even better the next day after the flavors have had time to marry in the refrigerator.
- Use low sodium broth: You can always add salt, but you can’t take it out, so start with low sodium broth.
- Don’t overcook on high: If you’re in a hurry, the high setting works, but low and slow produces superior results.
- Stir in cream cheese for richness: Adding 4-8 ounces of cubed cream cheese in the last hour creates a wonderfully creamy version.
- Toast your spices: For even more flavor, toast the cumin, chili powder, and paprika in the skillet with the garlic for 30 seconds before adding to the slow cooker.
Try my Chimichurri Steak Tacos Recipe for another delicious Mexican-inspired meal.
What to Serve with Slow Cooker Taco Soup
This hearty soup is satisfying on its own, but I love pairing it with complementary sides that round out the meal and add different textures.
The right accompaniments can turn this simple soup into a complete feast. Here are my favorite pairings:
- Healthy Cornbread: The slightly sweet cornbread is perfect for dunking into the spicy broth.
- Mexican Street Corn: Adds a creamy, charred element that complements the soup beautifully.
- Chipotle Guacamole: Fresh, creamy guacamole provides a cooling contrast to the warm, spicy soup.
- Healthy Guacamole: A lighter version that still brings all that avocado goodness.
- Tortilla chips: Essential for scooping and adding crunch.
- Broccoli Salad: A fresh, crunchy salad cuts through the richness of the soup.
- Spanish rice: Serves double duty as both a side and a filling soup topping.
- Quesadillas: Cut into wedges for dipping into the soup.
- Dinner Rolls: Soft, buttery rolls are perfect for soaking up every drop.
Another fantastic soup option is my Cuban Chicken Soup Recipe.
Variations of Slow Cooker Taco Soup
One of my favorite things about this recipe is how easily it adapts to different preferences and dietary needs. I’ve tested all these variations, and they all deliver delicious results.
- Chicken Taco Soup: Swap the ground beef for 3-4 cups of shredded rotisserie chicken and use chicken broth instead of beef broth. Add the chicken in the last hour of cooking.
- Vegetarian Version: Omit the beef entirely and add an extra can each of black beans and pinto beans. Use vegetable broth and add a diced bell pepper for extra substance.
- Creamy Taco Soup: Add 8 ounces of cubed cream cheese during the last hour of cooking, stirring occasionally until melted and incorporated.
- White Chicken Chili Style: Use chicken, white beans (cannellini or great northern), and add 4 ounces of diced green chiles for a white taco soup variation.
- Spicy Version: Add 1-2 diced jalapeños with the onions, use hot Rotel tomatoes, and include a teaspoon of cayenne pepper.
- Turkey Taco Soup: Use ground turkey instead of beef for a leaner option. Season with an extra tablespoon of taco seasoning since turkey is milder.
- Keto-Friendly: Omit the beans and corn, double the beef, and add diced bell peppers and cauliflower rice for bulk.
- Ranch Taco Soup: Add 1 packet of ranch seasoning mix along with the taco seasoning for a tangy twist.
- Instant Pot Version: Brown the beef using the sauté function, add all ingredients, and pressure cook on high for 15 minutes with a natural release.
- Stovetop Quick Version: Make everything in a large pot, bring to a boil, then simmer on low for 30-45 minutes instead of using the slow cooker.
- Loaded Baked Potato Soup Style: Add cubed potatoes and top with bacon, cheese, and sour cream.
You might also enjoy my 7 Layer Taco Salad Recipe.
Storage and Reheating
This soup stores beautifully, which is one of the reasons I love making it. Proper storage ensures you can enjoy leftovers throughout the week.
Refrigerator Storage:
- Let the soup cool to room temperature before storing (but don’t leave it out longer than 2 hours).
- Transfer to airtight containers.
- Store in the refrigerator for up to 4-5 days.
- The flavors actually improve after a day or two as they continue to meld.
Freezer Storage:
- Cool the soup completely.
- Portion into freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of headspace for expansion.
- Label with the date and contents.
- Freeze for up to 3 months.
- For easy single servings, freeze in individual portions.
Reheating Instructions:
- From refrigerator: Reheat in a pot on the stovetop over medium heat, stirring occasionally, until heated through (about 10 minutes). You can also microwave individual portions for 2-3 minutes, stirring halfway through.
- From frozen: Thaw overnight in the refrigerator, then reheat as directed above. For quick thawing, place the sealed bag in cold water for 1-2 hours.
- In the slow cooker: Place refrigerated soup in the slow cooker on low for 2-3 hours until hot.
- Add a splash of broth or water if the soup has thickened too much during storage.
- Always add fresh toppings after reheating for the best texture and flavor.
Another great make-ahead option is my Lemon Chicken Soup Recipe.
Nutritional Facts
Per serving (1 bowl, about 1.5 cups, without toppings):
- Calories: 310
- Total Fat: 12g
- Saturated Fat: 4.5g
- Cholesterol: 55mg
- Sodium: 780mg
- Total Carbohydrates: 28g
- Dietary Fiber: 8g
- Sugars: 6g
- Protein: 24g
- Vitamin A: 15% DV
- Vitamin C: 20% DV
- Calcium: 8% DV
- Iron: 25% DV
Note: Nutritional values are approximate and will vary based on specific ingredients and brands used. Toppings like cheese, sour cream, and tortilla chips will add additional calories and nutrients.
For another nutritious soup option, try my Sausage Lentil Soup Recipe.
Health Benefits of Key Ingredients
Beyond being delicious, this Slow Cooker Taco Soup packs some serious nutritional benefits. Here’s why this soup is actually good for you.
This soup is more than just comfort food; it’s genuinely nourishing:
- Ground beef: Provides high-quality protein, iron, zinc, and B vitamins essential for energy production and immune function.
- Black beans: Rich in fiber, protein, and antioxidants. They help stabilize blood sugar and support digestive health.
- Pinto beans: Packed with folate, manganese, and resistant starch that feeds beneficial gut bacteria.
- Tomatoes: Loaded with lycopene, a powerful antioxidant linked to heart health and cancer prevention. Cooking actually increases lycopene availability.
- Garlic: Contains allicin, which has antimicrobial and anti-inflammatory properties. It supports immune function and heart health.
- Onions: High in quercetin, an antioxidant that reduces inflammation and supports immune health.
- Cumin: Aids digestion, has anti-inflammatory properties, and may help regulate blood sugar.
- Corn: Provides fiber, B vitamins, and antioxidants like lutein and zeaxanthin that support eye health.
- Bell peppers (if using): Extremely high in vitamin C, supporting immune function and skin health.
- Chili powder: Contains capsaicin, which may boost metabolism and has pain-relieving properties.
Check out my Healthy Shepherds Pie Recipe for another nutritious comfort food option.
FAQs About Slow Cooker Taco Soup
1. Can I use raw ground beef in the slow cooker instead of browning it first?
While you technically can add raw beef, I strongly recommend against it. Browning the beef first accomplishes several important things: it allows you to drain excess fat (preventing greasy soup), develops richer flavor through the Maillard reaction, and ensures the beef breaks into small, tender pieces rather than clumping together. The extra 10 minutes of prep time is absolutely worth it for the superior taste and texture you’ll get.
2. How can I make this soup thicker or thinner?
To thhinker soup, you have several options. You can mash some of the beans against the side of the slow cooker, add a can of refried beans, stir in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water during the last 30 minutes, or simply simmer with the lid off for the final hour. To make it thinner, just add more beef broth, water, or even tomato juice until you reach your desired consistency.
3. Can I make this in an Instant Pot instead?
Absolutely! Use the sauté function to brown your beef and onions directly in the Instant Pot. Add all remaining ingredients, secure the lid, and cook on high pressure for 15 minutes. Allow for a 10-minute natural release before quick-releasing any remaining pressure. The flavors won’t have quite as much time to meld as they would in a slow cooker, but it’s still delicious and saves hours of cooking time.
4. What’s the best way to prevent the soup from being too salty?
Always use low-sodium or no-salt-added beef broth and beans. Taco seasoning packets and canned tomatoes can be quite salty, so these are your main salt contributors. Start with just 1/4 teaspoon of added salt in the recipe, then taste and adjust at the end of cooking. Remember, you can always add more salt, but you can’t take it away. If your soup does end up too salty, add a quartered potato to absorb some salt, then remove it before serving, or dilute with more unsalted broth.
5. Can I double this recipe?
Yes, but you’ll need a larger slow cooker. A 6-quart slow cooker can handle about 1.5 times the recipe, but for a true double batch, you’ll need an 8-quart model. Don’t fill your slow cooker more than 2/3 full, as this can affect cooking time and potentially cause overflow. If doubling, you may need to add 1-2 hours to the cooking time on low. Another option is to make two separate batches and freeze one for later.
For another versatile soup recipe, check out my Cream of Chicken Soup Recipe.
Slow Cooker Taco Soup
Ingredients
- 1.5 pounds ground beef 680g, 80/20 blend
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 cloves garlic minced
- 1 can black beans 15-ounce/425g, drained and rinsed
- 1 can pinto beans 15-ounce/425g, undrained
- 1 can fire-roasted corn 15-ounce/425g, drained
- 1 can fire-roasted diced tomatoes 14.5-ounce/411g, undrained
- 1 can diced tomatoes with green chiles 10-ounce/283g like Rotel, undrained
- 1 can tomato sauce 8-ounce/227g
- 4 cups beef broth 960ml, low sodium preferred
- 3 tablespoons taco seasoning or 2 packets
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- shredded cheddar cheese for serving
- sour cream for serving
- fresh cilantro chopped, for serving
- tortilla chips for serving
- diced avocado for serving
- lime wedges for serving
Equipment
- 6-quart slow cooker
- Large skillet For browning beef
- Wooden spoon
- Sharp knife
- Cutting board
- Can opener
- Measuring cups and spoons
- Ladle For serving
Method
- Heat a large skillet over medium-high heat. Add ground beef, breaking it up with a wooden spoon, and cook for 3-4 minutes before adding diced onion and minced garlic. Continue cooking until beef is completely browned and no pink remains, about 5-7 minutes total, then drain excess grease.
- Transfer the browned beef and onion mixture to your slow cooker, scraping any flavorful browned bits from the skillet.
- Add drained black beans, undrained pinto beans, drained corn, both cans of tomatoes with juices, tomato sauce, beef broth, and all seasonings (taco seasoning, cumin, chili powder, paprika, salt, and pepper) to the slow cooker.
- Stir all ingredients thoroughly to combine, ensuring seasonings are evenly distributed throughout the mixture.
- Cover with lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Resist lifting the lid during cooking as this releases heat and extends cooking time.
- About 30 minutes before serving, remove lid, stir well, and taste the broth. Adjust seasonings as needed, adding more salt or a squeeze of lime juice if desired.
- Ladle hot soup into bowls and serve with desired toppings: shredded cheese, sour cream, cilantro, tortilla chips, avocado, and lime wedges.
Nutrition
Notes
- Brown the beef first for better flavor and to prevent greasy soup. Don’t skip this step.
- Keep the liquid from the pinto beans for extra flavor and body. Only drain the black beans.
- Fire-roasted tomatoes and corn add a subtle smokiness that elevates the soup.
- Use low-sodium broth so you can control the salt level. Taste and adjust seasonings at the end.
- For creamy taco soup, add 8 ounces of cubed cream cheese during the last hour of cooking.
- Store leftovers in airtight containers in the refrigerator for up to 4-5 days.
- Freeze in portions for up to 3 months. Thaw overnight in refrigerator before reheating.
- Soup tastes even better the next day as flavors continue to meld.
- For spicier soup, add diced jalapeños with the onions or use hot Rotel tomatoes.
- Substitute ground turkey or shredded chicken for ground beef if preferred.
Private Notes
Tried this recipe?
Let us know how it was!Final Thoughts
This Slow Cooker Taco Soup has become one of those recipes I turn to again and again, especially when I need something warming, satisfying, and completely foolproof. What started as a pantry-clearing experiment has turned into a family favorite that my kids request at least twice a month.
I love how this recipe adapts to whatever you have on hand and whatever your family prefers. Make it as is for the classic version, or customize it to your heart’s content with the variations I’ve shared. Don’t be intimidated by the ingredient list; most of it is just opening cans and dumping them in.
I’d love to hear how your Slow Cooker Taco Soup turns out! Drop a comment below with your favorite toppings or any variations you tried. And if you love this recipe as much as my family does, please share it with your friends who are always looking for easy dinner ideas.
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- Cowboy Stew Recipe
- Matzo Ball Soup Recipe
- Panera Broccoli Cheddar Soup Recipe
- Easy Chicken Noodle Soup Recipe
- Instant Pot Chicken Noodle Soup Recipe
- Chipotle Burrito Recipe
- Bushs White Chicken Chili Recipe
- Avgolemono Soup Recipe
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- Fall Dinner Recipes
