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Slow Cooker Taco Soup Recipe

Slow Cooker Taco Soup

Wholesome Cove
This hearty Slow Cooker Taco Soup is packed with seasoned ground beef, beans, corn, and tomatoes in a rich, flavorful broth. It's the perfect hands-off dinner that fills your home with incredible aromas while you go about your day.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 310 kcal

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

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

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 for serving
  • sour cream for serving
  • fresh cilantro chopped, for serving
  • tortilla chips for serving
  • diced avocado for serving
  • lime wedges for serving

Instructions
 

  • 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.

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.

Nutrition

Serving: 1bowl (1.5 cups)Calories: 310kcalCarbohydrates: 28gProtein: 24gFat: 12gSaturated Fat: 4.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 55mgSodium: 780mgPotassium: 850mgFiber: 8gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 25mg
Keyword easy dinner, meal prep, slow cooker taco soup, taco soup
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