Slow Cooker Taco Soup
Slow Cooker Taco Soup is an easy, hearty dinner made with seasoned ground beef, beans, corn, tomatoes, and warm spices.
Brown the beef, add everything to the slow cooker, and let it simmer until the flavors come together. Finish each bowl with whatever toppings you like—cheese, sour cream, avocado, cilantro, jalapeños, lime, or crushed tortilla chips.
It’s simple, filling, and especially useful on days when you want dinner ready without spending the evening at the stove.1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 can diced tomatoes, undrained
1 can tomato sauce
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn, drained
4 cups beef broth
1 teaspoon chili powder, optional
½ teaspoon ground cumin
Salt and black pepper, to taste
Optional Toppings
Shredded cheddar cheese
Sour cream
Diced avocado
Fresh cilantro
Green onions
Jalapeños
Lime wedges
Crushed tortilla chips
How to Make Taco Soup
1. Brown the Beef
Cook the ground beef in a skillet over medium-high heat, breaking it apart as it browns.
Add the onion and cook until softened. Stir in the garlic for about 30 seconds.
Drain excess grease if needed.
2. Add Everything to the Slow Cooker
Transfer the beef mixture to the slow cooker.
Add the taco seasoning, tomatoes, tomato sauce, beans, corn, broth, chili powder, cumin, salt, and pepper.
Stir well.
3. Cook
Cover and cook:
LOW: 6–8 hours
HIGH: 3–4 hours
Taste near the end and adjust the seasoning.
If the soup is too thick, add a little more broth. If you prefer it thicker, use slightly less broth next time.
4. Serve
Ladle into bowls and add your preferred toppings.
A little cheese, sour cream, lime, and crushed tortilla chips gives a good balance of richness, freshness, and crunch.
Easy Variations
Ground turkey can replace the beef.
You can also use pinto beans instead of one of the other beans, add diced green chiles or bell peppers, or increase the heat with jalapeños, cayenne, hot sauce, or extra chili powder.
For a meat-free version, leave out the beef, add extra beans or lentils, and use vegetable broth.
What to Serve With It
The soup is filling enough to stand on its own, but it also pairs well with:
Cornbread
Tortilla chips
Mexican-style rice
A simple green salad
Guacamole
Storage
Store leftovers in a covered container in the refrigerator for 3–4 days.
Keep fresh toppings separate and add them after reheating.
The soup can also be frozen. Allow it to cool, transfer it to freezer-safe containers, and thaw it in the refrigerator before reheating thoroughly.
Recipe Details
Prep Time: 15 minutes
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
Servings: 6–8
Method: Slow Cooker
Style: American / Tex-Mex Inspired
Final Note
This is the kind of meal that works because it does not need much complication.
A few basic ingredients, enough time for the flavors to develop, and fresh toppings at the end are all it needs.
Serve it hot and let everyone build their own bowl.