This slow cooker taco soup is a hearty, flavorful dish that’s perfect for busy weeknights or cozy weekends. With simple ingredients like ground beef, beans, and diced tomatoes, it’s a comforting meal that comes together with minimal effort.
The first time I made this taco soup, it was a chilly fall evening, and I wanted something warm and satisfying that would feed the whole family.
The best part? The slow cooker did most of the work, leaving me free to tackle my to-do list. Let me tell you, the savory aroma filling the house while it cooked was enough to make everyone hungry!
What’s Inside This Recipe?
My Take on Slow Cooker Taco Soup
What I love most about this slow cooker taco soup is how incredibly easy it is to make.
- You just brown the ground beef, toss everything into the slow cooker, and let it simmer to perfection. It’s a true set-it-and-forget-it recipe, ideal for busy days.
- This soup is also incredibly versatile. You can customize it with your favorite toppings or adjust the spice level to suit your taste. I’ve made it countless times, and it’s always a hit with family and friends.
- Plus, it’s perfect for meal prepping since the leftovers taste even better the next day!
Ingredients for Slow Cooker Taco Soup
Before diving into the recipe, make sure you have all your ingredients ready. Here’s what you’ll need:
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (16-ounce) can chili beans, with liquid
- 1 (15-ounce) can kidney beans, with liquid
- 1 (15-ounce) can whole kernel corn, with liquid
- 1 (8-ounce) can tomato sauce
- 2 cups water
- 2 (14.5-ounce) cans peeled and diced tomatoes
- 1 (4-ounce) can diced green chile peppers
- 1 (1.25-ounce) package taco seasoning mix
Optional toppings:
- Shredded cheese, sour cream, sliced jalapeños, chopped cilantro, tortilla chips
You’ll also need a medium skillet to brown the ground beef and a slow cooker.
How to Make Slow Cooker Taco Soup
This recipe is as simple as it gets. Follow these easy steps, and you’ll have a delicious, warming bowl of taco soup waiting for you.
1. Brown the ground beef
In a medium skillet over medium heat, cook the ground beef until browned. Stir occasionally to ensure even cooking. Once fully cooked, drain any excess grease and set aside.
2. Assemble the ingredients in the slow cooker
In your slow cooker, combine the cooked ground beef, chopped onion, chili beans (with liquid), kidney beans (with liquid), corn (with liquid), tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning mix.
3. Mix and cook
Stir everything together until well combined. Cover the slow cooker with the lid and cook on the Low setting for 8 hours. This slow, gentle cooking method allows the flavors to meld beautifully.
4. Serve and enjoy
Once the soup is ready, give it a final stir and ladle it into bowls. Top with your favorite garnishes like shredded cheese, sour cream, or crushed tortilla chips, and serve warm.
How to Serve Your Slow Cooker Taco Soup
- This taco soup is a complete meal on its own, but you can pair it with a side of warm cornbread or a simple green salad for an even heartier dinner.
- I like to set up a toppings bar with options like diced avocado, fresh lime wedges, and extra jalapeños so everyone can customize their bowl.
- It’s also a great dish for game day or casual gatherings. Serve it straight from the slow cooker to keep it warm and let guests help themselves, it’s always a crowd-pleaser!
Storing and Enjoying Leftovers
- Got leftovers? Lucky you! This soup tastes even better the next day as the flavors continue to develop.
- To store: Let the soup cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
- To reheat: Warm the soup in a saucepan over medium heat, stirring occasionally, until heated through. If reheating from frozen, thaw in the refrigerator overnight before warming.
Top Tips for Customizing Your Slow Cooker Taco Soup
- Adjust the spice level: If you prefer a milder soup, use a small can of mild green chiles or skip them altogether.
- For extra heat: add a pinch of cayenne pepper or a few dashes of hot sauce.
- Make it vegetarian: Swap the ground beef for plant-based crumbles or diced zucchini, and use vegetable broth instead of water.
- Bulk it up: Add a cup of cooked rice or quinoa to make this soup even heartier.
- Use what you have: Don’t have all the canned ingredients on hand? Feel free to substitute with fresh or frozen vegetables, or use black beans in place of kidney beans.
Your Questions About Slow Cooker Taco Soup Answered
Can I make this soup on the stovetop?
Yes! Simply brown the ground beef in a large pot, then add the remaining ingredients. Bring to a simmer over medium heat, reduce to low, and cook for 1 to 2 hours, stirring occasionally.
What’s the best way to thicken taco soup?
If you prefer a thicker soup, you can stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Let the soup cook for an additional 15-20 minutes to thicken.
Can I double this recipe?
Absolutely! Just make sure your slow cooker is large enough to hold the extra ingredients. A 6-quart or larger slow cooker works best for this recipe.
Is this recipe freezer-friendly?
Definitely! This taco soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving a little room for expansion, and freeze for up to 3 months.
Slow cooker magic at its best—make this tonight!
This slow cooker taco soup is the ultimate comfort food easy to make, packed with flavor, and perfect for feeding a crowd. Whether you’re meal prepping for the week or looking for a cozy dinner idea, this recipe is sure to become a family favorite.
I’d love to hear how your taco soup turns out! Leave a comment below or tag me on social media if you try this recipe. And don’t forget to check out more slow cooker soup recipes on WandaRecipes.com for more inspiration.
Happy cooking!
Slow Cooker Taco Soup
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 1 16-ounce can chili beans, with liquid
- 1 15-ounce can kidney beans, with liquid
- 1 15-ounce can whole kernel corn, with liquid
- 1 8-ounce can tomato sauce
- 2 cups water
- 2 14.5-ounce cans peeled and diced tomatoes
- 1 4-ounce can diced green chile peppers
- 1 1.25-ounce package taco seasoning mix
Optional toppings:
- Shredded cheese sour cream, sliced jalapeños, chopped cilantro, tortilla chips
Instructions
Brown the ground beef
- In a medium skillet over medium heat, cook the ground beef until browned. Stir occasionally to ensure even cooking. Once fully cooked, drain any excess grease and set aside.
Assemble the ingredients in the slow cooker
- In your slow cooker, combine the cooked ground beef, chopped onion, chili beans (with liquid), kidney beans (with liquid), corn (with liquid), tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning mix.
Mix and cook
- Stir everything together until well combined. Cover the slow cooker with the lid and cook on the Low setting for 8 hours. This slow, gentle cooking method allows the flavors to meld beautifully.
Serve and enjoy
- Once the soup is ready, give it a final stir and ladle it into bowls. Top with your favorite garnishes like shredded cheese, sour cream, or crushed tortilla chips, and serve warm.
