Slow Cooker Taco Soup
This slow cooker taco soup is a hearty, flavorful dish that's perfect for busy weeknights or cozy weekends.
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.
Notes
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.