Slow Cooker Taco Soup is a delicious and easy meal that’s full of bold flavors and comforting warmth. It’s packed with ingredients like seasoned ground beef, beans, corn, and diced tomatoes, all slowly cooked together to create a hearty soup that tastes like a fiesta in a bowl. The spices give it that perfect taco flavor without any fuss, making it a great go-to for busy days.
I love making this soup on chilly evenings when I want something tasty but don’t want to spend a lot of time in the kitchen. Having it cook low and slow while I go about my day feels like a little gift to myself, and the smell filling the house is always a nice surprise. I usually like to stir in some sour cream or sprinkle shredded cheese and crushed tortilla chips on top to make it extra fun and tasty.
Slow Cooker Taco Soup is such a crowd-pleaser that I often make a big batch to share with friends or family. It’s great for casual dinners, game nights, or when you want an easy meal that everyone will enjoy. Plus, the leftovers taste even better the next day, so it’s perfect for lunches too. I’m pretty sure once you try it, this will become one of your favorite go-to soups as well!
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and protein. If you want a leaner or vegetarian option, try ground turkey, chicken, or plant-based crumbles.
Beans: Black beans are classic here for their texture and taste. You can swap them with pinto beans or kidney beans if you prefer.
Tomatoes: Fire-roasted diced tomatoes add a smoky taste, but plain diced tomatoes work great too. You could also use fresh tomatoes in season.
Taco Seasoning: A packet makes life easy, but homemade spice mix gives you control over salt and heat. Try cumin, chili powder, paprika, and garlic powder.
Corn: Adds a little sweetness and texture. Frozen or fresh corn works well if canned isn’t on hand.
How Do You Get the Best Flavor from Slow Cooker Taco Soup?
The secret is cooking the beef and onions before adding to the slow cooker. This browns the meat and softens the onions, creating a deeper, richer base.
- Cook ground beef with diced onion in a skillet over medium heat.
- Drain excess fat to keep the soup from getting greasy.
- Add garlic at the end, cooking just 30 seconds to avoid burning.
- Combine all ingredients in the slow cooker and cook low and slow for 6-8 hours or high for 3-4 hours.
This slow simmer allows flavors to blend perfectly, making the soup hearty and tasty without needing much effort.
Equipment You’ll Need
- Slow cooker – essential for hands-off cooking and letting flavors blend all day.
- Large skillet – great for browning the ground beef and softening onions before slow cooking.
- Wooden spoon or spatula – perfect for stirring and breaking up meat as you cook.
- Can opener – handy for opening canned beans, tomatoes, and corn easily.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Use ground turkey or chicken for a lighter protein option that still tastes great.
- Add diced bell peppers or jalapeños for extra crunch and a bit of heat.
- Stir in a cup of cooked rice or quinoa near the end for added texture and heartiness.
- Top with shredded cheddar, Monterey Jack, or pepper jack cheese to change the cheesy flavor vibe.
How to Make Slow Cooker Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes (fire-roasted or regular)
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 1 packet taco seasoning mix (or 2 tbsp homemade taco seasoning)
- ½ tsp ground cumin
- Salt and pepper, to taste
Optional Toppings:
- Sour cream
- Shredded cheese
- Chopped fresh cilantro
- Crushed tortilla chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prep plus 6-8 hours of slow cooking on low (or 3-4 hours on high). It’s great for letting it cook while you go about your day!
Step-by-Step Instructions:
1. Brown the Beef and Onions:
In a skillet over medium heat, cook the ground beef with the diced onion. Stir occasionally until the beef is browned and the onions are soft. Drain any extra fat. Add the minced garlic and cook for another 30 seconds until it smells wonderful.
2. Combine Ingredients in Slow Cooker:
Transfer the browned beef mixture into your slow cooker. Add the black beans, corn, diced tomatoes (with their juice), tomato sauce, beef broth, taco seasoning, and ground cumin. Stir everything together so the flavors start mixing.
3. Slow Cook the Soup:
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the soup is hot and the flavors are fully blended.
4. Adjust & Serve:
Taste the soup and add salt or pepper to your liking. Serve it warm topped with a spoonful of sour cream, some shredded cheese, fresh cilantro, and crunchy tortilla chips if you like. Enjoy your easy, tasty Slow Cooker Taco Soup!
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to fully thaw the ground beef before cooking. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave, then drain any excess moisture before browning.
Can I Make This Soup Vegetarian?
Absolutely! Skip the ground beef and add extra beans or veggies like bell peppers and zucchini. Use vegetable broth instead of beef broth to keep it meat-free and flavorful.
How Long Does Leftover Taco Soup Last?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Freeze Slow Cooker Taco Soup?
Yes! Let the soup cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
