Name: Slow Cooker Taco Soup Recipe
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: Cooking oil; 1 lb ground lean beef, turkey or chicken; 1 large yellow onion, diced; 1-2 tablespoon teaspoon taco seasoning; ½ teaspoon chili powder; 1 ½ Tablespoons dry ranch seasoning; salt to taste; 1/8 teaspoon black pepper; 5 Tablespoons canned green chiles or more depending on how spicy you’d like; 1 (15 oz) crushed tomatoes; 1 (15 oz) can mexican tomatoes with or without chiles for milder flavor; 2 cups beef or vegetable broth (low sodium); 1 (8 oz) can kernel (rinsed, drained); 1 (15 oz) kidney beans (rinsed and drained); 1 (15 oz) black beans (rinsed and drained); Toppings

Whip up this flavorful Slow Cooker Taco Soup in just 10 minutes of prep! Let your crockpot do the rest, blending hearty ground beef, beans, Rotel tomatoes, and bold Southwest spices into a comforting, crowd-pleasing meal that everyone will love.

Top down image of a bowl of slow cooker taco soup topped with cilantro and avocado.

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I am a huge fan of Taco Tuesday. I pretty much love any dinner that has a theme! Every Tuesday, I try to make some kind of taco dish, but lately, I have been completely obsessed with this slow-cooker taco soup recipe. I have already made this several times, and my family and I still can’t get enough!

While I am completely hooked on bold southwest flavor, the heartiness of the beans, and the subtle spice from the green chiles, I am even more in love with how easy it is to make this recipe.

With minimal prep time, you can have all of the ingredients for the taco soup mixed into your crockpot and ready to cook in under ten minutes. Then, you have to do is sit back and relax while the slow cooker does all the work for you! Your Taco Tuesday will be completely transformed forever once you try this soup recipe!

Top down image of slow cooker taco soup in a crockpot.

Why You’ll Love This Recipe

There are so many reasons to love this slow cooker taco soup recipe, but I’ll just list a few:

Easy: Just combine the ingredients, and let the slow cooker do all the hard work. You’ll come back to dinner waiting for you!
Versatile: You can mix and match different ingredients like veggies and beans and add a variety of toppings to satisfy everyone’s preferences.
Great for meal prep: Leftovers store and reheat well, meaning you can prepare a big batch, and enjoy easy meals for several days.

Recipe Ingredients:

See recipe card below this post for ingredient quantities and full instructions.

Taco seasoning – I use homemade taco seasoning, but store-bought packets work well, too.
Canned green chiles
Canned crushed tomatoes – I like to use fire-roasted tomatoes for extra flavor.
Mexican/Rotel tomatoes – You can find these in the canned vegetable section of your local grocery store with or without chiles.
Beef broth – Chicken broth will also work.
Canned corn – Make sure to rinse and drain it well. If using frozen corn, make sure to thaw and drain it well.
Kidney beans
Black beans
Ground beef – I recommend using lean ground beef, 85% or leaner.
Onion – Yellow or white onion.
Chili powder – You can skip this if you want a more mild soup.
Dry ranch seasoning – You can find ranch packets alongside the salad dressings at the grocery store.
Cooking oil
Salt
Ground black pepper

Directions For How To Make Slow Cooker Taco Soup:

Gather the Ingredients to add to your slow cooker.

Brown the beef: Add a little bit of cooking oil to a large skillet. Then, add the ground beef and diced onion. Cook until the beef is no longer pink, breaking it into pieces. Drain, and discard the excess fat. Transfer the ground beef from the skillet into the bowl of a slow cooker.

Add the ingredients: Add all of the remaining ingredients, except the toppings, to the bowl of the slow cooker, and give it a stir.

Cook: Cover the slow cooker, and cook on low for 4-6 hours or on high for 3-4 hours.

Season and serve: Adjust the seasonings to taste. Then, serve the soup with your choice of taco toppings.

Taco soup made in a slow cooker with avocado and chips.

Variations

Make the soup in a large pot on the stovetop rather than the slow cooker. Follow the directions as listed, adding the ingredients to a large pot. Then, simmer the soup over low heat, stirring occasionally for about 1 hour.
Skip the chilies and chili powder to make a mild taco soup. Anyone who loves spice can always add the chili powder to their own personal bowls!
Add extra veggies like diced zucchini, or chopped eggplant, to make the soup even more hearty and nutritious.
Swap the ground beef for lean ground turkey or ground chicken instead.

Tips for Success

To thicken the soup, you can add cornstarch slurry (1:1 ratio). Or, you can add an extra cup of beans. Once cooked, remove about half of the beans, and mash or blend them into a puree. Then, return them to the soup, and stir to combine.
If preferred, you can omit the meat and make a vegetarian taco soup. I like to add an extra can of kidney or pinto beans when I don’t use the meat!
If you want a mild soup with no spice, do not use the chilies or chili powder. The soup will still taste fantastic but without the heat!

Top down image of bowl of taco soup with tortilla chips.

Serving Suggestions

Here’s a few of my favorite ways to enjoy this easy crock pot soup!

Toppings! Toppings are key here. Trust me! Tortilla chips, shredded cheddar cheese, avocado, cilantro and sour cream. Reach for plain greek yogurt you’d like a low fat option.
Add a side! Seven-layer dip and tortilla chips. Or, make a batch of incredible taco sticks for even more taco goodness!
Dessert: Finish your meal with coconut tres leches cake or chocolate brownies. Both are easy dessert options!

Storage + Reheating

To Store: Store any leftover taco soup in an airtight container in the refrigerator for about four to five days.
To Reheat: You can reheat this soup in the microwave or on the stovetop anytime you crave a comforting bowl of delicious soup.
To Freeze: Taco soup also freezes really well! Once cool, you can transfer it to a freezer-safe container, and freeze for up to three months. Thaw it in the fridge overnight, and reheat it as normal when ready to eat.

I hope you enjoy this delicious Slow Cooker Taco Soup! If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.