There’s something deeply comforting about a bowl of Taco Soup simmering away while life keeps you busy. I still remember the first time I threw everything into my slow cooker before heading out for work — coming home to that rich, spicy aroma filling the kitchen felt like a warm welcome. This recipe has since become my go-to for effortless dinners that taste like they took all day (because technically, they did).
If you’ve ever wished for a dinner that’s hearty, flavorful, and almost impossible to mess up, this is it. My family loves how the flavors meld together, and I love that cleanup is practically nonexistent. It’s the kind of meal that proves comfort food doesn’t have to mean chaos in the kitchen.
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Why You’ll Love This Recipe
- It practically cooks itself: This Taco Soup recipe is the ultimate set-it-and-forget-it meal. Toss everything into the pot, give it a quick stir, and let time work its magic while you handle your day. By dinner, your home smells amazing, and your soup is ready to serve.
- Rich, hearty, and full of flavor: Each spoonful brings together tender beef, zesty taco seasoning, sweet corn, and just the right hint of spice. It’s a balance that feels indulgent yet homey, like a taco night wrapped in a warm blanket.
- Perfect for busy families: Whether it’s a school night or a weekend game day, this soup feeds a crowd without the fuss. Kids can pile on their favorite toppings, and everyone gets to customize their bowl just the way they like it.
- Freezer-friendly for future cravings: Make a big batch, save the rest for later, and thank yourself when the next hectic day hits. It reheats beautifully, keeping that same cozy, freshly made taste.
Ingredients You'll Need
For the Soup:
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) fire-roasted diced tomatoes
- 1 can (15 ounces) chili beans
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) diced green chiles
- 1 cup frozen corn
- 1 packet (1 ounce) taco seasoning mix
- 2 cups low sodium chicken broth
Optional Toppings:
- Shredded cheddar or Mexican blend cheese
- Sour cream
- Crushed tortilla chips or corn chips
- Chopped fresh cilantro
- Diced avocado
- Lime wedges
Tip: You can easily swap the ground beef for ground turkey or plant-based crumbles if you prefer a lighter version.
How to Make Easy Taco Soup
Step 1: Brown the meat
Start by heating a large skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onions are soft. Drain any excess fat before moving on.
Step 2: Combine everything in the slow cooker
Transfer the cooked beef mixture into your slow cooker. Add the fire-roasted tomatoes, chili beans, black beans, tomato sauce, diced green chiles, frozen corn, taco seasoning, and chicken broth. Stir everything together until well mixed.
Step 3: Let it cook low and slow
Cover with the lid and cook on low for 6 to 8 hours or high for 3 to 4 hours. The longer it cooks, the deeper the flavors become.
Step 4: Serve and customize
Once done, ladle the soup into bowls and top with your favorite toppings. A sprinkle of cheese, a dollop of sour cream, and a few tortilla chips make it irresistible.
Pro Tips from My Kitchen
Brown the meat for extra flavor – Don’t skip the browning step. It might be tempting to throw everything straight into the slow cooker, but browning the beef first adds depth and richness that you simply can’t get otherwise.
Use fire-roasted tomatoes for a smoky kick – Regular diced tomatoes work fine, but fire-roasted ones add a subtle smokiness that elevates the flavor. It’s a small switch that makes a big difference.
Customize your heat level – If your family prefers mild flavors, use mild green chiles and standard taco seasoning. Want it spicier? Add a few dashes of hot sauce or some diced jalapeños before cooking.
Make it creamy – For a creamier texture, stir in half a block of softened cream cheese during the last 30 minutes of cooking. It melts beautifully and gives the soup a smooth, velvety finish.
Storage made easy – Leftovers taste even better the next day. Store them in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stove or in the microwave when you’re ready for round two.
Frequently Asked Questions about Slow Cooker Taco Soup
Absolutely. You can prepare it on the stovetop by following the same steps in a large pot. After browning the meat and onions, add all the remaining ingredients, stir, and let the soup simmer gently for about 30 to 40 minutes. The flavor develops beautifully even without a slow cooker.
Yes, ground turkey is a great substitute. It lightens the soup without sacrificing flavor. If you want a bit more richness, add a drizzle of olive oil when browning it.
Skip the meat and replace the chicken broth with vegetable broth. You can also toss in extra beans or lentils for added protein and heartiness.
It freezes perfectly. Allow it to cool completely before transferring it to freezer-safe containers. When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Cheese, sour cream, avocado, tortilla chips, cilantro, or a squeeze of lime juice are all delicious choices. The fun part is mixing and matching until you find your favorite combo.
Crockpot Taco Soup Recipe
Ingredients
For the Soup
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans fire-roasted diced tomatoes (14.5 oz each)
- 1 can chili beans (15 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can tomato sauce (8 oz)
- 1 can diced green chiles (4 oz)
- 1 cup frozen corn
- 1 packet taco seasoning mix (1 oz)
- 2 cups low sodium chicken broth
Optional Toppings
- to taste Shredded cheddar or Mexican blend cheese
- to taste Sour cream
- to taste Crushed tortilla chips or corn chips
- to taste Chopped fresh cilantro
- to taste Diced avocado
- to taste Lime wedges
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onions are soft. Drain any excess fat.
- Transfer the cooked beef mixture into your slow cooker. Add fire-roasted tomatoes, chili beans, black beans, tomato sauce, diced green chiles, frozen corn, taco seasoning, and chicken broth. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The longer it cooks, the better the flavor.
- Serve hot. Top with cheese, sour cream, tortilla chips, cilantro, avocado, and lime wedges as desired.
Notes
- For a lighter version, swap beef with ground turkey or plant-based crumbles.
- Browning the meat enhances flavor.
- Fire-roasted tomatoes add smokiness.
- Adjust heat with mild or spicy ingredients.
- For creamy soup, stir in cream cheese during the last 30 minutes.
- Leftovers can be stored in the fridge for 4 days or frozen for up to 3 months.
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