Easy Slow Cooker Taco Soup Recipe

This Slow Cooker Taco Soup is easy to make and is filled with plenty of taco seasoned ground beef, beans, tomatoes, corn, and more. This soup will become a family favorite in no time. It’s also a perfect slow cooker recipe to make and freeze for meals when life gets busy.

Slow Cooker Taco Soup is one meal I can eat any time of the year and as we are still having cold spells, it’s making a routine appearance a couple times a month. The family loves that they can customize their soup bowls with their favorite taco toppings. They’ve dubbed this as the Best Taco Soup.

Nearly everything in this recipe is a pantry staple and I always have ground beef in the freezer. It’s a meal that can be prepped the night before, dumped into the crock pot, and simmered throughout the day.

Why You’ll Love This Recipe

• The slow cooker does all the cooking!
• It’s easy to customize with ingredients you love.
• It’s a freezer-friendly meal.

Slow Cooker Taco Soup

Slow cooker taco soup has all the flavors of beef tacos but in soup form and it’s hearty and comforting. I like to use a homemade taco seasoning in this recipe but I have used a packaged taco seasoning with the same delicious results.

This easy taco soup recipe is filled with three different kinds of beans, four different kinds of tomatoes, green chilies, seasoned ground beef, onions, garlic, corn, and chicken stock. With all that simmering all day, you know you’ll be eating well!

A delicious soup recipe like this one is perfect for busy nights. Simple ingredients are used in this slow cooker taco soup so that means you know exactly what you are feeding your family.

Toppings for Slow Cooker Taco Soup

There are so many toppings you could add but here are a few of our favorites.

• dollop of sour cream
• sliced green onions
• diced avocados
• diced tomatoes
• shredded cheese
• corn chips
• crispy tortilla strips
• sliced jalapenos
• sliced black olives
• Pico de Gallo
• Cilantro
• Cheesy Chili Muffins
• Cornbread

Can I use a different meat other than ground beef?

Yes, you can substitute ground beef for ground turkey, ground chicken, or even a plant-based meat substitute in this crockpot taco soup recipe.

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Ingredients

• 1 pound lean ground beef
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 3 tablespoons Homemade Taco Seasoning, DIVIDED
• 1 (4-ounce) can of diced green chiles (DO NOT drain)
• 1 (14.5-ounce) can of diced fire-roasted tomatoes (DO NOT drain)
• 1 (10-ounce) cans of Original Rotel tomatoes DO NOT drain
• 1 (14.5-ounce) can of crushed tomatoes, DO NOT drain)
• 1 (14.5-ounce) can of black beans, rinsed and drained
• 1 (14.5-ounce) can light red kidney beans, rinsed and drained
• 1 14.5-ounce can dark red kidney beans, rinsed and drained
• 1 cup frozen corn kernels
• 3 cups low-sodium chicken or beef stock (I use chicken)
• salt and pepper to taste
• Optional toppings: Shredded cheese, tortilla chip strips (or broken tortilla chips), avocado slices, chopped green onion, sour cream, and lime for serving.

Directions

Heat a large skillet to medium-high heat and add the ground beef, breaking the meat up as it is browning. Mix in 1 tablespoon of the homemade taco seasoning mix into the ground beef. When the ground beef is cooked through, drain off any excess grease but do not rinse, and add the meat to the slow cooker. Add the diced onion and minced garlic to the slow cooker.

Note: If you prefer to use a taco seasoning packet, it contains about 3 tablespoons, which is what this recipe calls for.

Next, add the light red kidney beans, dark red kidney beans, black beans, and the Rotel tomatoes to the slow cooker. The corn and the fire-roasted tomatoes go in next.

Add the green chilies, tomato paste, crushed tomatoes, and the rest of the taco seasoning. Finally, add the chicken stock and give it all a good mix. Taste to see if you need to add salt and pepper.

Cover and set the slow cooker to high for 4 hours and then on low for 1 hour. Serve with suggested taco toppings. Store cooled leftover soup in an airtight container in the refrigerator for up to 5 days.

Stove Top Directions

You can cook this taco soup on the stove top. Brown the beef, onion, and garlic in a large soup pot or Dutch oven pan. Then add the rest of the ingredients and bring to a boil. Turn heat to low and simmer until ready to serve but for at least 90 minutes.

Can you Freeze Taco Soup?

Yes, you can freeze this taco soup. In fact, you can freeze it before you cook it (you will have to cook the ground beef). Freeze everything mixed together in a large freezer-safe container for up to 2 months. Thaw and cook as directed in the recipe card.

To freeze after it’s cooked, cool the soup and store it in freezer-safe containers or a gallon-sized ziplock bag. Reheat on the stovetop or in the microwave.

Other Slow Cooker Soups to Enjoy

• Slow Cooker Chicken and Vegetable Soup
• Slow Cooker Chicken Pot Pie Soup
• Slow Cooker Tuscan White Bean and Sausage Soup
• Slow Cooker Stuffed Pepper Soup

 Printable Recipe Card

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