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Slow Cooker Taco Soup

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.
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Dinner
Cuisine: American
Keyword: slow cooker taco soup, taco soup
Servings: 8 servings
Calories: 126kcal

Ingredients

  • 1 pound lean ground beef
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 3 tablespoons Homemade Taco Seasoning, DIVIDED OR you can use a taco seasoning packet, divided
  • 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 (14.5 ounce can) black beans, rinsed and drained
  • 1 (10 ounce) can Rotel tomatoes, do not drain
  • 1 cup frozen corn
  • 1 (14.5 ounce) can diced fire-roasted tomatos, do not drain
  • 1 (4 ounce) can diced green chilies, do not drain
  • 1 tablespoon tomato paste
  • 1 (14.5 ounce can) crushed tomatoes (do not drain)
  • 3 cups low-sodium chicken stock or beef stock (I use chicken stock)
  • salt and pepper to taste
  • optional taco toppings

Instructions

  • Heat a 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.

Nutrition

Calories: 126kcal | Carbohydrates: 9g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 159mg | Potassium: 389mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 2mg