Dinner

Easy Slow Cooker Taco Soup Recipe

Bylina Carter November 7, 2025November 7, 2025

Introduction

This Easy Slow Cooker Taco Soup is a warm, comforting meal perfect for busy days. Packed with seasoned beef, beans, and a blend of bold flavors, it makes for a delicious, hands-off dinner that your whole family will love.

A large black slow cooker filled with a thick soup-like chili sits on a white marbled surface. The chili contains layers of rich dark brown broth mixed with yellow corn kernels, black and red beans, chopped red onions, chunks of tomatoes, and bits of ground meat, all mixed and garnished with chopped green cilantro on top. A wooden spoon is stirring the chili from the right side of the slow cooker. Around the slow cooker are small white bowls filled with shredded yellow cheese, chopped green cilantro, and diced red onion. Several lime wedges are placed near the top right corner, and a white and black striped cloth is partly visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef
1 medium onion, chopped

2 garlic cloves, minced
2 (14.5 oz) cans fire roasted tomatoes

1 (15 oz) can chili beans
1 (15 oz) can black beans, drained and rinsed

1 (8 oz) can tomato sauce
1 (4 oz) can diced green chiles
1 cup frozen corn

1 (1 oz) packet taco seasoning
2 cups low sodium chicken broth
Shredded Mexican blend cheese, for serving

Sour cream, for serving
Corn chips, for serving
Chopped cilantro, for garnish

Chopped avocado, for garnish

Instructions

Step 1: Crumble the ground beef into a large nonstick skillet over medium-high heat. Add the chopped onions and minced garlic, cooking until the beef is browned and the onions are soft, about 5 minutes. Drain any excess grease.
Step 2: Transfer the cooked beef mixture into the bowl of 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 to combine well.

Step 3: Cover with the lid and cook the soup on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. Serve hot with shredded cheese, sour cream, corn chips, cilantro, and avocado on top as desired. Enjoy your flavorful taco soup!

Tips & Variations

Use ground turkey or chicken instead of beef for a leaner option.
Add a diced bell pepper with the onions for extra color and sweetness.

For a vegetarian version, omit the meat and add extra beans and vegetables.
Adjust the level of heat by choosing mild or spicy diced green chiles.
If you prefer a thicker soup, mash some of the beans before adding to the slow cooker.

Storage

Store leftover taco soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop or in the microwave until heated through. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a black slow cooker filled with thick chili containing visible layers of ground meat, yellow corn kernels, black beans, chopped red onions, green herbs, and diced tomatoes in a rich reddish-brown sauce, with a wooden spoon partially stirring on the right side inside the cooker. Around the slow cooker, there are small white bowls filled with shredded yellow and white cheese, green chopped cilantro, and diced red onions, as well as lime wedges placed on a white marbled surface, with a striped cloth partially visible under the cooker. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this taco soup on the stovetop instead of a slow cooker?

Yes! After browning the beef and sautéing the onions and garlic, combine all ingredients in a large pot. Simmer on low heat for 30 to 45 minutes, stirring occasionally, until flavors meld together.

What can I use if I don’t have taco seasoning?

You can substitute with a mix of chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne pepper to create a similar flavor. Adjust quantities to taste.