This Best Slow Cooker Taco Soup is your new go-to for cozy nights in or when you need an easy, crowd-pleasing meal. With layers of seasoned beef, beans, corn, and a mix of spices, this hearty soup is as flavorful as it is simple. And the slow cooker does all the work for you!
Why You’ll Love This Recipe?
What’s not to love about this Taco Soup? It’s filling, flavorful, and made with simple ingredients that you likely already have in your pantry. Plus, it’s so easy to throw everything in the slow cooker and let it simmer until the flavors meld together. It’s a great way to feed a family or meal prep for the week.
Ingredients
Here’s a sneak peek at the ingredients to get you started:
- Ground beef or turkey
- Black beans
- Kidney beans
- Corn kernels
- Taco seasoning
- Diced tomatoes
For the full list of ingredients, scroll down below!
Directions
Step 1: Brown the Meat
In a skillet over medium heat, cook the ground beef (or turkey) until fully browned, breaking it up into small crumbles as it cooks. Drain the excess fat and transfer the meat to the slow cooker.
Step 2: Add the Veggies and Beans
To the slow cooker, add the black beans, kidney beans, corn, and diced tomatoes. You can use canned beans and corn for convenience, just be sure to drain and rinse them before adding.
Step 3: Season It Up
Add the taco seasoning to the slow cooker along with some garlic powder, onion powder, and a bit of chili powder if you like a little extra heat. Stir everything together, making sure the seasoning is evenly distributed.
Step 4: Slow Cook and Let the Flavors Marinate
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will come together, so feel free to let it go on low all day if you have the time.
Step 5: Serve and Garnish
Once the soup is ready, give it a good stir, taste, and adjust the seasoning if necessary. Serve hot and garnish with your favorite toppings like shredded cheese, sour cream, sliced jalapeños, cilantro, or crispy tortilla strips.
Expert Tips and Tricks
- For extra richness: Stir in some cream cheese during the last 30 minutes of cooking for a creamy, velvety texture.
- For extra veggies: Toss in some chopped bell peppers, zucchini, or spinach for added color and nutrition.
- Make it spicy: Add some diced green chilies, jalapeños, or a splash of hot sauce for an extra kick.
Recipe Variations and Possible Substitutions
- Meat options: You can use ground chicken or pork instead of beef or turkey. For a vegetarian version, leave out the meat and add extra beans or lentils.
- Spices: If you like your soup a bit smokier, try adding smoked paprika or chipotle powder.
- Low-sodium version: Use low-sodium beans and canned tomatoes to control the salt content.
Serving and Pairing Suggestions
This Taco Soup is hearty enough on its own, but you can pair it with a side of cornbread, tortilla chips, or a simple green salad. For an extra indulgent touch, serve it with some warm quesadillas or nachos!
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3-4 days. This soup actually tastes even better the next day as the flavors continue to meld! To reheat, just warm it up on the stovetop or in the microwave. You may want to add a splash of broth or water if it thickens too much.
4 FAQs
- Can I make this soup ahead of time? Yes! It’s perfect for meal prep. You can make it the day before and refrigerate it overnight. It also freezes well for up to 3 months—just thaw and reheat when you’re ready to serve.
- Can I use a different protein? Absolutely! Ground chicken, turkey, or even a plant-based meat substitute work well in this recipe.
- Can I make this soup spicier? Yes! If you like heat, add diced jalapeños, green chilies, or a dash of cayenne pepper to kick up the spice level.
- Can I add more beans or veggies? Definitely! This soup is super customizable. Add more beans, corn, or any vegetables you have on hand for a heartier version.
Conclusion
This Best Slow Cooker Taco Soup is an easy, flavorful, and filling dish that everyone will love. With its simple ingredients and minimal prep, it’s perfect for busy days or meal prepping for the week ahead. Plus, the slow cooker makes it so easy! You can’t go wrong with this one. Enjoy!
Print
Best Slow Cooker Taco Soup
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6-8 hours (or 3-4 hours on high)
- Yield: 6 servings 1x
- Category: Soup, Slow Cooker
- Method: Slow Cooker
- Cuisine: Mexican-American
Description
This Best Slow Cooker Taco Soup is the perfect mix of savory and spicy, with tender beef, beans, corn, and a zesty taco seasoning. Made in the slow cooker, it’s an easy, hands-off meal that is bursting with flavors and ideal for busy days. Whether you enjoy it with your favorite toppings or as a stand-alone dish, this taco soup is sure to become a family favorite.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 1 packet taco seasoning
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chilies
- 1 can (8 oz) tomato sauce
- 4 cups beef broth (or chicken broth)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for cooking the beef)
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips, cilantro
Instructions
- Cook the Ground Beef:
- In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
- Transfer to Slow Cooker:
- Add the cooked ground beef to the slow cooker.
- Add the diced onion, taco seasoning, garlic powder, chili powder, cumin, salt, and pepper. Stir to combine.
- Add the Remaining Ingredients:
- To the slow cooker, add the kidney beans, black beans, corn, diced tomatoes, green chilies, tomato sauce, and beef broth. Stir everything together until well mixed.
- Cook:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
- Serve:
- Once the soup is cooked, taste and adjust seasoning if needed.
- Serve hot with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, or crushed tortilla chips.
Notes
- For a spicier version, add more chili powder or some jalapeños.
- You can use ground turkey or chicken instead of ground beef for a leaner option.
- If you prefer a thicker soup, you can mash some of the beans with a fork before adding them to the slow cooker.
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 50mg