Slow Cooker Taco Soup

12 Servings
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Slow Cooker Taco Soup is an easy, hearty soup with ground beef, taco seasoning, kidney beans, tomatoes and corn with simple canned veggies in just minutes.

If you love taco soup and are a fan of my other slow cooker recipes like Slow Cooker Beef Stew, Slow Cooker Beef Chili, and Ultimate Slow Cooker Pot Roast, then this is definitely a soup you should make for yourself.

It’s rich and hearty, keeps you feeling full, and will warm you up on a chilly fall night.

Taco Soup in bowl with sour cream and cheddar cheese with spoonSLOW COOKER TACO SOUP

Slow Cooker Taco Soup is a delicious filling meal that’s perfect for feeding a large, hungry family. Are you a fan of my classic Taco Soup recipe? It’s one of the most popular recipes on the site, and if you love that recipe, this recipe is the perfect version to make when you’re running out the door to work and need a quick recipe to come home to on busy weeknights.

If you are looking to complete this meal, serve this recipe with Ultimate Cornbread or Easy Dinner Rolls.

If you love any of the soup recipes on my site, you should definitely check out the rest of them.  They’re all conveniently collected in the Soup Recipe Archive.

The great thing about slow cooker recipes is that you can set the slow cooker up in the morning, cook the soup on a low temperature until you get home from work, and dig in to your delicious, savory, ready to eat Slow Cooker Taco Soup. The cook time is pretty long, which makes the beef extremely tender and infuses the soup with tons of flavor.

This Slow Cooker Taco Soup is one of my family favorites, and its delicious, Mexican inspired flavor is great for all sorts of occasions. The prep for this slow cooker recipe is extremely simple and you don’t have to spend the whole day getting it set up.



  • In a medium skillet, cook the ground beef browned over medium heat.
  • Drain, and set aside.
  • Place the ground beef, onion, kidney beans, pinto beans, diced tomatoes, corn, broth and crushed tomatoes, ranch mix and taco seasoning in a slow cooker.
  • Mix to blend, and cook on Low setting for 8 hours.

Bowl of Slow Cooker Taco Soup with tortilla strips, sour cream and cheese on wooden board


  • Serve With: Serve up Slow Cooker Taco Soup with some avocado, tortilla chips, a dollop of sour cream, or crushed up tortilla chips or corn chips. You can make it more hearty by stirring in cooked rice. You can also sprinkle some shredded cheddar cheese over the top to make it even creamier.
  • Veggies: Make Slow Cooker Taco Soup even more healthy by adding veggies like okra or bell peppers. Try garnishing with green onions for a crisp layer of flavor.
  • Hot: Are you a bit of a hot head? Slow Cooker Taco Soup goes well with some hot peppers, and you can make the soup really hot by adding some chopped jalapeños or habaneros, chili powder, or green chilies.
  • Spices: Add some cumin, garlic powder, paprika, or any other spices that you want. Go fully homemade by subbing my Homemade Taco Seasoning and Homemade Ranch Dressing Mix for the store bought packets.

Beef Taco Soup in Slow Cooker


  • Serve: Don’t leave your Slow Cooker Taco Soup out for longer than about 2 hours before putting it away. If you leave it out too long the soup will start to grow bacteria that can make you sick.
  • Store: Always allow the soup to cool to room temperature before you put it in the fridge. In a sealable container, the Slow Cooker Taco Soup can last about 3 days. After that, it’s time to throw it out and make more.
  • Freeze: The soup will stay good for 3 to 4 months, as long as you properly seal it. This Slow Cooker Taco Soup recipe keeps really well in the freezer. Fully defrost in fridge before reheating in the microwave. You can store the Slow Cooker Taco Soup in a deep pan and reheat it by heating the pan on the stove top. Warm it over medium heat, stirring occasionally.


Bowl of Ground Beef Taco Soup made in slow cooker in a white bowl with sour cream and cheese and chips

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Slow Cooker Taco Soup

Slow Cooker Taco Soup is an easy, hearty soup with ground beef, taco seasoning, kidney beans, tomatoes and corn made simple in just minutes.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Dinner
Cuisine Mexican
Author Sabrina Snyder


  • 1 pound ground beef
  • 1 onion , chopped
  • 1.25 ounce package taco seasoning mix
  • 1 packet ranch dressing mix
  • 15 ounce can kidney beans , drained and rinsed
  • 15 ounce can pinto beans , drained and rinsed
  • 14.5 ounces diced tomatoes with chiles
  • 2 cups corn
  • 2 cups beef broth
  • 28 ounce crushed tomatoes


  • Add ground beef to a large skillet on medium heat and cook for 5-6 minutes until cooked through then drain and add to your slow cooker.
  • Add the onion, kidney beans, pinto beans, diced tomatoes, corn, broth and crushed tomatoes, ranch mix and taco seasoning into slow cooker.
  • Mix to blend, and cook on Low setting for 8 hours.


Calories: 211kcal | Carbohydrates: 29g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 774mg | Potassium: 711mg | Fiber: 7g | Sugar: 6g | Vitamin A: 527IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 4mg

Crockpot Taco Soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Hi, I am wanting to make this, but I just had a quick question about the corn. Is it best to use frozen corn or is corn in a can fine to use? Thank you

  2. Delicious and easy soup recipe! My whole family loved it! Very rich and thick. I added a little extra broth the next day to stretch it even further!?

  3. Yummy! This has become a consistent request with family and friends. If only they knew how easy it was to make. I also made it with more beans and veggie broth instead of ground beef and beef broth for my brother who is a vegetarian.

  4. We Love this! Our favorite chili recipe by far. We add a Jalepeno and franks ranch mix and it completes it. My only question is, how much is a serving. I know it says 1/12th, but what is that? A cup? 1/2 a cup?

  5. This was really good and filling. I love that it makes enough for me to freeze the leftovers. This batch will feed my family three times. 🙂

  6. Great flavor in this taco soup! Love all the substitution and addition suggestions. Really makes it easy to make this recipe “mine” and a true family favorite!