Slow Cooker Taco Soup is an easy, hearty, flavorful soup. Add the ingredients to the crockpot in the morning, and it will be ready by dinner!
If you love taco soup and are a fan of my other Slow Cooker Recipes like Slow Cooker Beef Stew and Slow Cooker Beef Chili, 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.
Sabrina’s Slow Cooker Taco Soup
Taco soup is a delicious filling meal that’s perfect for feeding a large, hungry family. Taco Soup recipe is one of the most popular recipes on the site, and if you love that recipe, this 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.
Recipe Card
Ingredients
- 1 pound ground beef
- 1 onion , chopped
- 1.25 ounce package taco seasoning mix
- 1 packet ranch dressing mix
- 15 ounce can black 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
Instructions
- 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, black 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.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Table of contents
About This Recipe
The great thing about slow cooker recipes is that you can set the slow cooker up in the morning, and cook the soup on a low temperature all day. Then when you get home you can dig into delicious, savory, ready-to-eat taco soup. The cook time is pretty long, which makes the beef extremely tender and infuses the soup with tons of flavor.
Chef’s Note
This soup is one of my family favorites, and it’s 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.
How to Store
- Serve: Don’t leave your soup out for longer than about 2 hours before putting it away.
- Store: Always allow the soup to cool to room temperature before you put it in the fridge. In a sealable container, the soup can last about 3 days. After that, it’s time to throw it out and make more.
- Freeze: The soup will stay good frozen for 3 to 4 months, as long as you properly seal it. This soup recipe keeps really well in the freezer. Fully defrost in fridge before reheating in the microwave. Or, warm it over medium heat, stirring occasionally.
Ideas to Serve
If you are looking to complete this meal, serve this recipe with Ultimate Cornbread or Easy Dinner Rolls.
Variations
- Serve With: Serve up taco soup with some avocado, tortilla chips, a dollop of sour cream, or crushed up tortilla 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 this recipe healthier 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? 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 to enhance the flavor.
Related Recipes
MORE DELICIOUS SOUP RECIPES:
More Delicious Soup Recipes
Create a free account to Save Recipes
Can kidney beans be used in place of pinto?
You can use the bean of your choice in this soup.
Di d you use black beans also?
Hi Kassidy, sorry I had kidney beans listed, not black beans. You’ll be using only black and pinto in this recipe. I appreciate you pointing this out, and I hope you give this soup a try, and let me know how it goes.
One of my family’s favorites!
It is delicious! I added about a pound of top sirloin to it and my husband loves it. Thank you!
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
Yes you can use canned corn!
This is my go to taco soup recipe. Delicious.
Thank you!
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!?
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.
Looks yummy
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?
I’d say about 1 cup. I’m glad you love it so much!
Can you double the recipe?
Sure, just make sure to use a slow cooker big enough. Enjoy!
Can you do this on high for 4 hours?
Sure 🙂 Enjoy!
Can I make this recipe in a 7qt crockpot?
Sure 🙂
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. 🙂
Having those leftovers to easily pull from is the best! Glad you all enjoyed it.
So delicious. This will become a winter staple in my home.
So glad you enjoyed it, Emma.
This taco soup was incredibly tasty! The whole family loved it!
Delicious recipe – so many great flavors! My family loved it, thanks so much!
yum!! This is the perfect soup to make on a cold yucky fall day. Can’t wait to taste it!
Hello, can you use chicken instead?
Yes!
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!
Same! I have my base taco soup but I’m always switching up and it’s like a brand new dinner!
I could eat this for dinner weekly! So easy and so good. We like to top with avocado and sour cream!
Mmm that’s the best kind of topping. So good!