Slow Cooker Taco Soup
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This slow cooker taco soup simmers tender meat, veggies, beans, and spices into a hearty, comforting bowl. Top with cheese, sour cream, and green onions for an easy weeknight dinner.
When I need a comforting meal that practically cooks itself, I always turn to my slow cooker. This slow cooker taco soup never disappoints. It’s one of those recipes I rely on when the day gets busy, but I still want something warm and satisfying on the table. The aroma alone makes my whole kitchen feel cozy, and it reminds me why I love slow-cooked meals so much.
What really sold me on this recipe is how easy it is to customize. Some days I use ground beef, other days turkey, and it always comes out flavorful and hearty. I’ve even tossed in extra veggies when I needed to clear out the fridge, and no one at home ever complains because the flavors blend so perfectly while it simmers.
I also love that this is a true “set it and forget it” kind of dinner. Once everything is in the pot, I can go about my day and then have dinner ready for the evening. When I add a little cheese, sour cream, and green onions on top, it feels like a comforting, homemade version of my favorite taco night without any of the fuss.
Items Needed
Here’s what you’ll need to make an easy Slow Cooker Taco Soup:
- Lean ground beef – Adds hearty protein and a rich, savory base for the soup.
- Onion – Provides aromatic depth and enhances overall flavor.
- Bell pepper – Adds sweetness, color, and extra texture.
- Black beans – Offers creaminess, fiber, and extra protein.
- Pinto beans – Add a mild, earthy flavor and help bulk up the soup.
- Kidney beans – Contributes a firm texture and hold up well during long cooking.
- Fire-roasted tomatoes – Brings smoky, charred flavor that adds complexity.
- Diced tomatoes with green chiles – Add tanginess and a mild heat for extra kick.
- Tomato sauce – Helps thicken the broth and deepen the tomato flavor.
- Beef broth – Creates a flavorful, savory liquid for simmering all ingredients.
- Taco seasoning – Provides the classic taco-inspired flavor blend.
- Chili powder – Adds warmth and enhances the soup’s spice profile.
- Garlic powder – Gives savory depth and complements the other seasonings.
- Onion powder – Boosts onion flavor without adding extra texture.
- Salt and pepper – Bring balance and enhance all the other flavors.
- Tortilla chips or corn chips – Add crunch and a fun, taco-like element.
- Cheddar cheese, sour cream, and green onions – Create a creamy, fresh, and flavorful finishing touch.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here are some easy and delicious ways to customize this recipe:
- Swap the protein – Use ground turkey, chicken, or even a plant-based ground meat.
- Adjust the heat level – Add jalapeños, extra chili powder, hot sauce, or choose spicy diced tomatoes.
- Mix up the beans – Use your favorite beans or skip one type and double another.
- Add more veggies – Toss in zucchini, corn, carrots, or spinach for extra nutrition.
- Make it creamier – Stir in a little cream cheese, heavy cream, or a splash of half-and-half at the end.
- Boost the flavor – Add a squeeze of lime juice, fresh cilantro, or smoked paprika.
- Change the toppings – Try avocado, crushed tortilla strips, pico de gallo, cotija cheese, or jalapeño slices.
- Serve it differently – Spoon it over rice, baked potatoes, or use it as a topping for nachos.
Be sure to check out the full recipe and ingredient list below.
How To Make It
In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess grease.
Transfer the cooked meat to your slow cooker.
Add the diced onion, bell pepper, beans, tomatoes, tomato sauce, corn, broth, and seasonings. Stir everything to combine.
Cover and cook on Low for 6-7 hours or High for 3-4 hours.
Stir once or twice during cooking if possible.
Stir the soup well before serving. Ladle into bowls and top with cheddar cheese, sour cream, and green onions. Serve with tortilla chips or corn chips.
Note
Brown the meat well before adding it to the slow cooker, because getting a good sear adds richer flavor and prevents the soup from becoming greasy.
Storage
Store the taco soup in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, let it cool completely first, then transfer it to freezer-safe containers or bags and freeze for up to 3 months.
To reheat, warm it on the stovetop over medium heat until heated through, or microwave individual portions in 30-second intervals, stirring in between to ensure even heating. If the soup thickens after storing, just add a splash of broth or water to bring it back to your preferred consistency.
Helpful Hints
Pro tip: Let Flavors Meld!
For the best flavor, let the soup sit for at least 10 minutes after cooking—this gives the spices time to settle and deepen.
More Cooking Tips:
- Sauté the onions and bell pepper with the meat for an even richer flavor.
- Rinse the beans well to remove excess sodium.
- Use low-sodium broth if you prefer more control over the seasoning.
- Add extra broth for a soupier consistency or reduce it for a thicker, chili-like texture.
- Taste and adjust the seasonings before serving, especially after adding toppings.
- Stir the soup gently before serving to distribute the beans and veggies evenly.
Serving Suggestions
One of my favorite ways to serve this slow cooker taco soup is with a handful of tortilla chips or corn chips on the side. The crunch adds a fun texture contrast to the hearty soup, and it’s perfect for scooping up every last bit. For an extra cozy meal, I like pairing it with a simple side salad or some warm, crusty bread to soak up all the flavorful broth.
Another great option is to top the soup with shredded cheddar cheese, sour cream, and green onions. These toppings add creaminess, freshness, and a pop of color that makes the dish feel extra special. You can also experiment with avocado slices, jalapeños, or even a squeeze of lime for added brightness. If you love taco-inspired meals, you might also enjoy my Taco Spaghetti Skillet, which has a similar flavor profile but with pasta for a fun twist.
For a lighter or more protein-packed approach, serve the soup alongside my Turkey Taco Soup for a double taco night! You can even spoon this soup over rice, baked potatoes, or use it as a filling for taco bowls or soft tacos. No matter how you serve it, this soup is versatile, comforting, and always a crowd-pleaser, making it perfect for weeknight dinners or casual get-togethers.
FAQs
Recipe
Slow Cooker Taco Soup
Ingredients
- 1 pound lean ground beef
- 1 medium onion diced
- 1 bell pepper diced
- 1 15.5 ounce can black beans drained and rinsed
- 1 15.5 ounce can pinto beans drained and rinsed
- 1 15.5 ounce can kidney beans drained and rinsed
- 1 14.5 ounce can fire-roasted tomatoes
- 1 14.5 can diced tomatoes with green chiles if desired
- 1 8 ounce can tomato sauce
- 2-3 cups beef broth
- 3 tablespoons taco seasoning
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Tortilla chips or corn chips for serving
- Cheddar cheese sour cream, and green onions for garnish
Instructions
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess grease.
- Transfer the cooked meat to your slow cooker. Add the diced onion, bell pepper, beans, tomatoes, tomato sauce, corn, broth, and seasonings. Stir everything to combine.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours. Stir once or twice during cooking if possible.
- Stir the soup well before serving. Ladle into bowls and top with cheddar cheese, sour cream, and green onions. Serve with tortilla chips or corn chips.
Nutrition
Equipment
- slow cooker
