Slow Cooker Taco Soup

Family-FriendlySlow CookerTexMex

This slow cooker taco soup with ground beef is so easy — and SO GOOD! It's perfect for busy weeks with flexible cooking times for any schedule. Serve with tortilla chips, cilantro-lime rice, or cornbread.

Photography Credit: Lisa Lin

Featured in 11 Recipes to Make with Freezer Ingredients

This slow cooker taco soup with ground beef is one of my favorite recipes to make in the slow cooker, especially in the fall and winter months.

The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better.

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Slow Cooker Taco Soup

How To Make Taco Soup

Note that you’ll need a few minutes to brown the beef before putting this soup into the slow cooker. Even briefly browning the beef gives it a better texture and flavor in the finished soup, and it also helps render out some of the fat before it goes into the slow cooker.

Since I’m already browning the meat, I also like to cook the onions a little bit. This draws out their sweet flavor.

Make-Ahead Tips

You can brown the meat and onions a day or two ahead and keep them refrigerated until you’re ready to make the soup.

One bowl of slow cooker taco soup made with tomatoes, ground beef, corn, and canned beans.

Some Like It Spicy!

Want more spice? Make this soup more (or less!) spicy by adjusting the amount of chili powder. Start with an extra 1/2 teaspoon and work from there. You can also add a minced jalapeño or other spicy fresh chili.

What To Serve With Taco Soup

I love serving this soup with crushed tortilla chips for some crunch and also to complete the “taco” part of the soup. Add a healthy dollop of sour cream and it’s ready to eat!

Easy Taco Soup in Bowl with Chips and Sour Cream

Storing and Freezing Taco Soup

  • Make-ahead soup: This soup will last for up to a week in the fridge, so make a big batch for the whole week!
  • Freezing this soup: This soup can also be frozen for up to three months. Reheat it over gentle heat on the stovetop or in the microwave. Wait to add things like tortilla chips and avocado slices until you’re ready to serve.

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Updated May 6, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

Slow Cooker Taco Soup Recipe

  • Prep time: 10 minutes
  • Slow cooking time: 6 to 7 hours
  • Yield: Serves 4-6


  • 1 tablespoon olive oil
  • 1 pound (450g) lean ground beef
  • 1 1/2 cups (180g) diced yellow or red onions
  • 2 to 3 cups (475ml to 710ml) chicken or beef broth (use more if you want a thinner soup)
  • 1 15-oz. (425g) can diced tomatoes
  • 1 15-oz. (425g) can black beans, drained and rinsed
  • 1 15-oz. (425g) can kidney beans, drained and rinsed
  • 1 4-oz. (115g) can chopped green chiles
  • 1 1/4 cups (135g) corn kernels, fresh or frozen
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt

To serve:

  • Tortilla chips, lightly crushed
  • Sour cream
  • Chopped cilantro
  • Finely diced red onion
  • Lime juice
  • Chopped red onions

Special equipment:


1 Brown the beef with the onions (can be done a day or two ahead): Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges. Use your spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and use immediately, or refrigerate for a day or two until needed.

Brown the beef and the onions for making crockpot taco soup

2 Combine and cook: Combine the browned beef, onions and the remaining soup ingredients in a slow cooker and stir. Cover and cook on low for 6 to 7 hours. It's fine if the soup cooks a little longer or the slow cooker switches to the "warm" setting.

Pinto beans, black beans, and corn for making slow cooker taco soup

3 Serve the soup: Serve soup in bowls and top with crushed tortilla chips, sour cream, cilantro, red onion and lime juice.

This soup will keep refrigerated for 1 week or frozen for up to 3 months.

Stir together the ingredients for slow cooker taco soup in the crockpot insert

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Lisa Lin

Lisa Lin is the writer and photographer behind Healthy Nibbles & Bits, where she shares simple, gluten-free recipes. She grew up in San Francisco and spent time living in China and Washington, D.C. before moving back to California. Her recipes are often inspired by her time in China and travel throughout Southeast Asia.

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40 Comments / Reviews

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Did you make it? Rate it!

  1. Steve

    This is absolutely fantastic! It is worth making over and over agian.


  2. pam

    this is a keeper, so easy & tasty. (i only used kidney beans tho. cause don’t like black bean much)


  3. Asia

    I have made this numerous times and it is great. I add an extra half Tsp. of chili powder for more spice and I season the ground beef with a taco seasoning packet or double the seasonings in the recipe for more flavor if I don’t have a taco seasoning packet.

  4. JM

    Soo yummy! It was a spoon licker for the entire crowd I served it to. I double batched this recipe so I look forward to round two.


  5. Lisa B. Kerr

    Excellent recipe! My husband and I love this soup! It is rich, hearty, savory, and delicious! It is easy to prepare, and it takes much less time to be ready to eat than other soups/stews I make in a crock pot! This is one of my new favorite recipes now! I will make this again and again! Just made it two days ago, and I will make it again before this week is over! The recipe is PERFECT as is, but I also look forward to trying a few slight variations of my own, too, because I like to experiment with great recipes! Thank you, Lisa, for your wonderful Taco Soup recipe, and for livening up my soup-prep repertoire!


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A bowl of crockpot Taco Soup topped with sour cream and chipsSlow Cooker Taco Soup