Slow Cooker Taco Soup

This slow cooker taco soup with ground beef is so easy - and SO GOOD! Perfect for busy weeks and flexible cooking times. Simple taco soup ingredients.

  • Prep time: 10 minutes
  • Slow cooker time: 6 to 7 hours

Ingredients

  • 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:

Method

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.

Slow Cooker Taco Soup Ingredients in Pan

2 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.

Ingredients for Taco Soup in Slow Cooker

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.

Cooking Taco Soup in your Crock Pot

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Comments

  • Christina

    If serving size is a cup how many servings does this recipe make?

    • Carrie Havranek

      Hi Christina! This recipe doesn’t have a serving size or yield specified, but just a quick eyeballing of this recipe suggests to me it’d serve 4 easily and likely more, depending on how generous you want to be with your ladle! Enjoy!

  • Arlene

    Excellent! Very easy to make and everyone loved it.

    xxxxxyyyyy

  • Shirley

    It is almost identical to my soup with a few exceptions. I’ve used my recipe for at least 10 years and love it. I added a second can of tomatoes – the Rotel Mexican tomatoes, a can of sliced black olives (olives are so good for you), an envelope of Ranch dressing mix and one of the toppings I added as optional is shredded Monterrey Jack or Pepper Jack cheese. Keep up the great work.

  • Aryn

    What a great base to create your own soup from!

    Husband and I both loved it. Here’s how I made it my own:

    1. Made on the stovetop vs. crockpot
    2. Added lots of veggies… carrots, celery, bell pepper and zucchini
    3. Used chorizo flavored ground turkey in place of the ground beef
    4. Added a few diced baby potatoes
    5. Added a bit of cayenne pepper and upped the chili powder to 1 Tablespoon
    6. Because of all of the extra veggies, I used 4 cups of beef broth

  • Penny

    This soup is great! I used 2 cups of broth, which made it more like a stew. I added diced avocado to the garnishes. A guest was coming over who can’t eat spicy food, so I left out the chili powder and green chiles and reduced the cumin to 1/2 t., and it was still very tasty. I look forward to cooking it again with all the spices, and with either turkey or TVP, as suggested by other.

    xxxxxyyyyy

  • Diane

    Made it today, very yummy! I’m not a fan of beans but I ended up having 2 bowls of this soup!

    xxxxxyyyyy

  • Alida @My Little Italian Kitchen

    Looks so good to warm up in winter and so delicious. Proper comfort food!

  • Jessie

    I have made this twice & excellent both times.

    xxxxxyyyyy

  • Kelly K

    This is my new favorite soup! It was a hit with the kids too… perfectly spicy.

    xxxxxyyyyy

  • hapless cook

    I followed this recipe exactly, and the taste was ok but the texture was terrible. Mushy beans, flabby tomatoes. I’ll try to make it in a cast iron pot next time, this should fix the texture issue.

  • Ana

    How long would you cook this in a pressure cooker?

  • Steorra

    This recipe was awesome! I upped the spices a little and topped with shredded Mexican cheese, fresh cilantro, crushed tortilla chips, and a generous dollop of Greek yogurt (in lieu of sour cream). Everyone in my family enjoyed it, even my father-in-law who rarely eats meat. He actually went for seconds! I’ll definitely be making it again. Thanks Lisa!

  • Sandy S

    I made this with ground turkey and dry pinto beans in place of ground beef and canned kidney beans because that’s what I had on hand. I soaked the pinto beans over night and then rinsed and cooked then for an hour in the morning before starting the slow cooker recipe. Turned out great! Love the way the broth darkens up with it’s full flavor.
    I used ground turkey that was not so lean for this recipe to pump up the flavor. It seemed worth it.
    Still looking forward to trying this recipe with TVP as Cassandra suggested above. And also the kidney beans. If there are leftovers, and I should think if there are very many people in your family there won’t be!! But, if there are leftovers, I could see adding broth, noodles and fresh/ frozen vegis like carrots and peas as an easy way to create a second meal.

    xxxxxyyyyy

  • Kira

    ohh, you could put fat white hominy in this too or instead of the corn chips too. yum!

  • LaWanda

    Hi Lisa. The ingredient list calls for diced red onions; however, the picture with the ground beef shows white onion while the final picture shows red onion but only as a garnish. I am confused. Which onion is it? I ask because I have always heard that red onions are not good cooked. By the way, you had me at “Slow Cooker.” :)

    • Lisa

      Hi, LaWanda! I added the red onion as a garnish to give the soup some pop of color for the photos. I used yellow onions in the photos and will make that change. Thanks for bringing that to my attention!

  • Cassandra

    This recipe is really, really excellent with TVP (textured vegetable protein) instead of the meat. Seriously, no one will “miss” the meat. Please consider giving that variation a try – it’s delicious! Super-hearty, high-protein. You can get TVP at many grocery stores these days or order it through Amazon or http://www.bobsredmill.com/tvp-textured-veg-protein.html

    Omit the dairy-based sour cream for a totally vegan version.

    • Sandy S

      Thanks for this post Cassandra! I was going to use ground turkey but now I will try the TVP! BTW, when I can get plain coconut yogurt I blend in a small amount of lemon juice to tone down it’s natural sweetness and then use it in place of sour cream.

    • Mandy

      We did the same thing and it was excellent! No one noticed the difference. Trader Joe’s has a great offering as well (which we use in our stuffed peppers). Use Vegie Broth and you are good to go!

  • Karen

    How would you modify this recipe if you didn’t have a slow cooker?

    • Pat

      Karen, just put in big pot on stove. No need to use crock. Everything is cooked. Basically re-heat.

    • Lisa

      Hi, Karen! I would still brown the beef on a separate skillet first (without the onions). Then, in a pot, I’ll brown the onions, then add the rest of the ingredients for the soup and bring everything to boil. Toss the browned beef into the boiling soup and let everything cook for a few minutes. Hope this helps!

  • Muna Kenny

    What a delicious way to stay warm. Love the food styling and the soft light in your photos :)

  • Milena

    My favourite recipe! I need to try this. Greetings!

  • Marta @ What should I eat for breakfast today

    Slow cooker id definitely on my list “to buy”.

    • Sandy S

      Marta, I have noticed our 2nd hand stores often have crock pots in various sizes and conditions … for cheap! Sometimes they look brand new and are even it their original boxes! This also goes for small microwaves and various other kitchen items. Our town is pretty small, and you can ask for a call when an item you are looking for comes in! Beat that Amazon! Our best 2nd hand store is run by the volunteers at our hospital. It’s terrific!

  • Vivian | stayaliveandcooking

    I love slow cooked beef! I think this taco soup is right up my alley – in Fall and Winter I cook stews and soup so often. Yumm :)

  • Sara @ Last Night's Feast

    This looks like the perfect anecdote to a blustery day =)