This Taco Soup is a slow cooker sensation! Ground beef, beans, corn, and zesty taco spices meld into a comforting, hearty broth. Topped with cheese and tortilla chips, it’s an effortless, crowd-pleasing meal. Packed with bold flavors, this soup brings taco night vibes to a bowl with little prep!
Recipe Tips and Tricks
- Brown the Beef: Searing the meat first boosts flavor—don’t skip if you’ve got a few minutes!
- Drain the Beans: Rinse canned beans to cut sodium and keep the soup balanced.
- Spice It Up: Taste before serving and adjust seasoning—add more chili powder for heat.
- Top Fresh: Add toppings like cheese and chips right before eating for max crunch.
- Thicken Option: Mash some beans or simmer uncovered if you like it thicker.
Why You’ll Love This Recipe
You’re about to fall head over heels for this Taco Soup—it’s like a fiesta in your slow cooker! Imagine all the bold, zesty flavors of your favorite tacos simmering together into a warm, soul-hugging soup, with almost no work on your part. You’ll love how the crockpot turns simple ingredients—ground beef, beans, corn, and spices—into a rich, satisfying meal that’s bursting with Tex-Mex goodness. It’s perfect for chilly nights, busy days, or when you just want something easy that tastes like you’ve been cooking for hours. Ladle it into bowls, pile on the toppings—cheese, tortilla chips, maybe a dollop of sour cream—and watch everyone dig in with smiles. This recipe is a lifesaver: versatile, forgiving, and so darn delicious you’ll want to make it a regular in your rotation. It’s comfort food with a kick!
Slow Cooker Taco Soup
Zesty taco soup with beef, beans, and corn, slow-cooked and topped with cheese—crockpot ease!
Ingredients
- 1 lb lean ground beef
- 1 tablespoon olive oil (for browning, optional)
- 1 medium onion, chopped
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 cup frozen or canned corn (drained if canned)
- 1 packet (1 oz) taco seasoning (or 2 tablespoons homemade)
- 2 cups low-sodium beef broth
- 1 can (8 oz) tomato sauce
- Salt and pepper to taste (about ½ teaspoon each)
- Toppings: shredded cheddar cheese, crushed tortilla chips, sour cream, chopped cilantro (optional)
Instructions
- Hey, let’s throw together a Taco Soup that’ll make your slow cooker the MVP of the day! If you’ve got a skillet handy, heat 1 tablespoon of olive oil over medium-high heat and toss in your ground beef. Cook it for 5-7 minutes, breaking it up until it’s browned and crumbly—those crispy bits are gold! Add the chopped onion and let it soften for 2-3 minutes, then dump it all into your crockpot. (No skillet? Brown it in the crockpot on sauté mode if it has one!)
- Now, let’s pile in the good stuff: add the diced tomatoes with green chilies, rinsed black beans, pinto beans, and corn. Pour in the beef broth and tomato sauce, then sprinkle that taco seasoning over the top—give it a big stir to wake up all those flavors. Add a pinch of salt and pepper, pop the lid on, and set it to low for 6 hours (or high for 3 if you’re in a hurry). Go kick back—the slow cooker’s got this!
- When it’s done, give it a stir and a taste—adjust the salt or add a dash of spice if it needs a little zing. Ladle it into bowls while it’s steaming hot, then pile on the fun: a handful of shredded cheese, some crushed tortilla chips for crunch, a dollop of sour cream, and a sprinkle of cilantro if you’re feeling fancy. Grab a spoon and dive in—this is taco night in soup form, and it’s absolutely delicious!
Notes
- Rinse beans to avoid a too-salty soup—canned goods can sneak that in!
- If it’s too thin, mash some beans or let it sit uncovered for a bit.
- Toppings are key—keep them fresh and add right before serving!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 262Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 55mgSodium 820mgCarbohydrates 21gFiber 4gSugar 8gProtein 22g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ground Beef: Lean (80/20) works great—flavorful without too much grease; turkey or chicken subs nicely.
- Tomatoes with Green Chilies: Rotel or similar adds a mild kick; plain diced tomatoes work if you prefer less spice.
- Beans: Black and pinto beans bring heartiness; kidney or navy beans are solid swaps.
- Corn: Frozen or canned (drained) adds sweetness and texture—fresh kernels elevate it.
- Taco Seasoning: Store-bought is quick; homemade with chili powder, cumin, and paprika lets you control the vibe.
- Beef Broth: Low-sodium keeps it from getting too salty with all the canned goods.
- Onion: Yellow or white adds a savory base; skip if you’re in a rush.
- Toppings: Shredded cheese, tortilla chips, and sour cream make it fun—customize to your heart’s content.
Variations and Substitutions
This soup loves to adapt! Swap ground beef for ground turkey, chicken, or even chorizo for a smoky twist. Vegetarian? Skip the meat and double the beans—or toss in lentils or crumbled tofu. No Rotel? Use plain tomatoes and a pinch of cayenne or chopped jalapeños. Swap corn for hominy for a chewier bite, or add diced zucchini or bell peppers for extra veggies. Want it creamier? Stir in cream cheese or a splash of heavy cream at the end. Gluten-free? It’s naturally GF—just use corn chips for topping. Dial up the heat with hot sauce or cool it down with extra broth. This recipe’s a blank slate—make it as wild or mild as you like!
Storage Options
- Refrigerator: Store soup in an airtight container for up to 4 days—flavors get better!
- Freezer: Freeze (without toppings) in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm on the stovetop over medium heat, adding a splash of broth if needed, or microwave in bursts.
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