Slow Cooker Taco Soup

Why You’ll Love This Recipe

I love this recipe because it’s a total dump-and-go kind of meal—no complicated steps, no babysitting the stove. The slow cooker does all the work while I get on with my day. It’s loaded with protein, veggies, and flavor, and it feeds a crowd with very little effort. Plus, it’s super customizable with toppings like sour cream, cheese, avocado, and tortilla chips, which makes every bowl a little different and extra delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef

• 1 onion, chopped

• 1.25-ounce packet taco seasoning mix

• 1 packet ranch dressing mix

• 15-ounce can kidney beans, drained and rinsed

• 15-ounce can pinto beans, drained and rinsed

• 14.5-ounce can diced tomatoes with green chiles

• 2 cups corn (fresh, frozen, or canned and drained)

• 2 cups beef broth

• 28-ounce can crushed tomatoes

Directions

Step 1 – Cook the Ground Beef:
I brown the ground beef in a large skillet over medium heat for about 5–6 minutes until it’s fully cooked. Then I drain off any excess fat.

Step 2 – Add Ingredients to the Slow Cooker:
I transfer the cooked beef into the slow cooker and add the chopped onion, both types of beans, diced tomatoes with chiles, corn, beef broth, and crushed tomatoes. Then I stir in the taco seasoning and ranch dressing mix until everything is well combined.

Step 3 – Cook Low and Slow:
I cover and cook the soup on low for 8 hours. The flavors deepen and blend beautifully as it simmers away.

Step 4 – Serve and Top:
Once done, I ladle the soup into bowls and load it up with my favorite toppings—shredded cheddar, sour cream, chopped cilantro, tortilla chips, or diced avocado.

Servings and Timing

• Yield: 12 servings

• Prep Time: 10 minutes

• Cook Time: 8 hours

• Total Time: 8 hours 10 minutes

Variations

• Make it spicy: I add chopped jalapeños or a dash of cayenne for more heat.

• Swap the meat: Ground turkey or shredded chicken both work well instead of beef.

• Use different beans: Black beans or white beans can be used in place of kidney or pinto.

• Vegetarian version: I skip the meat and use extra beans and veggie broth for a meatless version.

Storage/Reheating

Leftover taco soup keeps really well. I store it in an airtight container in the fridge for up to 4 days.
To reheat, I warm it gently on the stove or microwave individual portions until hot.
It also freezes beautifully—I portion it into freezer-safe bags or containers and store for up to 3 months. Just thaw overnight in the fridge and reheat.

FAQs

Can I cook this on high instead of low?

Yes, if I’m short on time, I cook it on high for 4 hours instead of 8 on low. The flavors will still be delicious.

Can I add rice or pasta to this soup?

I prefer serving rice or pasta on the side or adding cooked rice at the end to avoid it soaking up too much broth.

What if I don’t have ranch mix?

I sometimes skip it or use a homemade blend of dried parsley, dill, garlic powder, onion powder, and black pepper.

Is this soup gluten-free?

Yes, as long as the taco and ranch seasoning mixes are certified gluten-free, the rest of the ingredients are naturally gluten-free.

Can I make this soup thicker?

For a thicker soup, I mash some of the beans after cooking or stir in a spoonful of tomato paste during the last hour.

Conclusion

This Slow Cooker Taco Soup is everything I love in a comfort meal—warm, hearty, flavorful, and beyond easy to make. Whether I’m feeding a hungry family or just meal prepping for the week, it checks all the boxes. I top mine generously and never skip the tortilla chips for that extra crunch. It’s a foolproof crowd-pleaser that I come back to again and again.

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