Taco Soup in Slow Cooker

Why You’ll Love This Recipe

I love this recipe because it’s simple, filling, and packed with bold flavor. Everything goes into the slow cooker with minimal prep, and the result is a rich, comforting soup that tastes like it simmered all day, because it did. I also appreciate how customizable it is, especially when it comes to toppings and spice level.

Ingredients

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

1 lb ground beef
1 small onion, diced
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes
1 can Rotel diced tomatoes with green chiles
1 packet taco seasoning
1 packet ranch seasoning mix
3 cups beef broth
salt
black pepper

Directions

I start by cooking the ground beef in a skillet over medium heat with the diced onion. I cook it until the beef is browned and fully cooked, then drain off any excess grease.

I transfer the cooked beef and onion to the slow cooker. I add the black beans, kidney beans, corn, diced tomatoes, Rotel, taco seasoning, ranch seasoning, and beef broth. I stir everything well so the seasonings are evenly distributed.

I cover the slow cooker and let the soup cook on low for 6 to 7 hours or on high for 3 to 4 hours. Once it’s done, I taste and adjust with salt and black pepper if needed.

I serve the soup warm, and when I want to make it extra comforting, I add toppings like shredded cheese, sour cream, or crunchy tortilla chips.

Servings and timing

This recipe makes 6 servings.
Preparation time is about 10 minutes.
Cooking time is 6 to 7 hours on low or 3 to 4 hours on high.
Total time depends on the slow cooker setting used.

Variations

I like switching this soup up depending on what I have on hand. Sometimes I use ground turkey instead of beef for a lighter version. I’ve added bell peppers or jalapeños for extra texture and heat. When I want it creamier, I stir in a little cream cheese near the end of cooking. I also enjoy using chicken broth and shredded chicken for a different take.

storage/reheating

I store leftover taco soup in an airtight container in the refrigerator for up to four days. It also freezes very well for up to three months. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally. If it thickens too much, I add a splash of broth to loosen it.

FAQs

Can I make this soup ahead of time?

I often make it a day in advance because the flavors deepen overnight, making it even better the next day.

Can I use a different type of bean?

I’ve used pinto beans or chili beans with great results. I just use whatever I have available.

Is this soup spicy?

I find it mildly spicy because of the Rotel, but I adjust the heat by choosing mild or hot Rotel depending on my preference.

Can I cook this without browning the beef first?

I prefer browning the beef first for better flavor and texture, but I’ve added it raw before and let it cook fully in the slow cooker when short on time.

What are the best toppings for taco soup?

I love shredded cheese, sour cream, tortilla chips, avocado, and chopped green onions. The toppings really make the soup feel complete.

Conclusion

This slow cooker taco soup is one of those recipes I keep coming back to because it’s easy, comforting, and full of flavor. I love how it fits perfectly into busy days while still delivering a hearty, satisfying meal. It’s a reliable favorite that always disappears fast once it’s served.

Print