slow cooker taco soup recipe
The Best slow cooker taco soup recipe
The best part? It’s flexible enough to work for any occasion. Whether it’s a weekend family meal, a potluck with friends, or just a lazy night in, this soup keeps everyone satisfied without the fuss. Plus, it’s packed with protein from the shredded chicken or beef, fiber from the veggies, and natural flavors from the spices—no processed junk here. It’s the kind of meal that feels nourishing without feeling like a chore, and honestly, that’s what makes it my favorite slow cooker recipe.
Slow Cooker Taco Soup
A hearty, flavorful taco soup that cooks effortlessly in the slow cooker, perfect for weeknight dinners. Packed with tender meat, fresh veggies, and cheesy goodness.
🥘Ingredients
- 1 lb ground beef (or turkey)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 cup beef broth
- 1 cup water
- 1 cup diced tomatoes (fresh or canned, drained)
- 1 cup shredded cheddar cheese
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup cooked taco meat (optional, for extra flavor)
- 1 cup sour cream
- 1 cup chopped cilantro
- 1 avocado, sliced (optional)
👨🍳Directions
-
1
In a large pot, brown the ground beef over medium heat. Drain excess fat if needed, then set aside. -
2
In the slow cooker, combine the browned beef, crushed tomatoes, tomato sauce, tomato paste, taco seasoning, beef broth, and water. Stir well to mix. -
3
Cook on low for 6–8 hours or on high for 3–4 hours, until the flavors meld and the beef is tender. -
4
While the soup simmers, sauté the diced onion and bell pepper in a pot over medium heat until softened, about 5 minutes. -
5
Add the cooked onion and bell pepper to the slow cooker, along with the corn, cooked taco meat (if using), and any remaining broth. Stir gently. -
6
Cover and cook on low for another 1–2 hours, or until the vegetables are tender. Remove from heat. -
7
To serve, ladle the soup into bowls and top with shredded cheese, sour cream, chopped cilantro, and sliced avocado (if using).
🔧Equipment
- Slow cooker
- Large pot
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 tbsp olive oil before adding the beef.
- Adjust the taco seasoning to taste—add more salt or spices as needed.
- Make ahead: The soup tastes even better the next day! Store in the fridge for up to 4 days.
Watch Video Of How Slow Cooker Taco Soup Works
❓ Frequently Asked Questions About Slow Cooker Taco Soup
How do I adjust the cooking time for larger batches?
For bigger batches, increase the soup by about 2 cups per additional 4-quart pot. Stir once halfway through cooking (usually 3–4 hours) to ensure even heat distribution. If you’re making extra for leftovers, you can also reduce the seasoning slightly—just taste as you go.
Can I use canned beans instead of dried beans?
Yes, but rinse and drain 2 cans (15 oz each) of pinto or black beans to avoid excess liquid. Drain for 5 minutes before adding to the slow cooker to keep the soup thicker. If using a mix of dried and canned, add the canned beans toward the end of cooking.
What’s the best way to reheat this soup without making it watery?
To avoid a watery texture, reheat in batches over medium-high heat on the stovetop for 5–7 minutes, stirring often. If you’re using the slow cooker, stir well and let it warm on low for 1–2 hours. Adding 1–2 tablespoons of broth or water during reheating can help thicken it slightly.
How can I make this soup extra creamy without using heavy cream?
For a silky texture, blend ½ cup of the soup with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, then stir back in. Alternatively, use ¼ cup coconut milk (full-fat) or a splash of Greek yogurt (just before serving). Both add richness without altering the dish’s core flavors.
