Slow Cooker Taco Soup
Slow Cooker Taco Soup is made with ground beef, black beans, and corn, slow-cooked in a Crock Pot until it is packed full of southwest flavor.
This Slow Cooker Taco Soup recipe was one of my grandma’s favorite easy dinners, and she used to make it all the time. The broth is flavored with ranch dressing and taco mix, and combined with tomatoes, black beans, and corn, so it has a Tex-Mex flavor.
Bonus, we make it in a Crock Pot so we can throw all of the ingredients into it in the morning and have a bowl of delicious comfort food at the end of the day.
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There are no hard and fast rules on what to add to this recipe so if you don’t like black beans and you prefer pinto beans, or kidney beans, then go for it.
How to Make It:
The only stovetop cooking you have to do is browning the ground beef with some diced onions. Then all of the ingredients are poured into the slow cooker and you set it to cook for 4 hours on HIGH or 8 hours on LOW.
Toppings:
This soup smells so good while it is cooking! I love that spicy tex-mex smell. When it is ready you can ladle it into some bowls and garnish it with anything you like. Some of my favorites are:
- Jalapenos
- Black olives
- Sour cream
- Shredded cheese
- Pico de Gallo
- Green onions
- Cilantro
- Squeeze of lime juice
Don’t forget the tortilla chips! I like to scoop my soup up with them, or if I’m feeling lazy, I crumble them into the soup like tasty tortilla croutons.
Yes, you can use lean ground beef, ground turkey or chicken if you prefer.
You can make this recipe in your Instant Pot and we’ve already done the recipe conversion for you. Just check out our Pressure Cooker Taco Soup.
Yes! You can freeze it before cooking or after. Prepare your ground beef by browning it, add all of the other ingredients and then pour them all into a gallon freeze bag, or any other freezer-safe container that can be sealed. You can do this before you cook your soup or after it has been cooked.
When you’re ready to eat it remove it from the freezer and place it in the refrigerator to thaw for 24 hours. If it was not cooked before freezing pour it into your slow cooker and follow the instructions in the recipe below. If you have cooked it you can heat it up in the microwave, on the stove top, or in your Crock Pot.
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Slow Cooker Taco Soup
Ingredients
- 2 pounds Ground beef
- 1 medium Onion, diced
- 2 packets Ranch Dressing Mix
- 2 packets Taco Seasoning
- 32 ounces Chicken Broth
- 14.5 ounces Tomato Sauce, canned
- 29 ounces Diced Tomatoes with Chiles, canned
- 14.5 ounces Black Beans, canned
- 1 can Corn
For Garnish (OPTIONAL):
- Tortilla chips
- Sour Cream
- Cheddar Cheese
Instructions
- In a large skillet saute onions for 2 minutes.
- Add the ground beef to the onions and brown the meat.
- Drain browned ground beef and onions to remove the excess fat.
- Add ground beef mixture and all other ingredients (do not drain corn or black beans) to the slow cooker.
- Cook on HIGH for 4 hours or LOW for 6 hours.
- Garnish with sour cream and cheddar cheese (optional).
Notes
Nutrition
Amazing Taco Soup. I’ve tried several Taco Soup recipes online and this was the easiest and best. The flavor was fantastic!!! I made it exactly as the recipe was written and it was perfect!
So glad you liked it as much as we do!
What is the serving size? A cup? A cup 1/2?
Hi Aimee, a serving size is 8 ounces.
Could you put pico de Gallo in it ??
Yes and yum!