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.

Slow Cooker Taco Soup great comfort food recipe

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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how to make Slow Cooker Taco Soup

What You’ll Need

  • 80/20 Ground beef
  • Onion diced
  • Ranch Dressing Mix (Recipe to make your own HERE)
  • Taco Seasoning (Recipe to make your own HERE)
  • Chicken Broth
  • Tomato Sauce 
  • Diced Tomatoes with Green Chiles
  • Black Beans canned
  • Corn

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.

Slow Cooker Taco Soup in a ladle

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.

Slow Cooker Taco Soup is an easy winter soup recipe


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.

Slow Cooker Taco Soup in two bowls
Can I Use Another Ground Meat?

Yes, you can use lean ground beef, ground turkey or chicken if you prefer.

Can I Make This in My Instant Pot (Electric Pressure Cooker)?

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.

Can You Freeze 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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Servings: 18
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins

Slow Cooker Taco Soup

This easy slow cooker taco soup is packed full of flavor !
Slow Cooker Taco Soup in a bowl
Print Recipe
5 from 10 votes


  • 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


  • 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).


Note: The nutritional calculation does not include garnishes or chips. 


Serving: 8ounces, Calories: 206kcal, Carbohydrates: 14g, Protein: 13g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 280mg, Potassium: 461mg, Fiber: 3g, Sugar: 3g, Vitamin A: 227IU, Vitamin C: 8mg, Calcium: 35mg, Iron: 3mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: easy dinner recipe, slow cooker recipe, taco soup