If there’s one recipe that always saves the day in my kitchen, it’s Slow Cooker Taco Soup. Between work, kids’ activities, and the never-ending laundry pile, dinner can feel like an uphill climb. That’s why this soup is a true hero—it’s hearty, comforting, and practically cooks itself while you get on with life.
When I was growing up in Texas, soup was a way of gathering everyone around the table without fuss. Today in New York, I still find comfort in a big simmering pot of taco goodness, especially on chilly evenings. And trust me, when the house smells like this soup, nobody dares ask, “What’s for dinner?”
Table of Contents
Why You’ll Love This Slow Cooker Taco Soup
- Effortless cooking: Toss everything in the slow cooker, walk away, and return to a ready-made meal.
- Family-friendly: Even picky eaters perk up when they hear “taco” in the name.
- Budget-conscious: Uses pantry staples like beans and canned tomatoes—no fancy shopping list.
- Crowd-pleasing: Makes 12 servings, perfect for gatherings or batch cooking.
What Does Slow Cooker Taco Soup Taste Like?
Imagine all your favorite taco flavors—seasoned beef, zesty tomatoes, tender beans, sweet corn—blended together in a rich, savory broth. The ranch seasoning adds a subtle tang that surprises people every time. Top it with tortilla strips, shredded cheese, or sour cream, and it’s basically a hug in a bowl.
Ingredients You’ll Need for Slow Cooker Taco Soup
One of the best parts about making Slow Cooker Taco Soup is that it doesn’t call for anything fancy—just simple, budget-friendly ingredients you probably already have in your pantry. This soup is proof that everyday staples can come together to create something hearty and soul-warming. Here’s what you’ll need:
- 1 pound ground beef: Browning the beef before adding it to the slow cooker builds a rich, savory base. If you’d like to lighten it up, ground turkey or chicken also works beautifully.
- 1 onion, chopped: A humble onion adds sweetness and depth to balance the spices. Don’t skip this—it’s a quiet hero in soups like this.
- 1 packet taco seasoning (1.25 oz): This is what gives your taco soup its signature flavor. If you’re feeling adventurous, you can even make your own seasoning blend.
- 1 packet ranch dressing mix: This little packet surprises people every time—it adds tang and layers of flavor that make the soup unforgettable.
- 1 can kidney beans (15 oz, drained and rinsed): These beans add heartiness and a meaty texture without the meat.
- 1 can pinto beans (15 oz, drained and rinsed): Mild and creamy, pinto beans balance the stronger flavors in the soup.
- 1 can diced tomatoes with green chiles (14.5 oz): The green chiles bring just the right amount of kick. If you’re cooking for kids, you can opt for plain diced tomatoes instead.
- 2 cups corn: Whether fresh, frozen, or canned, corn adds a touch of sweetness that plays beautifully with the spices.
- 2 cups beef broth: A savory backbone that ties everything together. If you prefer a lighter version, chicken broth works too.
- 1 can crushed tomatoes (28 oz): This thickens the base and gives the soup a deep tomato richness.
These simple ingredients come together like magic in the slow cooker. And if you’re as much of a soup lover as I am, you might also want to try my Mexican Street Corn Soup—it has that same warm, comforting vibe but with a sweet and creamy twist.
How to Make Slow Cooker Taco Soup (Step by Step)
Making Slow Cooker Taco Soup is about as stress-free as dinner gets. With just a few minutes of prep, you’ll set your slow cooker up to do all the hard work while your home fills with the most mouthwatering aroma. Here’s how to make it happen:
Step 1: Brown the Beef
Start by heating a large skillet over medium heat. Add 1 pound of ground beef and cook it for about 5–6 minutes, breaking it apart with a spoon as it cooks. Once it’s browned and no longer pink, drain off the excess fat. This extra step builds flavor that you just won’t get by tossing raw beef straight into the slow cooker.
Shortcut tip: If you’re really pressed for time, you can skip browning and put the beef directly in the slow cooker—but your soup will be a little less rich.
Step 2: Prep the Slow Cooker Base
Add the cooked beef to your slow cooker. Then, stir in the chopped onion, both types of beans, diced tomatoes with chiles, corn, beef broth, and crushed tomatoes. Don’t forget those magic packets: taco seasoning and ranch dressing mix. These two are what transform this soup from simple to spectacular.
Step 3: Stir It All Together
Give everything a good stir so the spices are evenly distributed and the flavors can start mingling. At this point, the soup will already smell delicious.
Step 4: Set and Forget
Put the lid on your slow cooker and set it to Low for 8 hours. This low-and-slow magic allows the flavors to deepen and the beans to soak up all that taco goodness.
Need dinner faster? Set it on High for 4 hours, and you’ll still get an amazing bowl of soup.
Step 5: Serve and Enjoy
When the cooking time is up, give the soup one last stir. Ladle it into bowls and top with your favorite garnishes—shredded cheese, sour cream, fresh cilantro, avocado slices, or crunchy tortilla strips.
For another cozy bowl that’s perfect on chilly nights, check out my Slow Cooker Chicken Noodle Soup—it’s a family favorite in my house just like this taco soup.
Tips and Tricks for Perfect Slow Cooker Taco Soup
- Want more heat? Swap in fire-roasted tomatoes with extra chilies.
- Short on time? Cook on High for 4 hours instead of Low.
- Make it lighter: Use ground turkey or chicken.
- Add crunch: Top with crushed tortilla chips just before serving.
- Don’t skip the ranch mix: It may sound odd, but it’s the flavor game-changer.
Storage
- Refrigerator: Store in airtight containers up to 4 days.
- Freezer: Cool completely, portion into freezer bags, and store for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Q: Can I make this vegetarian?
Yes! Skip the beef and use black beans or lentils instead.
Q: Do I need to brown the beef first?
Technically no, but it makes the flavor richer.
Q: Can I double this recipe?
Absolutely, if your slow cooker is large enough. It’s a great freezer meal.
Conclusion
This Slow Cooker Taco Soup is more than a recipe—it’s a lifesaver on hectic days and a comforting tradition on cozy ones. It’s the kind of dish that fills your kitchen with warmth and your table with happy faces. So pull out that slow cooker, gather your ingredients, and let the magic happen.
If you try this recipe, I’d love to hear how your family liked it. Leave a comment, share your photos, or tag me—I can’t wait to see your bowls of taco happiness!
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Print
Slow Cooker Taco Soup: Quick, Easy & Delicious Dinner
- Total Time: 8 hours 10 minutes
- Yield: 12 servings 1x
Description
Slow Cooker Taco Soup is an easy and hearty meal made with ground beef, beans, tomatoes, corn, and flavorful taco and ranch seasonings. A simple dump-and-go recipe perfect for busy days.
Ingredients
1 pound ground beef
1 onion, chopped
1.25 ounce package taco seasoning mix
1 packet ranch dressing mix
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes with chiles
2 cups corn
2 cups beef broth
1 (28 oz.) can crushed tomatoes
Instructions
1. Add ground beef to a large skillet over medium heat. Cook for 5–6 minutes until browned and cooked through, then drain the fat.
2. Transfer the cooked beef to your slow cooker.
3. Add the chopped onion, kidney beans, pinto beans, diced tomatoes with chiles, corn, beef broth, and crushed tomatoes.
4. Sprinkle in the taco seasoning mix and ranch dressing mix.
5. Stir everything together to combine.
6. Cover and cook on Low for 8 hours.
7. Serve hot with desired toppings such as tortilla strips, sour cream, shredded cheese, or avocado.
Notes
This soup is great for meal prep and freezes well.
You can substitute ground turkey or chicken for the ground beef if preferred.
Add more spice with jalapeños or hot sauce to taste.
Top with tortilla chips, sour cream, shredded cheese, or chopped cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 211
- Sugar: 6g
- Sodium: 774mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 25mg
Keywords: slow cooker taco soup, crockpot taco soup, beef taco soup
