I’m so excited to share my slow cooker taco soup recipe with you today. This soul-warming soup is my go-to when life gets hectic but I still want something delicious on the table. Imagine all your favorite taco flavors—seasoned ground beef, zesty tomatoes, hearty beans—melding together in a rich, flavorful broth while you’re off doing other things. The best part? Your kitchen will smell amazing, and you’ll hardly lift a finger. Want to know the secret ingredient that takes this from good to can’t-stop-eating-it amazing?
Why You’ll Love this Homemade Slow Cooker Taco Soup
From the moment that rich, spicy aroma fills your kitchen, you’ll understand why this Homemade Slow Cooker Taco Soup is a game-changer. It’s comfort food with minimal effort—just brown the beef, toss everything in, and walk away.
I love how versatile this recipe is. Don’t have black beans? Swap in pinto. Need it vegetarian? Skip the beef and add extra beans.
The best part? While you’re running errands or binge-watching your favorite show, your dinner practically makes itself. Perfect for busy weeknights or lazy weekends.
And those leftovers? Even better the next day, I promise.
What Ingredients are in Homemade Slow Cooker Taco Soup?
This hearty taco soup calls for a perfect blend of protein, beans, veggies, and seasonings that create that classic Tex-Mex flavor we all crave.
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can chili beans
- 1 (15 oz) can black beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chiles
- 1 cup frozen corn
- 1 (1 oz) taco seasoning packet
- 2 cups chicken broth
Feel free to adjust the heat level to your preference by choosing mild, medium, or hot versions of the taco seasoning and green chiles, or even by adding a dash of hot sauce if you’re someone who likes a little extra kick in your soup.
How to Make this Homemade Slow Cooker Taco Soup
In a large skillet over medium heat, brown 1 lb of ground beef along with 1 medium chopped onion and 2 minced garlic cloves.
Break up the meat with a wooden spoon as it cooks until no pink remains and the onions turn translucent.
Step 2: Drain the Fat
Once the beef is fully cooked, carefully drain off the excess fat.
Nobody wants a greasy soup, right? This step guarantees your taco soup has all the flavor without unwanted oil floating on top.
Step 3: Transfer to the Slow Cooker
Move your browned beef mixture to the slow cooker.
This is where the magic happens—your beef will continue to absorb flavors as it simmers with the other ingredients throughout the cooking process.
Step 4: Add All Remaining Ingredients
Now for the satisfying part!
Add 2 cans of diced tomatoes, 1 can of chili beans, 1 can of drained and rinsed black beans, 1 can of tomato sauce, 1 can of diced green chiles, 1 cup of frozen corn, 1 packet of taco seasoning, and 2 cups of chicken broth to the slow cooker.
Give everything a good stir to combine.
Step 5: Set Your Cooking Time
Cover the slow cooker with its lid and set the temperature.
For a low and slow approach, cook on low for 6-8 hours.
If you’re in more of a hurry (or forgot to start dinner until after lunch), cook on high for 3-4 hours.
Using a programmable slow cooker makes this process effortless as you can set the exact cooking time needed for perfectly tender results.
Step 6: Stir Occasionally
While not strictly necessary, giving your soup a gentle stir every couple of hours helps distribute the flavors evenly.
The wonderful aroma filling your kitchen will be your reward for this quick check-in!
Step 7: Prepare Your Toppings
About 15 minutes before serving, prepare your toppings.
Shredded cheese, dollops of sour cream, diced avocado, and crushed tortilla chips all make fantastic additions to this hearty soup.
Step 8: Serve and Enjoy
Ladle the hot taco soup into bowls and let everyone customize with their favorite toppings.
The combination of savory beef, beans, vegetables, and that perfect taco seasoning blend creates a comforting meal that’s sure to become a family favorite.
What to Serve with Homemade Slow Cooker Taco Soup
This hearty taco soup is a meal on its own, but a few simple sides can take your dinner from good to absolutely fantastic.
A basket of warm cornbread with honey butter makes the perfect companion for dipping into that flavorful broth. For something lighter, a simple side salad with cilantro-lime dressing cuts through the richness beautifully.
Don’t forget about beverages! A cold Mexican beer or sparkling lime agua fresca complements the spices perfectly.
And while the recipe mentions cheese and sour cream as toppings, I love adding fresh elements like sliced radishes, chopped cilantro, or lime wedges for brightness.
This soup works wonderfully for lunch or dinner, especially when you need a comforting meal that satisfies the whole family with minimal effort.
Homemade Slow Cooker Taco Soup Substitutions and Variations
This soup is incredibly forgiving and adaptable to whatever you have on hand!
- Protein swaps: Ground turkey, chicken, or plant-based crumbles work perfectly for a lighter option.
- Bean variations: Pinto, kidney, or navy beans can replace either the black or chili beans.
- Make it vegetarian: Skip the meat and double the beans, using vegetable broth instead of chicken.
- Spice control: Use mild green chiles and reduce taco seasoning for less heat, or add a diced jalapeño for extra kick.
- Gluten-free tip: Double-check your taco seasoning packet (or make your own with spices).
- Creamy twist: Stir in 4 ounces of cream cheese during the last 30 minutes of cooking.
- Fun toppings: Try avocado slices, pickled jalapeños, Fritos, or a squeeze of fresh lime juice.
- Time-saver: Use pre-cooked rotisserie chicken instead of browning meat.
The beauty of this soup? It’s nearly impossible to mess up, even when improvising with what’s in your pantry.
Leftovers and Storage for this Homemade Slow Cooker Taco Soup
This taco soup actually tastes even better the next day after all those flavors have had time to mingle! Here’s how to keep it delicious:
- Refrigeration: Store cooled soup in airtight containers for 3-5 days in the fridge.
- Freezer friendly: Portion into freezer containers or heavy-duty zip bags (lay flat to save space!) and freeze for up to 3 months.
- Reheating: Warm gently on the stovetop over medium heat or microwave in 1-minute intervals, stirring between each. Add a splash of broth if it’s thickened too much.
- Keep toppings separate: Store any cheese, sour cream, or tortilla chips separately and add fresh when serving to prevent sogginess.
When I’m meal prepping, I often make a double batch of this soup specifically for the leftovers—they’re that good!
Final Thoughts
This slow cooker taco soup has become a staple in my kitchen for good reason. There’s something magical about how simple ingredients like ground beef, beans, and tomatoes transform into such a richly flavored meal with practically zero effort.
What makes it truly special is its versatility—hearty enough for a winter dinner yet somehow perfect year-round. I love how it practically makes itself while I’m running errands or helping with homework.
On those chaotic weeknights when everyone’s schedule seems impossible to coordinate, knowing this comforting pot of goodness awaits brings a sense of calm to the dinner hour. The slow cooker does all the work; we just show up hungry.