Easy Slow Cooker Taco Soup Recipe

When you walk through the door and smell the rich aroma of slow cooker taco soup bubbling away in the kitchen, there’s no more stress about making dinner. You’ll be ready to serve a hot, flavorful meal as soon as you come home from work. All the flavors of the Tex-Mex inspired dish develop as it simmers, but you don’t have to be there to tend it.

Since this recipe calls mostly for pantry ingredients, it’s easy to whip up anytime you’re in need of comfort food. And, everyone will love the rich ground beef and beans combined with spicy seasonings and a creamy tomato base. Not only does this meal come together easily, but it tastes amazing.

It’s great for game day or for having delicious leftovers for the rest of the week. Once you see how easy it is to make this soup, you’ll wonder why you’ve ever made chili any other way. Simply brown the beef, add the remaining ingredients, and then put them all into the slow cooker and let the magic happen.

Why You Will Love This Recipe

I love this soup because it has such a long, slow simmered flavor but without taking that long to prepare. Since all the ingredients cook together in the slow cooker, the bold flavors from the taco seasoning are able to develop into the beans and ground beef. This isn’t just a quick and easy soup, but a slow cooker recipe that has a deliciously rich flavor profile, with minimal effort from you.

It’s also the perfect consistency for a soup. It’s not too thick like a chili, but still has enough heartiness that it’s filling and satisfying. As the beans cook, they soften up but they don’t turn into a mushy mess. And, since everything is cooked in the slow cooker pot, cleanup is a breeze once the meal is finished.

The Ingredients

Use these simple ingredients to create your new favorite hands off dinner:

Lean Ground Beef

Using lean ground beef for this soup gives it a nice meaty texture without too much fat on top. You do need to quickly brown the beef in a pan before adding it to the slow cooker, but this step adds great flavor. To make this a lower-fat version of the dish, you can use ground turkey or even ground chicken, if you’d like.

Dry Ranch Seasoning

A packet of dry ranch dressing mix is the key ingredient that adds so much flavor to the soup. The ranch dressing mix adds a nice herbaceous tang that complements the spiciness of the taco seasoning, making it taste great in the soup. If you don’t have a packet, a simple combination of dried dill, parsley, garlic powder, and onion powder can be used as a substitute.

Diced Tomatoes with Green Chiles

A can of diced tomatoes with green chiles helps make this recipe taste like a complete meal without having to chop any jalapenos. They provide the flavor of tomatoes and some heat that make the dish feel complete. If your family prefers a milder soup, you can use a can of diced tomatoes and some beef broth instead.

How to Make It

This soup comes together quickly and easily with just a few steps!

Brown the Beef

Begin by browning your ground beef and onions in a large skillet over medium-high heat. When the beef is fully cooked, drain off the grease.

Load the Slow Cooker

Transfer the beef and onions to the bottom of the slow cooker. Add the undrained diced tomatoes, undrained diced tomatoes with green chiles, and drained sweet corn.

Add the Beans and Broth

Next, pour the drained and rinsed black beans and kidney beans into the pot. Pour the beef broth over the vegetables and meat.

Season the Soup

Sprinkle the taco seasoning and dry ranch seasoning mix over the ingredients. Stir the contents well.

Cook Low and Slow

Cover the slow cooker and cook on low for 4 to 6 hours, or until the flavors have blended well.

My Top Tips for Success

When preparing canned black beans and kidney beans, always drain and rinse them thoroughly before adding them to the pot. This prevents the broth from turning brown and cloudy.

Don’t drain the diced tomatoes before adding them to the slow cooker. The liquid helps give the soup its ideal consistency, so no additional water or stock needs to be added.

If the soup seems too thick, it can be thinned out easily. Just whisk in a half cup of warm beef broth or water about 30 minutes before serving to thin out the base.

Storage and Reheating

• Store leftover taco soup in an airtight container in the refrigerator for up to 4 days, as the flavors will continue to develop and taste better overnight. 
• For freezing, allow the soup to cool completely, place in freezer safe bags or containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. 
• Microwave individual bowls for 2 minutes, or reheat on the stove over medium-low heat until hot.

What to Serve it With

• Serve topped with a scoop of sour cream and shredded sharp cheddar cheese. 
• Top with a handful of tortilla chips or Fritos for dipping. 
• Pair with a warm, homemade slice of sweet cornbread. 
• Garnish with fresh cilantro, diced avocado, and a squeeze of lime juice.

Frequently Asked Questions

Can I make this a vegetarian soup?

Yes! Simply leave out the ground beef and add an additional can of pinto beans or a cup of frozen corn to add more bulk to the soup.

Can I cook this on the HIGH setting?

If you’re pressed for time, you can cook this soup on HIGH for 2-3 hours. Since the ground beef is already cooked, you are just waiting for the beans to soften and the flavors to come together.