Making Taco Soup in the Slow Cooker – A Hearty, Flavor-Packed Meal!
There’s something incredibly comforting about a warm bowl of taco soup, especially when it has been simmering in the slow cooker all day, filling your home with its mouthwatering aroma. This easy, flavorful taco soup is the perfect meal for a cozy family dinner, game day, or meal prepping for the week.
The best part? It requires minimal effort yet delivers maximum flavor! Just brown your beef, dump everything into the slow cooker, and let it work its magic. The result is a rich, hearty soup packed with Tex-Mex flavors that will satisfy even the hungriest eaters. If you’re cooking for a large family like mine, this recipe is a lifesaver!
Why You’ll Love This Slow Cooker Taco Soup
✅ Simple Ingredients – Everything is pantry-friendly and easy to find.
✅ Effortless Cooking – Brown the beef, toss everything in the slow cooker, and walk away.
✅ Big Batch Cooking – Perfect for feeding a crowd or meal prepping.
✅ Flavor-Packed – A rich, savory, and slightly spicy soup that tastes amazing.
✅ Customizable – Make it milder, spicier, creamier, or even meatless!
Ingredients You’ll Need
This recipe makes a big batch of taco soup, perfect for feeding a family of six or having leftovers for the next day!
3 pounds ground beef
1 large onion, diced
1 can pinto beans (drained and rinsed)
1 can black beans (drained and rinsed)
1 can chopped tomatoes with green chilies
1 can of green chilies
1 packet taco seasoning
👉 Optional Additions & Variations:
1 can corn – Adds a little sweetness and texture.
2 cups beef broth – If you like a thinner, more soupy texture.
1 can tomato sauce – For extra tomato richness.
1 cup salsa – To enhance the spice and flavor.
1 tablespoon cumin & 1 teaspoon garlic powder – For an extra depth of flavor.
1/2 teaspoon cayenne pepper – If you like a spicier kick.
Step-by-Step Instructions
Step 1: Brown the Ground Beef and Onion
Before adding everything to the slow cooker, brown the ground beef in a large skillet over medium-high heat. Add the diced onion and cook until the beef is no longer pink and the onions are soft and translucent. Drain any excess grease to keep the soup from becoming oily.
👉 Pro Tip: If you’re in a rush, you can cook the beef the night before and store it in the refrigerator until you’re ready to assemble everything in the morning.
Step 2: Add Everything to the Slow Cooker
Transfer the browned beef and onions into your slow cooker. Then, add the pinto beans, black beans, chopped tomatoes with green chilies, green chilies, and taco seasoning. Stir everything together to evenly distribute the seasonings.
👉 For a Thinner Soup: Add 2 cups of beef broth or 1 cup of water if you prefer a brothier soup.
Step 3: Slow Cook the Soup
Set your slow cooker to LOW for 3-4 hours or HIGH for 2 hours. Since the meat is already cooked, this time allows the flavors to meld beautifully.
👉 Want to let it cook longer? If you’re leaving it all day, you can cook it on LOW for up to 6 hours without issues.
Step 4: Serve & Enjoy!
Once the soup is hot and ready, give it a final stir and ladle it into bowls. Now it’s time for the best part—toppings!
Topping Ideas – Make It Your Own!
The toppings are where you can get creative! Here are some of our family’s favorite ways to dress up taco soup:
🧀 Shredded Cheese – Cheddar, Monterey Jack, or Mexican blend.
🥑 Sliced Avocado – For a creamy, rich addition.
🌿 Fresh Cilantro – Adds a burst of freshness.
🍋 Lime Wedges – A squeeze of lime brightens up the flavors.
🧄 Sour Cream – Balances out the spice.
🌽 Tortilla Strips or Chips – Adds crunch and texture.
🌶 Jalapeños – If you love extra heat!
What to Serve with Taco Soup
While this soup is satisfying on its own, you can pair it with some delicious sides:
Cornbread – A slightly sweet side that complements the spicy flavors.
Cheese Quesadillas – A fun and cheesy pairing.
Mexican Rice – For an extra hearty meal.
Garlic Bread – Unexpected but delicious!
Tips & Tricks for the Best Taco Soup
💡 Use Lean Ground Beef: Using 85/15 or 90/10 ground beef prevents the soup from becoming greasy.
💡 Don’t Skip the Draining: Always drain the beans and drain excess fat from the beef to avoid an overly oily soup.
💡 Make It in Advance: This soup tastes even better the next day! Store it in the fridge and let the flavors develop overnight.
💡 Freeze for Later: Taco soup freezes beautifully! Store in an airtight container for up to 3 months.
💡 Make It Creamy: Stir in 1/2 cup of cream cheese or heavy cream at the end for a creamy variation.
FAQ – Your Taco Soup Questions Answered!
Can I Make This Recipe with Chicken Instead?
Absolutely! Swap ground beef for shredded rotisserie chicken or boneless, skinless chicken breasts. If using raw chicken, cook on LOW for 6 hours, then shred before serving.
Can I Use Fresh Tomatoes Instead of Canned?
Yes! Dice 4-5 fresh tomatoes and add an extra ½ cup of broth to make up for the missing liquid.
How Spicy Is This Soup?
This soup is mild to medium, depending on the taco seasoning and green chilies. To reduce heat, use mild taco seasoning and omit the chilies.
How Do I Store Leftovers?
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in portions for up to 3 months.
Reheat: Warm in a pot over medium heat or microwave until heated through.
Can I Make This Soup in an Instant Pot?
Yes! Brown the beef on Sauté mode, then add everything and cook on Manual (High Pressure) for 10 minutes. Quick release and serve!
Final Thoughts – Why You Should Make This Slow Cooker Taco Soup
If you love easy, comforting meals that require little effort but big flavors, this Slow Cooker Taco Soup is for you. It’s the perfect dish for busy families, meal prepping, or a hearty meal on a chilly night. Plus, it makes your house smell amazing while cooking! 😋