Slow Cooker Taco Soup is easy to make and is full of flavor. Top it off with your favorite taco toppings and you have a meal that is a crowd pleaser!
This Slow Cooker Taco Soup is perfect for cooler temperatures and busy weeknight schedules. Throw it all in your slow cooker, walk away and it will be ready to eat for dinner! I love that the ingredients are simple!
Simple Ingredients
- Browned Ground Beef
- Canned Pinto Beans
- Canned Black Beans
- Canned diced tomatoes with green chilis
- Tomato Sauce
- Beef Broth
- Red onion, diced/chopped
- Ranch seasoning (dry mix)
- Seasonings: cumin, chili powder, ground oregano, black pepper
- Optional: canned corn, jalapeños or green peppers chopped/diced
- Toppings (optional): shredded cheese. Sour cream, tortilla strips or tortilla chips, chopped green onions
Ways to Cook Taco Soup
I prefer to use a slow cooker for this Taco Soup. You will will need at least a 5 quart slow cooker. Scroll down to see the slow cooker I love!
This soup heats well in a large pot/stock pot. It will heat up pretty fast.
If you have a cast iron pot dutch oven pot you can heat in your oven on about 350 degrees Fahrenheit. It just needs to get heated up nice and hot for serving.
Making Slow Cooker Taco Soup
First, dice the red onion.
Add the red onion to the ground beef in a skillet over medium heat. Cook the ground beef fully. I always drain and rinse my ground beef. This is optional and not necessary.
While my ground beef is cooking I get everything else ready.
The beans need to be drained and rinsed. Then add them to the slow cooker along with th diced tomatoes, tomato sauce and beef broth.
**If you are wanting to add canned corn, drain it and add it. Add any other ingredients you wish, such as a fresh diced jalapeños or green peppers.
Next, add the seasonings and give it a good stir.
Then, add your browned ground beef and stir it in.
NOTE: This recipe will make at least 8 servings. I get more like 10-12 out of it, depending on serving size! The great news is that leftovers are great the next day or frozen for up to 6 months for an easy meal later!
Cooking Times for Slow Cooker Taco Soup
Your Taco Soup heats up fast! It just needs heated through.
The soup can cook all day in your slow cooker on low but you really only need 3-4 hours on low.
You can also heat it for 2-3 hours on high.
**Mine is always done and heated and ready to eat on the lower end of those times. My taco soup is easily done within 2 hours on high. Once it’s heated through I turn my slow cooker to “Keep Warm”, and let it stay warm until dinner.
If you are cooking it on our stove top in a stock pot it will heat really fast on medium (within 15 minutes or less. Then keep it heated on low for serving.
If you use an enameled cast iron/dutch oven pot (like the one below), heat the oven on 350 degrees F. Times will vary depending on how your oven cooks but plan on needing 1-2 hours to heat up nice and hot.
Taco Toppings for Slow Cooker Taco Soup
I love topping this yummy soup with taco toppings.
My favorite things to top it with are: sour cream, shredded cheddar cheese and crushed tortilla chips or the tortilla strips you can buy at the store (see notes in the recipe for my favorite tortilla strips).
You can add jalapeno, green peppers, diced tomatoes, guacamole or any other toppings you like!
No matter how you top it, you will love it!
Slow Cooker Taco Soup is easy to make and is full of flavor. Top it off with your favorite taco toppings and you have a meal that is a crowd pleaser!
Leave me a comment below letting me know how you like it and don’t forget to follow me on Instagram, Facebook and Pinterest! (In fact, pin this recipe now!)
For some more of my delicious Slow Cooker recipes try these:
Crockpot Mexican Chicken, Slow Cooker Mexican Shredded Beef, French Dip in the Slow Cooker and Slow Cooker Lasagna.
Check out the latest posts from the Butcher’s Wife!
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Slow Cooker Taco Soup
Ingredients
- 1 1/2 lbs lean ground beef
- 1/2 medium red onion, diced
- 2 cans (14.5 oz.) diced tomatoes with green chilis (do not drain juice)
- 1 can (14.5 oz.) beef broth
- 1 can (16 oz.) black beans, drained and rinsed
- 1 can (16 oz.) pinto beans, drained and rinsed
- 1 can (8 oz.) tomato sauce
- 3/4 cup water
- 3 tbsp dry ranch seasoning mix or 1 – 1 oz. packet dry ranch seasoning mix
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp ground oregano
- black pepper to taste
- optional ingredients: canned corn (drained), green peppers or fresh diced jalapeno
Taco Soup Toppings (suggestions only)
- sour cream
- shredded cheddar cheese
- tortilla strips *see notes
- tortilla chips (crushed to add to soup or eaten along side soup)
- diced green onion
- diced tomato
- guacamole
- diced jalapeno or green pepper
Instructions
- Brown your ground beef with the red onion. Drain and rinse your ground beef once cooked (optional to drain and rinse). Set aside.
- While your ground beef is browning, rinse and drain both cans of beans. Add the beans, diced tomatoes (do not drain the tomatoes), tomato sauce, beef broth, water and seasonings to your slow cooker. If adding canned corn, drain the corn and add it now. Mix well.
- Add the cooked ground beef to the crockpot and other ingredients and mix well.
- Cook on low 3-4 hours or on high 2-3 hours. Set to "Keep Warm" setting until ready to eat after cooking. *see notes for other cooking/heating options.
- Top each serving with desired taco toppings.
- This soup will stay great in the fridge for up to 4 days. It can also be frozen for up to 6 months. To reheat frozen soup just put it in your slow cooker until heated through.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
