This Slow Cooker Taco Soup is an easy crockpot meal that’s packed with flavor! Just 15 minutes of prep and the crockpot does the rest. Perfect for busy nights when you don’t feel like cooking!
Craving more cozy, flavor-packed soups? Try my Creamy White Chicken Chili, Crockpot Chicken Taco Soup, or this Chicken Tortilla Soup for even more bowl-licking goodness!
If you love taco night but want something warm and cozy for a chilly evening, this Slow Cooker Taco Soup is exactly what you need.
It’s got all the flavors of my Easy Taco Soup, but the crockpot does the work so you can set it and forget it.
It’s made with everything you love about tacos but in soup form, so it’s perfect for days when you’re craving tacos but don’t want to go through the hassle of making them!
This Crockpot Taco Soup is super customizable and works with whatever veggies or protein you have on hand. Just dump and go!
Crockpot Taco Soup Ingredients:
- Ground beef: Lean beef keeps the soup hearty without too much grease! You can swap for regular ground beef, ground turkey or ground chicken.
- Red bell pepper and onion: Add sweetness and depth to the soup base. If you’re not a fan of red bell pepper, you could use green, yellow, or orange!
- Beef broth: Low-sodium broth is best so you can control the salt.
- Black beans: Rinsed and drained to remove extra starch and salt.
- Corn: Adds sweetness and texture (juice included for flavor). You can swap with frozen corn if you like without thawing first!
- Salsa: Tomato-based salsa gives you a shortcut to bold flavor. Use your favorite store-bought kind or make your own homemade salsa!
- Taco seasoning: Use homemade taco seasoning or your favorite store-bought blend.
How to make Taco Soup in the slow cooker:
A quick skillet sizzle, then the slow cooker takes over, making this one of the easiest soups you’ll ever whip up. Get the full recipe details in the recipe card at the end of the post.
- Add onions, bell peppers, and ground beef to a skillet.
- Cook until beef is no longer pink.
- Transfer the beef mixture to your crockpot.
- Let the soup simmer until veggies are tender.
Secrets for Slow Cooker Taco Soup success:
- Don’t skip browning the beef: Tossing raw ground beef straight into the slow cooker will make the soup greasy and dull-tasting. Browning develops flavor and keeps the texture pleasant.
- Adjust consistency at the end: If your soup looks too thick, stir in extra broth or even water before serving. If it’s too thin, let it cook uncovered on high for the last 20–30 minutes to reduce.
- Boost the flavor: If your soup tastes a little flat, a splash of lime juice or hot sauce just before serving brightens everything up.
- Keep beans from getting mushy: If your slow cooker runs hot, you can stir in the beans during the last hour of cooking instead of at the start.
How to store Slow Cooker Taco Soup:
Store leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating!
Reheat gently on the stove over medium heat, adding a splash of broth if it’s too thick. You can also microwave in short bursts, stirring in between, until hot.
Serving suggestions:
This Slow Cooker Taco Soup is hearty and flavorful on its own, but I always like to add a little something extra for a super filling dinner!
A basket of warm Homemade Dinner Rolls are perfect for soaking up every last drop of broth, or try a rustic loaf of No Knead Bread for a crusty, bakery-style vibe.
Slow Cooker Taco Soup
written by Ashley Fehr
Ingredients
- 1 lb lean ground beef
- 1 red bell pepper, (finely chopped)
- ½ onion, (finely chopped)
- 2½ cups low sodium beef broth
- 1 can black beans, drained and rinsed, (19oz or 540 ml)
- 1 can sweet corn with juice, (12oz or 340 ml)
- 1 cup mild tomato salsa
- 1 teaspoon low sodium taco seasoning
- 1 teaspoon salt
Optional Toppings
- tortilla chips, shredded cheese, avocado, lime wedges, or sour cream
Instructions
- In a large skillet over medium-high heat, brown the beef with the bell pepper and onion. Drain any excess fat, if desired.
- Add the beef mixture to a 4-5 quart slow cooker along with the broth, beans, corn, salsa, taco seasoning, and salt.
- Cook on low for 3-4 hours, or on high for 1½ to 2 hours, until vegetables are tender.
- Serve with tortilla chips, shredded cheese, avocado, lime wedges, or sour cream, as desired.
Notes
- This recipe is very customizable so feel free to mix and match according to your tastes, add more spice, make it creamy, or add in additional vegetables.
- To make this recipe on the stovetop, see my Easy Taco Soup recipe here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Swap the protein: Ground turkey, chicken, or even leftover shredded rotisserie chicken all work great. If using rotisserie chicken, add it toward the end so it doesn’t get mushy.
- Use different beans: Pinto beans, kidney beans, or a mix of several add variety.
- Add extra veggies: Zucchini, carrots, or spinach can be stirred in for more nutrition.
- Make it creamy: Stir in a splash of heavy cream, cream cheese, or Greek yogurt before serving.
- Make it vegetarian: Skip the beef, swap the broth for vegetable broth and add an extra can of beans or lentils.
- Spice it up: Use hot salsa, chipotle peppers, or diced jalapeños for a kick.
Make-ahead option:
Since this is a slow cooker recipe, it already works perfectly for prepping in advance. You can brown the beef with the peppers and onions the day before and refrigerate it, then dump everything into the slow cooker in the morning!
For freezer prep, combine all the uncooked ingredients (except the broth) in a freezer bag and freeze flat. When you’re ready, thaw overnight, add to the slow cooker with the broth, and cook as directed!
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