Slow Cooker Taco Soup
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Slow Cooker Taco Soup is made with taco seasoned ground beef, tomatoes, beans and corn for THE BEST taco soup, that’s also so easy to make! This simple Crock Pot recipe is gluten free, under 500 calories per serving and guaranteed to become a new family favorite!
This easy taco soup recipe was one of my favorite dinners that my Mom would make when I was growing up! It has all the flavors of your favorite ground beef tacos in a warm, hearty soup recipe.
Over the years, I’ve made several different versions of the soup, from a One Pot Turkey Taco Soup, to a Slow Cooker Cheesy Turkey Taco Soup. They’re all delicious, but when I’m in the mood for a taste of home, I always go back to this simple taco soup recipe my Mom used to make!
This taco soup recipe is so easy to make. The only prep you’ll need to do is to cook the onions and ground beef on the stove, then add it to a crock pot with cans of tomatoes, corn, beans, chilies and taco seasoning. It’s an easy recipe, perfect for weeknight meals!
Table of contents
Ingredients you’ll need
- Olive oil
- Red onion
- Ground beef – ground turkey can also be used in place of the ground beef.
- Canned diced tomatoes
- Canned diced tomatoes with green chilies
- Diced green chilies – found in a small can, usually in the Hispanic section of American grocery stores.
- Canned corn
- Kidney beans – drained and rinsed from a can. You can also substitute in canned black beans, if you’d like.
- Pinto beans – drained and rinsed from a can.
- Homemade taco seasoning – a good seasoning is the key to a GREAT taco soup! That’s why I always recommend using my tested and perfected homemade seasoning mix. It’s one of the most popular recipes on the blog and easy to mix up in just 5 minutes! You can also purchase a pre-made taco seasoning mix at the grocery store.
Step by step instructions
- Cook the ground beef and onions. Pour olive oil into a large skillet over medium heat, add diced onions and cook for 3-4 minutes. Add ground beef to the onions and cook until browned, 6-8 minutes.
- Place the canned ingredients in a crock pot. Do not drain the canned tomatoes or green chilies, add the entire contents of the cans to the crock pot. Drain and rinse the cans of corn, kidney beans and pinto beans, then add them to the crock pot.
- Add the remaining ingredients to the crock pot. Add the cooked ground beef with onions and taco seasoning to the crock pot.
- Slow cook the taco soup. Stir to combine all of the ingredients. Cook on high for 4-5 hours or on low for 8-10 hours.
Toppings to add
Every good soup is served with a variety of toppings! Feel free to top this soup with any (or all!) of the following topping ideas.
- Shredded cheddar cheese – you could also use a spicy cheddar or pepper jack cheese for a little added spice!
- Jalapenos – fresh sliced or pickled nacho jalapenos are both great additions to this taco soup.
- Sour cream – cool down the hot soup with a dollop of cool sour cream on top!
- Avocado – I love topping this soup with diced creamy avocado.
- Guacamole – To step your avocado game up even more, top the soup with a scoop of guacamole! My easy homemade recipe is made in just 10 minutes.
- Diced onions – raw onions add a nice crunch on top of the soup.
- Fresh chopped cilantro – for a fresh, flavorful garnish, chop up some fresh cilantro and sprinkle it on top.
Frequently asked questions
- What beans are in taco soup? Kidney beans and pinto beans are added to this taco soup recipe. You can sub in black beans for either the kidney or pinto beans, if you’d like!
- How many calories are in the soup? This recipe serves 8 and contains 424 calories per serving.
- How long will leftover soup last in the refrigerator? This soup will stay good, stored in an airtight container in the refrigerator, for up to 5 days.
- How do you freeze taco soup? This recipe feeds 8 people, if you’re making it for only 2 or 4 people, you can easily freeze the rest to eat later. Simply place the soup you want to freeze in freezer-safe plastic bags or plastic containers and place in the freezer for up to 6 months. Be sure to leave 1 inch of space in the container for the soup to expand in the freezer.
- How do you reheat taco soup? To reheat from the freezer, simply add it back to a crockpot set to low for 2 hours, or add it to a large pot on the stovetop over medium heat and simmer for 20-30 minutes, or until completely thawed and heated through. To reheat from the refrigerator, add it to a pot on the stove over medium heat and simmer for 10 minutes, or until heated through. You can also reheat it in the microwave for 2-3 minutes.
- Can you make this soup vegetarian? Yes, instead of ground beef, add your favorite meatless crumbles, like Impossible Meat, Beyond Meat or Lightlife Smart Ground. You can also use soy chorizo as a protein substitute in place of the ground beef. To make the recipe vegan, simply omit the cheddar cheese on top.
What to serve with the soup
Growing up, we would serve tortilla chips on the side and I would dip the chips into the taco soup. This is still one of my favorite ways to eat the soup!
As an adult, I’ve served the soup with both Jalapeno Cheddar Cornbread and Jalapeno Cheddar Focaccia Bread. I just love the combination of jalapeno and cheddar cheese breads dipped into this yummy taco soup!
You could also serve it with chips and any of the following homemade dips!
- Pico De Gallo
- Creamy Avocado Salsa
- Grilled Pineapple Tomatillo Guacamole
- Buffalo Queso Dip
- Slow Cooker Green Chili Queso Dip
More slow cooker recipes to try
Line up your weekly menu with all of these popular crock pot recipes!
- Slow Cooker Beef Ragu
- Crock Pot Pork Chops
- Slow Cooker Buffalo Chicken Chili
- Slow Cooker Swedish Meatballs
- Crock Pot Buffalo Chicken
- Slow Cooker Beef Barbacoa
- French Onion Pot Roast
Crock Pot Taco Soup
- 1 tablespoon olive oil
- 1 cup red onion, diced
- 2 pounds ground beef
- 15 ounce can diced tomatoes, do not drain
- 2 15 ounce cans diced tomatoes with green chilies, do not drain
- 4 ounce can diced green chilies, do not drain
- 15 ounce can corn, drained and rinsed
- 15 ounce can kidney beans, drained and rinsed
- 2 15 ounce cans pinto beans, drained and rinsed
- 3 tablespoons homemade taco seasoning
Homemade Taco Seasoning
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon oregano
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- 1 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- Add the olive oil to a large skillet over medium-high heat, add the diced red onions and cook for 3-4 minutes.
- Add the ground beef to the skillet and cook until browned, about 7-9 minutes.
- Once the ground beef is cooked through, drain any grease from the skillet and set it aside.
- Add the entire contents of the cans of diced tomatoes, diced tomatoes with green chilies and green chilies to the crock pot.
- Drain and rinse the cans of corn, kidney beans and pinto beans, then add them to the crock pot.
- Prepare the taco seasoning by combining all of the spices in a small bowl.
- Add the cooked ground beef with onions and taco seasoning to the crock pot.
- Stir to combine all of the ingredients.
- Cook on high for 4-5 hours or on low for 8-10 hours.
- The nutritional information provided is for one bowl of soup and does not include the optional toppings.
- To make the soup vegetarian, substitute meatless crumbles or soy chorizo for the ground beef.
- To freeze the soup, place it in freezer-safe plastic bags or plastic containers and place in the freezer for up to 6 months. Be sure to leave 1 inch of space in the container for the soup to expand in the freezer.
- To reheat the soup from the freezer, add it back to a crockpot set to low for 2 hours, or add it to a large pot on the stove over medium heat and simmer for 20-30 minutes, or until completely thawed and heated through.
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