10-Ingredient Slow Cooker Taco Soup

Slow Cooker Taco Soup is full of vegetables, beans, and tender meat. This flavorful soup is made with just 10 pantry staples and requires just 10 minutes prep time. Load on whatever topping you have for a delicious meal the whole family will love!

One of my favorite things to cook in the Crock-Pot is this Slow Cooker Taco Soup! Everything is thrown into the pot and hours later the house smells amazing and there is a warm and cozy soup with tender beef waiting for the family to eat. For more delicious soup, try my Chicken Pot Pie Soup, Beef and Barley Soup, and Creamy Potato Soup.

Slow Cooker Taco Soup

This soup is great for when you need to make it one more day without going to the grocery store because all of the ingredients are shelf or freezer stable. Keep these ingredients on hand at all times so you always have a back up meal.

Ingredients for Slow Cooker Taco Soup and substitutions:

• Ground Beef– You can use any percent ground beef. Be sure to drain off the grease after browning. You could also use ground turkey instead.
• Corn– Frozen, canned, or fresh will work in this recipe. I prefer fire-roasted because it gives a smoky depth of flavor but you can use plain corn. (I get my frozen fire-roasted corn from Trader Joe’s.)
• Onion– I prefer sweet yellow onions when cooking but yellow, white, or red will work too. Onions last for a long time in a cool dark place but you can also buy frozen onions or chop and freeze your own.
• Black Beans– To reduce ill GI affects, it’s important to rinse off as much of the starch as possible so don’t forget to drain and rinse.
• Kidney Beans– Drain and rinse! If you don’t have kidney or black beans you can substitute with cannellini, pinto, navy, or great northern beans.
• Diced Green Chilies– choose mild, medium, or hot based on what you can handle. You can substitute with canned or fresh jalapenos.
• Diced Tomatoes– You can you use any kind of canned diced tomatoes or if you have canned whole tomatoes just chop them up or squeeze them with your hand when adding to the slow cooker.
• Tomato Sauce– If you don’t have tomato sauce, puree a can of tomatoes in the blender.
• Beef Broth– You can use canned or boxed broth or use 2 teaspoons bouillon with 2 cups water.
• Taco Seasoning– We use taco seasoning a lot and I find it’s cheaper to buy in bulk. You can also make your own taco seasoning. This recipe uses 1/4 cup or 2 packets for optimum flavor.

HOW TO MAKE CROCK-POT TACO SOUP:

1. Cook the onions and beef in a non-stick skillet over medium-high heat until beef is browned. Use a wooden spoon or Mix N Mash to break the meat apart as it cooks. Drain off fat and transfer to the slow cooker. 
2. Add the remaining soup ingredients, stir together, and cook 6-8 hours on LOW or 4-5 hours on HIGH until onions and beef are tender.
3. Ladle into bowls and add toppings.

Why cook the beef and onions first?

This ensures that your onions aren’t crunchy and that your meat has more flavor and gets broken into bite size pieces.

Topping for Taco Soup:

• Avocado or guacamole
• Cheese- cheddar, colby, monterey, pepper jack
• Cilantro
• Jalapeno slices
• Sour Cream or plain Greek yogurt
• Tortilla chips

TOOLS USED TO MAKE THIS EASY TACO SOUP IN THE SLOW COOKER:

• Slow Cooker– This is very similar to the one I use but it has the addition of a lockable lid which is awesome for when you are transporting food for a party or pot luck, especially soup.
• Mix N Chop– This makes breaking up ground meat while browning so much easier! This one is safe for non-stick pans.
• Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.

LOOKING FOR MORE SLOW COOKER RECIPES? CHECK OUT THESE:

• Slow Cooker Beef Stew
• Slow Cooker Chicken Curry
• Slow Cooker Taco Pasta
• Slow Cooker French Dip Sandwiches
• Slow Cooker Spaghetti Sauce