Slow cooker taco soup combines seasoned beef with beans and veggies for an easy, filling meal. Add your favorite toppings and enjoy!
“Set it and forget it” meals are some of my favorites, and this beef taco soup is no exception. In fact, there aren’t even dishes to clean if I’ve done some meal prep recently!
And if you prefer poultry, I also have a chicken version of this slow cooker taco soup that is just as delicious.
Slow Cooker Taco Soup – Ingredient Notes
- Ground beef – Use a lean blend or substitute ground turkey or chicken instead. Brown the meat in a skillet first so you can drain off the grease, which also prevents clumping.
- Fire roasted corn – If you can’t find this at your local store, feel free to use regular corn instead. Or, char kernels in a pan on the stove to add that southwest flavor.
- Beef stock – Using this instead of water adds loads of additional flavor. Vegetable stock is a lighter alternative, or try chicken stock if you’ll be using ground poultry.
- Canned beans – Drain and rinse the beans to reduce the sodium as well as the gas-producing starches.
- Seasoning – Use a packet from your favorite brand or 2 tablespoons of my homemade blend.
This is hearty enough on its own, but toppings make everything better!
Stir in some sour cream, avocado, or shredded cheese for a creamier texture. Or, sprinkle some chopped cilantro and a handful of crushed tortilla chips over the top.
If you like a little kick to your meals, pickled jalapeño slices add a touch of heat without any crunch.
Get Free Recipes Sent to Your Email
FAQ – Common Recipe Questions
Can I double this crockpot taco soup recipe?
Absolutely! This easily feeds six, especially with toppings, but you can adjust the amounts to feed a larger crowd.
Be sure to use a 6-quart crock pot so there’s plenty of room for the extra ingredients.
Can you cook frozen meat in a crockpot?
While you technically can, you definitely shouldn’t! It simply won’t get to a safe temperature fast enough, creating an environment for harmful bacteria to flourish.
Any frozen meat should be thawed first, and it’s typically best to brown ground beef before adding it to the rest of the ingredients.
How long does beef taco soup last in the refrigerator?
Leftovers can be refrigerated in an airtight container for 3 to 4 days. Reheat in the microwave or on the stove until warmed through.
With love from our simple kitchen to yours.
Other Soup Recipes
Crockpot Taco Soup
- 1 pound lean ground beef
- 1 1/2 cups fire roasted corn, canned or frozen
- 1 medium white onion, diced
- 15 ounce can black beans, drained and rinsed
- 15 ounce can kidney beans, drained and rinsed
- 7 ounce can green chilies
- 15.4 ounce can fire roasted diced tomatoes
- 15 ounce can tomato sauce
- 2 cups beef stock
- 1 package taco seasoning, 2 tablespoons
- Sour Cream
- Tortilla chips
- Brown the beef in a medium skillet over medium-high heat. Drain off the fat, and transfer to the slow cooker.
- Add the remaining soup ingredients, stir together, and cook on low for 6-8 hours (or 3-4 hours on high) until onions and beef are tender.
- Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and tortilla chips.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2017, updated and republished September 2021
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.