Slow Cooker Taco Soup Recipe – Easy Weeknight Dinner with Ground Beef & Beans

A bowl of slow cooker taco soup filled with ground beef, beans, corn, tomatoes, and topped with shredded cheese, sour cream, and tortilla strips.
Warm, zesty, and loaded with toppings—this taco soup is slow-cooked comfort in a bowl! 🌮🍲
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Cozy, Zesty, and Crockpot-Friendly

Slow Cooker Taco Soup is the ultimate weeknight hero—warm, zesty, and effortlessly satisfying. It brings together bold Tex-Mex flavors with the convenience of dump-and-go cooking, making it perfect for busy evenings or lazy weekends. With just a few pantry staples and a slow cooker, you can create a hearty, comforting meal that tastes like it simmered all day.

Inspired by favorites like AllRecipes’ Slow Cooker Taco Soup, Belle of the Kitchen’s Easy Version, and The Magical Slow Cooker’s Creamy Twist, this recipe is endlessly customizable. Whether you like it spicy, creamy, or loaded with toppings, it’s a flexible base that welcomes your personal flair. Plus, it’s a crowd-pleaser—kids love it, guests ask for seconds, and leftovers taste even better. Cozy, zesty, and crockpot-friendly, this soup is proof that simple ingredients can deliver big flavor.

What Is Taco Soup?

Taco soup is a hearty, chili-like dish that blends ground meat, beans, tomatoes, and bold taco seasoning into a rich, flavorful broth. It’s everything you love about tacos—savory spices, satisfying textures, and customizable toppings—served in a warm, spoonable format.

Typically made with ground beef or turkey, taco soup includes canned ingredients like black beans, corn, and diced tomatoes, making it a pantry-friendly option. The seasoning is key: taco mix adds depth, while optional ranch seasoning brings a creamy tang. Toppings like shredded cheese, sour cream, avocado, and crunchy tortilla chips take it to the next level.

The slow cooker version allows these flavors to meld beautifully over hours of gentle heat. It’s a hands-off method that transforms simple ingredients into a comforting, crave-worthy meal. Whether served at a potluck or as a weeknight dinner, taco soup is a flavorful twist on traditional chili with a Tex-Mex soul.

Ingredient Breakdown

Here’s what you’ll need to make Slow Cooker Taco Soup:

  • Ground beef or turkey: Adds protein and richness.
  • Onion and garlic: Sautéed for aromatic depth.
  • Canned diced tomatoes: The base of the broth.
  • Corn: Adds sweetness and texture.
  • Black beans and kidney beans: Provide heartiness and fiber.
  • Taco seasoning: Essential for bold, zesty flavor.
  • Ranch seasoning (optional): Adds a creamy, tangy twist.
  • Beef broth or water: Adjusts consistency and enhances flavor.

Optional Additions:

  • Cream cheese: Stir in during the last 30 minutes for a creamy version.
  • Jalapeños: For heat.
  • Lime juice: Brightens the flavors.

Tip: Use low-sodium canned goods to control salt levels and avoid an overly salty soup. You can also make your own taco seasoning for a cleaner, customizable blend. This ingredient list is flexible—swap beans, adjust spice levels, or add veggies to suit your taste. The beauty of taco soup is how easily it adapts to what you have on hand.

Step-by-Step Instructions

  1. Brown the meat: In a skillet over medium heat, cook ground beef or turkey with chopped onion and minced garlic until fully browned. Drain excess grease.
  2. Transfer to slow cooker: Add the cooked meat to your slow cooker.
  3. Add canned ingredients: Pour in diced tomatoes, corn, black beans, and kidney beans (drained and rinsed). Add taco seasoning and ranch seasoning (if using).
  4. Add liquid: Pour in beef broth or water to reach your desired consistency. Stir everything together.
  5. Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours. This slow simmer allows the flavors to meld and deepen.
  6. Optional creamy twist: If using cream cheese, stir it in during the last 30 minutes of cooking. Let it melt and blend into the soup.
  7. Serve: Ladle into bowls and top with your favorite garnishes—shredded cheese, sour cream, avocado slices, tortilla strips, jalapeños, or fresh cilantro.

Bold Tips:

  • Layer flavors: Browning the meat first adds depth and prevents greasy soup.
  • Avoid mushy texture: Don’t overcook beans—stick to the recommended time.
  • Customize toppings: Let guests build their own bowls for a fun, interactive meal.

This soup reheats beautifully and tastes even better the next day, making it ideal for leftovers or meal prep.

Common Mistakes to Avoid

Even simple recipes have their pitfalls. Here’s what to watch out for:

  • Not browning the meat first: Skipping this step can lead to bland flavor and greasy soup. Browning adds caramelization and depth.
  • Overcooking the beans: Beans can become mushy if cooked too long. Stick to the recommended time and use canned beans that are rinsed and drained.
  • Skipping seasoning: Taco seasoning is the backbone of this dish. Ranch seasoning adds a creamy tang, but even without it, make sure your taco mix is flavorful.
  • Adding dairy too early: Cream cheese or sour cream should be added near the end of cooking. Dairy can curdle or separate if exposed to long cook times.
  • Using too much liquid: Start with less broth and add more if needed. You want a soup—not a stew or a watery mix.

Avoid these mistakes, and your taco soup will be rich, balanced, and full of Tex-Mex goodness.

A bowl of slow cooker taco soup filled with ground beef, beans, corn, tomatoes, and topped with shredded cheese, sour cream, and tortilla strips.

Slow Cooker Taco Soup Recipe – Easy Weeknight Dinner with Ground Beef & Beans

This Slow Cooker Taco Soup is a flavorful, fuss-free dinner that’s perfect for busy weeknights or cozy weekends. Made with seasoned ground beef, beans, corn, tomatoes, and taco spices, it simmers low and slow for maximum flavor with minimal effort. Top it with shredded cheese, sour cream, avocado, or crunchy tortilla strips for a customizable bowl of comfort. It’s hearty, budget-friendly, and ideal for meal prep or feeding a crowd!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 4 hours
Course Main Course, Soup
Cuisine American, Tex Mex
Servings 6
Calories 300 kcal

Equipment

  • Skillet for browning meat
  • Slow cooker
  • Cutting board and knife
  • Can opener
  • Ladle
  • Bowls for serving

Ingredients
  

  • 1 lb ground beef or turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 packet taco seasoning (or 2 tbsp homemade)
  • 1 packet ranch seasoning (optional)
  • 2 cups beef broth or water
  • Optional: 4 oz cream cheese (for creamy version), 1 jalapeño (sliced), juice of 1 lime

Toppings:

  • Shredded cheese
  • Sour cream or Greek yogurt
  • Avocado slices
  • Tortilla strips or chips
  • Fresh cilantro, lime wedges

Instructions
 

  • Brown the meat: In a skillet over medium heat, cook ground meat with onion and garlic until browned. Drain excess grease.
  • Transfer to slow cooker: Add cooked meat to the slow cooker.
  • Add canned ingredients: Stir in tomatoes, beans, corn, taco seasoning, ranch seasoning (if using), and broth.
  • Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours.
  • Optional creamy twist: Stir in cream cheese during the last 30 minutes and let it melt.
  • Serve: Ladle into bowls and top with cheese, sour cream, avocado, tortilla strips, and fresh herbs.

Notes

  • Make it vegetarian: Use lentils or meatless crumbles instead of ground meat.
  • Make it spicy: Add jalapeños, chipotle peppers, or hot sauce.
  • Make it dairy-free: Skip cream cheese and use dairy-free toppings.
  • Make it healthier: Use lean meat, Greek yogurt, and homemade seasoning to reduce fat and sodium.
  • Storage: Refrigerate for up to 5 days or freeze for 3 months. Reheat gently and add fresh toppings before serving.
 
Keyword dump-and-go, easy dinner, Gluten-Free, slow cooker, taco soup, Tex-Mex