This slow cooker taco soup is loaded with seasoned ground beef, black beans, pinto beans, corn, and tomatoes for a hearty, family-friendly meal that’s full of Tex-Mex flavor. Made with The Spice Girl Kitchen Mexican Seasoning, this easy soup recipe is perfect for busy weeknights, meal prep, game day gatherings, and feeding a crowd.
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There’s a reason taco soup has become such a weeknight dinner favorite. It’s hearty, easy to make, and loaded with the bold Tex-Mex flavors everyone loves. When life gets busy, this is the kind of recipe I turn to because it delivers a comforting meal without requiring much hands-on time.
This slow cooker taco soup starts with seasoned ground beef, onions, and garlic before being combined with beans, corn, tomatoes, and beef broth. Everything simmers together in the slow cooker until the flavors meld into a rich, satisfying soup that’s somewhere between a classic taco soup and a hearty chili.
I use my Mexican Seasoning in place of packaged taco seasoning because it adds incredible flavor without any fillers or added sugar. Combined with simple pantry ingredients, it creates a soup that’s perfect for family dinners, meal prep, game days, and chilly evenings when you want something warm and comforting.
Whether you’re serving it with a pile of toppings for a crowd or freezing leftovers for later, this easy taco soup recipe is one you’ll find yourself making again and again.
Why You’ll Love This Recipe
If you’re looking for an easy dinner that practically cooks itself, this slow cooker taco soup is about to earn a spot in your regular meal rotation. After a quick stovetop step to brown the beef and build flavor, the slow cooker takes over and transforms simple pantry ingredients into a rich, satisfying soup.
You’ll love this recipe because:
- Easy to prep with minimal hands-on time
- Made with simple pantry staples
- Hearty enough to serve as a complete meal
- Great for meal prep and leftovers
- Freezer friendly
- Easy to customize with toppings
- Uses The Spice Girl Kitchen Mexican Seasoning instead of a seasoning packet
Ingredients You’ll Need
This recipe uses simple ingredients you may already have on hand. Together they create a thick, hearty taco soup that delivers plenty of flavor without requiring a long ingredient list.
Ground Beef
I like using 85/15 ground beef because it adds great flavor while still keeping the soup from becoming greasy. Be sure to drain any excess fat after browning. Sometimes I will opt for a leaner options and just add a bit of olive oil to help with the browning!
The Spice Girl Kitchen Mexican Seasoning
My Mexican Seasoning gives this soup its signature Tex-Mex flavor. Since it’s salt-free, you’ll also add a little salt to balance the recipe.
Rotel and Diced Tomatoes
Rotel adds extra flavor and a little heat while diced tomatoes create the rich tomato base that gives taco soup its classic flavor.
Black Beans and Pinto Beans
Using two types of beans adds texture and makes the soup extra filling. The pinto beans become creamy while the black beans help the soup hold its texture.
Corn
Corn adds a little sweetness and color that balances the savory flavors.
Beef Broth
Beef broth brings everything together while keeping the soup thick and hearty instead of overly brothy.
Step-by-Step Instructions
Making slow cooker taco soup couldn’t be much easier. A few minutes spent browning the beef creates a richer flavor, then the slow cooker handles the rest.
Brown the Beef
Cook the ground beef in a large skillet until browned, breaking it apart as it cooks. Drain excess grease if needed.
Build the Flavor Base
Add the onion and cook until softened, then stir in the garlic, tomato paste, Mexican Seasoning and salt. This quick step helps develop deeper flavor before everything goes into the slow cooker.
Add Everything to the Slow Cooker
Transfer the beef mixture to the slow cooker and add the Rotel, diced tomatoes, beans, corn, and beef broth. Stir everything together until well combined.
Slow Cook
Cook on LOW for 4-6 hours or HIGH for 2-3 hours until the flavors have blended together.
Garnish and Serve
Ladle the soup into bowls and top with your favorite taco toppings before serving.
Best Toppings for Taco Soup
One of my favorite things about slow cooker taco soup is that everyone can customize their own bowl.
Some of my favorite toppings include:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Fresh cilantro
- Crushed tortilla chips
- Sliced jalapeños
- Fresh lime wedges
If you’re serving this soup for game day or a casual gathering, set out a topping bar and let everyone build their own perfect bowl.
Tips for the Best Slow Cooker Taco Soup
Brown the Beef First
Some recipes skip this step, but browning the beef creates better flavor and texture. It only takes a few extra minutes and makes a noticeable difference.
Don’t Skip the Tomato Paste
Tomato paste adds richness and helps create a deeper flavor than canned tomatoes alone.
Keep It Thick
Many taco soup recipes use more broth, but I prefer a thicker consistency that’s somewhere between a soup and a chili. The lower amount of broth helps achieve that hearty texture.
Taste Before Serving
Depending on the broth you use, you may want to add an extra pinch of salt before serving.
Storage and Reheating
Refrigerator Storage
Store leftover taco soup in an airtight container in the refrigerator for up to 4 days.
Freezing
Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
Reheating
Reheat on the stovetop over medium-low heat or microwave individual portions until heated through.
What’s the Difference Between Taco Soup and Chili?
Taco soup and chili share many of the same ingredients, but taco soup typically contains more liquid and often includes ingredients like corn and multiple types of beans. Chili is generally thicker and more concentrated, while taco soup has a soupier consistency that works perfectly with plenty of toppings.
How Do You Thicken Taco Soup in a Slow Cooker?
If you’d like an even thicker taco soup, mash some of the beans against the side of the slow cooker during the last 30 minutes of cooking. The starches released from the beans naturally thicken the soup.
You can also remove the lid during the last 20-30 minutes of cooking to allow some of the liquid to evaporate.
Can You Put Raw Ground Beef in a Slow Cooker Taco Soup?
Technically, yes. However, I highly recommend browning the beef first. Browning develops flavor, improves the texture, and allows you to drain any excess grease before adding the beef to the slow cooker.
That small extra step creates a much better finished soup.
Can You Make Crockpot Taco Soup Ahead of Time?
Absolutely. In fact, crockpot taco soup often tastes even better the next day after the flavors have had more time to develop.
You can make it up to 4 days ahead and store it in the refrigerator, or freeze individual portions for quick lunches and easy weeknight dinners.
Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Yes. Ground turkey works well as a lighter alternative. You may want to add a little extra seasoning since turkey is naturally milder in flavor.
Can I make taco soup on the stovetop?
Yes. If you’d rather skip the slow cooker, check out my One Pot Taco Soup recipe for a quicker stovetop version.
Can I make taco soup spicy?
Absolutely. Add diced jalapeños, hot sauce, or a spicy variety of Rotel.
What beans work best in taco soup?
Black beans and pinto beans are my favorite combination because they provide great texture and flavor, but kidney beans can also be used.
More Mexican-Inspired Recipes You’ll Love
If you enjoyed this slow cooker taco soup, be sure to check out these other flavorful recipes:
Slow Cooker Taco Soup
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and tomato paste and cook for 30 seconds.
- Add the Mexican seasoning and salt. Stir until the beef mixture is evenly coated.
- Transfer the beef mixture to a 6-quart slow cooker. Add the Rotel, diced tomatoes, black beans, pinto beans, corn, and beef broth. Stir to combine.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Taste and adjust seasoning if needed before serving.
- Serve topped with shredded cheddar cheese, sour cream, avocado, cilantro, tortilla chips, jalapeños, and lime wedges.
Video
Notes
- Storage: Store leftover taco soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium-low heat or microwave individual portions until heated through.
- Make Ahead: This recipe can be fully made ahead of time and tastes even better the next day!
- Bean Options: Kidney beans can be substituted for pinto beans if preferred.
- Topping Tip: Set out a variety of toppings and let everyone customize their own bowl for an easy family dinner.
- Nutrition (per serving, 8 servings): 289 calories, 10g fat, 29g carbs, 22g protein, 8g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
This post was all about Slow Cooker Taco Soup!
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