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Hearty slow cooker taco soup

Slow Cooker Taco Soup

This slow cooker taco soup is packed with seasoned ground beef, beans, corn, tomatoes, and The Spice Girl Kitchen Mexican Seasoning for a hearty, family-friendly dinner. The slow cooker does most of the work, making this easy soup recipe perfect for busy weeknights, meal prep, and game day gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican, Mexican-Inspired, Tex-Mex
Calories: 289
Ingredients Equipment Method Video Notes

Ingredients
  

Optional Toppings
  • Shredded cheddar cheese
  • Sour cream
  • Diced avocado
  • Chopped fresh cilantro
  • Crushed tortilla chips
  • Sliced jalapeños
  • Lime wedges

Equipment

  • Large skillet: for browning the beef and building flavor
  • Wooden spoon: for stirring and breaking up the ground beef
  • 6-quart slow cooker: cooks the soup low and slow until the flavors meld together

Method
 

  1. 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.
  2. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and tomato paste and cook for 30 seconds.
  3. Add the Mexican seasoning and salt. Stir until the beef mixture is evenly coated.
  4. 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.
  5. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  6. Taste and adjust seasoning if needed before serving.
  7. 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.