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Slow Cooker Taco Soup – The Weeknight Hero in a Crock Pot

Slow Cooker Taco Soup

This Slow Cooker Taco Soup is a comforting, easy, dump-and-go meal perfect for busy weeknights. Packed with beans, beef, corn, and taco seasoning, it delivers bold flavors with minimal effort.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef or ground turkey/chicken
  • 1 medium onion chopped
  • 2-3 cloves garlic minced
  • 15 oz kidney beans with liquid
  • 15 oz black beans drained and rinsed
  • 15 oz corn drained or 1 cup frozen corn
  • 14.5 oz diced tomatoes with green chilies if desired
  • 8 oz tomato sauce
  • 2 cups beef or chicken broth
  • 1.25 oz taco seasoning mix or homemade
Optional Toppings
  • shredded cheddar cheese
  • sour cream
  • tortilla chips crushed or whole
  • chopped avocado
  • cilantro chopped

Equipment

  • Slow Cooker
  • Skillet

Method
 

  1. Brown ground beef with chopped onion and garlic in a skillet over medium-high heat. Drain excess grease.
  2. Transfer meat mixture to a 6-quart slow cooker.
  3. Add kidney beans (with liquid), black beans, corn, diced tomatoes, tomato sauce, broth, and taco seasoning. Stir well.
  4. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  5. Ladle into bowls and add your favorite toppings: shredded cheese, sour cream, tortilla chips, avocado, cilantro.

Notes

This recipe freezes well. Portion into containers and store for up to 3 months.