All the Tex-Mex comfort with almost no effort—this Slow Cooker Taco Soup is hearty, zesty, and perfect for busy nights. Ground beef (or turkey) simmers all day with tomatoes, corn, beans, and taco spices till the flavors meld into a cozy, spoonable bowl. Top it like your favorite tacos—cheese, sour cream, avocado, cilantro, lime—and dinner becomes a build-your-own fiesta that everyone can customize.
It’s a pantry-friendly staple, scales beautifully for crowds, and tastes even better the next day. Brown the meat, toss everything in the crock, and let time do the work. Come dinnertime, you’ll have a thick, chili-like soup that begs for crushed tortilla chips on top.
Whether it’s a weeknight, potluck, or game day, this set-it-and-forget-it classic delivers big flavor with minimal dishes—and the toppings bar makes it fun.
Key Ingredients & Substitutions
Use what you’ve got—this soup is forgiving and flexible.
Ground beef: 85–90% lean for rich flavor without excess grease. Swap with ground turkey or chicken (add 1 tablespoon oil when browning if very lean).
Onion & garlic: Aromatic base. Onion powder/garlic powder work in a pinch (use 1 teaspoon each).
Taco seasoning: Store-bought packet or homemade blend (chili powder, cumin, paprika, oregano, garlic, onion, salt). Choose low-sodium if you’re topping generously with cheese.
Diced tomatoes: Regular or fire-roasted add depth. Rotel-style tomatoes add heat—adjust to your spice comfort.
Tomato sauce: Adds body and ties flavors together. Crushed tomatoes can substitute.
Beans: Black + pinto (or kidney) give great texture. Use any combo you love—just rinse and drain.
Corn: Sweet pop and color. Frozen or canned both work; add at the start so kernels soak up flavor.
Broth: Chicken or beef; low-sodium lets you control seasoning. Add more for a thinner soup.
Green chiles: Mild heat and tang. Optional but recommended.
Equipment You’ll Need
- Large skillet (for browning meat)
- 6–7 quart slow cooker
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
Flavor Variations & Add-Ins
- Creamy taco soup: Stir in 4 oz cream cheese or 1/2 cup heavy cream during the last 15 minutes.
- Chicken tortilla vibes: Use shredded rotisserie chicken and add 1 teaspoon smoked paprika; finish with lime.
- Veggie-forward: Add diced zucchini or bell pepper at the start; stir in 2 cups spinach at the end.
- Spicy: Add a chipotle in adobo (minced) or 1/2–1 teaspoon cayenne to the pot.
- Low-carb: Skip beans and corn; add riced cauliflower during the last hour.
How to Make Slow Cooker Taco Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil (if using lean meat)
- 1 1/2 pounds ground beef (or turkey)
- 1 medium yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 2–3 tablespoons taco seasoning (packet or homemade), to taste
- 1 teaspoon ground cumin (extra boost)
- 1/2 teaspoon smoked paprika (optional)
- 1 (28 oz) can diced tomatoes (fire-roasted optional)
- 1 (15 oz) can tomato sauce
- 1 (4 oz) can mild diced green chiles
- 4 cups low-sodium chicken or beef broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto or kidney beans, rinsed and drained
- 1 1/2 cups corn (frozen or canned/drained)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- For serving: Shredded cheddar or Monterey Jack, sour cream/Greek yogurt, avocado, cilantro, sliced jalapeños, chopped red onion, lime wedges, tortilla chips
How Much Time Will You Need?
Hands-on: about 15 minutes. Slow cooker: LOW 6–8 hours or HIGH 3–4 hours. Finish/toppings: 5 minutes.
Step-by-Step Instructions:
1. Brown & season the meat
Heat a skillet over medium-high. Add oil (if needed), then ground beef. Cook, breaking into small crumbles, until browned, 6–8 minutes. Stir in onion and cook 3–4 minutes until softened; add garlic for 30 seconds. Sprinkle in taco seasoning, cumin, and smoked paprika; toast 30 seconds.
2. Load the slow cooker
Transfer the meat mixture to the slow cooker. Add diced tomatoes, tomato sauce, green chiles, broth, black beans, pinto beans, corn, salt, and pepper. Stir well.
3. Set & forget
Cook on LOW 6–8 hours or HIGH 3–4 hours until flavors are blended and the soup is fragrant. Taste and adjust salt, pepper, and spice.
4. Serve with toppings
Ladle into bowls. Top with cheese, a dollop of sour cream, avocado, cilantro, and crushed tortilla chips. Add lime juice to brighten.
Pro Tips for Best Texture & Taste
Small moves make this soup sing.
- Toast the spices: A quick sizzle in fat unlocks deeper flavor before the long cook.
- Balance with acid: A squeeze of lime right before serving keeps the soup lively.
- Control thickness: For thicker soup, leave the lid off the last 20–30 minutes; for thinner, stir in extra warm broth.
- Toppings bar: Set out cheese, sour cream, onions, jalapeños, and chips so everyone customizes their bowl.
- Next-day upgrade: Like chili, it’s even better tomorrow—perfect for meal prep.
Frequently Asked Questions
Can I make this with raw chicken?
Yes. Add 1 1/2–2 lbs boneless, skinless thighs or breasts to the slow cooker with the other ingredients. Cook as directed, shred the chicken in the pot during the last 30 minutes, and season to taste.
How do I make it dairy-free or gluten-free?
The soup itself is dairy-free; just skip cheesy toppings. For GF, use certified gluten-free taco seasoning and broth, and serve with GF chips.
Can I cook it on the stovetop or Instant Pot?
Stovetop: Simmer covered 25–30 minutes, stirring occasionally. Instant Pot: Sauté to brown meat, add remaining ingredients, cook on HIGH pressure for 8 minutes (quick release), season, and serve.
How should I store or freeze leftovers?
Refrigerate up to 4 days or freeze up to 3 months. Thaw overnight, reheat gently, and refresh with a splash of broth and squeeze of lime. Add fresh toppings after reheating.
What sides go well with taco soup?
Warm tortillas or cornbread, a simple green salad, Mexican rice, or elote-style corn salad all complement the flavors.