Okay, listen up! If you’re looking for something ridiculously easy, super comforting, and packed with flavor, this Slow Cooker Taco Soup is about to become your new best friend. Seriously. It’s one of those magical recipes where you just toss a bunch of good stuff into the slow cooker, walk away, and come back to a house that smells absolutely incredible. It feels like cheating, but in the best possible way!

I stumbled upon the idea for this soup years ago when I was juggling work, kids, and just life in general. Weeknights were always a scramble, and I needed something that felt like a warm hug in a bowl without a ton of fuss. Taco night was a hit, but standing over the stove felt like too much some days. Enter the slow cooker! I started playing around, throwing in all the taco-y goodness I could find, and this recipe was born. It’s been a rotation staple ever since, and trust me, even the pickiest eaters in my house devour it.

I’m all about simple, real food that makes you feel good, and this soup totally fits the bill. It’s proof that you don’t need fancy techniques or a million ingredients to make something truly delicious. So, let’s get this slow cooker party started!

Why You’ll Love This Taco Soup in Slow Cooker

Seriously, this Taco Soup in the slow cooker is a game-changer! Here’s why I keep coming back to it:

It’s ridiculously easy. Just brown some beef, toss everything in, and let the slow cooker do its thing. Minimal fuss!
The flavor is SO good. All those spices and ingredients meld together into something truly delicious while it simmers away.
It’s a lifesaver on busy nights. You come home to a hot, ready-to-eat meal that everyone actually wants to eat. Win!

Gather Your Ingredients for Taco Soup in Slow Cooker

Alright, let’s get down to business! The beauty of this Taco Soup in the slow cooker is that the ingredients are super straightforward, stuff you probably already have or can easily grab. You’ll need a pound of ground beef – I usually go for 80/20, but whatever you like is fine. Then, one onion, just roughly chopped. Easy peasy.

For the beans, grab a can of kidney beans and a can of pinto beans. Make sure you drain and give them a quick rinse in a colander – nobody wants that extra starchy liquid in their soup! You’ll also need a can of corn, drained. And here’s a little magic ingredient: a can of diced tomatoes with green chilies. Don’t drain this one! That liquid is packed with flavor.

Now for the flavor boosters: one packet of taco seasoning (the regular kind is perfect) and one packet of ranch dressing mix. Trust me on the ranch mix – it adds this little something extra that makes the soup totally addictive. Finally, you’ll need 4 cups of beef broth to bring it all together. That’s it! Simple, right?

Essential Equipment for Taco Soup in Slow Cooker

Okay, you don’t need a ton of fancy gadgets for this Taco Soup. The absolute essentials? You’ll need a good skillet to brown that ground beef before it goes into the pot. And of course, the star of the show: your slow cooker! Any standard size will work just fine. That’s pretty much it! See? Told you it was easy.

Preparing Your Taco Soup in Slow Cooker Step-by-Step

Alright, let’s get this delicious Taco Soup cooking! This is where the magic really happens with the slow cooker doing all the heavy lifting. Just follow these simple steps, and you’ll be on your way to a seriously satisfying meal.

First things first, you gotta brown your ground beef. Get your skillet hot over medium heat and toss in that pound of beef. Break it up as it cooks until it’s all nice and brown and no pink is left. This step is important for flavor! Once it’s cooked through, grab a slotted spoon and transfer the beef right into your slow cooker. You can drain off any extra grease from the skillet if you want, but a little bit adds flavor!
Now, just start piling the rest of the good stuff into the slow cooker with the beef. Add your chopped onion, the drained and rinsed kidney beans, the drained and rinsed pinto beans, and the drained corn.
Next, pour in that can of diced tomatoes with green chilies – remember, liquid and all! Then sprinkle in both the taco seasoning packet and the ranch dressing mix packet.
Finally, pour in the 4 cups of beef broth. Give everything a really good stir to make sure all those ingredients and seasonings are mixed together. You want everything happy and swimming in the broth!
Now, pop the lid on your slow cooker. You’ve got two options here depending on how much time you have. You can cook it on LOW for 6 to 8 hours. This is my favorite way because the flavors really develop over the long, slow cook. Or, if you’re in more of a hurry, you can cook it on HIGH for 3 to 4 hours. Just make sure it’s nice and hot and bubbly before serving.
That’s it! Seriously. Once the time is up, give it another stir. You’ll see how all those ingredients have come together into a beautiful, hearty soup. It’s ready to serve!

Expert Tips for Perfecting Your Taco Soup in Slow Cooker

Want to make this Taco Soup in the slow cooker absolutely stellar? Here are a few little things I do that make a big difference. Don’t skip browning the beef! It adds so much depth of flavor. Also, even though it’s tempting, try not to lift the lid too much while it’s cooking – every peek adds cooking time. And if you have a little extra time, letting it simmer on LOW for the full 8 hours really lets all those amazing flavors meld together beautifully. Trust me, it’s worth the wait!

Serving Suggestions for Your Taco Soup

Okay, so the soup is ready and smelling amazing! Now for the fun part – toppings! My absolute must-haves are shredded cheddar cheese and a dollop of cool sour cream. Crushed tortilla chips or Fritos add a perfect crunch. Sliced avocado or a sprinkle of fresh cilantro are also fantastic. Don’t forget some warm cornbread on the side for dipping!

Frequently Asked Questions About Taco Soup in Slow Cooker

Got questions about this awesome Taco Soup in the slow cooker? Totally understandable! Here are a few things folks often ask:

Q1: Can I make this Taco Soup less spicy?
Absolutely! The spice level mostly comes from the diced tomatoes with green chilies. Just swap the regular can for a mild version, or even use plain diced tomatoes if you want zero heat. You can always add a pinch of chili powder later if you decide you want a little kick.

Q2: Can I use something other than ground beef?
Yep! This slow cooker taco soup works great with ground turkey or ground chicken. Just brown it the same way you would the beef before adding it to the slow cooker. It’s a simple way to change things up!

Q3: Can I add more vegetables to the soup?
For sure! This recipe is super flexible. Chopped bell peppers (any color!) or even some zucchini would be delicious additions. Just toss them in with the onion at the beginning. They’ll soften up beautifully in the slow cooker.

Q4: What if my soup seems too thick or too thin?
No problem! If it’s too thick, just stir in a little extra beef broth or even some water until it’s the consistency you like. If it seems too thin, you can simmer it uncovered on high for the last 30 minutes or so to let some liquid evaporate, or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end and let it cook for another 15-20 minutes to thicken.

Estimated Nutritional Information for Taco Soup in Slow Cooker

Okay, so you’re probably wondering about the nitty-gritty details, right? Here’s a quick peek at the estimated nutritional info for this Taco Soup in the slow cooker. Per serving (which is about a cup), you’re looking at roughly 350 calories, 15g of fat, 25g of protein, and 30g of carbs. Just remember, these are estimates! The exact numbers can totally change based on the specific brands of ingredients you use. But it gives you a good idea!

Share Your Experience

Alright, now it’s YOUR turn! I’d absolutely LOVE to hear how this Slow Cooker Taco Soup turned out for you. Drop a comment below, rate the recipe, or tag me on social media if you share a picture of your creation!

Taco Soup in Slow Cooker for a Busy Night!

Author: memorecipes.com
Total Time: 6 hours 15 minutes
Yield: 8 servings 1x
Diet: Halal

Print Recipe

Description

A hearty and flavorful taco soup made easily in a slow cooker.

Ingredients

Scale

1 pound ground beef
1 onion, chopped
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 (1 ounce) packet taco seasoning
1 (1 ounce) packet ranch dressing mix
4 cups beef broth

Instructions

Brown the ground beef in a skillet over medium heat. Drain excess grease.
Transfer the ground beef to a slow cooker. Add the chopped onion, kidney beans, pinto beans, corn, diced tomatoes with green chilies, taco seasoning, ranch dressing mix, and beef broth.
Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Serve hot with your favorite toppings like shredded cheese, sour cream, and crushed tortilla chips.

Notes

Adjust the spice level by using mild or hot diced tomatoes with green chilies.
You can substitute ground turkey or chicken for the ground beef.
Add other vegetables like bell peppers or zucchini if desired.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 25g
Cholesterol: 50mg

Keywords: taco soup, slow cooker, beef, beans, corn, tomatoes