Dinner

Easy Slow Cooker Taco Soup Recipe

ByCharlotte Montgomery November 7, 2025November 7, 2025

Introduction

This Easy Slow Cooker Taco Soup is a flavorful and comforting meal perfect for busy days. Packed with seasoned ground beef, beans, and a mild spicy kick, it’s simple to prepare and makes a great family dinner.

A black slow cooker filled with chunky chili that has a thick, reddish-brown broth mixed with pieces of ground meat, black beans, yellow corn, diced tomatoes, and green herbs scattered on top. A wooden spoon is partially dipped in the chili from the right side. Surrounding the slow cooker on a white marbled surface are three small white bowls containing chopped red onions, shredded yellow and white cheese, and fresh green herbs, along with four lime wedges placed to the upper right. A striped cloth is partially visible under the slow cooker at the bottom. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 (14.5 oz) cans fire roasted tomatoes
1 (15 oz) can chili beans
1 (15 oz) can black beans, drained and rinsed
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chiles
1 cup frozen corn
1 (1 oz) packet taco seasoning
2 cups low sodium chicken broth
Shredded Mexican blend cheese, for serving
Sour cream, for serving
Corn chips, for serving
Chopped cilantro, for garnish
Chopped avocado, for garnish

Instructions

Step 1: Crumble the ground beef into a large nonstick skillet over medium-high heat. Add the chopped onions and minced garlic, and cook until the beef is browned and the onions are soft, about 5 minutes. Drain any excess grease.
Step 2: Transfer the cooked beef mixture to the slow cooker. Add the fire roasted tomatoes, chili beans, black beans, tomato sauce, diced green chiles, frozen corn, taco seasoning, and chicken broth. Stir all ingredients together until well combined.
Step 3: Cover the slow cooker with its lid and cook the soup for 6 to 8 hours on low heat, or 3 to 4 hours on high heat.
Step 4: When ready to serve, ladle the soup into bowls and top with shredded Mexican cheese, sour cream, corn chips, cilantro, and avocado as desired. Enjoy warm.

Tips & Variations

Use ground turkey or chicken instead of beef for a leaner option.
Add a diced jalapeño for extra heat if you like it spicy.
Swap the chicken broth for vegetable broth to make this recipe meatless when using vegetarian meat substitutes.
Serve with warm tortillas or over rice for a heartier meal.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove or in the microwave until hot throughout. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a rich chili soup showing a mix of colorful layers including yellow corn kernels, red kidney beans, diced red onions, chunks of red tomatoes, small brown ground meat pieces, and bright green chopped cilantro leaves, all immersed in a thick, reddish-brown broth with visible bubbles. A wooden spoon rests on the right side partially submerged in the soup, while the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can prepare the soup on the stovetop by simmering all ingredients in a large pot over medium-low heat for about 30-40 minutes, stirring occasionally until flavors meld and soup is heated through.

Is this soup spicy?

This recipe has a mild level of spice from the taco seasoning and green chiles, but it’s generally mild. You can adjust the heat by adding fresh jalapeños or using a spicy taco seasoning blend if desired.