This Slow Cooker Taco Soup is a warm hug in a bowl! Packed with beans, corn, tomatoes, and your favorite taco spices, it’s super tasty and easy to make.
Throw everything into the slow cooker and let it do the work while you relax. I love topping mine with cheese and tortilla chips—it’s like a fiesta in my mouth! 🎉
Key Ingredients & Substitutions
Ground Beef: I often use ground turkey as a lighter alternative. It’s just as tasty! If you want a vegetarian option, try using lentils or crumbled tofu.
Canned Beans: Black and kidney beans are fantastic for protein and texture. If you’re short on time or ingredients, any canned beans like pinto or chickpeas work well!
Corn: I love adding sweet corn for a pop of sweetness. If you don’t have canned corn, frozen corn can be a great substitute—just toss it in frozen!
Tomatoes: Diced tomatoes with green chilies add extra flavor and spice, but plain diced tomatoes are fine. You can also add fresh tomatoes for a fresher taste.
Taco Seasoning: If you prefer homemade, mix chili powder, cumin, garlic powder, and paprika! This way, you can customize the spice levels to your liking.
How Do I Ensure My Soup Has the Best Flavor?
The key to flavorful soup starts with cooking the ground meat properly. Make sure to brown it well in the skillet to develop a deeper taste before transferring it to the slow cooker.
- Always taste before serving! You can boost flavors with extra spices or a dash of lime juice.
- Let the soup simmer; this melds the flavors beautifully. Cooking it on low for longer is better for flavor.
- Garnishing with fresh herbs and cheese at the end adds brightness and creaminess, making each bite special.
These tips and ingredient tips will help you create a delicious and hearty taco soup that everyone will love!
Slow Cooker Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef (or ground turkey)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (or plain diced tomatoes)
- 1 (8 oz) can tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef broth (or chicken broth)
- 1 packet taco seasoning mix (about 1 oz)
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional, for added spice)
- Salt and pepper, to taste
- Garnishes: shredded cheese, sour cream, fresh chopped cilantro, tortilla chips
How Much Time Will You Need?
This tasty Slow Cooker Taco Soup takes about 15 minutes of prep time. Then, sit back and let it cook for 6-8 hours on low or 3-4 hours on high. You’ll enjoy the wonderful smell wafting through your home while it simmers!
Step-by-Step Instructions:
1. Brown the Meat:
In a skillet over medium heat, cook the ground beef (or ground turkey) until it’s browned and no longer pink. Make sure to break it apart as it cooks for even browning. Once done, drain any excess fat before moving on to the next step.
2. Combine Ingredients:
Transfer the cooked meat to your slow cooker. Then, add in the black beans, kidney beans, corn, diced tomatoes, tomato sauce, chopped onion, minced garlic, beef (or chicken) broth, taco seasoning, ground cumin, chili powder (if you like it spicy), and a pinch of salt and pepper. Stir everything together until well mixed.
3. Slow Cook It:
Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours. The longer you let it simmer, the deeper the flavors will become.
4. Taste and Serve:
Before serving, taste the soup and adjust the seasoning with more salt, pepper, or spices if needed. Serve the hot soup in bowls, and top with shredded cheese, a dollop of sour cream, freshly chopped cilantro, and crushed tortilla chips for that delightful crunch!
Enjoy this hearty, flavorful Slow Cooker Taco Soup that’s perfect for cozy lunches or dinners!
Can I Use a Different Protein?
Absolutely! Ground turkey, chicken, or even diced tofu for a vegetarian option works well in this recipe. Just remember to cook it thoroughly before adding it to the slow cooker.
How Do I Make This Recipe Vegetarian?
Simply replace the ground beef with an equal amount of lentils or black beans for protein. You can also load up on extra veggies like bell peppers, zucchini, or mushrooms for added texture and flavor!
Can I Freeze Leftover Taco Soup?
Yes! Allow the soup to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
What’s the Best Way to Reheat Leftover Soup?
You can reheat it on the stovetop over low heat, stirring occasionally, or in the microwave in 30-second intervals until heated through. Adding a splash of broth or water can help restore its consistency if it thickens in the fridge.
