Slow Cooker Taco Soup

Slow Cooker 5-Ingredient Taco Soup is a hearty, flavorful dinner made with seasoned ground beef, beans, corn, and tomatoes. Everything simmers together in the crockpot until the broth is rich and the familiar taco flavors have worked their way through every spoonful.

This is the kind of recipe I like for busy days because the ingredient list stays short without leaving you with a boring dinner. Taco seasoning does most of the flavor work, while tomatoes provide plenty of liquid for the soup.

Why You’ll Love This Recipe

You only need five main ingredients, and most of them are pantry staples. Once the ground beef is browned, the slow cooker handles almost everything else.

It’s also a filling soup without requiring a long list of vegetables or seasonings. Beef and beans make it substantial, while corn adds a little sweetness and texture.

This is also a great recipe for casual family dinners. Add shredded cheese, sour cream, or crushed tortilla chips at the table and everyone can customize their bowl.

The ground beef gets browned before going into the slow cooker. That gives it better texture and allows you to drain away excess grease before everything starts simmering together

Once it’s ready, you can keep the soup simple or set out your favorite taco toppings and let everyone finish their own bowl.

FAQ

Do I Need To Cook The Ground Beef First?

Yes. Browning the beef gives it better texture and allows you to drain away the excess grease before adding it to the slow cooker.

Do I Drain The Tomatoes?

No. Add the tomatoes along with their juices. That liquid forms much of the soup base.

Should I Drain The Beans?

Yes. Drain and rinse the black beans before adding them to the crockpot.

What If My Taco Soup Is Too Thick?

Simply stir in a little hot water until the soup reaches your preferred consistency.

Can I Make Taco Soup Ahead?

Absolutely. Taco soup reheats very well, and the flavors are often even more developed the following day.

Is This Taco Soup Spicy?

That depends largely on your taco seasoning and tomatoes. Use mild ingredients for a family-friendly soup or choose hotter versions when you want more heat.

Ingredients

1 Tbsp. olive oil
2 lb. ground beef
2 tsp. kosher salt
1/2 tsp. black pepper
1 (1-ounce) package taco seasoning
2 Tbsp. tomato paste
3 garlic cloves, minced
1 jalapeño, seeded and diced
1 yellow onion, diced
2 (10-ounce) cans diced tomatoes with green chiles
1 (15-ounce) can black beans, undrained
1 (15-ounce) can pinto beans, undrained
1 (15-ounce) can fire-roasted corn, undrained
2 cups low-sodium chicken broth
Shredded cheddar cheese, sour cream, cilantro, hot sauce, and corn chips, for topping

Directions

1. 1In a large skillet, heat the olive oil over medium-high heat. Add the beef, season with salt and pepper, and cook, breaking the beef up with a wooden spoon, until cooked through and browned, about 6 minutes.
2. 2Using a slotted spoon, transfer the cooked beef to a 6-quart slow cooker, leaving the drippings behind. Add the taco seasoning, tomato paste, garlic, jalapeño, and onion, along with the diced tomatoes with green chiles and the black beans, pinto beans, and corn with their liquid. Add the chicken broth and stir to combine.
3. 3Cover and cook on high for 4 hours or on low for 6 hours, until the onion is tender and the flavors are well blended.
4. 4Serve with shredded cheddar cheese, sour cream, cilantro, hot sauce, and corn chips for crumbling over the top.