This Slow Cooker Taco Soup is a hearty, flavorful dish loaded with ground beef, beans, corn, tomatoes, and zesty taco seasoning. Simmered low and slow, it develops deep flavors that make it taste like it’s been cooking all day (because it has!). Perfect for cozy weeknights, meal prep, or family gatherings, this soup is an easy dump-and-go recipe that everyone will love.
Who is this Recipe For?
This recipe is ideal for:
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Busy families who want a stress-free dinner option.
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Meal preppers who love having leftovers ready to reheat.
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Soup lovers craving a Tex-Mex twist.
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Beginner cooks—since the slow cooker does most of the work!
Why it’s Great
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Set it and forget it: Minimal effort with maximum flavor.
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Feeds a crowd: A single batch can serve the whole family.
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Budget-friendly: Uses pantry staples and affordable ingredients.
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Customizable: Add your favorite toppings like shredded cheese, sour cream, or tortilla chips.
Kitchen Equipment Needed
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Large skillet (for browning beef)
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Slow cooker (6-quart recommended)
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Wooden spoon or spatula
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Measuring cups and spoons
Ingredients
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1 pound ground beef
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1 onion, chopped
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1 (16-ounce) can chili beans (with liquid)
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1 (15-ounce) can kidney beans (with liquid)
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1 (15-ounce) can whole kernel corn (with liquid)
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1 (8-ounce) can tomato sauce
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2 cups water
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2 (14.5-ounce) cans diced tomatoes, peeled and diced
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1 (4-ounce) can diced green chile peppers
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1 (1.25-ounce) package taco seasoning mix
Instructions
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Brown the Beef: In a skillet, cook ground beef over medium heat until browned. Drain excess fat and set aside.
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Combine in Slow Cooker: Add cooked beef, onion, beans, corn, tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning to the slow cooker.
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Mix & Cook: Stir to combine. Cover and cook on Low for 8 hours, or on High for 4 hours.
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Serve: Ladle into bowls and top with shredded cheese, sour cream, chopped cilantro, or tortilla chips.
Storage
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheating: Warm on the stovetop over medium heat or in the microwave until hot.
FAQ
Q: Can I use ground turkey instead of ground beef?
A: Yes! Ground turkey or chicken makes a leaner option.
Q: Can I make this without beans?
A: Absolutely—just add extra veggies or more corn if you prefer a bean-free soup.
Q: How spicy is this recipe?
A: Mild to medium, depending on the taco seasoning and green chiles. Add jalapeños or hot sauce for extra heat.
Q: What toppings go best with taco soup?
A: Shredded cheese, sour cream, avocado slices, tortilla strips, and fresh cilantro are all excellent choices.
Conclusion
This Slow Cooker Taco Soup is the ultimate comfort food—warm, filling, and bursting with Tex-Mex flavors. With minimal prep and simple ingredients, it’s a recipe you’ll return to again and again. Perfect for busy nights, gatherings, or meal prep, this soup is as easy as it is delicious.
