Imagine coming home to a house filled with the mouthwatering aroma of hearty, flavorful soup that’s been simmering all day—and all you had to do was toss everything into the slow cooker this morning! This easy slow cooker taco soup is the ultimate set-it-and-forget-it meal, packed with seasoned ground beef, protein-rich beans, sweet corn, and zesty tomatoes in every spoonful. Whether you’re feeding a hungry crowd, meal prepping for the week, or simply craving comfort food without the fuss, this taco soup delivers big on flavor with minimal effort. With 15 grams of protein per serving and the convenience of slow cooking, it’s no wonder this recipe has become a weeknight hero in kitchens everywhere. Let’s make dinner easier! Don’t forget to follow us on Pinterest for more easy slow cooker recipes!
Table of Contents
Why You’ll Love This Slow Cooker Taco Soup Recipe
- Minimal prep time—just 10 minutes of hands-on work in the morning
- Set it and forget it—the slow cooker does all the heavy lifting
- Feeds 12 servings—perfect for families, meal prep, or entertaining
- Packed with protein—15 grams per serving from beef and beans
- Budget-friendly—uses affordable pantry staples and ground beef
- Loaded with flavor—taco seasoning and ranch mix create irresistible taste
- Versatile toppings—customize each bowl to your liking
- Freezer-friendly—make ahead and freeze for easy future meals
Easy Slow Cooker Taco Soup
Equipment
- Large skillet
- Slow cooker (6-quart or larger)
- Wooden spoon
- Can opener
- Colander for draining beans
Ingredients
Main Soup Ingredients
- 1 pound Ground beef Can substitute ground turkey or chicken; 93/7 lean recommended
- 1 Onion, chopped Yellow or white onion; about 1 cup diced
- 1 package (1.25 oz) Taco seasoning mix Store-bought or homemade works great
- 1 packet (1 oz) Ranch dressing mix Adds unique depth and creamy flavor dimension
- 1 can (15 oz) Kidney beans, drained and rinsed Dark red kidney beans preferred for color and texture
- 1 can (15 oz) Pinto beans, drained and rinsed Adds fiber and protein; can substitute black beans
- 1 can (14.5 oz) Diced tomatoes with chiles Rotel brand works perfectly; use with juices
- 2 cups Corn Frozen, canned (drained), or fresh kernels all work
- 2 cups Beef broth Low-sodium preferred to control salt level
- 1 can (28 oz) Crushed tomatoes Creates the rich soup base
Popular Toppings
- Shredded cheddar cheese Sharp cheddar adds the most flavor
- Sour cream Cools the spice and adds creaminess
- Tortilla chips For scooping and crunch
- Fresh cilantro Adds brightness and freshness
- Sliced jalapeños For heat lovers
- Avocado slices Adds healthy fats and creaminess
- Lime wedges Citrus brightens all flavors
Instructions
- Add ground beef to a large skillet over medium heat. Break up the meat with a wooden spoon and cook for 5-6 minutes until no pink remains and beef is completely cooked through.
- Carefully drain off excess grease from the cooked beef. Transfer drained beef to your slow cooker.
- To the slow cooker with the browned beef, add chopped onion, drained and rinsed kidney beans, drained and rinsed pinto beans, diced tomatoes with chiles (with their juices), corn, beef broth, and crushed tomatoes.
- Sprinkle the entire taco seasoning packet and ranch dressing mix packet over the ingredients in the slow cooker.
- Stir everything together thoroughly to ensure the seasoning packets are evenly distributed throughout the soup. Make sure nothing is stuck to the bottom.
- Cover the slow cooker with its lid. Set to LOW and cook for 8 hours. No stirring needed during cooking.
- After 8 hours, give the soup a good stir. Taste and adjust seasoning if needed with salt, pepper, or hot sauce.
- Ladle into bowls and serve with your favorite toppings: shredded cheese, sour cream, tortilla chips, cilantro, jalapeños, avocado, and lime wedges.
Notes
What You Need for Easy Slow Cooker Taco Soup
Essential Soup Ingredients
- 1 pound ground beef – Can substitute ground turkey or chicken; 93/7 lean recommended
- 1 onion, chopped – Yellow or white onion; about 1 cup diced
- 1 package (1.25 oz) taco seasoning mix – Store-bought or homemade works great
- 1 packet (1 oz) ranch dressing mix – Adds unexpected depth and creaminess
- 1 can (15 oz) kidney beans, drained and rinsed – Dark red kidney beans preferred
- 1 can (15 oz) pinto beans, drained and rinsed – Adds fiber and protein
- 1 can (14.5 oz) diced tomatoes with chiles – Rotel brand works perfectly
- 2 cups corn – Frozen, canned (drained), or fresh all work
- 2 cups beef broth – Low-sodium preferred to control salt
- 1 can (28 oz) crushed tomatoes – Creates the soup base
Popular Toppings
- Shredded cheddar cheese – Sharp cheddar adds the most flavor
- Sour cream – Cools the spice and adds creaminess
- Tortilla chips – For scooping and crunch
- Fresh cilantro – Adds brightness and freshness
- Sliced jalapeños – For heat lovers
- Avocado slices – Adds healthy fats and creaminess
- Lime wedges – Citrus brightens all flavors
How to Make Easy Slow Cooker Taco Soup (Step-by-Step)
Step 1: Browning the Ground Beef
- Brown the ground beef (5-6 minutes): Add ground beef to a large skillet over medium heat. Break up the meat with a wooden spoon and cook for 5-6 minutes until no pink remains and beef is completely cooked through. (Browning adds flavor and renders excess fat.)
- Drain the grease: Carefully drain off excess grease from the cooked beef to reduce fat content and prevent greasy soup. Transfer drained beef to your slow cooker.
Step 2: Assembling Your Slow Cooker Taco Soup
- Add all ingredients to slow cooker (5 minutes): To the slow cooker with the browned beef, add chopped onion, drained and rinsed kidney beans, drained and rinsed pinto beans, diced tomatoes with chiles (with their juices), corn, beef broth, and crushed tomatoes.
- Add seasoning packets: Sprinkle in the entire taco seasoning packet and ranch dressing mix packet over the ingredients.
- Mix thoroughly: Stir everything together well to ensure the seasoning packets are evenly distributed throughout the soup. Make sure nothing is stuck to the bottom.
Step 3: Slow Cooking to Perfection
- Set and forget (8 hours): Cover the slow cooker with its lid. Set to LOW and cook for 8 hours. The slow cooking allows all the flavors to meld beautifully while you go about your day. (No stirring needed during cooking!)
- Quick stir before serving (1 minute): After 8 hours, give the soup a good stir. The corn and beans will have softened, and the broth will be rich and flavorful.
- Taste and adjust: Taste the soup and adjust seasoning if needed. Add salt, pepper, or hot sauce to your preference.
- Serve with toppings: Ladle into bowls and set out all your favorite toppings for a build-your-own-bowl experience!
Expert Tips for the Best Slow Cooker Taco Soup
- Brown meat first—this step adds depth of flavor and allows you to drain excess grease
- Drain and rinse beans—removes excess sodium and prevents cloudy soup
- Don’t skip the ranch mix—it adds a creamy, tangy dimension that makes this soup unique
- Mix well before cooking—ensures even seasoning distribution
- Use LOW setting—8 hours on LOW is better than 4 hours on HIGH for best flavor
- Add delicate toppings fresh—don’t cook cilantro or avocado in the soup
- Make it spicier—add diced jalapeños or extra hot sauce during cooking
- Adjust thickness—add more broth if too thick, or simmer uncovered to thicken
How to Store and Serve Slow Cooker Taco Soup
Storage: Cool soup completely before transferring to airtight containers. Refrigerate for up to 4 days. The flavors actually improve overnight, making this perfect for meal prep.
Freezing: This soup freezes beautifully! Store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave 1 inch of space at the top for expansion. Thaw overnight in refrigerator before reheating.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of broth if needed to thin.
Serving suggestions: Serve with cheddar cheese bread, garlic butter flatbread, or jalapeño cheddar bread for dipping. Pairs perfectly with our Mexican lasagna or cheesy taco rice for a complete Tex-Mex feast.
Slow Cooker Taco Soup Recipe Variations You’ll Love
Chicken Taco Soup: Substitute ground beef with 1 pound boneless, skinless chicken breasts. Add chicken raw to the slow cooker—it will cook perfectly in 8 hours. Shred before serving.
Vegetarian Taco Soup: Omit the ground beef and double the beans. Add a can of black beans for even more protein and fiber. Use vegetable broth instead of beef broth.
White Chicken Taco Soup: Use chicken instead of beef, white beans instead of pinto and kidney beans, and add 4 oz cream cheese during the last hour of cooking for a creamy, lighter-colored soup—similar to our white chicken chili.
Spicy Taco Soup: Add 1-2 diced jalapeños, 1 teaspoon cayenne pepper, and use hot taco seasoning. Top with extra jalapeños and hot sauce for serious heat.
Low-Carb Taco Soup: Omit the corn and beans. Add cauliflower florets, diced bell peppers, and zucchini for a keto-friendly version under 8g net carbs per serving.
FAQ About Slow Cooker Taco Soup
Can I cook this on HIGH instead of LOW?
Yes, you can cook on HIGH for 4-5 hours instead of LOW for 8 hours. However, LOW and slow allows flavors to develop more deeply and prevents the meat from becoming tough. If you’re home, LOW is always better.
Do I have to brown the ground beef first?
While not absolutely required, browning the beef first is highly recommended. It develops better flavor, allows you to drain excess fat, and prevents the meat from clumping together in the slow cooker.
What’s the purpose of ranch dressing mix?
The ranch dressing mix adds a unique creamy, tangy flavor with herbs that complements the taco seasoning beautifully. It’s not traditional but has become a beloved addition that makes this soup special. Don’t skip it!
Can I add other vegetables?
Absolutely! Bell peppers, zucchini, celery, or diced potatoes all work well. Add heartier vegetables at the beginning and more delicate ones (like zucchini) during the last 2 hours of cooking.
Final Thoughts on This Easy Slow Cooker Taco Soup Recipe
This easy slow cooker taco soup is proof that delicious, home-cooked meals don’t have to be complicated or time-consuming. With just 10 minutes of morning prep, you’ll have a hearty, flavorful soup waiting for you at dinnertime—no slaving over the stove required. The combination of seasoned ground beef, protein-packed beans, sweet corn, and zesty tomatoes creates a bowl of comfort that satisfies everyone at the table. Whether you’re feeding a crowd, meal prepping for busy weeks ahead, or simply looking for an effortless dinner solution, this taco soup delivers every single time. Plus, with endless topping possibilities, each family member can customize their bowl exactly how they like it!
Love this easy slow cooker recipe? Save it to your Pinterest boards and follow us on Pinterest for more set-it-and-forget-it meals like our easy one pot sausage and rice and comforting dinner ideas!