Slow Cooker Taco Soup combines taco-seasoned ground beef with tomatoes, beans and corn for a comforting, easy-to-make meal. This simple Crock Pot recipe is naturally gluten free (when using gluten-free taco seasoning) and makes a family-friendly dinner the whole household will enjoy.
Table of contents
- What makes this the best taco soup recipe
- Ingredients
- Instructions
- Toppings to add
- Recipe notes
- Dietary options
- How to store and reheat
- What to serve with the soup
- More slow cooker recipes to try
This easy taco soup is a comforting, hearty meal with the familiar flavors of ground beef tacos in a warm bowl. It’s one of those recipes I remember from childhood—simple, satisfying and perfect for busy weeknights. The method is straightforward: sauté the onions and ground beef, combine the canned ingredients and seasoning in a slow cooker, then let the Crock Pot do the rest.
Over time you can adapt this base recipe a few ways—swap turkey for beef, add extra vegetables, or make it vegetarian—yet the classic version below is the one that tastes like home.
What makes this the best taco soup recipe
- Homemade taco seasoning adds balanced, fresh flavor without the additives found in many pre-packaged mixes.
- Minimal hands-on prep—brown the meat and onions, then combine everything in the slow cooker.
- Family-friendly—mild enough for kids but easy to spice up for adults with jalapeños or cayenne.
- Makes a generous batch with excellent leftovers that reheat well, so it’s great for meal planning.
Ingredients
Below are the ingredients with notes and substitution ideas. For the exact measurements, see the recipe card in the instructions section.
- Olive oil or another neutral oil, for sautéing the onions.
- Red onion (diced) — yellow onion works fine if that’s what you have.
- Ground beef — lean ground beef (85/15 or 90/10) is ideal. Ground turkey or chicken can be substituted to reduce fat.
- Canned diced tomatoes — keep the juices; they add body to the soup.
- Canned diced tomatoes with green chilies — gives a mild pepper flavor.
- Diced green chiles (small can) — for a bit of heat and depth.
- Canned corn — drained; frozen corn (about 2 cups) can be used instead.
- Kidney beans — drained and rinsed. Black beans are a good substitute.
- Pinto beans — drained and rinsed.
- Homemade taco seasoning — a blend of chili powder, cumin, onion powder, garlic powder, paprika, oregano, salt and a touch of cayenne. Using a homemade mix keeps the sodium lower and the flavors fresher, but a store-bought taco seasoning can be used if preferred.
Instructions
- Brown the onion and beef. Heat the olive oil in a large skillet over medium heat. Sauté the diced red onion for 3–4 minutes until translucent. Add the ground beef and cook until no pink remains, about 6–9 minutes. Drain excess fat.
- Combine canned ingredients in the slow cooker. Add the undrained diced tomatoes, undrained diced tomatoes with green chilies, and diced green chiles to the Crock Pot. Drain and rinse the corn, kidney beans and pinto beans, then add them as well.
- Add meat and seasoning. Stir the cooked beef and onions into the slow cooker, then add the taco seasoning and mix thoroughly.
- Slow cook. Cover and cook on high for 4–5 hours or on low for 8–10 hours. Stir before serving. If you prefer a thinner broth, add 1 cup of chicken or beef broth when combining ingredients.
Toppings to add
Top each bowl to taste. Popular options include:
- Shredded cheddar cheese — or spicy cheddar/pepper jack for heat.
- Jalapeños — fresh or pickled slices.
- Sour cream — a dollop adds cool creaminess.
- Avocado — diced for richness and a creamy texture.
- Diced raw onions — for crunch.
- Fresh cilantro — chopped and sprinkled for brightness.
Recipe notes
- For an ultra-quick evening, brown the meat the night before—then in the morning your only task is dumping everything into the slow cooker.
- To make this on the stovetop instead of a slow cooker: brown the beef and onions in a large pot, add the canned ingredients and seasoning, then simmer covered over medium-low for about 30 minutes.
- The soup is intentionally chunky. If you prefer a thinner soup, add 1 cup of broth when you combine ingredients in the pot or slow cooker.
Dietary options
Vegetarian: Replace ground beef with meatless crumbles (such as plant-based grounds) or cooked soy chorizo for a hearty vegetarian version.
Vegan: Make the vegetarian changes above and skip the cheese and sour cream toppings.
Gluten-free: This recipe is naturally gluten-free when you use a gluten-free taco seasoning. If using a packaged seasoning, check the label to confirm.
How to store and reheat
- To store: Refrigerate leftovers in an airtight container for up to 5 days.
- To reheat from the fridge: Warm on the stovetop over medium heat until heated through (about 10 minutes) or microwave in 1–2 minute intervals until hot.
- To freeze: Cool completely, then freeze in freezer-safe containers or bags for up to 6 months. Leave roughly 1 inch of headspace for expansion.
- To reheat from frozen: Thaw overnight in the refrigerator and reheat on the stovetop, or set a slow cooker on low and warm for a couple of hours until fully heated.
What to serve with the soup
Tortilla chips are a classic accompaniment—use them for dipping or as a crunchy garnish. Cornbread, jalapeño-cheddar breads, or focaccia also pair beautifully. For extra flavor variety, serve with salsas, pico de gallo, or a green chili queso on the side.
More slow cooker recipes to try
If you enjoy one-pot, set-and-forget meals, try other slow cooker favorites like beef ragu, pork chops with gravy, buffalo chicken chili or slow-cooked birria for a variety of hearty dinner options.
Slow Cooker Beef Ragu
Crock Pot Pork Chops with French Onion Gravy
Slow Cooker Buffalo Chicken Chili
Beef Birria
Pin this easy Crockpot Taco Soup recipe for later, and when you make it, share a photo with friends and family to spread the love for simple, comforting meals.
Crock Pot Taco Soup
Servings: 8 people
Prep Time: 20 minutes | Cook Time: 4 hours (high) or 8–10 hours (low) | Total Time: about 4 hours 20 minutes (with high cook)
Author: Whitney Bond
Ingredients
Taco Soup
- 1 tablespoon olive oil
- 1 cup red onion, diced
- 2 pounds ground beef
- 1 (15-ounce) can diced tomatoes, do not drain
- 2 (15-ounce) cans diced tomatoes with green chilies, do not drain
- 1 (4-ounce) can diced green chilies, do not drain
- 1 (15-ounce) can corn, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 3 tablespoons homemade taco seasoning (see below)
Homemade Taco Seasoning
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper (adjust to taste)
Optional Toppings
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced red onion and cook for 3–4 minutes until softened.
- Add the ground beef and cook until browned, about 7–9 minutes. Drain off excess grease and set the meat aside.
- Add the undrained diced tomatoes, undrained diced tomatoes with green chilies, and undrained green chiles to the slow cooker.
- Drain and rinse the corn, kidney beans and pinto beans, then add them to the slow cooker.
- Combine the taco seasoning spices in a small bowl, then add the seasoning to the cooked beef and onions. Stir to combine and add the meat to the slow cooker.
- Stir everything together, cover and cook on high for 4–5 hours or on low for 8–10 hours. Adjust seasoning to taste before serving.
Notes
- Nutritional information below is an estimate per serving and does not include optional toppings.
- To make the soup vegetarian, substitute meatless crumbles or soy chorizo for the ground beef.
- Freeze portions in freezer-safe containers for up to 6 months; leave headspace for expansion.
Nutrition Facts (per serving)
Calories: 424 kcal | Carbohydrates: 23 g | Protein: 25 g | Fat: 26 g | Saturated Fat: 9 g | Sodium: 733 mg | Fiber: 5 g