This slow cooker taco soup recipe is easy to make and only takes a few minutes to prepare. Then it cooks all day in the slow cooker (or for a shorter time on the stovetop) so the flavors intensify and it’s ready to serve at dinner time.
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This taco soup recipe is a true testament to the idea that there’s beauty in simplicity. It’s made with 9 ingredients and only takes minutes ot prepare, but is a delicious recipe my family comes back to time and time again.
I love making this taco soup on busy days because I can just brown the ground beef, throw everything in the slow cooker and it’s ready to go whenever we have time to eat.
It’s easily customizable to your tastes, you can change the type of beans, increase the heat, or add some more of your favorite vegetables. Top it with homemade guacamole and a dollop of sour cream for a yummy and healthy dinner!
Taco Soup: Ingredients & Substitutions
- Ground beef. I suggest lean ground beef. Ground turkey or ground chicken also work in this recipe.
- Onion. Use a sweet, yellow onion or red onion.
- Vegetable Broth. Chicken or beef broth can be used in place of vegetable broth.
- Diced tomatoes. fire roasted, with green chilies or just plain diced tomatoes all work well in this taco soup recipe.
- Beans. I suggest using kidney beans, black beans or garbanzo beans.
- Taco Seasoning. Make your own with this Homemade Taco Seasoning Recipe, or use an organic seasoning to avoid unfavorable ingredients. This is a very mild taco soup with a subtle taco flavor, you can easily increase the heat/spice by adding chili powder, hot sauce, spicy taco seasoning, jalapeño peppers, etc.
- Frozen Corn. You can substitute fresh corn.
How to make taco soup
This taco soup recipe is easy to make, and it can be cooked in the slow cooker or on the stovetop.
To begin, cook the ground beef onion and minced garlic in a large skillet over medium-high heat until beef is lightly browned.
Next, combine the vegetable broth, tomato sauce, diced tomatoes, beans, taco seasoning, frozen corn and cooked beef mixture in the container of a slow cooker (mine is 5.3 quarts).
Cook on low for 6 hours or high for 3 hours. Taste and adjust salt, pepper and spice as desired
To make on the stovetop:
Cook the beef, onion and garlic in 5 quart saucepan. Then add the rest of the ingredients and bring to a boil. Turn heat to low and simmer until ready to serve, but for at least 30 minutes.
Serve
Serve warm with your favorite taco fixings (sour cream, shredded cheese, crushed chips, guacamole, etc.)
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Reheat on the stovetop or in the microwave.
Recipe FAQs
How do you thicken taco soup?
If you want a thicker soup, you can remove the lid of the slow cooker the last 30-60 minutes of cooking time. You can also decrease the vegetable broth by ½ cup.
Can I double this recipe?
Yes, you can double it and cook it in a large crockpot (or two 5 quart crock pots) if you are feeding a crowd.
