Slow Cooker Taco Soup

5 from 6 votes

A hearty, family-friendly soup that’s perfect for busy weeknights, meal prep, or cozy evenings. Throw everything into the slow cooker in the morning and come home to a warm, comforting meal. Flexible enough for picky eaters and adaptable to dietary preferences, this soup is simple, flavorful, and satisfying.

Prep Time10

Slow cooking8

Total Time8 10

Course: Dinner, lunch, Soup

Cuisine: Mexican

Servings: servings

Calories: 368kcal

Cost: $12–$15

Equipment

Slow cooker (6–7 quart recommended)

Ingredients

1 pound ground beef or ground turkey sub tofu or lentils for vegetarian option
1 1.25 oz packet taco seasoning mix or homemade blend: chili powder, cumin, paprika, garlic powder, cayenne
1 16 oz can chili beans with liquid
1 15 oz can kidney beans with liquid
1 15 oz can black beans with liquid
1 15.25 oz can whole kernel corn with liquid (or frozen corn, no need to thaw)
2 14.5 oz cans diced tomatoes fire-roasted (preferred)
1 oz 4 oz can diced green chiles mild or hot depending on preference
2 cups water or chicken/vegetable broth
1 small onion diced
1 cup tomato juice

Instructions

In a large skillet over medium-high heat, cook and stir ground beef or turkey until crumbly, evenly browned, and no longer pink. Drain excess grease to keep soup from being too oily.
Transfer the cooked meat to the slow cooker. Add beans, corn, diced tomatoes, green chiles, diced onion, taco seasoning, water, and tomato juice. Stir gently to combine.
Cover and cook on Low for about 8 hours. The long, slow cook time allows flavors to meld and the soup to thicken naturally.
About halfway through cooking, taste and adjust seasoning. Add more chili powder, cumin, or a pinch of salt if needed.
Serve hot, with optional toppings like shredded cheese, avocado, sour cream, or crushed tortilla chips.

Notes

Make it vegetarian: Substitute tofu, tempeh, or cooked lentils for the meat.

Make it low-sodium: Rinse canned beans or use no-salt-added varieties.

Storage: Keep leftovers in an airtight container in the fridge for 3–4 days or freeze in portions for up to 3 months. Reheat on stovetop or microwave until hot.

Nutrition