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Slow Cooker Taco Soup Recipe will warm you up on a cold night and is a great freezer friendly soup. Brown the beef, add everything to the crockpot and have a meal on your table at the end of the day. Don’t forget to add all of your favorite toppings like cheese, sour cream and cilantro!
We eat a lot of soups on rotation in the cold months of the year. I love that soups are easy to throw together and are a great way to clean out your pantry and produce drawer. They also make for great leftovers or even freezer friendly meals for later. This Slow Cooker Taco Soup Recipe is one I make a lot. If you like tacos but want it in pasta form try this Instant Pot Turkey Taco Pasta, One Skillet Beef Taco Pasta or this Doritos Taco Casserole.
My family loves this one on those cold busy weeknights or even for football watching. I always set out a variety of toppings like chopped red onion, jalapeños, salsa, cheese, sour cream and cilantro and let everyone top their soup with their favorites. Today’s soup is one of those super easy meals that just involves browning the beef and throwing everything in the slow cooker. When we are craving soup we will make this Taco Soup, Pinto Bean Soup, Zesty Bean Pozole Soup, Instant Pot Taco Soup and this Slow Cooker Mexican Chicken Lime Soup.
Why We Love this Crockpot Taco Soup
This is a hearty taco soup that is great int he cold months. Here is why we love it:
• Packed with Protein: This soup uses ground beef and beans to create a hearty soup that will remind you of your favorite tacos but in soup form. You will be full and satisfied from this soup.
• Great Meal-Prep: Brown the beef and add all of the remaining ingredients to a crockpot and you have a quick and easy meal. I like to make this soup on the weekend and eat the leftovers throughout the week. I even think the leftovers are even better the next day!
• Freezer Friendly: I always try to freeze half of the soup for later. You can even portion the soup out into single servings to make meal-time even easier. Another freezer friendly soup I love is this Chicken Enchilada Soup.
Recipe Ingredients
- Ground Beef: I like to use an 80/20 ground beef because I feel like it really has the most flavor but you can use whatever ground beef you like. You also could sub the beef for ground pork, turkey, chicken or lamb.
- Spices: The spices in this taco soup are similar to what you find in a store-bought taco seasoning packet. You could skip the spices here and just use a taco seasoning packet or try my homemade taco seasoning.
- Diced Green Chiles: I love adding diced green chiles for that extra flavor but it isn’t necessary.
- Diced Tomatoes: I add the diced tomatoes with the liquid and I don’t drain them. If you want an extra smoky flavor try adding fire roasted diced tomatoes.
- Beans: I used black beans and pint beans but you can swap those out for your favorite beans like kidney beans, red beans, chickpeas or white beans.
- Corn I added a can of corn to the soup but if you have frozen that works great as well. If you are making this soup during the summer months you can even throw in some fresh off the cob corn.
How to Make Crockpot Taco Soup
Step 1. Cook the Beef: In a large skillet heat the olive oil over medium heat. Add the garlic and onion and sauté for 2 minutes. Add the ground beef and sauté until the beef is browned. Drain the fat from the beef and add the beef to the slow cooker.
Step 2. Add Ingredients to the Crockpot: Add the red onion, garlic, chili powder, cumin, sweet paprika, oregano, salt, pepper, cayenne red pepper, diced green chilies, tomatoes, black beans, pinto beans, corn and beef broth. Mix well until combined.
Step 3. Cook on the Low: Cover the slow cooker and cook on low for 6 hours or high for 4 hours. Serve warm with cheddar cheese, dollop of sour cream, cilantro and green onion.
Recipe Modifications
- Protein: I used ground beef in this taco soup but any ground meat works including ground pork, ground turkey, ground lamb or ground chicken. You also could use pulled pork or cut up steak.
- Vegetarian: You can make a vegetarian taco soup. Leave out the beef and just use the beans or try a plant-based meat alternative. If I do a vegetarian version I always add more vegetables to my soup in place of the meat.
- Beans: You can pick whatever beans you like in this soup. Other than the black beans and pinto beans some I like are red beans or cannelini beans.
- Vegetables: If you want to add additional vegetables try bell peppers, zucchini, mushrooms, poblanos or jalapeños.
- Heat: I love a spicy soup. If you are like me you can spice this soup up with crushed red pepper or hot sauce.
- Other Ingredients: Some other ingredients I like to add are things like diced sweet potatoes or butternut squash for a touch of sweetness. You could add a grain like quinoa or brown rice.
Storage Tips
- This soup makes great leftovers. I actually think the leftovers taste even better than the first day that I eat it. Store in an airtight container for up to 5 days. Slowly warm the soup back up on the stove or in the microwave.
- You can freeze the soup also. Make sure to completely cool the soup then freeze in an airtight container for up to three months.
- When you are ready to eat the soup thaw in the fridge overnight and then heat.
Recipe FAQ
I love garnishes with my soups. If I am making this for my family I will set a bunch of garnish bowls out with options. Here are some favorites: Sour cream, fresh cilantro, green onion, red onion, Pico de Gallo, limes, hot sauce, pickled red onions, pickled vegetables, easy curtido, cheese, avocado, guacamole, and jalapeños.
There are a variety of ways you can thicken this soup.
Puree: You can puree half of the soup which creates a creamy texture.
Cream: Cream is a great way to add some creaminess.
Beans: Mash some beans up before adding them into the soup.
Cook Longer: Cook the soup for a bit longer which helps the soup thicken.
More Chili Recipes
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Slow Cooker Taco Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 of a small red onion, diced
- 4 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon sweet paprika {you can use smoky for a smoky flavor}
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon cayenne red pepper {optional}
- 1 – 4 ounce can of diced green chilies
- 1 -15 ounce can of diced tomatoes {or fire roasted diced tomatoes}
- 1 – 15 ounce can of black beans, drained and rinsed
- 1 – 15 ounce can of pinto beans, drained and rinsed
- 1 – 15 ounce can of corn, drained
- 4 cups beef broth {or broth of your choice}
- Cheese for garnish
- Fresh cilantro for garnish
- Green onion for garnish
Instructions
- In a large skillet heat the olive oil over medium heat.
- Add the garlic and onion and saute for 2 minutes. Add the ground beef and sauté until the beef is browned. Drain the fat from the beef and add the beef to the slow cooker.
- Add the red onion, garlic, chili powder, cumin, sweet paprika, oregano, salt, pepper, cayenne red pepper, diced green chilies, tomatoes, black beans, pinto beans, corn and beef broth. Mix well until combined.
- Cover the slow cooker and cook on low for 6 hours or high for 4 hours. Serve warm with cheese, cilantro and green onion.
Notes
- Storage: This soup makes great leftovers. I actually think the leftovers taste even better than the first day that I eat it. Store in an airtight container for up to 5 days. Slowly warm the soup back up on the stove or in the microwave.
- To Freeze: You can freeze the soup also. Make sure to completely cool the soup then freeze in an airtight container for up to three months. When you are ready to eat the soup thaw in the fridge overnight and then heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I plan to make this this weekend, just want to be sure that the oregano is 1 Tablespoon dried is correct. Thanks.
Yes it is 1 Tablespoon but you can certainly add less if you like or you don’t have to add it at all. It will still taste great without it or with less. Hope you like it!
Thanks. I will use the whole amount. Does you use Mexican or regular oregano? Should be a good soup day. Wind chill may be in the minus degrees and more snow on Sunday/Monday.
I used regular oregano but you could use Mexican oregano if you want. Let me know how it turns out and yes–it is a great day (and week) for soup since we just keep getting snow! 🙂
Thanks, I used regular oregano and it turned out great. Mexican oregano is a little more potent. Thanks for sharing a great recipe.
Glad you liked it Gayle!
Yes it is 1 Tablespoon but you can certainly add less if you like or you don’t have to add it at all. It will still taste great without it or with less. Hope you like it!
Oh, yum!!! You know I’ve just been all about crock-pot recipes lately, and this looks fabulous! So easy – the perfect thing for (yet another!) cold week here in Ohio! So awesome to be able to freeze it for those hurry-up nights, too! Pinning for sure! 😀
It is freezing in Chicago too! I am ready for Spring. 🙂 This is a great cold weather soup–hope you enjoy it!
Awesome! Since Illinois is never going to have spring again (ok, maybe someday), I’m planning on this soup for a work day soon!
Seriously! This winter is so brutal! I am anxiously awaiting even 40 degrees. 😉
Wish I had a bowl of this right now!!
I know!! It is perfect for the cold, winter days we are living right now!
This soup looks so amazing. Taco soup? And in a slow cooker? Where do I sign up!
Thanks Jocelyn!
I’ve been relying a lot on my slow cooker recently! Love how easy and versatile this meal is!
Me too! I have been using my slow cooker so much lately!
Taco Soup is one of the meals my teenager asks for at least once a month!! Great recipe!
Thanks Betsy!
Tuesdays are slow cooker night in our house. I need to put this delicious soup into the rotation. My little one would love it.
I hope you like it!