Easy Slow Cooker Taco Soup (Hearty & Crowd-Pleasing)
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This hearty slow cooker taco soup is the ultimate dump-and-go meal for busy families. Simply brown the meat, toss everything into the crockpot, and come home to a flavorful, protein-packed dinner that tastes just like a taco in a bowl. It’s naturally gluten-free, freezes beautifully, and is guaranteed to satisfy even the pickiest eaters.
When the weather turns chilly or my schedule gets chaotic, this slow cooker taco soup is the recipe I reach for first. It’s one of those magical meals where you open a few cans, brown some meat, and let the appliance do the heavy lifting. The result is a thick, savory soup that delivers all the zest of taco night in a comforting bowl.
I’ve brought this soup to potlucks, served it on game days, and relied on it for countless weeknight dinners. It perfectly bridges the gap between a chili and a soup, offering a rich tomato base spiced with taco seasoning and a secret ingredient that makes it irresistible: ranch dressing mix.
Why You’ll Love This Slow Cooker Taco Soup
This recipe checks every box for a perfect family dinner:
- True Dump-and-Go Meal: Aside from quickly browning the beef, this is a hands-off recipe. Just dump the ingredients in and walk away.
- Pantry Staple Hero: It relies almost entirely on canned goods and spices you likely already have in your cupboard.
- Protein & Fiber Packed: With lean beef and two types of beans, this soup is incredibly filling and nutritious.
- Customizable: It’s delicious on its own, but the toppings bar is where the fun happens. Everyone can dress their bowl exactly how they like it.
Ingredients for Slow Cooker Taco Soup
Gather these simple ingredients to get started:
The Meat & Aromatics:
1 pound lean ground beef: I prefer 90/10 lean beef to keep the soup from being greasy. You can also use ground turkey or chicken for a lighter option.
1 medium yellow onion: Diced onion adds essential savory depth and sweetness as it cooks down.
The Canned Goods:
Beans (Black & Kidney): Using two types of beans adds great texture and color. Make sure to drain and rinse them to remove excess sodium and starch.
Corn & Tomatoes: A can of whole kernel corn adds sweetness, while diced tomatoes with green chilies (like Rotel) bring the heat. You’ll also need tomato sauce or crushed tomatoes for body.
The Seasonings:
Taco & Ranch Packets: The combination of a taco seasoning packet and a dry ranch dressing packet creates a creamy, zesty flavor profile that is absolutely addictive.
Step-by-Step Instructions
Brown the ground beef and diced onion in a skillet over medium-high heat until fully cooked. Breaking up the meat ensures a good texture.
Drain the excess grease from the skillet carefully. Removing the fat prevents the soup from becoming oily.
Transfer the cooked meat mixture to your 6-quart slow cooker.
Add the rinsed beans, undrained corn, undrained tomatoes, and tomato sauce. Keep the liquid from the corn and tomatoes for flavor.
Easy Slow Cooker Taco Soup (Hearty & Crowd-Pleasing)
Equipment
- 6-quart slow cooker, large skillet, wooden spoon or meat chopper, can opener, strainer or colander, chef's knife, cutting board, ladle
Ingredients
Instructions
- 1
Place a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the onions are translucent (about 6-8 minutes).
- 2
Drain the excess grease from the skillet thoroughly. This step is crucial to prevent your soup from being oily.
- 3
Transfer the cooked beef and onion mixture into the bottom of a 6-quart slow cooker.
- 4
Add the drained and rinsed black beans and kidney beans. Then, add the undrained corn and undrained diced tomatoes with green chilies. The liquid from the corn and tomatoes adds sweetness and flavor to the broth.
- 5
Pour in the tomato sauce and beef broth. Sprinkle the taco seasoning packet and dry ranch dressing mix over the top.
- 6
Stir everything well until the ingredients are evenly combined and the spices are incorporated into the liquid.
- 7
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The soup is done when it is hot and bubbly, and the flavors have melded together.
- 8
Taste and add salt or pepper if needed (though the packets usually provide enough seasoning). Ladle into bowls and serve hot with your favorite toppings like shredded cheese, sour cream, and tortilla chips.
Notes
To make this recipe even faster, you can brown the ground beef and onions ahead of time and store them in the fridge or freezer until you are ready to make the soup. This makes the morning prep take less than 5 minutes!
If you prefer a thicker, stew-like consistency, reduce the beef broth to 1 cup. For a thinner soup, add an additional cup of broth or water at the end of cooking.
This recipe is naturally gluten-free provided you check your taco seasoning and ranch packets to ensure they are certified gluten-free, as some brands use wheat as a filler.
Pro Tips for Perfect Slow Cooker Taco Soup
Take your soup from good to great with these expert suggestions:
- Drain the Fat: Always drain the excess grease from your browned meat before adding it to the slow cooker. This ensures the final soup isn’t oily.
- Rinse the Beans: While some recipes say dump everything in, I recommend draining and rinsing the black and kidney beans. This improves the texture and reduces the sodium content. However, do not drain the corn or tomatoes—that liquid adds flavor to the broth.
- Secret Creaminess: For a creamier version, stir in 4 ounces of cream cheese or 1/2 cup of sour cream during the last 30 minutes of cooking.
- Spice Control: If you are sensitive to spice, use “mild” taco seasoning and regular diced tomatoes instead of the variety with green chilies.
Serving Suggestions & Variations
The best part of slow cooker taco soup is the toppings! Set up a garnish station with:
- Shredded cheddar or Mexican blend cheese
- Sour cream or Greek yogurt
- Diced avocado or guacamole
- Tortilla strips or crushed tortilla chips
- Fresh chopped cilantro and lime wedges
Variations:
- Vegetarian Option: Skip the meat and add an extra can of pinto beans and lentils. Use vegetable broth instead of beef broth.
- Turkey Taco Soup: Swap beef for ground turkey for a leaner profile.
Storage and Reheating Instructions
Fridge: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezer: This is a fantastic freezer meal. Let the soup cool completely, then freeze in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm gently on the stove over medium heat or in the microwave until hot. If the soup has thickened too much in the fridge, splash in a little extra broth or water.
More Easy Slow Cooker Recipes
Love using your crockpot? Try these favorites next:
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