Slow Cooker Taco Soup (Ground Beef)

Made with ground beef, beans, corn, and a simple homemade spice blend, this slow cooker taco soup simmers into a hearty, Mexican-style soup. It skips the seasoning packet for fresher, brighter flavor with just 10-minutes of hands-on prep!

My Go-To Easy Mexican Taco Soup in the Crockpot!

This slow cooker taco soup is one of those recipes I come back to again and again, because it manages to feel both cozy and weeknight-easy at the same time. For my take on taco soup, I swapped the seasoning packet for a quick homemade blend of chili powder, cumin, garlic, and smoked paprika, which is what gives the broth that fresh, Mexican-inspired flavor, and then use ground beef, black and pinto beans, sweet corn, and a rich tomato broth that really is addictive!

The single step I wouldn’t recommend skipping is browning the ground beef and onion before they go in the slow cooker. I tested it as a true dump-and-go and the soup came out flat with a weird texture, but five minutes in the skillet creates so much flavor. From there it really is hands-off, just stir everything together, cover, and then just walk away!

The lime juice stirred in at the end is the other thing that really sets this apart, so make sure you add it! It brightens the whole pot after the long cook and balances the rich tomato broth, taking the soup from good to seriously memorable. Pile bowls with the toppings that you love, especially a big scoop of my 4-ingredient guacamole for creamy contrast against the spice. And if you love this Mexican-inspired soup style, my crockpot tortilla soup is another reader-favorite in the same family worth keeping in rotation!

Robyn’s Testing Tips for Easy Taco Soup

• Don’t skip the diced green chilis even if they sound spicy, since when I tested without them the broth was noticeably flatter; most of the heat cooks out.
• When I want it spicier, I swap the mild diced tomatoes with green chilis for the hot version and add a few dashes of hot sauce at the table; the rest of the family can keep theirs mild that way.
• This soup freezes beautifully for up to 2 to 3 months; I portion leftovers into mason jars or freezer bags so I can grab a single serving for lunch without thawing the whole batch.

5 stars (8 ratings)

Slow Cooker Taco Soup (Ground Beef)

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

This easy slow cooker taco soup simmers ground beef, black beans, corn, and a homemade spice blend into a hearty, no-packet weeknight dinner!

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Ingredients

• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 2 teaspoons kosher salt, divided
• 1 teaspoon granulated garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon mild chili powder
• 1 teaspoon smoked paprika
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can pinto beans, drained and rinsed
• 1 (15-oz) can tomato sauce
• 1 (15-oz) can diced tomatoes with green chilis (such as Rotel)
• 1 (4-oz) can diced green chilis
• 2 cups frozen defrosted corn
• 1 quart chicken stock

To Add at the End

• 2 tablespoons fresh lime juice

Equipment

• Slow Cooker

Instructions 

Slow Cooker Instructions

• Heat 1 tablespoon olive oil in a medium skillet pan over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally.
• Add the ground beef, sprinkle with 1 teaspoon salt, garlic powder, cumin, chili powder, and paprika. Cook until browned and no longer pink. Drain any excess grease.
• To a 6-quart slow cooker, add the cooked onion and ground beef, black beans, pinto beans, tomato sauce, diced tomatoes, green chili, corn, and stock, stirring until well combined.
• Cover and cook on high for 4-5 hours or low for 7-8 hours.
• Uncover and add the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired. Serve with toppings of your choice.

Stovetop Instructions

• Heat a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally.
• Add the ground beef, sprinkle with 1 teaspoon salt, garlic powder, cumin, chili powder, and paprika. Cook until browned and no longer pink. Drain any excess grease.
• Add the black beans, pinto beans, tomato sauce, diced tomatoes, green chili, corn, and stock, stirring until well combined.
• Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 20-25 minutes.
• Uncover and add the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired. Serve with toppings of your choice.

Notes

• I prefer 90/10 lean ground beef so the soup doesn’t end up with a layer of grease on top, but if I only have 80/20 I just drain it well after browning; but both work.

Course: dinner, Main Course, Soup

Cuisine: American, Mexican

Nutrition Information:

Serving: 1 (of 6), Calories: 379kcal, Carbohydrates: 48g, Protein: 31g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: -3g, Cholesterol: 47mg, Sodium: 850mg, Potassium: 1428mg, Fiber: 13g, Sugar: 9g, Vitamin A: 854IU, Vitamin C: 29mg, Calcium: 129mg, Iron: 7mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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