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

A hand holds a ladle of soup with ground beef, corn, tomatoes, beans, and green onions over a pot filled with the same soup, topped with shredded cheese.

5 star review

“This is SO good! I didn’t change a thing. Adding this to the rotation. Great leftovers too. Thanks Robyn!”

– Robyn
See All Reviews »

An Easy 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, which is what gives a fresher Mexican-inspired flavor, and then use ground beef, black and pinto beans, sweet corn, and a rich tomato broth to add tons of flavor but still keep this a soup made with pantry ingredients.

Now for this one, the 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, so it’s worth the extra effort. 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 one 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 to try next!

Raw ground beef, corn, black beans, pinto beans, chopped onion, lime halves, broth, olive oil, spices, salt, diced tomatoes, and sliced green chilies arranged on a white surface.
This comforting soup leans on pantry-staples including canned tomatoes, tomato sauce, and frozen corn, along with canned beans and ground beef for easy protein.

Welcome to My Kitchen, Let’s Make Crockpot Taco Soup!

Jump to Recipe Instructions
Diced onions being sautéed in a large pan, stirred with a wooden spatula.
Cook the onions until they soften.
Ground beef with spices and chopped onions cooking in a large white pan, with a wooden spatula resting on the side.
Add the ground beef and spices.
Ground beef and diced onions cooking in a white skillet with a wooden spatula, seen from above.
Cook until the beef is browned.
Overhead view of beans, tomatoes, green chilies, ground meat, and broth being poured into a slow cooker.
Add everything to a slow cooker.
A slow cooker filled with vegetable soup containing corn, black beans, tomatoes, and other mixed vegetables. A wooden spoon rests in the soup.
Cook then stir in fresh lime juice.
Two bowls of chili topped with shredded cheese, sour cream, corn chips, green onions, and lime wedges, surrounded by additional toppings and a striped napkin.
Serve with all your favorite toppings.

Robyn’s Testing Tips for Healthy Taco Soup in the Slow Cooker

  • 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.
A bowl of chili topped with shredded cheese, corn chips, sour cream, sliced green onions, and a lime wedge, with a spoon on the side.
A hand holds a ladle of soup with ground beef, corn, tomatoes, beans, and green onions over a pot filled with the same soup, topped with shredded cheese.
5 stars (8 ratings)

Slow Cooker Taco Soup (Ground Beef)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
This easy slow cooker taco soup simmers ground beef, black beans, corn, and a homemade spice blend into a hearty, no-packet weeknight dinner!
Print Recipe Pin Recipe Rate this Recipe

Ingredients

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

To Add at the End

  • 2 tablespoons fresh lime juice

Equipment

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 of the salt, granulated garlic, 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 chilis, 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.

Notes

  • Ground Beef: I prefer 90/10 lean ground beef so the soup doesn’t end up with a layer of grease on top, but if you have 80/20 I just be sure to drain it well after browning.
  • Serving suggestions: Fresh cilantro, chopped onion, grated cheese (traditional or dairy-free), sour cream, corn chips, avocado, and hot sauce.
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, 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!

Share + Save this Recipe