Slow Cooker Taco Soup

close up of a white bowl with soup and crumbled chips on top with a blue napkin

Simple and hearty, this slow cooker taco soup is loaded with ground beef, beans, and corn, and can be simmered all day in the slow cooker or made in 25 minutes on the stovetop!

Course Main Course, Soup

Diet Gluten Free

Keyword Crockpot, Slow Cooker, taco soup

Prep Time 10 mins

Cook Time 4 hrs 10 mins

Servings

Calories 379

Author Robyn Downs

Equipment

Ingredients

1 medium yellow onion diced
1 tablespoon olive oil
1 pound lean ground beef grass fed if possible
2 teaspoon 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 no-sugar added 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 or fresh
1 quart chicken stock

To add at the end

2 tablespoons fresh lime juice

Serving suggestions

Fresh cilantro chopped onion, grated cheese (traditional or dairy-free), sour cream, corn chips, avocado, hot sauce

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

This recipe was inspired by The Pioneer Woman’s Taco Soup, which I adapted to be made in the slow cooker.

For more ingredients & substitutions, see blog post above.

Nutrition