This Slow Cooker Taco Soup with Ground Beef is so easy – and so good! It’s perfect for busy weeks with flexible cooking times to suit any schedule. Serve with tortilla chips, cilantro-lime rice, or cornbread.
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This Slow Cooker Taco Soup with Ground Beef is one of my favorite slow cooker recipes, especially during the fall and winter months.
How to make taco soup
Note that you will need a few minutes to brown the beef before adding this soup to the slow cooker. Even briefly browning the beef gives it better texture and flavor in the finished soup, and it also helps strip out some of the fat before it goes into the slow cooker.
Since I’m already browning the meat, I like to cook the onions as well. This unfolds their sweet taste.
- Want to make your beans from scratch? Here beans are to be made on the stovetop or in a pressure cooker.
Make-ahead tips
You can sear the meat and onions a day or two in advance and refrigerate until ready to make the soup.
Some like it spicy!
Want more spice? Make this soup more (or less!) spicy by adjusting the amount of chili powder. Start with an additional 1/2 teaspoon and work from there. You can also add a chopped jalapeño or other flavorful fresh chili.
What to serve with taco soup
I love serving this soup with shredded tortilla chips for some crunch and also to complete the “taco” portion of the soup. Add a healthy dollop of sour cream and it’s ready to eat!
- Homemade tortilla chips
- Homemade guacamole
- Cilantro Lime Rice
- Yankee cornbread
- Grilled Mexican street corn
Store and freeze taco soup
- Finished soup: This soup will keep in the fridge for up to a week, so make a large batch to last the week!
- Freeze this soup: This soup can also be frozen for up to three months. Heat it up on the stovetop or in the microwave over low heat. Wait until you’re ready to serve to add things like tortilla chips and avocado slices.
More slow cooker favorites!
- Slow Cooker Guinness Beef Stew
- Slow cooker mac and cheese
- Easy Slow Cooker Chicken Chili
- Slow cooker beef stroganoff
- Slow Cooker Moroccan Chicken
Slow Cooker Taco Soup
ingredients
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1 tablespoon olive oil
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1 pound (450G) lean ground beef
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1 1/2 cups (180g) diced yellow or red onions
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2 to 3 cups (475ml to 710ml) chicken or beef share (use more if you want a thinner soup)
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1 (fifteen–ounce) can diced tomatoes
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1 (fifteen–ounce) Canned black beans, drained and rinsed
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1 (fifteen–ounce) Can of kidney beans, drained and rinsed
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1 (4–ounce) can chopped green chillies
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1 1/4 cups (135G) corn kernelsfresh or frozen
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2 1/2 teaspoon chili powder
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon Salt
Serve:
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tortilla chipsslightly crushed, optional
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sour creamOptional
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Chopped corianderOptional
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Finely diced or chopped Red onionOptional
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lime juice
method
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Fry the beef with the onions (can be made a day or two in advance):
Heat the olive oil in a large skillet or skillet over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until ground beef is browned but not fully cooked and onions are starting to look soft around the edges. Use your spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and use immediately or refrigerate for a day or two until needed.
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Combine and cook:
Combine the browned beef, onions, and remaining soup ingredients in a slow cooker and stir. Cover and cook on low for 6 to 7 hours. It’s okay if the soup takes a little longer to cook or the slow cooker switches to the warm setting.
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Serve soup:
Serve the soup in bowls and garnish with shredded tortilla chips, sour cream, cilantro, red onions, and lime juice.
This soup will keep refrigerated for 1 week or frozen for up to 3 months.
| nutritional information (per serving) | |
|---|---|
| 448 | calories |
| 17g | Fat |
| 37g | carbohydrates |
| 38g | protein |
