Slow Cooker Taco Soup Recipe

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Whip up this flavorful Slow Cooker Taco Soup in just 10 minutes of prep! Let your crockpot do the rest, blending hearty ground beef, beans, Rotel tomatoes, and bold Southwest spices into a comforting, crowd-pleasing meal that everyone will love.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: Mexican

Keyword: crock pot taco soup, slow cooker taco soup, taco soup

Servings: servings

Calories: 472kcal

Author: Kasey Schwartz

Equipment

large skillet
slow cooker
Wooden spoon or rubber spatula
Measuring spoons and cups

Ingredients

Cooking oil
1 lb ground lean beef, turkey or chicken
1 large yellow onion, diced
1-2 tablespoon teaspoon taco seasoning
½ teaspoon chili powder
1 ½ Tablespoons dry ranch seasoning
salt to taste
1/8 teaspoon black pepper
5 Tablespoons canned green chiles or more depending on how spicy you’d like
1 (15 oz) crushed tomatoes
1 (15 oz) can mexican tomatoes with or without chiles for milder flavor
2 cups beef or vegetable broth (low sodium)
1 (8 oz) can kernel (rinsed, drained)
1 (15 oz) kidney beans (rinsed and drained)
1 (15 oz) black beans (rinsed and drained)
Toppings

Instructions

In a skillet over medium high heat brown the meat and onion with a little bit of cooking oil. Drain excess fat (For less fat use lean beef).
Cooking oil, 1 lb ground lean beef, turkey or chicken, 1 large yellow onion, diced
Transfer to a crock pot. I used a 4.5 quart crock pot. Top with spices, salt, black pepper and the rest of the ingredients.
1-2 tablespoon teaspoon taco seasoning, ½ teaspoon chili powder, 1 ½ Tablespoons dry ranch seasoning, salt to taste, 1/8 teaspoon black pepper, 5 Tablespoons canned green chiles or more depending on how spicy you’d like, 1 (15 oz) crushed tomatoes, 1 (15 oz) can mexican tomatoes with or without chiles for milder flavor, 2 cups beef or vegetable broth (low sodium), 1 (8 oz) can kernel (rinsed, drained), 1 (15 oz) kidney beans (rinsed and drained), 1 (15 oz) black beans (rinsed and drained)
Close the lid and cook on LOW for 4-6 hours of HIGH for 3-4 hours. Taste for seasoning. Add more broth to thin it out if desired. Squeeze in half of the lime juice before serving. Serve with corn tortilla chips, avocado, jalapeno, sour cream and more toppings.
Toppings

Notes

Beans - I use larger kidney and black beans. Pinto and cannellini beans would be great too!

Flavor - is mildly spicy, will depend on which and how much canned chiles are used. You can also use fresh green chiles or any available hot peppers. In this case I ‘d suggest using 1 mild and 1 spicy pepper diced fine. Jalapeno is fine too!

To thicken soup - you can add cornstarch slurry (1:1 ratio) if you want it to be very thick. Or you can also add 1 cup more beans to the soup, take some of them out after cooking and mash or blend them until chunky. Return back to the pot.

Nutrition