This Slow Cooker Taco Soup is the ultimate comfort food—hearty, flavorful, and perfect for busy days. Packed with ground beef or turkey, beans, corn, salsa, and bold seasonings, this dump-and-go crockpot recipe is a family favorite, especially on Taco Tuesday. Let it simmer for hours and enjoy a warm, cozy bowl loaded with Mexican-inspired flavor.
Why You’ll Love This Recipe
This soup is incredibly easy to prepare—just brown the meat, toss everything into the slow cooker, and let it do the rest. It’s a filling, protein-rich meal that’s perfect for feeding a crowd or prepping ahead for the week. With the perfect blend of taco and ranch seasonings, every bite is zesty, savory, and satisfying. Customize it with your favorite toppings and make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 pound ground beef or turkey
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½ cup yellow onion, diced
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3 garlic cloves, minced
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1 (16 oz) jar thick salsa
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1 (15.5 oz) can black beans, rinsed and drained
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1 (15.5 oz) can chili beans
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1 (15.25 oz) can corn, drained
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1 packet taco seasoning
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1 packet ranch seasoning mix
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4 cups chicken or beef stock
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2 cups shredded cheese
Directions
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In a skillet over medium-high heat, cook the ground beef or turkey for about 10 minutes until browned. Drain excess fat and transfer the meat to the slow cooker.
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Add the diced onion, minced garlic, salsa, black beans, chili beans, corn, taco seasoning, ranch seasoning, and stock to the slow cooker. Stir to combine.
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Cover and cook on low for 4 hours, or until the onions are soft and the flavors are well blended.
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Add shredded cheese and stir until melted and creamy.
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Serve hot with your favorite toppings such as extra cheese, sour cream, avocado, green onions, or corn chips.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Calories: Approximately 568 kcal per serving
Variations
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Spicy Kick: Use spicy salsa or add diced jalapeños for heat.
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Vegetarian Option: Skip the meat and add extra beans or lentils.
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Creamy Version: Stir in a block of cream cheese at the end for a creamy finish.
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Low-Carb: Omit the corn and use extra beans or cauliflower rice.
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Different Meats: Try shredded rotisserie chicken for variety.
Storage/Reheating
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze for up to 3 months in individual portions for easy reheating.
Reheating: Reheat on the stovetop over medium heat or in the microwave, stirring occasionally, until hot.
FAQs
Can I use raw ground beef in the slow cooker?
It’s best to brown the meat first to enhance flavor and texture, and to remove excess fat.
Is this soup spicy?
It has a mild to medium spice level depending on your salsa and seasoning. Adjust the heat by using mild or hot ingredients.
Can I make this ahead of time?
Yes! It reheats beautifully, making it perfect for meal prep or next-day lunches.
What kind of beans work best?
Black beans and chili beans are used here, but you can substitute with kidney beans, pinto beans, or white beans.
Can I use homemade taco seasoning?
Absolutely! Homemade seasoning works great—use about 2 tablespoons as a substitute for the packet.
What’s the best way to thicken the soup?
Let it simmer uncovered for a bit or add a handful of crushed tortilla chips to absorb some of the liquid.
Can I make this on the stovetop?
Yes. Simmer all ingredients in a large pot for about 30 minutes after browning the meat.
Is this soup gluten-free?
Most ingredients are naturally gluten-free, but double-check your seasoning packets and salsa to be sure.
Can I leave out the cheese?
Yes. The cheese adds richness, but the soup is still delicious without it.
What are the best toppings?
Great options include shredded cheese, sour cream, diced avocado, jalapeños, crushed tortilla chips, or chopped cilantro.
Conclusion
This Slow Cooker Taco Soup is a delicious, no-fuss recipe that brings bold Mexican flavor to your table with minimal effort. Perfect for chilly nights, busy weekdays, or game day gatherings, it’s a go-to dish that’s sure to become a staple in your kitchen. Customize it with your favorite toppings and enjoy a warm, hearty bowl of comfort.
Print
Slow Cooker Taco Soup
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Description
Slow Cooker Taco Soup is a hearty and flavorful soup made with ground meat, beans, corn, and bold Mexican spices. Everything simmers together in a crockpot for a cozy and satisfying one-pot meal perfect for Taco Tuesday or any busy weeknight.
Ingredients
- 1 pound ground beef or turkey
- ½ cup yellow onion, diced
- 3 garlic cloves, minced
- 1 (16-ounce) jar thick salsa
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.5-ounce) can chili beans
- 1 (15.25-ounce) can corn, drained
- 1 packet taco seasoning
- 1 packet Ranch seasoning mix
- 4 cups chicken or beef stock
- 2 cups shredded cheese
Instructions
- In a skillet over medium-high heat, cook ground beef or turkey until browned, about 10 minutes. Drain excess fat.
- Transfer the cooked meat to a slow cooker.
- Add diced onion, minced garlic, salsa, black beans, chili beans, corn, taco seasoning, Ranch seasoning, and stock to the slow cooker. Stir until well combined.
- Cover and cook on low for 4 hours, or until onions are soft and flavors are well developed.
- Stir in shredded cheese until melted and combined.
- Serve hot with additional cheese, sour cream, corn chips, or your favorite taco toppings.
Notes
- Use ground turkey for a lighter version.
- This soup freezes well—store in airtight containers for up to 3 months.
- Customize with toppings like avocado, jalapeños, green onions, or cilantro.
- Add a squeeze of lime juice for extra brightness before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 568
- Sugar: 5g
- Sodium: 1300mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 95mg
