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Delicious bowl of Slow Cooker Taco Soup topped with cheese and cilantro

Slow Cooker Taco Soup

A comforting and hearty soup made with ground beef, beans, and spices, perfect for busy days or meal prep.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground beef Use lean ground beef to reduce fat content.
  • 1 medium onion, diced
  • 3 cans chili beans You can mix and match your favorite beans.
  • 1 can tomato sauce
  • 1 can diced tomatoes with green chilies
  • 1 cup water
  • 2-3 tbsp taco seasoning Adjust the amount based on your spice preference.
  • to taste Salt and pepper Taste and adjust seasoning if needed.

Method
 

Cooking the Soup
  1. In a pan, brown the ground beef over medium heat. Once browned, drain any excess fat.
  2. Add the diced onion to the pan and cook until soft and fragrant, about 5 minutes.
  3. Stir in part of the taco seasoning, mixing it well with the beef and onion.
  4. Transfer the beef mixture to your slow cooker.
  5. Add the chili beans, tomato sauce, diced tomatoes, water, and the remaining taco seasoning to the slow cooker.
  6. Stir everything together and cover the slow cooker with a lid.
  7. Cook on low for 6-8 hours or on high for 3-4 hours until the soup is rich and flavorful.
  8. Serve hot, garnished with cheese or sour cream on top.

Notes

Serve with shredded cheese, sour cream, tortilla chips, or crusty bread. For a vegetarian version, substitute the beef with lentils or a mix of beans. To store leftovers, let soup cool, refrigerate up to 4 days, or freeze for up to 3 months.