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A bowl of savory slow cooker taco soup topped with fresh cilantro and avocado.

Slow Cooker Taco Soup

A delicious and easy meal that warms you from the inside out, perfect for busy days and guaranteed to please everyone at the table.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
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 Feel free to use any variety of chili beans.
  • 1 can tomato sauce
  • 1 can diced tomatoes with green chilies
  • 1 cup water
  • 2–3 tbsp taco seasoning Adjust amount based on spice preference.
  • to taste Salt and pepper

Method
 

Preparation
  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.
Cooking
  1. Cook on low for 6-8 hours or on high for 3-4 hours until the soup is rich and flavorful.
  2. Taste and adjust seasoning with salt and pepper if needed.
Serving
  1. Serve hot, garnished with cheese or sour cream on top.

Notes

To store leftover Taco Soup, let it cool to room temperature. Then, place it in an airtight container and refrigerate for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just remember to thaw it in the fridge overnight before reheating. Feel free to add other vegetables, like corn or bell peppers, for extra nutrition. For a vegetarian version, substitute the beef with lentils or a mix of beans.