Slow Cooker Taco Soup is a Taco Tuesday favorite in our home, warm and comforting. Not only does it warm your soul, but the delicious spices fill your home. This post may contain affiliate links. Read my disclosure policy here.
This recipe is perfect for Taco Tuesday, but it’s my go-to soup recipe on a cool Fall night! Everything is dumped into your slow cooker and slowly cooked in delicious Mexican spices for hours. If you are a fan of meaty, hearty soups, don’t forget to check out my Slow Cooker Sausage and Three Bean Soup. It’s hearty, meaty, and packed with flavor the whole family will love.
Let's take a quick look at the ingredients
• Ground beef or ground turkey
• Yellow onion
• Garlic cloves
• Salsa- I like to use a thick jarred salsa
• Black beans-You can substitute for Pinto beans.
• Chili beans
• Canned Corn- You can also use 1 1/2 cups frozen corn
• Shredded cheese- I use a combination of pepper jack and cheddar but use whatever you prefer.
• Taco seasoning packet
• Ranch seasoning packet
• Chicken Stock
Equipment needed for this recipe
How to Make Slow Cooker Taco Soup
Step 1: Brown your meat First, using a skillet or the saute setting, brown your meat. Crumble it as it cooks.
Step 2: Put Ingredients in the Slow Cooker Next, add your browned meat, onion, garlic, salsa, beans, corn, seasonings, and chicken stock to the slow cooker. Mix until the ingredients are well combined.
Step 3: Slow Cook Cook everything on low for 4 hours or until the onions have softened. Add in the shredded cheese and stir until melted.
Step 4: Serve Serve with a dollop of sour cream, corn chips, or your favorite toppings.
Serve and Enjoy!
- Use Canned Beans, if you always forget to soak your beans overnight like I do you can use canned beans instead.
- Don’t use ground turkey breast. Ground turkey breast is too lean for this recipe. You will need something with a little higher fat content to make your soup flavorful.
- Eat the leftovers. This soup is even better the next day after the spices have really melded together. Plan on eating this soup for lunch or dinner again.
What Kind of Meat Do I Need?
I use ground beef for this recipe. However, you can use ground turkey as a healthier option. Most ground meats will work in this recipe so pick your favorite. Just stay away from ground turkey breasts.
Why Do I Cook the Meat Beforehand?
It actually isn’t necessary to brown your meat first, but when you cook it beforehand, it caramelizes the meat. Caramelizing the meat creates a richer, bolder flavor in your soup. It also helps lock in moisture in the meat and keeps it juicy.
Can I freeze it?
You can absolutely freeze this taco soup. In fact, it makes a great freezer meal! Allow the soup to cool completely. Then, pour it into a Ziploc freezer bag to allow it to freeze flat on the bottom of your freezer. Or you can use these freezable soup containers Store them in the freezer for 2-6 months. Thaw and reheat over the stove.
Other soup recipes to try
- 1 pound ground beef or turkey
- ½ cup chopped yellow onion (about ½ an onion)
- 3 garlic cloves minced
- 1 16 ounce jar salsa
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15.5 ounce) can chili beans
- 1 (15.25 ounce) can corn, drained
- 1 (1.5 ounce) packet taco seasoning
- 1 (1.0 ounce) packet Ranch seasoning mix
- 4 cups chicken or beef stock
- 2 cups shredded cheese
- Heat a pan on medium-high heat and add the ground beef or turkey meat, cook until browned for about 10 minutes. Drain fat and add the meat to the slow cooker.
- Add onion, garlic, salsa, beans, corn, seasoning, and stock to slow cooker. Mix
until well combined.
- Cook on low for 4 hours or until onions have softened. Add in the shredded cheese and stir until melted.
- Serve with more shredded cheese a dollop of sour cream and corn chips or your favorite toppings.
Amount Per Serving Calories 568Total Fat 27gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 15gCholesterol 173mgSodium 1363mgCarbohydrates 25gFiber 6gSugar 7gProtein 55g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.