There’s something about a slow cooker meal that makes the whole kitchen feel like a cozy refuge. This Slow Cooker Taco Soup is exactly that kind of dish—warm, comforting, and packed with layers of flavor that develop while you’re busy with everything else. It’s the kind of dinner you can start in the morning, forget about, and come home to a bubbling pot of goodness that smells like a small fiesta.
One evening last week, I threw everything into the slow cooker before rushing out the door. I wasn’t sure if I’d get home early enough for dinner, or if I’d be too tired to cook after running errands all day. But as soon as I opened the door, the rich scent of cumin and chili wrapped around me like a welcome hug. I grabbed a bowl, added a little shredded cheese and a dollop of sour cream—though for the life of me, I almost forgot the sour cream until halfway through my first spoonful. The soup had that perfect balance of hearty and spicy, with just the right texture from the beans and corn. Honestly, it felt like a tiny celebration after a hectic day, even if the couch was calling my name long before I remembered to sit down with the soup.
- It’s a mostly hands-off meal, freeing you up to tackle the day’s chaos while it simmers away.
- The flavors deepen over several hours, making every bite taste like it’s been slow-cooked for love—not just convenience.
- It’s hearty, but not heavy—perfect for a weeknight when you want something filling but don’t want to feel weighed down.
- It’s simple — and that’s kind of the point. No need to overcomplicate when you want comfort fast.
Even if you’re not used to relying on your slow cooker, this recipe is a gentle way to start. The ingredients come together in an easy, forgiving way, and the result is reliably cozy even if you forget one little seasoning here or there.
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Slow Cooker Taco Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and flavorful slow cooker taco soup packed with ground beef, beans, corn, and tomatoes, seasoned with classic taco spices. Perfect for an easy weeknight meal.
Ingredients
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn, drained
1 (14.5-ounce) can diced tomatoes with green chilies
1 (10-ounce) can diced tomatoes with mild green chilies
1 (8-ounce) can tomato sauce
1 (1-ounce) packet taco seasoning mix
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 cups beef broth
Salt, to taste
Black pepper, to taste
Instructions
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened, about 5-7 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
Add the black beans, kidney beans, corn, diced tomatoes with green chilies, diced tomatoes with mild green chilies, tomato sauce, taco seasoning mix, ground cumin, chili powder, and beef broth to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours.
After cooking, season the soup with salt and black pepper to taste.
Stir well and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Slow cookers are great because you don’t need fancy equipment—just a reliable pot that keeps things warm all day. This soup is wonderful served with a sprinkle of shredded cheese, a side of crunchy tortilla chips, or even some warm cornbread if you’re feeling indulgent. I’ve tried swapping the ground beef for turkey or even skipping meat for a veggie-forward version, but honestly, the original combo is hard to top. Sometimes I add a little extra chili powder if I want more kick, or a splash of lime juice at the end to brighten things up—though I haven’t nailed that every time.
FAQ
Can I make this soup vegetarian? Yes, just skip the ground beef and maybe add extra beans or veggies. The flavor will be a bit different but still satisfying.
How long does it keep? Leftovers last about four days in the fridge and freeze well for a couple of months. Just thaw overnight before reheating.
Can I use fresh tomatoes instead of canned? I haven’t tested this fully, but diced fresh tomatoes might work if you adjust the cooking time slightly and add a bit more seasoning.
Is it spicy? It has a gentle warmth thanks to the chili powder and green chilies, but you can always add more or less depending on your taste.
So, if you’re looking for a slow cooker meal that feels like a comforting hug after a busy day, this taco soup might just become your new weeknight secret weapon. Give it a try, save it for later, and enjoy the calm that comes with a dinner that practically makes itself.