Slow-Cooker Taco Soup

A few pantry staples and a pound of ground beef simmer all day for a lick-the-bowl good soup.

three bowls of Slow-Cooker Taco Soup

Emily Laurae / Southern Living

Active Time:
15 mins
Total Time:
4 hrs 15 mins
8 to 10

Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.

During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe.


  • 1 lb. ground beef 

  • 1 large onion, diced (about 1 1/2 cups)

  • 1 (1-oz.) pkg. taco seasoning

  • 1 (15.5-oz.) can chili beans, drained

  • 1 (14.5-oz.) can tomatoes, garlic, and onions

  • 1 (14.5-oz.) can stewed tomatoes

  • 1 (15.5-oz.) can kidney beans, drained

  • 1 (15.5-oz.) can pinto beans, drained

  • 1 (15.25-oz.) can whole kernel corn, drained

  • 1 (1-oz.) pkg. dry ranch seasoning mix

  • Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)


  1. Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

  2. Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

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