Go Back
Homemade slow cooker taco soup with ground beef, black beans, pinto beans, corn and tomatoes topped with cheddar, avocado and sour cream.

Cozy Slow Cooker Taco Soup

An easy slow cooker taco soup made with seasoned ground beef, black beans, pinto beans, corn, tomatoes, green chiles, and taco spices for a hearty dinner that's perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8
Course: Dinner, Soup
Cuisine: American, Mexican-Inspired
Ingredients Method Notes

Ingredients
  

  • Taco Soup
  • 1 pound lean ground beef
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons taco seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1½ cups frozen corn
  • 1 28-ounce can diced tomatoes with juices
  • 1 10-ounce can diced tomatoes with green chiles
  • 1 8-ounce can tomato sauce
  • 3 cups low-sodium beef broth
  • 1 tablespoon fresh lime juice
  • ½ teaspoon freshly ground black pepper
  • Salt to taste
  • Optional Toppings
  • Freshly shredded cheddar cheese
  • Sour cream
  • Diced avocado
  • Fresh cilantro
  • Sliced green onions
  • Sliced jalapeño
  • Lime wedges
  • Crushed tortilla chips or tortilla strips

Method
 

  1. Heat a large skillet over medium-high heat.
  2. Add ground beef and cook, breaking it into irregular crumbles.
  3. Add diced onion once the beef is partially browned.
  4. Continue cooking until the beef is fully cooked and the onion begins to soften.
  5. Add garlic and cook for approximately 30 seconds.
  6. Drain excess grease if necessary.
  7. Transfer the beef mixture to a 6-quart slow cooker.
  8. Add black beans, pinto beans, corn, diced tomatoes with their juices, tomatoes with green chiles, and tomato sauce.
  9. Add taco seasoning, chili powder, cumin, smoked paprika, and black pepper.
  10. Pour in the beef broth and stir.
  11. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  12. Stir and adjust the consistency with additional broth if desired.
  13. Stir in fresh lime juice.
  14. Taste and adjust salt and seasonings.
  15. Let rest uncovered for approximately 5 minutes.
  16. Ladle into bowls.
  17. Serve with your favorite taco toppings.

Notes

  • Brown the ground beef before adding it to the slow cooker for better flavor and texture.
  • Drain excess beef fat before transferring it to the Crockpot.
  • Drain and rinse the beans, but don't drain the diced tomatoes.
  • Use mild or spicy tomatoes with green chiles depending on your preferred heat level.
  • Add fresh lime juice after cooking.
  • Keep tortilla chips separate until serving so they remain crunchy.
  • Refrigerate leftovers for up to 4 days.
  • Freeze the soup without toppings for up to approximately 3 months.