Slow Cooker Taco Soup

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Need a quick, frugal meal for cold weather? Slow cooker taco soup to the rescue. It makes a filling meal and 1 pound of ground meat easily feeds my family of 5, usually with enough left over for at least one more serving.

This recipe uses ingredients that you can keep on hand and makes a quick snow day lunch (on the stove) if the kids are out of school but it can also be simmered all day in the slow cooker.

Slow cooker taco soup and a homemade dinner roll.

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To make this soup slow cooker friendly, brown your beef and onion the night before and refrigerate it overnight. The next morning, all you have to do is dump everything in the slow cooker. When you walk in the door from work or school, supper will be ready.

But if for some reason you forget to start the slow-cooker, it can be whipped up in about 20 minutes on the stove.

We love to top our taco soup with corn chips, cheese, and sour cream. For those that like it even spicier, you can top the soup with pickled jalapenos. If you happen to have any soup leftover, it freezes very well. You may even want to consider doubling the recipe so that you can freeze half for another meal on a crazy night.

Make it your own!

A few notes: Instead of the packages of taco seasoning and ranch dressing mix, I use my homemade versions of both. I also usually use my own canned tomatoes and my home-cooked beans instead of canned. This recipe is very forgiving, so please make it your own! This soup is great served with breadsticks, cornbread or homemade dinner rolls.

Slow Cooker Taco Soup

A quick, frugal soup that warms you up on a cold day.

  • 1 lb. ground beef
  • 1 onion, chopped
  • 2 cups beef broth
  • 1 can (15 1/4 oz.) whole kernel corn or 1 c. frozen corn
  • 1 can (15 oz.) pinto beans (or any kind of beans)
  • 1 can (14 1/2 oz,) diced tomatoes
  • 1 can (10 oz.) diced tomatoes with green chilies
  • 1 can (4 oz.) chopped green chilies
  • 1 pkg. taco seasoning *
  • 1 pkg. ranch salad dressing mix *
Optional toppings
  • corn chips
  • shredded cheddar cheese
  • sour cream
  • pickled jalapenos
  1. Brown ground beef with onion. Add all remaining ingredients to the slow cooker. Cook for 8 hours on low.

  2. Alternatively, once the beef and onions have been browned, add all the remaining ingredients to the pot and simmer on the stove for 15 minutes.

  3. Top individual servings with corn chips, cheddar cheese, sour cream and pickled jalapenos if desired.

Recipe Notes

* I use 2 Tablespoons taco seasoning mix and 2 Tablespoons ranch dressing mix in place of the store-bought packets.


Taco soup is a quick, frugal meal. What other quick meals do you make on busy nights?

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2 thoughts on “Slow Cooker Taco Soup”

    • I typically cook a whole bag of black beans at one time, bag them in smaller quantities, and freeze them. Much cheaper than the cans.


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