Slow Cooker Taco Soup
Slow Cooker Taco Soup is a family favorite dinner that has just a few ingredients and can be made in minutes. My secret ingredients makes it the best taco soup out there for flavor and richness!
I know I’ve already shared a soup recipe with you this week but I was too excited about this one to hold on to it any longer. I do love my soups this time of year. For one thing they are the perfect warm you to your soul food on chilly fall or endlessly cold winter days. For another they are a filling and delicious way to eat a healthy dinner and then hopefully still have a healthy lunch left for the next day. This slow cooker taco soup is no exception. It is super easy to make, full of healthy ingredients and very filling.
What makes this Slow Cooker Taco Soup different:
I know there are a million different taco soups out there and this is no reinvention of the wheel but there are a couple little tweaks that I think make this one stand out a bit in my list of favorites.
- Instead of simply adding regular beans I used a can of refried beans which creates a nice thick base for the soup and makes it so hearty and filling.
- It also uses my homemade seasoning blends instead of packaged which to me just makes a world of difference. Such a fresh taste!
Video: How to make Slow Cooker Taco Soup
Tips to make this even easier:
- Cook up your hamburger ahead of time and that will make your morning prep a cinch! Or, if you have a multi-cooker, you can simply make everything in one pot.
I love the versatility of taco soup, and here are just a few of my favorite ways to serve it up:
- Topped with shredded cheese and sour cream
- With a squeeze of lime juice for freshness
- With plenty of crushed tortilla chips for a snack
- Over a baked potato
In fact, I think you’ll agree that a double batch is in order, just so you can have plenty of leftovers.
Get the recipe for the homemade seasonings by clicking here!
Slow Cooker Taco Soup
Ingredients
- 1 pound ground beef, 93% lean
- 1 15oz can fat free refried beans
- 2 14.5oz cans diced tomatoes
- 1 - 2 cups beef broth (depending on how thick you prefer it)
- 1 cup frozen corn kernels
- 4 oz can diced green chilis
- 2 tablespoons homemade taco seasoning
- 2 tablespoons homemade ranch seasoning
Instructions
- In a skillet over medium high heat brown ground beef until fully cooked and drain any excess grease
- Add to slow cooker along with remaining ingredients
- Cook on low for 6-8 hours or high for 3-4
- Stir until well combined
- Serve with crushed chips, cheese, sour cream or as desired
Notes
Nutrition
OMG, this is delicious!!! I was not sure about it and must say, I am SO happy I made this and I followed the recipe to the letter. Divine. Nice work!!
Thanks Angela! Glad you enjoyed it!
Any ideas on a sub for refried beans or is a deal breaker with this recipe?
You can leave the beans out, but it won’t have the same thickness/texture.
Excellent recipe!? Wanted to make it last weekend but didn’t have all the ingredients. Thought I had everything this weekend. Realized too late I needed two cans of diced tomatoes. Substituted a jar of salsa for the second can of diced tomatoes. Very good soup. Can’t wait to try another recipe from your site. THANK YOU!
The jar of salsa is the perfect substitute and maybe even better than the second can of tomatoes!!
This is a delicious soup! I used chicken stock, store-bought ranch and taco seasonings, and refried beans. The flavor was wonderful – so much so that I ate two bowls when it was done. I forgot to add the frozen corn until the last 30 minutes of cooking, but that was plenty of time. Jennifer, thank you so much for sharing this recipe, it’s a keeper!
Thanks Frances!
Could you substitute the refried beans with black beans?
yes, however, it would make soup a little thinner since the refried beans serve to create a base for the soup.
Hi there! This looks great! ….except I don’t like beans… of any kind 🙁 Do you have a suggestion for a substitute or do you think it would work if I just skipped them all together? (OR do they cook in so well that I may not even notice them? It’s more of a texture issue than it is a taste issue for me) Thanks! Love your blog!
Hi Kat! Since it’s refried beans it of course is a little more like a thick broth. But, you still may not care for the texture. You could just make it more of a thin taco soup and just leave out the beans. Or you might like this beef enchilada soup!
I love this soup! I have been recommending it left and right. It’s so easy and simple to make and so delicious! I also tend to add in a can or two of kidney beans to give it just a little more of a chili-like feel, but it’s just as good without.
Thanks! I’m so glad you love it!!
How many servings this recipe make?
4-6 servings
I made this tonight for a pretty skeptical husband (soup on taco Tuesday??) and it was absolutely fantastic — totally won him over! Thank you for sharing this recipe!
Awesome! 🙂
Tried this soup and it’s now my favorite and I’ll be doing it again and again…it just has a great taste and so was so easy to make.
Hi Paulette!! Thanks so much for letting me know!! Sure is nice to have easy to make slow cooker meals, right?! 🙂