Slow Cooker Taco Soup is tasty Mexican soup that uses up some of the canned goods that are hanging out in your pantry. With beans, corn, ground beef or turkey, and some flavorings, you can easily make this delicious crock pot Taco Soup!
Slow Cooker Taco Soup
There are times I am so grateful for my pantry. Having a supply of canned goods, pastas, rice, beans, and even potatoes and onions, means I will always be able to throw together a home cooked meal for the family. This Slow Cooker Taco Soup recipe is one of my pantry favorites!
Slow Cooker Taco Soup couldn’t be much easier. All you need to do is toss the ingredients together and cook it. I love busting out my Crock Pot on a hot day and letting it do all the work! No need to turn on the stove (unless you need to brown the meat).
I always have some cooked ground beef or shredded chicken in my freezer, so it’s just a dump and push start Taco Soup.
You can use what you have. If you don’t have kidney beans, maybe use white beans or garbanzo beans. Don’t feel like having meat? Double up on the beans and serve this over rice for a protein packed meal!
The toppings are so versatile for Slow Cooker Taco Soup. I always go all out if I have the stuff. Avocado, cheese, jalapeños, corn tortillas, sour cream, cilantro, or whatever else sounds good or is in the fridge or pantry.
This Taco Soup is a good one to freeze. I use quart sized freezer bags, fill them 3/4 of the way full and lay them flat in the freezer. They freeze like that and take up less room!
You Might Also Like
Slow Cooker Taco Soup is one of the easiest recipes you can make in your crock pot! Lots of tasty ingredients like beans, corn, and chiles, seasoned and all cooked together.
- 1 lb Cooked Ground Beef (or ground turkey, or chicken)
- (1) 1 oz packet Taco Seasoning (or 3 Tbsp of homemade)
- (1) 1 oz packet Ranch Dressing Mix (or 3 Tbsp of homemade)
- 1 1/2 tsp Onion Powder
- 1 tsp Oregano
- 1/4 tsp Salt
- 1/2 tsp Pepper
- (1) 15 oz can Red Kidney Beans, drained (or pinto beans)
- (1) 15 oz can Black Beans, drained
- (1) 10 oz can Rotel
- (1) 14 oz can Diced Tomatoes
- (1) 7 oz can Diced Green Chiles (I like fire roasted)
- 3 cups Corn, frozen (or 1 can, drained)
- (1) 14.5 oz can Chicken Broth, low sodium (about 2 cups, or more for a soupier result)
- Shredded Cheese
- Sour Cream
- Corn Tortillas
Add all of the ingredients to the slow cooker. Stir well.
Cook on High for 2 hours, or Low for 4 hours.
Garnish with corn tortillas, sour cream, avocado, cheese, jalapeño, or whatever you like!
Omit the chicken broth, don't drain the beans, and just dump everything into the slow cooker and cook!
Resources to Make This Recipe and More
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.