Slow Cooker Taco Soup

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Slow Cooker Taco Soup

A simple, delicious, dump and go soup where your slow cooker does all the work! This is a hearty, chunky soup so if you prefer a thinner consistency, add 1-2 cups of water or chicken broth. If you don't have all the seasonings on hand, add 1 packet of taco seasoning mix while cooking the beef.
Course Main Course, Soup
Cuisine American, Tex-Mex
Keyword Dump and Go, Slow cooker, Soup, Taco
Prep Time 10 minutes
Cook Time 8 hours
Servings 8 people
Calories 350kcal


  • 1 pound ground beef chuck
  • 1 onion chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1 15oz can whole kernel corn with liquid
  • 1 15oz can tomato sauce
  • 2 14.5oz cans diced tomatoes with chilis
  • 1 15oz can black beans drained and rinsed


  • In a medium skillet, cook the ground beef and onion over medium heat until meat is browned. Drain and discard excess grease. Add ground cumin, chili powder, paprika, onion powder, garlic powder, and salt/pepper to taste, mix well and cook 3 additional minutes and set aside
  • Place the ground beef mixture, corn, tomato sauce, diced tomatoes with chilis, and black beans in a slow cooker and mix to blend
  • Cook on low setting for 8 hours. Serve topped with corn chips, shredded cheddar cheese, and sour cream if desired


Have to much soup?  Freeze the leftovers!  Simply pour cooled soup in freezer storage bag(s) and freeze.  When ready to use, thaw overnight in the fridge.  If you need to expedite the thawing process, place bag in warm water until the soup loosens and pour into saucepan over low/medium heat.
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