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Slow Cooker Taco Soup Recipe for Cozy Weeknight Dinners

This slow cooker taco soup is packed with ground beef and bold taco flavors, yet takes only minutes to prepare.

bowl of taco soup sitting in front of my slow cooker

Mexican-style meals are a family favorite in our house—my kids and I could happily eat them every night. This version of taco soup uses ground beef and convenient pantry ingredients, but it tastes like you simmered it for hours. The slow cooker does the work while you go about your day, and the result is a comforting, flavorful soup that’s easy to finish and serve.

bowl of slow cooker taco soup

Ingredients for Slow Cooker Taco Soup

  • Ground sirloin – 90% lean
  • Onion – finely chopped
  • Garlic – minced
  • Taco seasoning – use your preferred brand
  • Salsa – mild, medium, or hot depending on taste
  • Pinto beans – drained (add a second can to increase fiber)
  • Corn – drained
  • Petite diced tomatoes – drained
  • Beef consommé – or substitute 3 cups of chicken stock if unavailable
  • Chicken stock – or use beef broth if you prefer
  • Fresh lime juice – added at the end for brightness
  • Toppings – tortilla chips, shredded cheddar, avocado and sour cream

eating slow cooker taco soup

How to make Slow Cooker Taco Soup

    1. In a non-stick sauté pan over medium-high heat, melt 1 tablespoon butter.
    2. Add the chopped onion and cook a few minutes until it begins to soften.
    3. Add the ground sirloin and cook until no longer pink, breaking it up as it cooks.
    4. Stir in the garlic and cook about one minute until fragrant.
    5. Mix in the taco seasoning and salsa and cook for about another minute.
    6. Transfer the beef mixture to the slow cooker insert.
    7. Add the drained beans, corn, diced tomatoes, consommé and chicken stock. Stir to combine and cover with the lid.
    8. Cook on high for 4 hours or on low for 6 hours.
    9. Stir in 2 tablespoons fresh lime juice just before serving.
    10. Serve hot with tortilla chips, diced avocado, shredded cheese and a dollop of sour cream.

a spoonful of slow cooker beef taco soup

Kitchen Tips

  • Use a 6-quart slow cooker for this recipe to ensure even cooking and enough room for ingredients.
  • Choose a taco seasoning and salsa you enjoy—the flavor of the soup will reflect those choices.
  • For a heartier meal, stir cooked Spanish rice into individual bowls before ladling the soup.
  • Serve with chips and fresh guacamole or a simple salad to round out the meal.

This recipe yields a comforting, family-friendly soup that’s great for busy days and easy to customize.

Print or pin this recipe and enjoy a flavorful, fuss-free dinner tonight.

Slow Cooker Taco Soup | Foodtastic Mom

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a bowl of slow cooker taco soup topped with tortilla chips, sour cream and shredded cheese

Slow Cooker Taco Soup

This slow cooker taco soup is loaded with ground beef and taco seasonings, and it’s quick to prepare.
Prep Time 15 minutes
Cook Time 4–6 hours
Total Time 4–6 hours 15 minutes
Servings 8
Calories 249kcal
Author Jill McOwen

Equipment

  • slow cooker

Ingredients

  • 1 tbsp butter
  • 1 small sweet onion finely chopped
  • 1 1/2 lbs ground sirloin (90% lean)
  • 2 cloves garlic minced
  • 1 envelope taco seasoning
  • 1 cup salsa
  • 1 15 oz can pinto beans drained
  • 1 15 oz can corn drained
  • 1 15 oz can petite diced tomatoes drained
  • 1 can (10.5 oz) beef consommé
  • 2 cups chicken stock
  • 2 tbsp fresh lime juice
  • shredded cheddar cheese, sour cream, fresh avocado and tortilla chips for serving

Instructions

  • Heat a non-stick sauté pan over medium-high heat. Add one tablespoon of butter and melt.
  • Add the chopped onion and cook a few minutes until it begins to soften.
  • Add the ground sirloin and cook until no pink remains, breaking it up as it cooks.
  • Add the garlic and stir for about one minute until fragrant.
  • Stir in taco seasoning and salsa, cooking another minute.
  • Transfer the beef mixture to the slow cooker insert.
  • Add the beans, corn, tomatoes, consommé and chicken stock. Stir, cover and cook on high for 4 hours or low for 6 hours.
  • Stir in 2 tablespoons fresh lime juice just before serving.
  • Ladle into bowls and top with tortilla chips, avocado, shredded cheese and sour cream.

Nutrition

Calories: 249kcal
|
Carbohydrates: 10 g
|
Protein: 18 g
|
Fat: 15 g

More Soup Recipes

  • Chicken Tortilla Soup
  • Mexican Rice and Bean Soup
  • Crock Pot Chicken Taco Soup