Why You’ll Love This Slow Cooker Taco Soup

This Slow Cooker Taco Soup isn’t just another meal; it’s a testament to convenience and flavor married in one pot. Here’s why it’s bound to become a staple in your recipe rotation:

• Effortless Preparation: Truly a “dump-and-go” recipe, it requires minimal active cooking time. Simply brown your meat, then combine everything in the slow cooker, and let it do all the work. Perfect for busy individuals or anyone looking to minimize kitchen time.
• Bold & Satisfying Flavors: The combination of taco and ranch seasonings creates a uniquely savory and zesty profile that’s incredibly comforting. Paired with hearty ground meat, beans, and vegetables, it delivers a deeply satisfying taste with every spoonful.
• Versatile & Customizable: Whether you prefer ground beef, chicken, or turkey, this soup accommodates your protein choice. You can also easily adjust the spice level to your liking or add extra vegetables to boost its nutritional value.
• Family-Friendly: Its crowd-pleasing flavors make it a hit with both adults and children. Plus, with a variety of toppings available, everyone can customize their bowl to perfection, ensuring a meal that caters to diverse tastes.
• Perfect for Meal Prep: This soup reheats beautifully, making it an excellent candidate for meal prepping. Cook a large batch on the weekend, and enjoy flavorful lunches or dinners throughout the week. It also freezes exceptionally well for future quick meals.

Ingredients

Gather these simple ingredients to create your hearty slow cooker taco soup:

• 1 lb ground beef, or ground chicken or turkey for a leaner option
• 1 (16 oz) can pinto beans, undrained
• 1 (16 oz) can kidney beans, undrained
• 1 (16 oz) can corn, undrained
• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
• 1 (16 oz) can diced tomatoes, undrained
• 1 (4 oz) can diced green chilis
• 2 tbsp taco seasoning mix
• 2 tbsp ranch seasoning mix

Instructions

Follow these easy steps to prepare your delicious Slow Cooker Taco Soup:

1. Brown the Meat: In a large skillet over medium-high heat, brown the ground beef (or chicken/turkey) until fully cooked. Break up the meat with a spoon as it cooks. Once cooked, drain any excess grease thoroughly. This step is crucial for developing rich flavor and preventing a greasy soup.
2. Combine Ingredients: Transfer the cooked and drained ground meat into your slow cooker. Add the undrained pinto beans, kidney beans, corn, Rotel, diced tomatoes, and diced green chilis. Sprinkle in the taco seasoning and ranch seasoning.
3. Cook to Perfection: Stir all the ingredients gently until well combined. Cover the slow cooker with its lid and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The cooking time will vary slightly depending on your slow cooker model, so keep an eye on it to ensure the flavors meld beautifully and the soup is heated through.
4. Serve & Enjoy: Once cooking is complete, give the soup a final stir. Ladle it into bowls and serve immediately with your favorite toppings. Get creative with your garnishes to enhance the taco experience!

Serving Suggestions & Toppings

Taco soup is a canvas for your favorite taco-inspired toppings. Here are some ideas to make your bowl truly special:

• Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend.
• Sour Cream or Greek Yogurt: A dollop adds a creamy, cool contrast.
• Fresh Herbs: Chopped cilantro is a must for authentic flavor.
• Crispy Elements: Crushed tortilla chips, tortilla strips, or even crispy fried onions.
• Fresh Vegetables: Diced avocado, shredded lettuce, cherry tomatoes, or thinly sliced green onions.
• Heat & Zest: A squeeze of fresh lime juice, a dash of your favorite hot sauce, or sliced jalapeños (fresh or pickled).
• Salsa: A spoonful of fresh or jarred salsa can add another layer of flavor.

Tips for the Best Slow Cooker Taco Soup

Elevate your taco soup game with these helpful tips:

• Drain the Meat Thoroughly: After browning, ensure you drain all excess grease from your ground meat. This prevents the soup from becoming oily and ensures a cleaner, more pleasant texture and flavor.
• Customize Your Protein: While ground beef is classic, feel free to experiment with ground chicken or turkey for a lighter version, or even a combination of meats. For a vegetarian option, omit the meat and add an extra can of beans or some sautéed mushrooms.
• Adjust Seasoning to Taste: The provided amounts for taco and ranch seasoning are a good starting point, but don’t hesitate to adjust based on your preference. Taste the soup after it has cooked for a few hours and add more seasoning, salt, or pepper if needed.
• Spice It Up or Tone It Down: If you love heat, add a pinch of cayenne pepper, a dash of hot sauce, or extra diced jalapeños. For a milder soup, opt for mild Rotel and ensure your green chilis are mild.
• Batch Cook and Freeze: This soup freezes wonderfully. Once cooled, portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
• Don’t Forget the Stir: While it’s a “dump-and-go” recipe, an occasional stir during the cooking process can help distribute the flavors evenly and prevent anything from sticking to the bottom, especially if your slow cooker tends to have hot spots.

Frequently Asked Questions (FAQs)

Got questions? We’ve got answers to help you perfect your slow cooker taco soup.

Can I use frozen corn instead of canned?

Absolutely! Frozen corn works perfectly in this recipe. There’s no need to thaw it beforehand; just add it directly to the slow cooker with the other ingredients. The cooking time will remain the same.

What if I don’t have all the types of beans listed?

No problem! This recipe is very flexible. You can substitute pinto and kidney beans with black beans, cannellini beans, or even great northern beans. Just make sure to use two 16 oz cans of your chosen beans.

How long does taco soup last in the refrigerator?

Leftover taco soup can be stored in an airtight container in the refrigerator for 3-4 days. It often tastes even better the next day as the flavors have more time to meld.

Can I make this soup on the stovetop or in an Instant Pot?

While designed for a slow cooker, a stovetop version can be made by simmering all ingredients for at least 30 minutes after browning the meat. For an Instant Pot, brown the meat using the sauté function, then add the remaining ingredients, seal, and cook on high pressure for about 10-15 minutes, followed by a natural release.