Slow Cooker Taco Soup
on Mar 06, 2023, Updated Jun 28, 2024
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Slow Cooker Taco Soup is easy to put together and tastes flavorful and delicious. Perfect for cold, winter days.
I love using my slow cooker. It is so nice to be able to throw a bunch of ingredients together in the morning and not worry about dinner all day. Slow cookers were the best invention of all time.
Slow Cooker Taco Soup
I love taco soup because it is super versatile! You can use ground beef, ground turkey, ground chicken, even a cooked meatless protein option. If you use the cooked meatless protein, just sauté your onion and peppers since the meatless protein is already pre-cooked.
Don’t be too concerned about the spice level because you can adjust the spiciness. Use different levels of spiciness when it comes to your enchilada sauce, your tomatoes with green chilies. Add a little cayenne or red pepper flakes if you would like extra heat. Add jalapeños into your soup or as a garnish.
Ingredients
- Lean ground beef
- Onion
- Large bell pepper
- Can of whole kernel corn
- Can of black beans
- Can of pinto beans
- Can of medium red enchilada sauce
- Can of diced tomatoes with green chilies
- Chicken broth
- Taco seasoning or homemade taco seasoning
Recipe Instructions
- Dice onion and bell pepper.
- Heat a large skilled on the stovetop over medium to medium high heat. Add bell pepper, onion and ground beef. Season to taste with salt and pepper and cook till the beef is no longer pink and the onion and pepper are softened.
- Drain any grease once you are done cooking.
- In a slow cooker, place beef, onions and peppers, and top with the corn, beans, enchilada sauce, and diced tomatoes. Sprinkle taco seasoning in and then stir in chicken broth.
- Cook on low for 4 hours or high for 2 hours.
- Adjust the seasoning to taste, adding more salt and/or taco seasoning to your liking.
- Serve and enjoy with or without your favorite garnishes.
Frequently Asked Questions
If you would like to add a touch of creaminess, add ½ cup of sour cream to your slow cooker in the last 30 minutes.
Oh Yes!! The soup flavors blend together as they marinate to create a fabulous next day meal as well. You can store any leftovers in an airtight container and refrigerate for 5 days. It will last in the freezer for 3 months. Just remove from the freezer and allow it to thaw in the refrigerator for 24 hours, reheat and serve.
I like serving taco soup with tortilla chips, sour cream, avocado and cilantro on top. Corn bread makes a really great side too.
More Recipes
- Quick, Easy, and Healthy White Chicken Enchilada Soup
- Pork Tenderloin for Tacos in the Crock Pot
- Instant Pot Ground Turkey and Lentil Taco Filling
- Taco Topped Cornbread Waffles
- Crispy Sheet Pan Baked Chicken Taco Meat
If you’ve tried this Slow Cooker Taco Soup or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Slow Cooker Taco Soup
Ingredients
- 1.5-2 pounds lean ground beef
- 1 medium onion
- 1 large bell pepper, (any color will work)
- 1 can of whole kernel corn, drained (14.5 ounces)
- 1 can of black beans, rinsed and drained (14.5 ounces)
- 1 can of pinto beans, rinsed and drained (14.5 ounces)
- 1 can of medium red enchilada sauce, (14.5 ounces)
- 1 can of diced tomatoes with green chilies, (10 ounces)
- 4 cups of chicken broth
- 2 packets of taco seasoning, or 4 tablespoons homemade taco seasoning
- Salt and pepper to taste
Optional Garnishes:
- Cilantro
- Sour cream
- Cheese
- Avocado
- Tortilla strips or crumbled chips
Instructions
- Dice your onion and bell pepper.
- Heat a large skilled on the stovetop over medium to medium high heat. Add your bell pepper, onion and ground beef. Season to taste with salt and pepper and cook till the beef is no longer pink and the onion and pepper are softened.
- Drain any grease once you are done cooking.
- In a slow cooker, place your beef, onions and peppers, and top with the corn, beans, enchilada sauce, and diced tomatoes. Sprinkle your taco seasoning in and then stir in your chicken broth.
- Cook on low for 4 hours or high for 2 hours.
- Adjust the seasoning to taste, adding more salt and/or taco seasoning to your liking.
- Serve and enjoy with or without your favorite garnishes.
- Store leftovers in an air-tight container in the fridge for up to 5 days.
Notes
- You can cook this recipe on low for up to 6 hours if needed, but this recipe is great because it can be throw in the slow cooker while your heading out and be ready in just a few hours if needed.
- You can switch up the beans for whatever kind you like or have on hand.
- You can swap the beef out for ground turkey or chicken if you prefer.
