When you can’t quite decide between having a taco and a bowl of soup, this recipe is here to save the day. This is warm, hearty, and fills that taco craving. This Slow Cooker Taco Soup is simple and delicious.

Slow Cooker Taco Soup | Kita Roberts PassTheSushi

Looking for an easy taco soup recipe?

This comforting soup is perfect for busy weeknights when you can’t be bothered with an extravagant meal. All you have to do is throw all your ingredients in the slow cooker, and you’re done!

The slow cooker is a great way to turn a bunch of ingredients into an easy meal the entire family will love. There’s something nostalgic about slow cookers, like when your mom would make slow cooker hamburger soup or lasagna soup

What Is Slow Cooker Taco Soup?

This delicious soup is like eating your favorite tacos but in soup form, kind of like taco chili but without. This easy recipe combines everything you love about Mexican food and turns it into an easy-to-eat comfort food, perfect for chilly days. 

Why you’ll love this recipe

This taco soup is perfect for Taco Tuesday or busy days when you don’t feel like cooking. Plus, this recipe uses simple ingredients that you probably already have in your pantry, making it the perfect lazy recipe. 


  • Ground beef: Use any kind of ground beef you like (ex., high-fat, low-fat, etc.)
  • Onion
  • Chicken broth: Use regular or low-sodium chicken broth. 
  • Black beans
  • Kidney beans
  • Corn
  • Your favorite prepared salsa: Use any jarred salsa or make your own. 
  • Velveeta cheese: This gives the soup a creamy texture. You could also use cheddar cheese or cream cheese. 
  • Taco seasoning: Use store-bought or make your own. 
  • Salt and pepper
  • Scallions or diced red onion
  • Toppings: Avocado, shredded cheese, sour cream, jalapenos, Tabasco sauce, crushed taco shells or tortilla strips

How to Make This Slow Cooker Taco Soup Recipe 

Start by browning the beef and onion in a large skillet over medium heat until the meat is fully cooked, making sure to dice and crumble it as it cooks. Once done, transfer the mixture to a 6-quart crockpot.

Next, add the chicken broth, beans, corn, salsa, and cheese. Sprinkle the taco seasoning and give it a good whisk to combine everything. Set the crockpot to low and let it cook for 5 to 7 hours.

When the soup is ready, ladle it into bowls. Now comes the fun part: serve it taco bar style with various toppings for everyone to pick and choose their favorites. Enjoy!

Expert Recipe Tips 

  • Dump out the excess grease after browning the beef before adding the remaining ingredients. 
  • Pour your soup into individual portions and use them for meal prepping!

How to Store Leftovers & Reheat

Store leftover soup in an airtight container in the fridge for 3-4 days. You can also freeze it for 4-6 months. However, we recommend leaving the cheese out if you plan on freezing it, as dairy doesn’t freeze well. You can always add it back in when you reheat the soup. 

To reheat:

Place a large pot on the stove top. Turn it to medium heat and reheat your soup. 

What to Serve With This Easy Crock Pot Taco Soup

Serve up a bowl of this soup with some basic Mexican staples like refried beans and chunky guacamole. Then, finish off your tasty dinner with a delicious tres leches cake or some quick sopapillas!

Recipe FAQs

Can I use another type of ground meat for this recipe?

Yes! Feel free to use ground turkey or ground chicken for this recipe. 

Can I adjust the spice level of this soup?

Yes! If you want the soup to be a little spicier, we recommend topping it with some hot sauce or adding cayenne pepper to the soup. 

Can I make this recipe on the stove top?

Yes! After browning the ground beef and onion, dump the remaining ingredients into the pot and simmer for 30 minutes. 

Can I make this recipe ahead of time and serve it the next day?

​Yes! Just heat everything in a large pot when you’re ready to serve!

More Mexican-Inspired Recipes

This crockpot taco soup recipe is the epitome of comfort, with basic pantry staples and Mexican-inspired flavors! If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!

uper Simple Slow Cooker Taco Soup

A combination of taco craving, pantry clean out and basic slow cooker know  how.
5 from 1 vote
Print Pin Rate
Author: Kita Roberts
6 hours 5 minutes
Serves: 6 servings


  • 1 lbs ground beef
  • 1 onion - diced
  • 4 cups chicken broth
  • 1 15 oz can black beans - drained and rinsed
  • 1 14 oz can kidney beans - drained and rinsed
  • 1 14 oz can corn - drained
  • 1/2 cup your favorite prepared salsa - in this case that means whatever I need to use up in the fridge
  • 1/2 cup diced Velveeta cheese - or sharp cheddar if you are not into Velveeta, it just melts really well for this
  • 4 tbs taco seasoning - or more to taste
  • Salt and Pepper
  • Scallions or diced red onion - avocado, shredded cheese, sour cream, jalapenos, Tabasco sauce, and crushed taco shells for topping


  • In a large skillet over medium-heat brown the beef with the onion until cooked through, dicing and crumbling the meat as it cooks. Transfer to a 6 quart crock pot.
  • Stir in the chicken broth, beans, corn, salsa and cheese. Sprinkle in the taco seasoning whisking to combine. Cook on low for 5 - 7 hours.
  • Ladle into bowls and serve taco bar style with toppings out for everyone to pick and choose.


Serving: 1g | Calories: 618kcal | Carbohydrates: 57g | Protein: 42g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 2311mg | Fiber: 16g | Sugar: 9g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

⭐ Tried this recipe? Rate it ⭐

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  1. Um…I’m totally inviting myself over for dinner!

  2. I was looking for a nice soup to make this weekend and a huge fan of Tex Mex. I love idea of the melted cheese in the soup. Thanks!

  3. This was really good! I set it up to cook one morning while we were packing up and moving and it was ready by the end of the day. I can see making this again during the workweek, it’s super simple. I added some worcestershire to it, which added a nice tang. Thanks for the recipe!

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