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Taco Soup for the Slow Cooker


Slow Cooker Taco Soup

Slow Cooker Taco Soup

Diana Rattray

 Taco seasoning and similar spices flavor this hearty, beefy taco soup. Top this delicious slow cooker soup with tortilla chips or strips, or garnish with shredded cheese or sour cream.

Prep Time: 12 minutes

Cook Time: 6 hours

Total Time: 6 hours, 12 minutes

Yield: Serves 8 to 10


  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 1/2 green or red bell pepper, chopped
  • 2 tablespoons minced jalapeno pepper
  • 1 can (15 ounces) black beans, undrained
  • 1 can (15 ounces) pinto beans, chili beans, or more black beans, undrained
  • 1 cup beef broth or vegetable broth
  • 1 can or jar (8 ounces) taco sauce or tomato sauce
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 package taco  seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried leaf oregano
  • 1 cup corn kernels, canned or frozen
  • salt and pepper, to taste


 In a large skillet, cook the ground beef with the onion and peppers, stirring frequently, until the beef is no longer pink. Transfer to the slow cooker insert (3 1/2- to 6-quart is fine). Add the two cans of beans, taco sauce or tomato sauce, diced tomatoes, taco seasoning, garlic powder, cumin, oregano and corn. 

Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Add salt and pepper, to taste. 

Serves 8 to 10.

See Also

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