This slow cooker taco soup recipe is easy to make and only takes a few minutes to prepare. Then it cooks all day in the slow cooker (or for a shorter time on the stovetop) so the flavors intensify and it’s ready to serve at dinner time.
In a large skillet, cook ground beef onion and minced garlic until beef is lightly browned.
In the container of a slow cooker, combine vegetable broth, tomato sauce, diced tomatoes, beans, taco seasoning, frozen corn and cooked beef mixture.
Cook on low for 6 hours or high for 3 hours. Taste and adjust salt, pepper and spice as desired.
Serve warm with your favorite taco fixings (sour cream, shredded cheese, crushed chips, guacamole, etc.)
Video
Notes
Ingredient Substitutions
Ground beef. I suggest lean ground beef. Ground turkey or ground chicken also work in this recipe.
Onion. Use a sweet, yellow onion or red onion.
Vegetable Broth. Chicken or beef broth can be used in place of vegetable broth.
Diced tomatoes. fire roasted, with green chilies or just plain diced tomatoes all work well in this taco soup recipe.
Beans. I suggest using kidney beans, black beans or garbanzo beans.
Taco Seasoning. I suggest an organic seasoning to avoid unfavorable ingredients. Or you can make your own. This is a very mild taco soup with a subtle taco flavor, you can easily increase the heat/spice by adding chili powder, hot sauce, spicy taco seasoning, jalapeño peppers, etc.
Frozen Corn. You can substitute fresh corn.
To Make on the StovetopCook the beef, onion and garlic in 5 quart saucepan. Then add the rest of the ingredients and bring to a boil. Turn heat to low and simmer until ready to serve, but for at least 30 minutes.Store/FreezeStore leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.Reheat on the stovetop or in the microwave.