It’s hard to imagine a better way to welcome yourself home after a tiring day than opening the door to a pot of this slow cooker 5-ingredient taco soup. There’s no better way to get your Mexican food fix while skipping all the chopping and stovetop stirring. All you have to do is brown the meat, open a few cans, and put it all in the crock pot.
I’ve been making this dish for years now and have never tired of it. It’s easy enough to throw together that you don’t have to think too much about dinner. Between the savory meat, beans, and tangy tomatoes, there’s a nice, thick soup that will fill you up on a cold winter night. Not only is it delicious, but it’s also inexpensive. My family is always begging for more when I make this recipe.
Why You Will Love This Recipe
The reason why I love this recipe is that I can turn a few simple canned goods into an amazing, slow-cooked meal. Since this recipe uses mostly canned foods and a pre-made packet of seasoning, you don’t have to spend time chopping veggies and mixing up several spices. This makes it a great solution for when you forgot to schedule dinner ahead of time and you want something filling to eat tonight.
The consistency of this soup is wonderful. It has the right amount of thickness to be considered a chili or a soup. The slow cooker allows the spices and tomatoes to meld together and make a rich broth with the ground beef. And since everything cooks in the same pot, you’ll have minimal cleanup to do before going to bed.
Ingredients You Will Need
Gather these 5 ingredients from your pantry to start cooking this comforting and delicious meal:
Lean Ground Beef
Using lean ground beef ensures that your soup won’t be too greasy and will be a bit more filling. Of course, you still need to brown the beef before putting it in the slow cooker, but that helps add some extra flavor. Alternatively, ground turkey or ground chicken works just as well in this recipe.
Diced Tomatoes with Green Chiles
You’ll need two cans of diced tomatoes with green chiles (such as Rotel) to give this soup its distinct taste. This gives you the tangy tomato broth flavor and a nice little amount of spice without the need for fresh chopped jalapeño peppers. If your family likes their soup very mild, you could substitute regular canned petite diced tomatoes plus a couple tablespoons of beef broth.
Black Beans
Canned black beans lend a creamy texture and help stretch the ground beef to feed a crowd. They also hold up well in the slow cooker and don’t break down into a puree. If you don’t like black beans, pinto beans or kidney beans make a great substitute 1 for 1 in this recipe.
How to Make It
This dinner couldn’t be easier! Prepare this dish with almost no effort at all by following these simple instructions.
Brown the Beef
In a large skillet over medium-high heat, cook your ground beef until brown and broken up. Drain off any excess grease.
Add the Seasoning
Sprinkle your taco seasoning over your browned and drained beef in the skillet. Stir and cook for 1 minute.
Combine in the Slow Cooker
Add the meat to your slow cooker. Add the diced tomatoes with green chiles, black beans and sweet corn.
Cook Low and Slow
Place the lid securely on your slow cooker and set the temperature to LOW. Let the soup simmer undisturbed for 4 to 6 hours, allowing all those zesty flavors to beautifully meld together.
Practical Tips
Don’t drain the diced tomatoes with green chilies. You want the juices in the can to be the base liquid in your slow cooker soup. It’s the best way to get the right texture without adding more water or broth.
The soup will likely thicken after several hours in the slow cooker. That’s fine! Just stir in an additional ½ cup of beef broth or water about 30 minutes before serving if it’s too thick. Rinse the black beans before adding them to the crock pot. Rinsing your canned beans will prevent your soup from becoming cloudy.
Slow Cooker 5-Ingredient Taco Soup Recipe
Equipment
- 6-quart slow cooker
- Large skillet
- Spatula or wooden spoon
Ingredients
- 1 lb lean ground beef
- 1 packet taco seasoning 1 oz. packet
- 2 can diced tomatoes with green chilies 10 oz. cans, undrained (RoTel brand)
- 1 can black beans 15 oz. can, drained and rinsed
- 1 can whole kernel corn 15 oz, drained
Instructions
- In a large skillet over medium high heat, cook the ground beef until browned and crumbly. Drain any excess grease.
- Add the taco seasoning and stir well. Cook for 1 minute more.
- Add the seasoned ground beef to the insert of a 6-quart slow cooker.
- Add the undrained diced tomatoes with green chilies, drained black beans, and drained corn to the slow cooker.
- Stir well until all ingredients are combined.
- Cover and cook on LOW for 4-6 hours, until the soup is hot and all the flavors have combined.
- Stir well and serve with your favorite toppings. Ladle into bowls and serve warm.
Nutrition
Storage and Reheating
- Keep leftover taco soup stored in a sealed container in the refrigerator for up to 4 days. It tastes even better the next day!
- To freeze, allow the soup to cool completely, then place it in freezer-safe bags or containers and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheat in the microwave for 2 minutes in individual bowls. You can also reheat on the stovetop over medium-low heat, gently warming the soup until hot and bubbly.
What to Serve it With
- Top with a scoop of sour cream and shredded cheddar cheese.
- Pair with crunchy tortilla chips or corn strips.
- Enjoy alongside a piece of warm, buttery cornbread.
- Serve garnished with fresh cilantro, diced avocado, and a squeeze of lime.
Frequently Asked Questions
Can I make this a vegetarian soup?
Yes! Leave out the ground beef, but add another can of pinto beans and a can of kidney beans for a chili style soup without the meat.
Can I cook this on the HIGH setting?
Yes! If you don’t have 4-6 hours to spare, you can cook this on HIGH for 2-3 hours. The meat is already cooked, so you are basically just waiting for the flavors to combine and the beans to soften.
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