Save to Pinterest This satisfying slow cooker soup combines browned ground beef with hearty black and kidney beans, sweet corn, and diced tomatoes in a rich beef broth base. Classic taco seasonings including cumin and aromatic spices create that beloved Mexican-inspired flavor profile. Simply brown the meat, sauté vegetables, then let everything simmer low and slow for hours while the flavors meld together into a thick, comforting bowl.
Top with shredded cheese, sour cream, fresh cilantro, or crunchy tortilla strips for a complete meal that feeds six and reheats beautifully for lunches throughout the week.
Something magical happens when taco flavors meet slow cooker simplicity. I discovered this soup during one of those chaotic weeks when cooking felt like another chore on an endless list.
My roommate walked through the door that evening and actually stopped mid sentence, following her nose straight to the kitchen. We ate it straight from the crockpot while standing at the counter.
Ingredients
- Ground beef: The fatty richness carries all the spices beautifully, though I have used turkey in a pinch
- Onion, garlic and bell pepper: These form the aromatic foundation that makes the soup taste homemade, not like it came from a package
- Canned corn and diced tomatoes: Use the juices they pack the soup with flavor and body without any extra work
- Black and kidney beans: Rinse them well unless you want cloudy broth, a lesson I learned the embarrassing way
- Beef broth: Homemade broth elevates this but store bought works perfectly fine
- Taco seasoning and cumin: The packet is convenient but homemade seasoning lets you control the salt levels
Instructions
- Brown the beef:
- Cook the meat until no pink remains, then drain the fat before adding your aromatics
- Soften the vegetables:
- Sauté the onion, garlic and bell pepper just until they start to smell amazing, then scrape everything into the slow cooker
- Add everything else:
- Dump in the corn, tomatoes with their juices, both kinds of beans, green chilies if you like heat, and the broth
- Season and stir:
- Sprinkle the taco seasoning, cumin, pepper and salt over the top, then stir well to distribute the spices evenly
- Let it cook:
- Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the flavors have melded together
- Final taste:
- Give it a final taste and adjust the seasonings if needed, then ladle into bowls and pile on your favorite toppings
Save to Pinterest This soup has become my go to for snow days, sick days, and days when I just cannot summon the energy to cook properly. It is never let me down.
Make Ahead Magic
I have learned to brown the beef and vegetables the night before, storing them in the fridge until morning. Then it takes two minutes to dump everything in the cooker before work.
Topping Bar Ideas
Set out bowls of shredded cheese, sour cream, cilantro, jalapeños and crushed tortilla chips. Letting everyone customize their own bowl somehow makes the meal feel more special.
Freezer Friendly Tips
This soup freezes beautifully for up to two months. I always portion it into containers before freezing for quick work lunches.
- Cool the soup completely before freezing to prevent ice crystals
- Leave room at the top of containers as liquid expands when frozen
- Add fresh toppings after reheating since they do not freeze well
Save to Pinterest There is something deeply satisfying about a meal that takes care of itself while you go about your day. This soup is comfort in a bowl.
Recipe FAQs
- → Can I make this taco soup on the stovetop instead?
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Yes, you can simmer everything in a large Dutch oven or stockpot over medium-low heat for 45-60 minutes instead of using the slow cooker. The flavors will still develop nicely, though the meat may become slightly less tender.
- → What's the best way to store and reheat leftovers?
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Store cooled soup in airtight containers in the refrigerator for up to 4 days, or freeze for 2 months. Reat gently on the stovetop over medium heat, adding a splash of broth if it seems too thick after refrigeration.
- → Can I use dried beans instead of canned?
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Absolutely. Soak 1 cup each of dried black and kidney beans overnight, then cook them separately until tender before adding to the soup. You may need to adjust the broth amount slightly as dried beans absorb more liquid.
- → How can I make this soup spicier?
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Add extra diced green chilies, fresh jalapeños, or a pinch of cayenne pepper when adding spices. You could also use hot taco seasoning or serve with hot sauce on the side for individual heat preferences.
- → What other proteins work well in this soup?
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Ground turkey, chicken, or even shredded rotisserie chicken make excellent substitutions. For a vegetarian version, use extra beans or plant-based crumbles and switch to vegetable broth.
