Quick Facts
Time: 10 min prep • 6 hr cook (Low) • 6 hr 10 min total
Yield: 6 servings
Skill: Beginner
Method: Slow cooker, one-pot, dump-and-go
Diet: Gluten-Free

Introduction

Taco Soup is the answer when you want a satisfying dinner without babysitting a pot. With just 10 minutes of prep, you dump in protein, beans, tomatoes, and a balanced spice blend, then let the slow cooker build deeper flavor while you do anything else. The result is a cozy, spoonable bowl with the soul of taco night—savory broth, tender beans, sweet corn, and just-enough heat—topped with your favorite fixings for texture and freshness. It’s perfect for families, meal prep lovers, and anyone who craves comfort food that won’t derail the schedule or the budget.

Want more spins on this cozy classic? Browse our Taco Soup recipes for meal-prep and weeknight ideas.

Why You’ll Love It

• Weeknight-easy: minimal chopping, clear timing, no stovetop hovering.
• Flexible: swap proteins or beans and use what’s in your pantry.
• Balanced flavor: warm spices, bright lime, and a clean, savory broth.
• Great leftovers: reheats beautifully for lunches and next-day dinners.

Taco Soup — Set-and-Forget, Weeknight-Easy (Slow Cooker, 6 hr 10 min)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lily
• Total Time: 6 hours 10 minutes
• Yield: 6 servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

A cozy, dump-and-go Taco Soup that tastes like taco night in a spoon: tender beans, sweet corn, savory broth, warm spices, and a bright squeeze of lime. Minimal chopping, flexible pantry swaps, and leftovers that reheat like a dream.

---

Ingredients

• 1 tbsp olive oil

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 lb lean ground beef or ground turkey

• 2 tbsp taco seasoning (see notes)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp dried oregano

• 1/4–1/2 tsp chili powder, to taste

• 1 (15-oz) can black beans, rinsed & drained

• 1 (15-oz) can pinto beans, rinsed & drained

• 1 (15-oz) can tomato sauce

• 1 (14.5-oz) can fire-roasted diced tomatoes

• 1 (4-oz) can mild diced green chiles

• 1–1 1/2 cups corn (frozen or canned, drained)

• 3–4 cups low-sodium chicken or vegetable broth

• 1 bay leaf (optional)

• 1–2 tbsp fresh lime juice, to finish

• Kosher salt & black pepper, to taste

• Toppings (choose a few): diced avocado, chopped cilantro, sliced jalapeño, shredded cheddar or Monterey Jack, tortilla chips (crumbled), sour cream or plain Greek yogurt, extra lime wedges

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pre-prep (2–3 min): Open/rinse beans; measure spices.

2. (Optional) Sauté aromatics: Heat olive oil; cook onion 3–4 min. Add garlic 30 sec.

3. (Optional) Brown protein: Add ground meat, season with a pinch of salt; cook 4–5 min until no longer pink.

4. Load slow cooker: Add meat, aromatics (or add raw if skipping sauté), beans, tomato sauce, diced tomatoes, green chiles, corn, taco seasoning, cumin, smoked paprika, oregano, chili powder, and 3 cups broth. Stir. Add bay leaf if using.

5. Cook: Cover and cook on LOW 6 hours (or HIGH ~3 1/2 hours).

6. Adjust: If too thick, add broth 1/2 cup at a time; if thin, uncover on HIGH 15–20 min.

7. Finish: Stir in lime juice; season with salt & pepper. Remove bay leaf.

8. Serve: Ladle into bowls and add toppings.

Notes

• Use low-sodium broth and rinsed beans; salt to taste at the end.

• Taco seasoning: store-bought or 2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt (adjust to taste).

• Swaps: any ground meat; any two cans of beans; add bell pepper; omit corn to lower carbs; add zucchini in last hour.

• Make-ahead & storage: Refrigerate 3–4 days; freeze up to 3 months.

• Creamy option: Blend 1 cup and stir back in, or swirl 2–3 tbsp Greek yogurt off heat (temper first).

• Nutrition note: Estimates assume 93% lean ground beef and low-sodium/rinsed canned goods.

• Prep Time: 10 minutes
• Cook Time: 6 hours (LOW)
• Category: soup recipes
• Method: Slow Cooker
• Cuisine: Tex-Mex

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 lb lean ground beef or ground turkey
• 2 tbsp taco seasoning (see notes)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4–1/2 tsp chili powder, to taste
• 1 (15-oz) can black beans, rinsed and drained
• 1 (15-oz) can pinto beans, rinsed and drained
• 1 (15-oz) can tomato sauce
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 1 (4-oz) can mild diced green chiles
• 1–1 1/2 cups corn (frozen or canned, drained)
• 3–4 cups low-sodium chicken or vegetable broth
• 1 bay leaf (optional)
• 1–2 tbsp fresh lime juice, to finish
• Kosher salt and black pepper, to taste

Toppings (choose a few): diced avocado, chopped cilantro, sliced jalapeño, shredded cheddar or Monterey Jack, tortilla chips (crumbled), sour cream or plain Greek yogurt, extra lime wedges.

What each ingredient does:
Olive oil: helps bloom aromatics. • Onion & garlic: savory base. • Ground beef/turkey: hearty protein. • Taco seasoning/cumin/paprika/oregano/chili: layered “taco” flavor and warmth. • Beans: body, fiber, and creaminess. • Tomato sauce & diced tomatoes: depth and acidity. • Green chiles: gentle heat. • Corn: sweetness and color. • Broth: the sip-able base. • Lime: brightness at the end.

Pro tip: Use low-sodium broth so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: swap yellow onion for white or red; add 1/2 cup diced bell pepper for sweetness.
• Protein: ground turkey or chicken works just like beef; for extra lean options, add 1 tbsp olive oil to prevent dryness.
• Beans: any two cans—kidney, black, pinto, or chickpeas; rinse to control salt.
• Starch/veg: omit corn for lower carbs; add zucchini in the last hour for more veg.
• Dairy/fats: top with shredded cheese or dairy-free cheese; use Greek yogurt in place of sour cream.
• Spice level: add minced jalapeño or chipotle in adobo (1 tsp) for smoky heat.
• Budget/time savers: use pre-chopped onion/garlic; choose frozen corn.

Equipment Notes

A 5–6-quart slow cooker is ideal. A skillet is helpful to quickly soften onion/garlic and brown ground meat, but you can skip and add straight to the crock if you prefer ultra dump-and-go. Use a ladle for serving and a wooden spoon for breaking up meat. For easier cleanup, a slow-cooker liner or quick oil spray helps, though a soak with warm soapy water works fine.

Step-by-Step

1. Pre-prep (2–3 min): Gather, open, and rinse beans; measure spices. It speeds assembly.
2. Aromatics (optional but tasty): Heat olive oil in a skillet; sauté onion 3–4 minutes, add garlic 30 seconds until fragrant. This jumpstarts flavor.
3. Brown the protein (optional): Add ground meat; season with a pinch of salt; cook just until no longer pink, 4–5 minutes. Browning adds depth.
4. Load the slow cooker: Add browned meat, sautéed aromatics (or raw if skipping sauté), beans, tomato sauce, diced tomatoes, green chiles, corn, taco seasoning, cumin, paprika, oregano, chili powder, and 3 cups broth. Stir well; add bay leaf if using.
5. Cook low and slow: Cover and cook on LOW for 6 hours (or HIGH for ~3 1/2 if you need). The soup should be gently bubbling and aromatic.
6. Adjust consistency: If too thick, add more broth 1/2 cup at a time; if thin, leave uncovered on HIGH 15–20 minutes to reduce.
7. Finish: Stir in lime juice; taste and season with salt and pepper. Remove bay leaf.
8. Serve: Ladle into bowls and finish with your favorite toppings for crunch, cream, and freshness.

Doneness cues: Vegetables tender; beans creamy; broth infused and slightly thickened; meat fully cooked.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop onion/garlic and measure spices up to 2 days ahead. Brown meat, cool, and refrigerate if you like.
• Fridge: Keeps 3–4 days in a sealed container; flavors deepen by day two.
• Freeze: Up to 3 months. Cool completely, portion into freezer bags or containers, and leave headspace. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop or in a microwave, adding a splash of broth or water and a squeeze of lime to revive.

How to Lighten / Make It Creamy

• Lighten: Use ground turkey; skip cheese; add extra vegetables (zucchini or bell pepper).
• Creamy: Blend 1 cup of the soup and stir it back in, or swirl in 2–3 tbsp plain Greek yogurt off heat. If adding dairy, temper with a ladle of hot soup first to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: tortilla strips, crushed chips.
Fresh: cilantro, scallions, diced avocado.
Tang/Heat: lime wedges, pickled jalapeños, chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm tortillas or cornbread, a simple green salad with lime vinaigrette, or steamed rice to stretch servings. For drinks, try sparkling water with citrus or a light, crisp nonalcoholic pairing like lime soda with fresh mint.

Scaling the Recipe

To double, use an 8-quart cooker and increase cook time on LOW by ~30 minutes (total volume warms slower). Cool large batches quickly by spreading in shallow containers. To halve, keep the same timing but check for doneness 30 minutes earlier.

Nutrition & Dietary Notes

High in protein and fiber from lean meat and beans. Naturally gluten-free when using GF-certified broth and seasonings. Contains dairy only if you add cheese or yogurt—skip or use dairy-free toppings to keep it DF.

Troubleshooting

• Too salty? Add more broth, a squeeze of lime, or an extra can of no-salt beans.
• Too bland? Add 1/2 tsp salt, 1 tsp lime juice, and a pinch of chili powder; bloom spices 10 minutes on HIGH.
• Too watery? Simmer uncovered 15 minutes or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
• Overcooked veg? Add fresh toppings (cilantro, avocado, chips) and a splash of lime to brighten.

FAQs

Can I use frozen or precut ingredients? Yes—use frozen chopped onion/corn and precut garlic; no need to thaw corn.
Best protein swaps? Ground turkey or chicken; or shredded rotisserie-style chicken added in the last hour.
How do I keep it from drying out? Keep liquid at least to the “simmer” level; add 1/2–1 cup broth if needed.
Can I make it dairy-free/gluten-free? It’s naturally GF; skip cheese and sour cream or use dairy-free alternatives.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months frozen.

For more quick stovetop ideas, skim these soup recipes that come together fast.

Variations

• Lemony Herb: Finish with lemon zest and chopped dill/parsley.
• Spicy Chipotle: Stir in 1–2 tsp chipotle in adobo and 1 tsp honey; balance with lime.
• Creamy Parmesan: Stir in grated Parmesan and a splash of cream or evaporated milk off heat.

Chef Notes / Test Kitchen Tips

Salt in stages—once after browning meat and again at the end after lime. Keep the spice blend modest at first; you can always add heat but you can’t take it away. For best texture, rinse beans to prevent a too-salty broth. Expect the soup to hit its sweet spot between 5 1/2 and 6 1/2 hours on LOW depending on your cooker.

Conclusion

This slow-cooker method works because it layers simple pantry items and lets time do the heavy lifting. You get a richly flavored Taco Soup that keeps 3–4 days, perfect for lunches and leftover night. If you try it, leave a note on how you topped yours and save this recipe for your next set-and-forget dinner.