I was cleaning out my pantry last fall when I found a can of fire-roasted tomatoes hiding behind the beans. It sparked an idea for a no-fuss dinner that could simmer all day while I tackled my to-do list. That afternoon, I tossed everything into my slow cooker, and the result was this incredible Slow Cooker Tex-Mex Taco Soup – Set & Forget Meal. The aroma that filled my home was absolutely mouthwatering, and my family couldn’t stop asking when dinner would be ready.
This dish has become my go-to for busy weeknights and lazy weekends alike. It’s packed with bold flavors, requires minimal effort, and fills the house with the most comforting scent. You’ll love how the spices meld together as it cooks, creating a rich, satisfying soup that everyone will ask for again and again. If you’re looking for more hearty soup ideas, you should definitely try our hearty chicken lasagna soup for another comforting meal option.
Recipe Overview
Cuisine: Tex-Mex
Category: Soup
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
What You’ll Need
When I first started making this recipe, I experimented with different brands of taco seasoning and found that some have more salt than others. I prefer using a low-sodium version so I can control the flavor better. If you’re watching your sodium intake, check the labels or make your own blend with chili powder, cumin, and garlic powder.
You’ll need a standard 6-quart slow cooker for this recipe. The key ingredients include ground beef, black beans, corn, and diced tomatoes with green chilies, which give it that signature Tex-Mex kick. Don’t forget the toppings—they really make the dish shine!
INGREDIENTS
I remember one time I was rushing to get everything in the crockpot before school drop-off and accidentally added cayenne instead of paprika. Let’s just say we had a very spicy dinner that night! Now I always double-check my spice jars before adding them to the mix.
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (8 ounces) tomato sauce
- 4 cups beef broth
- 1 teaspoon cumin
- Optional toppings: shredded cheese, sour cream, avocado, tortilla strips
PREPARATION
One common mistake I see people make is adding the toppings too early. If you put the cheese and sour cream in at the beginning, they’ll melt into the soup and change the texture. Wait until you’re ready to serve to add those fresh, cool toppings for the best experience. For another fantastic one-pot meal that’s equally easy to prepare, check out our spicy chicken taco soup with its incredible flavor explosion.
- In a skillet over medium heat, brown the ground beef with the onion and garlic until fully cooked, about 8-10 minutes. Drain any excess fat.
- Transfer the beef mixture to your slow cooker. Add the taco seasoning, black beans, kidney beans, corn, diced tomatoes, tomato sauce, beef broth, and cumin. Stir everything together until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the flavors have melded together and it’s heated through.
- Serve hot with your favorite toppings like shredded cheese, a dollop of sour cream, sliced avocado, or crunchy tortilla strips.
NUTRITION INFORMATION
- Calories: 320 per serving
- Protein: 22g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 8g
- Sugar: 6g
Customizing Your Soup
What I love about this slow cooker recipe is how adaptable it is. If you prefer a spicier kick, add a diced jalapeño or a pinch of red pepper flakes. For a milder version, use plain diced tomatoes instead of the ones with green chilies. You can also swap the ground beef for ground turkey or chicken if you want a lighter option. I’ve even made it vegetarian by using plant-based ground “meat” and vegetable broth, and it turned out fantastic.
Slow Cooker Tex-Mex Taco Soup – Set & Forget Meal Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Slow Cooker Tex-Mex Taco Soup – Set & Forget Meal Recipe!
Nutrition Information
Another variation I enjoy is adding different types of beans. Sometimes I’ll use pinto beans instead of kidney beans, or I’ll throw in some chickpeas for extra texture. The beauty of this dish is that you can clean out your pantry and still end up with a delicious meal. My neighbor once added a cup of cooked rice during the last hour of cooking, which made it even heartier for her growing teenagers.
Making It Ahead and Storing
This taco soup crock pot recipe is perfect for meal prepping. You can brown the meat and chop the vegetables the night before, then store them in an airtight container in the refrigerator. In the morning, just dump everything into the slow cooker and turn it on. It’s such a time-saver when you have a busy day ahead.
Leftovers keep well in the refrigerator for up to four days. I like to portion them into individual containers for easy lunches throughout the week. You can also freeze this soup for up to three months. Just let it cool completely before transferring it to freezer-safe bags or containers. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.
Perfect Pairings
This easy soup recipe pairs wonderfully with a simple side salad or some warm cornbread. I often make a batch of honey cornbread to serve alongside—the slight sweetness complements the savory spices in the soup perfectly. If you’re feeding a crowd, set up a toppings bar with shredded cheese, sour cream, diced avocado, chopped cilantro, lime wedges, and tortilla chips. Let everyone customize their bowl just how they like it. If you’re craving another comforting ground beef dish, you’ll love our hearty hobo casserole with ground beef and potatoes for your next family dinner.
For drinks, I usually serve this with iced tea or a light beer. The crispness helps balance the richness of the soup. If you’re looking for a non-alcoholic option, try sparkling water with a squeeze of lime—it’s refreshing and doesn’t overpower the flavors of your meal.
FREQUENTLY ASKED QUESTIONS
Can I make this soup on the stove instead?
Absolutely! While I love the convenience of my slow cooker, you can make this taco soup recipe crockpot style or on the stove. Simply brown the meat in a large pot, then add all the remaining ingredients. Bring it to a boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavors to develop.
What if I don’t have taco seasoning?
No problem! You can make your own blend using common spices. Mix together 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon oregano, and a pinch of cayenne if you like heat. This homemade version works just as well as the packet.
Can I use frozen corn instead of canned?
Yes, frozen corn works beautifully in this dish. Use about 1½ cups of frozen corn kernels—no need to thaw them first. They’ll cook perfectly in the slow cooker and add a nice sweetness to balance the spices.
Conclusion
This Slow Cooker Tex-Mex Taco Soup – Set & Forget Meal has saved me on countless busy days. It’s comforting, flavorful, and so simple to prepare. I hope it becomes a favorite in your home too. If you try it, I’d love to hear how it turned out! Share your experience in the comments below.
