Taco Soup in Slow Cooker

This slow cooker taco soup transforms everyday pantry staples into a comforting meal that satisfies the whole family with minimal effort. The combination of seasoned ground beef, beans, and tomatoes creates a deeply flavorful soup that tastes like it simmered all day because it actually did.

I first made this taco soup during a particularly hectic week when I needed something that would feed us for multiple meals. My family now requests it regularly during the colder months, and I love how I can set it up in the morning and come home to dinner practically done.

Ingredients

• Ground beef: Provides the hearty protein base for this soup; look for 85/15 lean-to-fat ratio for best flavor without excess grease
• Onion: Adds aromatic depth and sweetness when cooked down with the beef
• Chili beans: Bring fiber and texture; plus their seasoned liquid adds flavor dimension
• Tomato sauce: Creates the smooth base that ties all ingredients together
• Rotel diced tomatoes: Contribute both acidity and a mild kick from the green chilies
• Water: Thins the soup to the perfect consistency; adjust amount based on your preference
• Taco seasoning: Infuses the entire dish with authentic Mexican flavors; you can use store-bought or homemade
• Salt and pepper: Allow you to adjust the final seasoning to your taste

Step-by-Step Instructions

Brown the Beef:

In a large skillet over medium-high heat, cook the ground beef until no pink remains, about 7 to 8 minutes, breaking it into small pieces with a wooden spoon as it cooks; drain excess fat if necessary

Sauté the Aromatics:

Add the diced onion to the browned beef and cook for 3 to 4 minutes, until the onion becomes translucent and slightly soft; stir occasionally to ensure even cooking

Season the Meat Mixture:

Sprinkle 1 tablespoon of taco seasoning over the beef and onion mixture; stir thoroughly to coat every bit of meat with the spices and cook for an additional minute to bloom the flavors

Prepare the Slow Cooker Base:

Transfer the seasoned beef and onion mixture to your slow cooker; this creates the flavor foundation for your soup

Add Remaining Ingredients:

Pour in the chili beans with their liquid, the can of tomato sauce, rotel diced tomatoes, water, and the remaining taco seasoning; gently stir to combine all ingredients thoroughly

Slow Cook to Perfection:

Cover the slow cooker and set to cook on high for 4 hours or on low for 6 to 8 hours; the longer cooking time on low allows flavors to meld more completely

Final Seasoning:

About 30 minutes before serving, taste and adjust with salt and pepper as needed; remember that the flavors concentrate during cooking, so season carefully

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The humble can of Rotel tomatoes is truly the secret ingredient in this recipe. My grandmother always kept these in her pantry for quick meals and taught me how their unique blend of tomatoes and green chilies can elevate simple dishes. Every time I open a can, the aroma brings back memories of her kitchen.

Topping Suggestions

This taco soup becomes a canvas for creativity when it comes to toppings. My family sets up a topping bar with shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, lime wedges, and crushed tortilla chips. The contrast between the hot soup and cool toppings creates texture magic in every bowl. For extra crunch, try adding the tortilla chips just before eating so they maintain their texture.

Make It Your Own

The basic recipe is incredibly versatile. For a healthier version, substitute ground turkey or chicken for the beef. Vegetarians can use plant-based crumbles or simply add an extra can of beans. If you prefer more vegetables, consider adding corn, bell peppers, or zucchini during the last hour of cooking. For those who enjoy heat, add a diced jalapeño with the onions or stir in some hot sauce before serving.

Storage and Reheating

This soup stores beautifully in the refrigerator for up to 5 days in an airtight container. The flavors actually improve overnight as they have time to meld. When reheating, add a splash of broth or water if the soup has thickened too much. For longer storage, freeze portions in freezer-safe containers or ziplock bags for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or microwave.

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Frequently Asked Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey is a good substitute for beef in this soup. It delivers a lighter flavor but still tastes delicious.

→ What toppings go well with this dish?

Cheddar cheese, sour cream, diced avocado, tortilla strips, and fresh cilantro are excellent toppings that complement the flavors.

→ Can I make this soup spicier?

Absolutely! Add some diced jalapeños, extra taco seasoning, or a pinch of cayenne pepper to increase the heat level.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months.

→ Can I make this on the stovetop instead?

Yes, simply cook the ingredients in a large pot over medium heat, allowing it to simmer for 30 minutes to an hour.