Sumptuous Taco Soup in Slow Cooker

This crockpot taco soup turns basic cupboard items into a soul-warming dinner that keeps the whole family happy without much work. When seasoned ground beef mixes with beans and tomatoes, you get a rich, flavorful soup that tastes like it's been cooking forever – because it actually has.

I whipped up this taco soup for the first time during a super busy week when we needed something that would last for several meals. Now my family asks for it all winter long, and I love how I can throw it together in the morning and come home to a meal that's basically done.

What You'll Need

• Ground beef: Forms the meaty backbone of your soup; grab 85/15 fat content for good taste without too much grease
• Onion: Brings sweet undertones and aroma once it cooks down with the meat
• Chili beans: Add chewiness and nutrition while their sauce boosts overall flavor
• Tomato sauce: Works as the silky foundation that connects everything
• Rotel diced tomatoes: Give tanginess and gentle heat from their green chilies
• Water: Gets the soup to just the right thickness; use more or less depending on what you like
• Taco seasoning: Spreads Mexican flavor throughout; grab from the store or mix your own
• Salt and pepper: Let you tweak the final taste to suit your family

How To Make It

Cook the Meat:

Put a large skillet on medium-high and brown the ground beef until you don't see pink anymore, around 7-8 minutes, breaking it into tiny bits as it cooks; pour off extra fat if there's too much

Add Flavor Base:

Throw the chopped onion in with the cooked beef and cook another 3-4 minutes, until the onion gets clear and soft; stir now and then so everything cooks evenly

Spice It Up:

Shake 1 tablespoon of taco seasoning onto the meat and onions; mix well so the spices coat everything and cook one more minute to wake up those flavors

Set Up Your Crockpot:

Dump the beef and onion mix into your slow cooker; this starts the flavor base for your soup

Combine Everything:

Add the chili beans with all their sauce, the tomato sauce, rotel tomatoes, water, and whatever taco seasoning you have left; stir everything together well

Let It Cook:

Put the lid on and cook on high for 4 hours or low for 6-8 hours; cooking slower on low really helps the flavors mix better

Last Touches:

About half an hour before you're ready to eat, give it a taste and add salt and pepper if needed; just go easy since flavors get stronger during cooking

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Those cans of Rotel tomatoes are truly the hidden trick in this soup. My grandma always stashed these in her kitchen for quick dinners and showed me how their special mix of tomatoes and green chilies can make simple food taste amazing. Whenever I crack open a can, the smell takes me straight back to her cooking.

Top It Your Way

This taco soup turns into a blank canvas when it comes to garnishes. We like to set up a little topping station with grated cheddar, sour cream, chopped avocado, fresh cilantro, lime slices, and crumbled tortilla chips. The mix of hot soup and cool toppings creates amazing textures in each spoonful. For the best crunch, try sprinkling those tortilla chips right before you dig in so they stay crispy.

Custom Variations

You can switch up this basic recipe tons of ways. Want something lighter? Swap in ground turkey or chicken instead of beef. If you don't eat meat, try plant-based crumbles or just toss in another can of beans. Need more veggies? Throw in some corn, chopped bell peppers, or zucchini during the final cooking hour. Love spicy food? Mix in a chopped jalapeño with your onions or stir in hot sauce right before serving.

Keeping Leftovers

The soup keeps really well in the fridge for about 5 days if you put it in sealed containers. It actually tastes better the next day after all the flavors have had time to mix together. When you warm it up, you might need to add a splash of broth or water if it's gotten too thick. Want to keep it longer? Freeze portions in freezer containers or ziplock bags for up to 3 months. Just let it thaw in the fridge overnight before heating it back up on the stove or in the microwave.

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Common Recipe Questions

→ Can I use ground turkey instead of beef?

You can definitely swap in ground turkey for the beef. It'll give you a lighter taste but won't skimp on flavor.

→ What toppings go well with this dish?

Shredded cheddar, a dollop of sour cream, chunks of avocado, crunchy tortilla strips, and fresh chopped cilantro all make fantastic additions to this soup.

→ Can I make this soup spicier?

You bet! Throw in some chopped jalapeños, an extra spoonful of taco seasoning, or a dash of cayenne to kick up the heat.

→ How can I store leftovers?

Pop any leftovers in a sealed container and keep them in your fridge for up to 3 days, or stick them in the freezer for up to 3 months.

→ Can I make this on the stovetop instead?

You can totally make this on your stovetop. Just cook everything in a big pot over medium heat and let it bubble gently for 30 minutes to an hour.