Slow Cooker Taco Soup – Easy taco soup loaded with pinto and black beans, ground beef, diced tomato, onions and a hint of lime. Top with chips, cheddar cheese and sour cream!
Get ready to cuddle up to a hot bowl of the most delicious homemade taco soup. This recipe is amazing as a main course, side dish or appetizer. We served ours with tortilla chips, sour cream and cheese.
You can also serve this soup with cornbread, homemade biscuits, dinner rolls and so much more! I will link a few of my favorite bread recipes to serve with this homemade soup for you below. This recipe serves about 4-6 people depending on everyones appetite.
Tools to have on hand for this recipe:
- Slow Cooker / Crockpot – For cooking the soup in.
- Measuring Spoons – To properly measure all of your ingredients.
- Cutting Board + Chef Knife– To chop and prepare the veggies.
- Large Skillet – To brown ground beef prior to transferring to your slow cooker.
Ingredients you need to make Taco Soup in your Slow Cooker:
- Ground Beef – I used 80/20 ground beef in this recipe, but you can use any fat ratio you have. You’ll just need to drain excess grease from pan.
- Pinto Beans – I used one 15 oz can of pinto beans – drained.
- Black Beans – You’ll need one 15 oz. can – drained.
- Beef Broth – You’ll need one 15 oz. can – equivalent to about 1-3/4 cups.
- Diced Tomatoes – You’ll need one 15 oz. can.
- Onion – Yellow, white or sweet onion all work great in this recipe.
- Green Bell Pepper – About half of a green bell pepper. If you like spicy, you can substitute jalapeno.
- Lime Juice – About one lime juiced or equivalent to two tablespoons.
- Garlic Cloves – Fresh garlic cloves work best in this recipe. If you don’t have fresh garlic you can substitute 1 1/2 teaspoons garlic powder.
- Chili Powder
- Cumin
- Oregano – I used dried oregano in this recipe, but you can also use fresh. If using fresh, double the amount.
- Salt – I almost always use sea salt in my recipes, but you can use any salt you have on hand.
- Pepper – Fresh cracked black pepper or ground black pepper.
How to make Slow Cooker Taco Soup:
In a large skillet over medium heat, add ground beef and cook until nice and browned. Drain grease from pan and transfer ground beef to your slow cooker.
Add remaining ingredients to your slow cooker and stir to fully combine.
Cover slow cooker and cook over low heat for 7 hours or on high heat for 4 hours.
Serve taco soup with shredded cheddar cheese, sour cream and tortilla chips! If you like added heat, sprinkle in your favorite hot sauce.
**Store leftover soup completely cooled in an airtight container in the fridge for up to 2-3 days.
My favorite bread recipes to serve with homemade soup:
Cornbread Muffins – Serve warm cornbread muffins with butter and honey. These muffins go excellent with chili, barbecued dinners, and so much more! You can even make a delicious cornbread casserole or a holiday cornbread dressing with these muffins.
Buttermilk Rolls – Warm, soft and fluffy buttermilk rolls with a golden outer crust make these the best buttermilk rolls ever. Well, at least the best buttermilk rolls I’ve tried! Serve these rolls for Thanksgiving or Christmas dinner. They go excellent with soups, pastas, chilis and so much more!
Homemade Flour Tortillas – With only four simple ingredients, flour tortillas are surprisingly easy to make at home from scratch! They are about a hundred times better than store bought tortillas although they do require a little more work.
Jalapeño Corn Cake – Deliciously sweet and spicy jalapeno corn cake is one of my favorite sides to serve up with Mexican food. This corn cake is super moist and will get you wanting more and more.
Homemade Flour Tortillas – With only four simple ingredients, flour tortillas are surprisingly easy to make at home from scratch! They are about a hundred times better than store bought tortillas although they do require a little more work.
If you enjoyed this recipe, here are a few more of my favorite soup/chili recipes I think you’ll love:
Crockpot Creamy Chicken Chili – Creamy and delicious chicken chili made with kidney beans, diced tomatoes and corn in a creamy chili sauce. This is the perfect healthy chili to serve for dinner with your favorite toppings.
Creamy Chicken Taco Soup – Easiest taco soup recipe cooked on the stovetop with shredded chicken, pinto beans, tomato and corn in a creamy flavor packed soup finished with cilantro and lime juice.
Slow Cooker Chili w/ Chicken and Sweet Potato – A warm and cozy chili full of delicious flavors like shredded chicken, sweet potato, beans, and warm spices. I love a recipe that is super simple but delivers big on flavor and this is definitely one of them.
Chicken Tortilla Soup – Cooked on the stove using shredded rotisserie chicken and topped with homemade tortilla strips, fresh avocado and shredded jack cheese. This soup is full of delicious flavors and reminds me of the tortilla soup I used to order at Islands Restaurants which is amazing!
Slow Cooker Pork Roast Chili – Pork roast pinto bean chili cooked low and slow in a crockpot/slow cooker. This is the easiest, most delicious pork chili ever and it more than exceeded my expectations!
Slow Cooker Taco Soup
Ingredients
- 1 lb. Ground Beef
- 1 cup Yellow Onion diced
- 3/4 cup Green Bell Pepper diced
- 3 Garlic Cloves minced
- 1 15 oz. can Diced Tomatoes
- 1 15 oz. can Pinto Beans drained
- 1 15 oz. can Black Beans drained
- 1 tsp Cumin
- 1 tbsp Chili Powder
- 2 tbsp Lime Juice
- 1/2 tsp Oregano
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- In a large skillet over medium heat, add ground beef and cook until nice and browned. Drain grease from pan and transfer ground beef to your slow cooker.
- Add remaining ingredients to your slow cooker and stir to fully combine.
- Cover slow cooker and cook over low heat for 7 hours or on high heat for 4 hours.
- Serve taco soup with shredded cheddar cheese, sour cream and tortilla chips! If you like added heat, sprinkle in your favorite hot sauce.
Notes
If you tried this recipe, please don’t forget to leave a review. Thank for stopping by!
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