Oh my gosh, let me tell you about my absolute favorite lazy day dinner—this slow cooker Tex Mex taco soup! It’s one of those magical recipes where you just toss everything in the pot and let the slow cooker work its magic. I first made this when my sister came over with her rowdy kids, and now it’s become our go-to “feed a crowd” meal. The best part? That incredible Tex-Mex flavor develops so beautifully as it simmers all day. Your house will smell amazing, and you’ll have a hearty, comforting soup ready with barely any effort. Trust me, this is the kind of recipe that makes people think you spent hours cooking when really you just did some quick chopping in the morning!
Why You’ll Love This Slow Cooker Tex Mex Taco Soup
This soup is everything you want in a weeknight meal—and then some! Here’s why it’s become my family’s favorite:
- Set it and forget it: Just brown the beef, dump everything in the slow cooker, and let the flavors meld while you go about your day
- Bold Tex-Mex flavors: That perfect blend of spices, tomatoes, and peppers tastes like you spent all day stirring a pot
- Feeds a crowd: Makes enough for leftovers (which taste even better the next day!)
- Endless customization: Top it with whatever you’ve got—cheese, avocado, tortilla strips… the possibilities are endless
Seriously, this soup checks all the boxes—easy, delicious, and satisfying. What’s not to love?
Ingredients for Slow Cooker Tex Mex Taco Soup
Here’s everything you’ll need to make this flavor-packed soup – and trust me, every ingredient plays an important role! I’ve learned through trial and error that prepping everything just right makes all the difference:
- 1 lb ground beef (I use 80/20 for the best flavor, but lean works too)
- 1 medium onion, diced (about 1 cup – yellow or white both work great)
- 1 bell pepper, diced (any color you like – I often use red for sweetness)
- 1 can (15 oz) black beans, drained and rinsed (this removes that tinny taste)
- 1 can (15 oz) corn, drained (or frozen corn works in a pinch!)
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel – don’t drain!)
- 1 can (8 oz) tomato sauce (this thickens the soup perfectly)
- 2 cups beef broth (low-sodium lets you control the salt)
- 1 packet taco seasoning (or 3 tbsp homemade if you’re fancy)
- 1 tsp cumin (that warm, earthy flavor is essential)
- 1 tsp chili powder (adjust to your spice preference)
- Salt and pepper to taste (I always add this at the end)
See? Nothing too fancy, just good, honest ingredients that come together to create something magical in your slow cooker!
How to Make Slow Cooker Tex Mex Taco Soup
Alright, let’s get cooking! This is where the magic happens – turning those simple ingredients into a flavor explosion with barely any effort. I’ve made this soup so many times I could probably do it in my sleep, but I’ll walk you through each step carefully so yours turns out perfect.
Step 1: Brown the Ground Beef
First things first – grab your favorite skillet (I use my trusty cast iron) and brown that ground beef over medium heat. Break it up with your spoon as it cooks – you want nice, small crumbles. Once it’s no longer pink (about 5-7 minutes), tilt the pan and spoon out most of the fat. Don’t skip this step! Too much grease makes the soup taste heavy. Then just dump that beautiful browned beef right into your slow cooker.
Step 2: Combine Ingredients
Now for the fun part – the great dump! Add in your diced onion and bell pepper, then all those canned goods (don’t forget to drain the beans and corn!). Pour in the beef broth and sprinkle in those spices. Then comes my favorite moment – grab a big spoon and give everything a really good stir. I mean, get in there and mix it like you mean it! You want all those flavors to mingle right from the start.
Step 3: Cook and Season
Pop the lid on and let time do its thing! Cook on low for 6 hours or high for 3 hours – either way works, but low and slow gives the flavors more time to develop. About 10 minutes before serving, taste and adjust the seasoning. I always add a pinch more salt and pepper at this point, and sometimes an extra dash of cumin if I’m feeling fancy. That’s it! Just ladle it into bowls and load up with your favorite toppings.
See? Even if you’re not an experienced cook, you can absolutely nail this recipe. The slow cooker does all the hard work while you go about your day. Before you know it, dinner’s ready and your house smells like a Tex-Mex restaurant!
Tips for the Best Slow Cooker Tex Mex Taco Soup
After making this soup countless times, I’ve picked up some tricks that take it from good to “oh wow!” Here are my can’t-live-without tips:
- Brown that beef well: Don’t rush this step – proper browning adds SO much flavor
- Taste before serving: Spices mellow during cooking, so adjust salt and heat at the end
- Make it ahead: This soup tastes even better the next day as flavors continue to develop
- Double it up: Freeze half for those “I don’t want to cook” nights – it reheats beautifully
- Customize the heat: Add a diced jalapeño with the bell pepper if you like it spicy
Trust me, these little touches make all the difference between a good soup and an unforgettable one!
Serving Suggestions for Slow Cooker Tex Mex Taco Soup
Oh, the toppings! That’s where this soup really comes to life. I always set up a little “toppings bar” when I serve this because everyone in my family has their favorite combo. Here’s what I keep on hand:
- Shredded cheese (cheddar or a Mexican blend melts perfectly over the hot soup)
- Sour cream (that cool creaminess balances the spices so nicely)
- Fresh cilantro (just a sprinkle brightens everything up)
- Tortilla chips (for scooping and crunch – my kids crush them right into the bowl)
- Diced avocado (if I’m feeling fancy – so worth it!)
For sides, I usually keep it simple with warm flour tortillas or a crisp green salad. Sometimes I’ll make a batch of cornbread if I’m feeding a crowd – the sweetness pairs perfectly with the spicy soup!
Storage and Reheating Instructions
This soup keeps beautifully in the fridge for up to 3 days – just pop it in an airtight container once cooled. When reheating, I prefer the stovetop (medium-low heat with occasional stirring) because it brings back that fresh-cooked taste. If you’re in a hurry, the microwave works too – just stir halfway through to distribute the heat evenly. The flavors actually deepen overnight, making leftovers something to look forward to!
Slow Cooker Tex Mex Taco Soup Variations
One of the best things about this soup is how easily you can tweak it based on what you’ve got! Here are my favorite ways to mix it up:
- Ground turkey or chicken works great if you want a lighter version (just add an extra teaspoon of cumin for flavor)
- Toss in extra veggies like zucchini or sweet potatoes when you add the bell peppers – they soak up all that delicious broth
- For a vegetarian twist, skip the meat and use an extra can of beans (pinto and kidney beans both work beautifully)
- Try fire-roasted tomatoes instead of regular for a deeper, smoky flavor that’ll knock your socks off
The possibilities are endless – make it your own and have fun with it!
Nutritional Information
Just so you know what you’re diving into, here’s the scoop on this hearty soup’s nutrition (but remember, these are estimates – your exact amounts may vary depending on ingredients):
- Calories: About 320 per serving
- Protein: 22g (thanks to that beef and beans!)
- Fiber: 6g (keeps you full and happy)
- Carbs: 28g (mostly from those wholesome beans and corn)
Not too shabby for a meal that tastes this indulgent! The black beans and lean beef make it surprisingly protein-packed, while the veggies add nutrients without many calories. It’s comfort food you can feel good about. For more general information on the nutritional benefits of beans and legumes, check out resources from organizations like the USDA.
FAQ About Slow Cooker Tex Mex Taco Soup
I get asked about this soup all the time – here are the questions that pop up most often:
Can I freeze this soup?
Absolutely! This soup freezes like a dream. Just cool it completely first, then portion it into freezer-safe containers or bags. It’ll keep beautifully for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove. The texture holds up surprisingly well!
Is this soup spicy?
Not really – it’s got that classic Tex-Mex flavor without too much heat. The taco seasoning and chili powder give it warmth rather than burn. But here’s my trick: if you want more kick, add a diced jalapeño with the bell pepper or sprinkle in some cayenne pepper when you add the other spices.
Can I make this vegetarian?
You bet! Just skip the ground beef and use an extra can of beans (I like pinto or kidney beans for variety). You might want to bump up the spices a bit since you’re losing the beef flavor – an extra teaspoon of cumin works wonders. The soup will still be hearty and satisfying!
What if I don’t have a slow cooker?
No slow cooker? No problem! You can make this soup on the stove – just simmer it covered on low heat for about 45 minutes to an hour after combining all the ingredients. Stir occasionally to prevent sticking. The flavors won’t develop quite as deeply, but it’ll still be delicious!
There you have it – all my soup wisdom in one place! Now go make a batch and see for yourself why this recipe’s been on constant rotation in my kitchen for years. And hey – when you do make it, tag me on Instagram so I can see your masterpiece! #SoupSeasonForever
Print
Irresistible Slow Cooker Tex Mex Taco Soup in 3 Easy Steps
- Total Time: 6 hours 15 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and flavorful Tex-Mex taco soup made easy in your slow cooker.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- 1 packet taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess fat.
- Transfer the beef to the slow cooker.
- Add onion, bell pepper, black beans, corn, diced tomatoes, tomato sauce, beef broth, taco seasoning, cumin, and chili powder.
- Stir well to combine.
- Cook on low for 6 hours or high for 3 hours.
- Season with salt and pepper to taste before serving.
Notes
- Top with shredded cheese, sour cream, and chopped cilantro.
- Serve with tortilla chips or warm tortillas.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
Keywords: slow cooker tex mex taco soup easy recipe