May contain affiliate links. Disclosure policy.

Enjoy the all the flavors of tacos in this easy Slow Cooker Taco Soup. This low carb soup recipe is a simple dinner for weeknights, game day tailgating or a taco Tuesday twist.

Ground beef, pinto beans, tomatoes, and corn simmer low and slow with classic taco seasonings. The rich broth tastes slightly smoky and a little spicy, making it similar to our Mexican beef and rice soup and taco soup with noodles.

closeup of slow cooker taco soup with a wooden ladle

Turn Taco Night Into a Hearty, Cozy Soup

When the kids were younger, tacos were a regular on our dinner rotation. There was never any complaining when tacos on were on the table, whether they were steak tacos, crockpot chicken tacos, baked tacos or salsa verde tacos.

Every now and then we gave Taco Tuesday a twist, making taco bowls, taco lasagna, taco pasta salad or taco pie.

But when cooler weather rolled around, we made slow cooker taco pasta, or Matt’s favorite, my easy taco soup recipe. This slow cooker taco soup recipe is similar to our Mexican chicken soup because it is low carb and naturally gluten free.

I love serving soups like this for a crowd since they can customize it to their own liking with their favorite toppings. My favorite taco toppings? Sour cream, fresh cilantro, avocado and shredded cheese or cotija. And tortilla chips, of course!

This crockpot taco soup is going to be a family favorite recipe during soup season!

Serve with our Mexican cornbread or easy corn casserole, and our chocolate tres leches cake for dessert.

Enjoy! -Julie

Love the slow cooker? Try our chicken parmesan soup and slow cooker ham and beans!

Ingredients Needed

ingredients for slow cooker taco soup on a table

This recipe is highly adaptable to what you might have in your pantry.

As always, sub out the ground beef for ground turkey or ground chicken if you’d like. Or for extra spicy soup, use ground chorizo.
Choose a taco seasoning that you love, as this will bring lots of flavor to the soup.
Kidney beans or black beans can easily be swapped for the pinto beans. Don’t want beans at all? Double the meat.

See the recipe card below for full ingredients and amounts.

Slow Cooker Taco Soup

No ratings yet

Enjoy the all the flavors of tacos in this easy Slow Cooker Taco Soup. This low carb soup recipe is a simple dinner for weeknights, game day tailgating or a taco Tuesday twist.

Servings 6

Prep Time 15

Cook Time 5

Total Time 5 15

Print Recipe Pin Recipe Save Recipe

Ingredients

1 pound ground beef
1 cup diced yellow onion
3 cloves garlic minced
1 packet taco seasoning mix
1 teaspoon salt plus more to taste
½ teaspoon ground black pepper
1 tablespoon tomato paste
1 can pinto beans 15 ounces, drained and rinsed
1 can fire roasted diced tomatoes 15 ounces
1 can diced tomatoes with green chiles 10 ounces
1 can corn kernels 15 ounces, drained
3 cups low-sodium chicken stock or chicken broth
1 tablespoon Worcestershire sauce
Juice of 1 lime

For serving:

Shredded cheddar cheese
Sour cream
Sliced jalapeños
Fresh cilantro chopped
Crushed tortilla chips

Instructions

Cook the ground beef, onion and minced garlic in a large skillet over medium heat until cooked through, about 5-6 minutes. Drain off any grease. 1 pound ground beef, 1 cup diced yellow onion, 3 cloves garlic
Stir in the taco seasoning, salt and pepper until evenly combined. Add the tomato paste until it is mixed into the beef mixture. 1 packet taco seasoning mix, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 tablespoon tomato paste
Place the beef into the slow cooker base. Add the drained and rinsed pinto beans, fire roasted tomatoes, diced tomatoes, drained corn, chicken stock and Worcestershire sauce and gently stir until combined. 1 can pinto beans, 1 can fire roasted diced tomatoes, 1 can diced tomatoes with green chiles, 1 can corn kernels, 3 cups low-sodium chicken stock, 1 tablespoon Worcestershire sauce
Secure the lid of the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
Right before serving, add the fresh lime juice and stir it into the soup. Serve into bowls and top with sour cream, cheddar cheese, jalapeño slices, cilantro and crushed tortilla chips. Juice of 1 lime

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pot on the stovetop.

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Author Julie Clark

Course Main Dish

Cuisine Mexican

Calories 232

Keyword easy slow cooker recipe, easy soup recipe, slow cooker recipe

How to Make Slow Cooker Taco Soup: Step by Step

Cook the beef. Cook the ground beef, onion and minced garlic in a large skillet over medium heat until cooked through, about 5-6 minutes. Drain off any grease.

Add the seasonings. Stir in the spices and mix until evenly combined. Add the tomato paste until it is mixed into the beef mixture.

Add to the crock pot. Place the beef into the slow cooker base. Add the drained and rinsed pinto beans, fire roasted tomatoes, diced tomatoes, drained corn, chicken stock and Worcestershire sauce and gently stir until combined.