Slow Cooker Taco Soup combines ground beef, taco seasoning, ranch seasoning, salsa, pinto beans, olives, and fire-roasted corn – slowly cooked into Tex-Mex flavored perfection. This is a classic recipe with some upgrades you will enjoy.

This is our favorite soup for feeding the entire family for weeknight dinners, game days, or potlucks! We also make Slow Cooker Minestrone Soup and Slow Cooker Tomato Soup in our crockpot.

Taco soup is a classic recipe, but you must try this one! The mixture of the ranch seasoning with the taco seasoning can’t be beaten! It’s a meal that is a crowd pleaser and great topped with cheese and sour cream. Another spicy soup we love to make is Slow Cooker Nacho Soup.

Recipe Ingredients

• Ground Beef: any type will do; however, it’s best to use ground sirloin or ground round beef if you want less fat content.
• Seasonings: mild taco seasoning and ranch seasoning combine to create a classic Tex-Mex flavor customary to most taco-based meals.
• Salsa: grab what you have on hand in the refrigerator or pick up a container of refrigerated Rojas restaurant-style salsa (our favorite) from the local grocery store. There is so much flavor (and less vinegar taste) in refrigerated-style salsa. If your family does not like chunky tomatoes or onions, you can use a canned tomato sauce instead.
• Fire Roasted Canned Corn: adds a fire-roasted flavor to the soup and makes it unique from other recipes. If you have frozen corn on hand, you can use 2 cups.
• Beans: a must-have in taco soup, and it adds an additional filler and flavor. We use canned pinto beans in this taco soup recipe.
• Black Olives: can be left whole (as pictured) or sliced. We LOVE the black olives in our taco soup. We accidentally bought whole olives once and haven’t looked back. SO GOOD!
• Water: helps with mixing ingredients and providing a soupy base. If you leave out the water, you will end up more with a taco casserole.

Step-by-Step Directions

Step One – Brown and crumble the ground beef in a skillet on the stovetop over medium heat. Drain any excess grease before adding it to the crockpot.

Step Two – Add all ingredients into the slow cooker (except water). Be sure to drain the corn, beans, and olives before adding.

Step Three – Pour water into the slow cooker.

Step Four – Stir everything until well combined and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

How to serve

• As-is: Because this taco soup is packed with flavors and fillers, it can be served as is in a bowl.
• Add toppings: If you want to spruce up your soup, consider adding classic toppings such as tortilla strips, shredded cheese, a dollop of sour cream, pico de gallo, fresh-squeezed lime juice, chopped green onions, and fresh cilantro.
• On a bed of rice: Make this even more of a filling meal by adding a few scoops on top of a bed of white rice. You can also serve it alongside Mexican rice.

Variations

• Switch up the meat: The meat can easily be changed out for ground chicken or ground turkey. The overall flavors of the soup will not be affected much, if at all.
• Add vegetables: In addition to the corn, you can add diced tomatoes, green chiles, onions, and jalapenos.
• Exchange the beans: If you don’t like pinto beans, change them for black beans or kidney beans.
• With sides: You can’t go wrong with serving a fresh bowl of guacamole and tortilla chips on the side.

Recipe FAQs

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More Mexican-Syle Recipes:

• Slow Cooker Mexican Chicken Soup
• Slow Cooker Taco Meatloaf Stuffed Peppers
• Slow Cooker Chile Verde
• Slow Cooker Taco Meat
• Slow Cooker Creamy Taco Soup
• Slow Cooker 7 Can Soup
• Slow Cooker Taco Dip
• Slow Cooker Chicken Fajitas