Slow Cooker Taco Soup

Slow Cooker Taco Soup is a delicious and easy alternative to taco night while still enjoying all your favorite flavors. This simple weeknight dinner will leave everyone asking for seconds!

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Slow cooker soups are the perfect dinner in the fall or winter. They are easy to throw together and leave the whole house smelling delightful all day long.

This soup is best served with a fresh salad or some warm garlic bread. You can even enjoy some guacamole or salsa for a fun side.

You can also use the leftovers to make some mouth watering loaded nachos or even throw them in some tortilla shells for an easy taco.

Ingredients to Make Slow Cooker Taco Soup

• ground beef
• red onion
• garlic
• carrot
• vegetable stock
• kidney beans
• pinto beans
• black beans
• diced tomatoes
• tomato paste
• salsa
• frozen corn
• chili powder
• cumin
• paprika
• oregano

How to Make Slow Cooker Taco Soup

In a medium frying pan, brown ground beef and onion for about ten minutes. Add garlic and carrot to pan and cook for three more minutes.

Add the frying pan mixture to the slow cooker. Then add vegetable stock, beans, diced tomatoes, tomato paste, salsa, frozen corn, chili powder, cumin, paprika and oregano.

Stir and cook for 6-8 hours on low or 3-4 hours on high. Serve with a side of fresh garlic bread.

Notes & Tips

Substitutions for Slow Cooker Taco Soup

• Ground Beef: you can replace the ground beef with the same amount of ground chicken or ground turkey.
• Vegetable Stock: you can also replace the vegetable stock with the same amount of chicken or beef stock.
• Spice: add some jalapeños or extra chili powder if you want an extra spicy soup
• Toppings: great toppings include avocados, sour cream, shredded cheese, tortilla chips, jalapeños, and purple onion.

How to Store Slow Cooker Taco Soup

Refrigerator: store in an airtight container for 3-5 days in the refrigerator. Reheat in a sauce pan on the stove.

Freeze: you can freeze this soup for up to 3 months in a ziplock bag. When ready to eat thaw in the refrigerator for a day then reheat in a sauce pan on the stove.

Recommended Equipment:

• 8 Quart Slow Cooker
• Measuring Cup Set
• Measuring Spoons
• Wooden Spoons

Slow Cooker Taco Soup

Course: DinnerDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking Time

6

minutes

Total Time

6-8

hours

Slow Cooker Taco Soup is a delicious and easy alternative to taco night while still enjoying all your favorite flavors.

Ingredients

• 1 pound ground beef

• 1/2 red onion, chopped

• 2 garlic cloves, grated

• 1 carrot, grated

• 1 box vegetable stock (32 fluid ounces)

• 1 can kidney beans

• 1 can pinto beans

• 1 can black beans

• 1 can diced tomatoes, drained

• 1/2 can of tomato paste

• 2 cups salsa

• 2 cups frozen corn

• 1 tablespoon chili powder

• 2 teaspoon cumin

• 2 teaspoon paprika

• 1 teaspoon oregano

Directions

• In a medium frying pan, brown ground beef and onion for about ten minutes.
• Add garlic and carrot to pan and cook for three more minutes.
• Add the frying pan mixture to the slow cooker. Then add vegetable stock, beans, diced tomatoes, tomato paste, salsa, frozen corn, chili powder, cumin, paprika and oregano.
• Stir and cook for 6-8 hours on low or 3-4 hours on high. Serve with a side of fresh garlic bread.

More Soup Recipes:

• Cream of Celery Soup

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog