Easy Slow Cooker Taco Soup recipe, made in the crockpot with ground beef and 8 cans. This creamy soup is ready in 4 hours on high or 8 hours on low.
Like this? Try my Chicken Tortilla Soup too!
Why I Love This Taco Soup!
Some Taco Soup recipes taste like chili, but this recipe tastes just like tacos! Add some shredded cheese, sour cream and tortilla chips on top, and you’ll think you’re eating tacos!
This is not a thin soup, instead it’s a creamy taco soup. The secret ingredient is a can of refried beans that we add at the end to thicken it up.
It’s only 327 calories per serving making this is a healthy soup recipe filled with vegetables! I am always trying to get my family to eat more vegetables so I love this for a easy weeknight meal! Know that if you add cheese and sour cream on top, the calories will go slightly up.
This is a 8 serving recipe, so if you have a smaller family it can be dinner for 2 nights! If you want to freeze leftovers you can easily put it in freezer bags.
Recipe Video
8 Can Ingredients
This is a can heavy recipe, perfect for cleaning out your pantry! Here’s the 8 cans you’ll need:
black beans
kidney beans
whole kernel corn
dice green chiles
tomato soup
2 cans diced tomatoes
refried beans
How to Slow Cook Taco Soup
Add your ground beef, onion and taco seasoning in a skillet.
Cook until the beef is browned, mixing onion and taco seasoning along with the beef. This takes about 10 minutes.
Add ground beef mixture into the bottom of your Crockpot.
Now addblack beans, kidney beans, diced tomatoes, corn, green chiles, tomato soup and beef broth.
Mix so all the ingredients are combined.
Cook on LOW for 7 hours. If you want to cook on high, see the directions below.
After 7 hours, add 1 can of refried beansto the soup and mix around. This will make the soup creamy! Cook for 1 more hour on LOW.
Serve in bowls and add your favorite toppings: shredded cheese, sour cream, crushed tortilla chips and maybe some sliced avocado!
How Long to Cook in Slow Cooker?
You can cook taco soup in the slow cooker on high or low, depending on your schedule. Cook on high for 4 hours for a quicker cook time, or cook on low for 8 hours. I have made this soup on both high and low, and both are delicious, although cooking on low results in a more creamy soup.
Recipe FAQ
I want to make this soup vegetarian! Sure. Omit the ground beef and beef broth. Instead use vegetable broth and skip the meat completely.
I want to cook this soup with chicken. Ok. Use ground chicken or shredded chicken breasts, and substitute chicken broth for beef broth.
I love my Instant Pot! How can I make it in there?Brown the beef, onion and taco seasoning in pressure cooker. Add all the other ingredients to the pressure cooker and cook on high for 15 minutes. Serve with your usual toppings!
Easy Slow cooker Taco Soup recipe, made in the crockpot with ground beef and 8 cans. This creamy soup is ready in 4 hours on high or 8 hours on low.
By: Pamela Reed
Prep Time: 15 minutesminutes
Cook Time: 8 hourshours
Total Time 8 hourshours15 minutesminutes
serves 8
Ingredients
1poundground beef
1yellow onionchopped
11.25 ouncepackage of taco seasoning mix
115 ounce canblack beans
115 ounce cankidney beans
214.5 ounce cansdiced tomatoes
115 ounce canwhole kernel corn
14 ounce canchopped green chiles
110.75 ounce cantomato soup
1cupbeef broth
116 ounce canrefried beans
Instructions
Add ground beef, onion and taco seasoning to a large skillet. Cook until beef is browned, about 10 minutes.
Put the ground beef mixture into the bottom of your slow cooker. Add black beans, kidney beans, diced tomatoes, corn, green chiles, tomato soup and beef broth. You do not need to drain any of the cans, add the liquids of these cans in too. Mix so all the ingredients are combined.
Cook on low for 7 hours. Add can of refried beans and mix. Cook on low for 1 more hour.
Serve in bowls, with shredded cheese, sour cream and crushed tortilla chips on top. Enjoy!
Video:
Nutrition Information:
Calories: 327kcal (16%)
Course: Main Course, Soup
Cuisine: Mexican
Keyword: easy taco soup, slow cooker taco soup
Fall, Winter
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.
The best item to thicken a soup is some sort of starch, whether from flour, cornstarch, arrowroot, or even a lot of potatoes. If it is a powder, mix it with cold water and stir to make a smooth, lump-free paste, and stir constantly as you add it to the soup. A little goes a long way!
Every time you lift the lid, heat escapes and adds up to 30 minutes longer to your cook time. Slow cookers are made so you don't have to stir with the low cooking temperature, so relax. Leave it. Only lift the lid at the end when your meal is ready, or to add last minute ingredients.
Beans are not only a great addition to taco soup for their taste but also for their thickening properties. Mash a portion of the beans with a fork or potato masher and then add them back to the soup. The mashed beans will act as a natural thickening agent, making your taco soup heartier and more substantial.
You'll be rewarded with richer, more intense flavors in your soup. There is very little evaporation in the slow cooker. If you're adapting a regular soup recipe, it's likely that you won't need to use all the liquid called for.
The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.
"When a slow cooker is too full, it may not heat the food evenly," explains Leal. As a result, some parts of the dish may overcook, while others remain undercooked. "This can also increase the risk of foodborne illness, because the food might not reach a safe temperature throughout," she says.
"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
Potatoes, in general, are a great way to create a thick soup, like this creamy chicken potato soup, but because they need time to cook before they can thicken, they aren't a great option to thicken a soup that is otherwise ready to eat.
On the positive side, a slow cooker is a sealed environment. This means there's very little evaporation and your food cooks with the help of moist heat. Technically, this means you're actually cooking your food with flavored steam, which helps to seal in flavor while the soup cooks.
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
Corn starch is a good way to thicken up the water into something more saucy. This is my preferred method if the extra water actually has flavor, because it adds a nice sauciness to the dish. Make a corn starch 'slurry' by mixing cold water and some corn starch, then add that to the hot dish that still cooking.
Cornstarch is another popular thickening agent that can be easily added to your chicken tortilla soup. Mix cornstarch with a small amount of water to create a slurry.
Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly. 8.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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