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Hearty bowl of zesty taco soup with seasoned ground beef, black beans, pinto beans, corn, and a rich, thick broth.

Taco Soup Recipe

Rebecca Blumer
This taco soup recipe is a hearty, zesty slow cooker meal made with browned ground beef, beans, corn, tomatoes, and broth for a thick, comforting bowl.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Soup
Cuisine Tex-Mex
Servings 8 servings
Calories 320 kcal

Equipment

  • 6-quart slow cooker
  • Large Skillet
  • Wooden Spoon
  • Slotted spoon

Ingredients
 

  • 1 tbsp. olive oil
  • 2 lb. ground beef
  • 2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 (1-ounce) package taco seasoning
  • 2 tbsp. tomato paste
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and diced
  • 1 yellow onion, diced
  • 2 (10-ounce) cans diced tomatoes with green chiles
  • 1 (15-ounce) can black beans, undrained
  • 1 (15-ounce) can pinto beans, undrained
  • 1 (15-ounce) can fire-roasted corn, undrained
  • 2 c. low-sodium chicken broth
  • Shredded cheddar cheese, sour cream, cilantro, hot sauce, and corn chips, for topping

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat. Add the beef, season with salt and pepper, and cook, breaking the beef up with a wooden spoon, until cooked through and browned, about 6 minutes.
  • Using a slotted spoon, transfer the cooked beef to a 6-quart slow cooker, leaving the drippings behind. Add the taco seasoning, tomato paste, garlic, jalapeño, and onion, along with the diced tomatoes with green chiles and the black beans, pinto beans, and corn with their liquid. Add the chicken broth and stir to combine.
  • Cover and cook on high for 4 hours or on low for 6 hours, until the onion is tender and the flavors are well blended.
  • Serve with shredded cheddar cheese, sour cream, cilantro, hot sauce, and corn chips for crumbling over the top.

Notes

Thickening tip: Do not drain the beans or corn, as their canning liquid naturally thickens the broth. If the soup seems thin, simmer it uncovered on the stovetop.
Texture tip: Stick to the recommended slow cooker settings and avoid overcooking on high to prevent the beans from turning mushy.
Freezing: Freeze the soup plain without toppings for up to 3 months. Add fresh cheese, sour cream, and chips after reheating.
Onion flavor: Sauté the onion briefly in the beef drippings before slow cooking if you prefer a softer, less raw onion flavor.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 22gFat: 14gSaturated Fat: 5gCholesterol: 60mgSodium: 980mgPotassium: 620mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 80mgIron: 3mg
Keyword easy taco soup, slow cooker taco soup, taco soup recipe
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