Slow-Simmered Bean Taco Soup Recipe with Shredded Beef

When time is tight on a busy weeknight, having a simple yet flavorful meal ready with minimal effort is key. As a working mother of two, I’m always on the lookout for easy recipes that can be thrown together in just minutes before my hectic day begins. That’s where this Weight Watchers Taco Soup truly shines. Using only pantry staples like ground beef, beans, seasonings, and an assortment of fresh and frozen vegetables, I can get it cooking with the simple press of a button before walking out the door. Hours later, when I come home, the whole house will be filled with the hearty, nourishing aroma of traditional taco flavors slowly simmering together. With the Crockpot doing all the work, it will be ready for us to serve and leisurely enjoy right away, no fuss involved. This has quickly become a true family favorite and go-to recipe for those nights when we need a homemade dinner easy and have very little time to spare in the kitchen.

Is Taco Soup Spicy?

When it comes to cuisine, we all have different relationships with spicy foods. Some live for the intense heat, while others prefer more mild flavors. The beauty of crockpot taco soup is that it can easily accommodate all types of spice tolerance. Those looking for a gently warm soup can make it very mild by using regular canned diced tomatoes, black or pinto beans, and perhaps just a sprinkle of homemade taco seasoning.

For those who do love some kick, swapping in hot and spicy seasoning, fire-roasted tomatoes with green chiles, or black beans with some added chipotle will dial up the intensity. I also find that it’s very easy to customize the spiciness further to your personal preference at the table. Adding a dash of your favorite hot sauce like Cholula, Melinda’s, or Tapatío would do the trick. There really is so much room for creativity and experimentation to suit every palate when making this beloved Mexican-inspired soup in the slow cooker.

What I Love About This Soup?

1. One-Pot Meal: This taco soup truly comes together as an easy one-pot meal. There is minimal mess to clean up after enjoying such a satisfying dinner. Just dump all the ingredients into the slow cooker and let it work its magic.
2. Simple Ingredients: The ingredients needed for this taco soup recipe are mostly pantry staples that I already have on hand. It takes me less than 5 minutes to prep by dicing some vegetables and browning ground meat. No special trip to the grocery store required.
3. Instant Pot or Slow Cooker Cooking Methods: Using the slow cooker or Instant Pot to cook this soup makes it even more convenient. Those devices do all the work while I’m busy with my day. This recipe provides cooking instructions for both appliances, so dinner is ready whether I have 5 hours or 35 minutes to cook.

How Do You Thicken Taco Soup? 

Part of what makes taco soup so satisfying is its hearty, thick texture. On chilly nights, a thicker soup just feels more comforting. Here are some easy ways to ensure this soup has nice body:

1. Drain ground beef after cooking to remove excess grease and fat. This helps eliminate any fattiness in the soup.
2. Rinse and drain canned kidney beans before adding to the slow cooker. As they cook, the beans will swell and help naturally thicken the soup.
3. Rinsing and draining canned black beans before adding to the slow cooker also helps the beans plump up and add thickness to the soup.
4. For extra insurance, stir in 1–2 tablespoons of tomato paste prior to serving. This adds richness without overpowering the flavors of the soup.

Using one or more of these simple techniques results in a beautifully thick and delicious taco soup perfect for cold evenings.

Nutrition Facts

Important Note: The Percent Daily Values are based on a 2,000 calorie diet, and your daily values may be higher or lower depending on your individual calorie needs.

Easy Crockpot Taco Soup Recipe

Recipe by Carmen FoodieCourse: CrockPot DinnersCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

362

kcal

Yield

8

Servings

Total time

4

hours 

10

minutes

This Easy Crockpot Taco Soup Recipe is the perfect no-fuss weeknight meal. Just toss ground beef, black beans, corn, tomatoes and taco seasoning into the slow cooker in the morning. Then come home to a hearty, flavorful soup simmered all day. The whole family will love this filling and comforting taco soup on cold evenings.

Ingredients

• 1 (16 ounce) can pinto beans or chili beans

• 1 (16 ounce) can white beans or (16 ounce) can kidney beans

• 1 (11 ounce) can niblet corn or can whole kernel corn

• 1 (11 ounces) can Rotel tomatoes & chilies

• 1 (28 ounces) can peeled and diced tomatoes

• 1 (4 ounces) can diced green chilies

• 1 (8 ounce) can tomato sauce

• 1 (1 1/4 ounce) envelope taco seasoning mix

• 1 (1 ounce) envelope Original Ranch Dressing and Seasoning Mix

• 1 lb shredded chicken, ground beef, or any meat

• 1/4 cup shredded cheese, optional garnish

• 2 tablespoons sour cream, optional garnish

• 1 cubed avocado, optional garnish

• 1/4 cup chopped cilantro, optional garnish

Directions

• Properly browning the ground beef is a key step for this soup to reach its full flavor potential. In a medium skillet over medium heat, cook the beef, breaking it up until it is fully browned, about 7–10 minutes.
• Lightly season it as it cooks with salt, black pepper, and garlic powder. Once the beef is browned, drain off any excess grease. You can either use the ground beef as is in the soup, or shred it further if a more delicate texture is desired.
• Spray a large crockpot with cooking spray. Add all the ingredients, including the browned and drained ground beef. There is no need to drain the cans of beans, tomatoes, etc.
• For seasoning, use 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp cayenne (optional), 1 tsp cumin, 2 tsp chili powder, and dried cilantro. Stir everything together until fully combined.
• Cover and cook on High for 3–4 hours or Low for 6–8 hours, until hot and bubbly. Keep it serving warm until ready to enjoy, garnishing individual servings with sour cream, shredded cheese, chopped green onions and tortilla chips for extra toppings.
  

Notes

• Storage: Taco soup will last about 1 week in the fridge when stored in airtight containers.
• Freezing: Soup freezes well for 2-3 months in heavy duty bags or airtight containers. Allow soup to fully cool before freezing. Freeze in single serving portions for reheating convenience.
• Reheating: Ladle portions into a microwave safe bowl and heat 1-2 minutes until piping hot. Or transfer soup to a pot and warm over medium heat for 5-10 minutes, stirring regularly until heated through.

Toppings for Taco Soup: 

When it comes to tacos and taco-inspired dishes like this soup, the toppings are key for extra flavor and texture. Use whatever your family likes best on their tacos to top individual bowls. Some favorite options are shredded cheese, sour cream, sliced green onions, a drizzle of hot sauce, a wedge of fresh lime, chopped cilantro, diced jalapeño peppers, saltine crackers, corn or tortilla chips. For a creamier, more decadent finish, consider topping bowls with sliced avocado too.

What to Serve with Crockpot Taco Soup?

Don’t forget the tasty toppings that take this soup to the next level. A dollop of sour cream, sprinkle of shredded cheese and sliced green onion gives each bite great zest. Fresh toppings like avocado, cilantro and pickled jalapeños or onions burst with flavor too. A drizzle of hot sauce is always a welcomed addition as well. With the right combos, this comforting soup is truly elevated.

1. Jalapeno Cornbread: A classic pairing for this soup is homemade jalapeno cornbread. Try a recipe like Cheddar Jalapeno Cornbread for an extra kick to complement the flavors.
2. Chips and Salsa: Set out tortilla chips alongside fresh, homemade salsa so diners can top chips right in their bowl. The crunch and brightness of salsa pairs beautifully.
3. Rice or Tacos: For heartier, filling sides, serve cheesy Spanish rice or tacos like Baja Shrimp. These sides are delicious complements to the soup to make it a full, satisfying meal.

Tips and Tricks

You can make the best taco soup recipe by using additional trips and tricks:

1. Top individual bowls with cheese, sour cream, and large nacho chips for an excellent eat.
2. Make it as spicy as you like by using hot taco seasoning or dicing jalapenos instead of milder chilies.
3. Drain and rinse canned beans before adding to reduce sodium.
4. Double the original taco soup recipe and enjoy leftovers, as taco soup tends to taste even better the next day.
5. Serve family style at a holiday party or get together with a spread of toppings, so guests can customize their bowls.
6. For convenience, combine all ingredients after browning the ground beef and slow cook everything together.
7. No slow cooker? No problem! Make it on the stove top in a large pot and let it cook until heated through.
8. To cut down on sodium, use low sodium beef broth, omit extra salt, and rinse canned corn and beans.
9. Crushed Cool Ranch Doritos also make a fun topping alternative to tortilla chips.
10. Serve cheesy quesadillas alongside the soup for an extra satisfying meal.

How to Store Taco Soup?

So, how long does taco soup last? Taco soup will last about a week when stored properly in the refrigerator. For quick lunches during that time, it’s best to store leftovers in smaller containers before refrigerating. Then you can easily grab and toss a container into your lunchbox to take with you on busy days when you need to run out the door. For storing any larger amounts of leftover taco soup, transfer it to a heavy-duty bag or airtight container. Seal tightly and place in the refrigerator, where it will stay fresh to enjoy within four days. Simply reheat individual portions either in the microwave or gently on the stove top.

Can You Freeze Taco Soup? 

Yes, you can freeze taco soup. Soup freezes really well, so it’s great to double the recipe and have another meal prepped for busy nights ahead. Allow creamy taco soup to fully cool before storing leftovers. Leftover taco soup kept in the refrigerator can be eaten within 3–4 days. Beyond that, soup can be frozen for two to three months. Place cooled soup in heavy-duty plastic bags or an airtight container, portioned out into single servings if desired for quick and handy frozen meals. Freezing separated portions results in best reheating quality later on. Simply thaw and heat an individual portion as a fast meal on nights you don’t want to cook. Freezing ensures you can enjoy taco soup again down the road.

How Long to Reheat Taco Soup? 

Taco soup reheats wonderfully, which makes leftovers the BEST.

1. Reheat taco soup in the microwave: Ladle leftover soup into a microwave safe bowl and microwave for 1–2 minutes, until piping hot, ready to eat.
2. Reheat taco soup on the stove: Transfer leftover taco soup to a pot and warm it over medium heat for 5–10 minutes, stirring regularly until it is hot throughout.

Both methods preserve the delicious flavors of the soup and perfectly recreate that fresh made taste and texture. Great leftovers are yet another advantage of making a big batch of this cozy, classic soup.

Recipe Variations 

1. If you don’t like kidney or black beans, swap them for pinto beans.
2. If you prefer to make your own taco seasoning mix, use a combination of chili powder, cumin, and paprika plus garlic powder.
3. You can use chicken broth instead of beef broth if desired.
4. For less fat, try using ground turkey instead of ground beef.
5. To boost flavor, use Rotel tomatoes with green chilies instead of just green chilies.
6. Sauté the ground beef with 1 cup of chopped onions before adding to the soup.
7. Brown the ground beef in an Instant Pot before adding all ingredients, cook on high for 3 minutes then natural release for 15 minutes.
8. In a large pot, brown and break up the ground beef into small pieces as it cooks. Add remaining ingredients, bring to a boil, then simmer for 20 minutes. Serve with desired toppings.
9. For a vegetarian option, skip the meat and add more beans.
10. Make chicken taco soup by using cooked shredded or diced chicken instead of beef.

Final Thoughts

In conclusion, this crockpot taco soup recipe brings all the robust flavors of tacos to a warming, filling soup. With protein-rich beans and ground meat combined with vibrant vegetables and spices, every comforting bowlful is deeply satisfying. It’s easy to make in bulk for meal prepping or freezing, ensuring you’ll always have a healthy homemade soup on hand for those cold nights. Overall, this crowd-pleasing recipe makes one of the best taco soups around.

Frequently Asked Questions (FAQs)

What is taco soup made of?

Taco soup is made with ground beef or turkey that is browned and then added to a mixture of beans, tomatoes, chilies, spices, and broth. Common ingredients include pinto beans, diced tomatoes, green chilies, onions, garlic, taco seasoning, beef or chicken broth, and often corn. It’s a hearty soup that brings the flavors of tacos to a soup format.

What can I use to thicken taco soup?

To thicken taco soup, you can use corn starch, all-purpose flour, masa harina, tomato paste, or puréed beans from the soup itself. Add small amounts while stirring continuously to avoid lumps. Simmer for 5–10 minutes after adding the thickener, so the flavors can develop. For more details, see the section “How Do You Thicken Taco Soup?”

Is slow cooker soup better?

Many people find that soup prepared in a slow cooker turns out creamier and more richly flavored compared to the stove top method. The slow, gentle simmering environment allows flavors to meld together over several hours. It also makes the cooking process largely hands-off.

How long does taco soup last in the fridge?

Properly stored in an airtight container in the fridge, taco soup will generally last about   days. For longer storage, you can also freeze portions for 2–3 months. As with any soup, it’s important to bring it to a full boil before refrigerating or freezing to kill any bacterial spores.

Does soup taste better in slow cooker?

Generally, yes, soups taste richer and more developed when cooked low and slow in a slow cooker versus the stove top. The slow cooking method allows more time for flavors from herbs, spices and vegetables to be fully released and distributed throughout the liquid. It results in a creamier texture, too.

Why is my taco soup so watery?

A watery texture often means too much liquid was added. Try reducing the amount of broth or tomato juice next time. Other causes could be undercooking starches like beans or not using a thickener. Simmering uncovered for extra time after thickening can also help evaporate excess liquid.

Can you overcook soup in a slow cooker?

It’s difficult but possible to overcook soup in a slow cooker. As long as it stays at a gentle simmer and is checked periodically, soup should be fine for 8–10 hours on low. Signs of overcooking include vegetables falling apart, broth becoming cloudy or overly thickened. Reducing the heat setting or time can prevent overcooking in a slow cooker.