Slow Cooker Taco Soup [RECIPE]

Try something new for taco night this winter. (Photo by Jathan Fink, Jadeworks Entertainment)

One of our favorite kitchen gadgets is our slow cooker, especially when the weather is cool. This recipe uses lots of pantry staples to make a delicious, spicy soup that will warm your belly and thrill your taste buds. Best of all, you don’t have to slave over a hot stove to make it!

PREP: 15 minutes
COOK: 6 hours (low) or 3 hours (high)


  • 1 pound ground turkey or ground beef
  • 3 15-ounce cans dark red kidney beans, black beans, and/or black-eyed peas, rinsed and drained
  • 1 15-ounce can chili beans in chili sauce, undrained (We prefer Bush’s chili beans pinto beans)
  • 2 10-ounce cans Mexican style diced tomatoes with lime juice and cilantro (We recommend Rotel brand)
  • 4 cups reduced-sodium beef broth
  • 1 14.5-ounce can whole kernel corn with bell peppers, drained
  • 1 1.25-ounce envelope taco seasoning mix
  • Sliced avocado (optional)
  • Shredded cheddar cheese (optional)
  • Sliced jalapenos (optional)
  • Chopped cilantro (optional)
  • Sour cream (optional)
  • Tortilla chips (optional)


  1. Brown meat in a large skillet over medium high heat; drain.
  2. In a slow cooker (make sure it holds at least 5 quarts), combine meat, beans, tomatoes, broth, corn, and taco seasoning; stir.
  3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve topped with avocado, cheese, jalapenos, cilantro, and sour cream as desired. If preferred, serve with warmed tortilla chips for easy dipping.

TIP: For faster cleanup, line your slow cooker with a plastic liner. We love the ones made by Reynold’s. After the food is gone, all you have to do is lift out the bag and throw it away. Easy peasy!

YIELD: 8 servings

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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