It’s winter season soup season and time to pull out the slow cooker. Here’s an easy slow cooker taco soup recipe to help warm you up!

There’s something about the winter season that requires me to pull out my slow cooker and make soups. I might be the extra errands, but not having to worry about rushing to make dinner is appealing. I mean, you can make this recipe on the stove, but it’s nice to not have to rush to make dinner after coming home. All you need to do is cook the beef and onions and dump everything else into the slow cooker. Easy-peasy!

Before you get started making this soup, I would like to note that this isn’t a soupy soup. As seen in the image above, it’s a thick and hearty soup that really hits the spot when you want something warm and comforting. If you prefer a soupy soup, add more tomato sauce or even a can of Campbell’s tomato soup for a saucier soup.

EASY SLOW COOKER TACO SOUP IN WHITE BOWL

Another thing to note is that this easy slow cooker taco soup can be adjusted it to be mild or spicy by swapping out a few ingredients or by adding toppings. I like to make it mild and have chilis on the side for those that prefer it spicy, but you can add the chilis into the whole soup too. It’s almost a full-proof soup that doesn’t need exact, to the ‘T’, measurements. If you’re not sure, just give the soup a taste before turning on the slow cooker and adjust from there.

Easy Slow Cooker Taco Soup

Name: Easy Slow Cooker Taco Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6
Cuisine: Southwestern US
Ingredients: 1 lb. ground beef; 1 cup onions, chopped; 2 - 14.5 oz. cans diced tomatoes*; 2 - 8 oz. can tomato sauce; 1 - 15.25 oz. can corn, with juice; 1 - 15.5 oz. can pinto beans or kidney beans, with juice; 1 packet taco seasoning (use your favorite brand); 1 packet Hidden Valley Ranch Dressing mix or 2 T. of the bottled dry mix; 1 -2 cups grated cheese (Cheddar or Mexican blend); Sour cream; Corn or tortilla chips; Anaheim chili, finely diced; Lime, sliced

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Thick and hearty easy slow cooker taco soup that can also be made on the stovetop. Can be made with or without chilies for a mild or spicy flavor.

Ingredients

1 lb. ground beef
1 cup onions, chopped
2 - 14.5 oz. cans diced tomatoes*
2 - 8 oz. can tomato sauce
1 - 15.25 oz. can corn, with juice
1 - 15.5 oz. can pinto beans or kidney beans, with juice
1 packet taco seasoning (use your favorite brand)
1 packet Hidden Valley Ranch Dressing mix or 2 T. of the bottled dry mix

Toppings - Optional

1 -2 cups grated cheese (Cheddar or Mexican blend)
Sour cream
Corn or tortilla chips
Anaheim chili, finely diced
Lime, sliced

Instructions

Brown beef and onions in a skillet. Drain
Add beef mixture and all the other ingredients into the slow cooker.
Cover and cook on low for 4-6 hours.
Scoop into bowls. Optional - garnish with cheese, sour cream, chips, and chili. Serve warm.

Notes

*If you want it a bit spicier, substitute a can of diced tomatoes with a 10 oz. can of diced tomatoes with green chilis.

Note: This soup can also be made on the stovetop too. Follow the same crockpot instructions. Bring the ingredients to a boil in a large pot. Cover and lower the heat to medium low and simmer for 1 - 1 1/2 hours to help break down the diced tomatoes. Make sure to occasionally stir the soup to prevent it from burning at the bottom.

Note: This recipe is very forgiving. The canned goods weight does not have to be exact. Just get close to the measurements if your canned goods are not the exact weight measurement. It is also not a soupy soup, if you prefer lots of liquid, add more tomato sauce or add a can of Cambell's tomato soup and adjust seasoings to your liking.

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