Quick Facts
Time: 10 min prep • 3 hr 30 min cook (High) • 3 hr 40 min total
Yield: 6 servings
Skill: Beginner
Method: Slow cooker (HIGH), one-pot
Diet: Gluten-Free
Introduction
Taco Soup is your weeknight shortcut when you want bold, taco-night flavor without standing at the stove. This high-setting slow-cooker version goes from pantry to bowls in under four hours, delivering a bright tomato-chile broth, tender beans, sweet pops of corn, and juicy, seasoned protein you can customize. It’s ideal for busy families, game day crowds, or anyone craving a low-effort dinner that still tastes like you planned ahead.
Why You’ll Love It
- Weeknight-easy: 10 minutes of prep; the cooker does the rest.
- Flexible: choose beef, turkey, or chicken; any beans you have.
- Balanced flavor: warm spices, gentle heat, fresh lime finish.
- Great leftovers: reheats like a dream for tomorrow’s lunch.
Easy Taco Soup
Ingredients
Equipment
Method
- In a skillet with olive oil, cook onion for 3 minutes, then add garlic and cook for 30 seconds.
- Add ground turkey to the skillet, season lightly with salt, and cook until no longer pink, about 4–5 minutes.
- Stir in taco seasoning, cumin, paprika, oregano, and chili powder; cook 30–60 seconds to bloom spices.
- Transfer spiced meat to slow cooker. Add both beans, diced tomatoes, tomato sauce, corn, and broth. Stir to combine.
- Cover and cook on HIGH for 3.5 hours until the broth thickens slightly and flavors meld.
- Stir in vinegar or lime juice. Taste and adjust seasoning with salt, pepper, or extra chili powder as needed.
- Ladle into bowls and top with desired garnishes like avocado, cilantro, scallions, cheese, tortilla chips, or yogurt.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced small
- 3 cloves garlic, minced
- 1 lb ground turkey (or beef/chicken)
- 2 tbsp taco seasoning (homemade or packet; GF)
- 1 tsp cumin • 1/2 tsp smoked paprika • 1/2 tsp oregano
- 1/4–1/2 tsp chili powder (to taste)
- 1 (15-oz) can kidney beans, rinsed and drained
- 1 (15-oz) can black beans, rinsed and drained
- 1 (10-oz) can diced tomatoes with green chiles
- 1 (14.5-oz) can diced tomatoes
- 1 (8-oz) can tomato sauce
- 1–1 1/2 cups corn (frozen or canned, drained)
- 3 cups low-sodium chicken or vegetable broth
- 1 tbsp apple cider vinegar or 1–2 tbsp lime juice
- Salt and pepper, to taste
Optional toppings: diced avocado, chopped cilantro, sliced scallions, shredded cheese, crushed tortilla chips, yogurt or sour cream, extra lime.
What each ingredient does:
Aromatics build savory depth • Protein brings heartiness • Spices echo taco night • Beans thicken and add fiber • Tomatoes and sauce bring body and acidity • Corn adds sweetness • Broth sets the sip-able base • Vinegar/lime sharpens the finish.
Pro tip: Keep a small reserve of broth to adjust consistency right before serving.
Substitutions & Swaps
- Aromatics: Add 1 diced bell pepper for sweetness or 1 minced jalapeño for heat.
- Protein: Use leftover shredded chicken; add in the last hour to keep it tender.
- Beans: Any combo works—pinto, kidney, or even white beans for a milder look.
- Dairy/fats: Dairy-free by default; top with yogurt or DF alternatives if you like.
- Time savers: Use frozen chopped onion; choose no-salt canned beans to skip rinsing.
- Flavor spins: Stir in 1 tsp cocoa or espresso powder for depth; it won’t taste like dessert—just richer.
Rotating proteins or beans? You’ll find plenty of flexible soups to match your pantry.
Equipment Notes
A 5–6-quart slow cooker on HIGH is your speed tool here. A nonstick skillet is handy to quickly soften onion and brown meat to prevent clumps. Use a silicone spatula to scrape every tasty bit into the crock.
Step-by-Step
- Sauté fast (optional): In a skillet with olive oil, cook onion 3 minutes; add garlic 30 seconds.
- Brown protein: Add ground turkey; season with a pinch of salt; cook just until no longer pink, 4–5 minutes.
- Season: Sprinkle taco seasoning, cumin, paprika, oregano, and chili powder; toss 30–60 seconds to bloom the spices.
- Load cooker: Add spiced meat, beans, tomatoes (both cans), tomato sauce, corn, and 3 cups broth. Stir well.
- Cook on HIGH: Cover and cook 3 1/2 hours until flavors meld and broth slightly thickens.
- Finish bright: Stir in vinegar or lime; taste and adjust salt, pepper, and heat.
- Serve: Ladle into bowls; add toppings for crunch, creaminess, and color.
Doneness cues: Broth thickened but spoonable; beans tender; meat fully cooked; edges of the crock show a light ring of reduced sauce.
Make-Ahead, Storage & Reheating
- Make-ahead: Measure spices and rinse beans 1–2 days ahead; refrigerate browned meat if desired.
- Fridge: 3–4 days in sealed containers; stir in a splash of broth when reheating.
- Freeze: Up to 3 months; thaw overnight.
- Reheat: Stovetop over medium-low or microwave in bursts; finish with fresh lime to brighten.
Batch-cook this and add one of our freezer-friendly Taco Soups next week.
How to Lighten / Make It Creamy
- Lighten: Use extra-lean turkey and add an extra cup of peppers or zucchini.
- Creamy: Blend 1/2–1 cup of the soup and return to the pot, or stir in 2–3 tbsp plain Greek yogurt off heat; temper to avoid curdling.
Toppings, Garnishes & Finishes
Crunch: crushed tortilla chips or baked tortilla strips.
Fresh: cilantro, scallions, diced avocado.
Tang/Heat: lime wedges, hot sauce, or chili oil in tiny drizzles.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with rice, warm tortillas, or a chopped salad with cumin-lime dressing. For a refreshing sip, try sparkling water with a squeeze of lime or a chilled hibiscus tea.
Scaling the Recipe
Double in an 8-quart cooker and extend time on HIGH by ~15–20 minutes; stir once midway if your cooker runs hot. For half batches, timing is similar; check 20 minutes early since less volume heats faster.
Nutrition & Dietary Notes
A balanced bowl with protein from lean meat and beans plus fiber from legumes and tomatoes. Naturally gluten-free when using GF-certified seasonings and broth. Dairy-free unless you add toppings with dairy.
Troubleshooting
- Too salty: Add unsalted broth, more tomatoes, or an extra can of no-salt beans.
- Too mild: Add 1/4 tsp chili powder or minced jalapeño; finish with lime.
- Too thick: Stir in warm broth in small splashes.
- Too thin: Cook uncovered on HIGH 15–20 minutes or mash some beans against the side.
FAQs
Can I use frozen vegetables? Absolutely—frozen corn or peppers go straight in.
Best bean combination? Black + pinto is classic; kidney adds nice color.
How do I prevent rubbery meat? Don’t overcook; for shredded chicken, add during the last hour.
Is it freezer-friendly? Yes, up to 3 months; add fresh toppings after reheating.
Can I make it on the stovetop? Simmer 25–30 minutes after browning and sautéing; add broth to reach your preferred consistency.
Variations
- Lemony Herb: Stir in lemon zest and chopped parsley before serving.
- Spicy Chipotle: Add 1–2 tsp chipotle in adobo and a touch of honey; finish with lime.
- Creamy Parmesan: Stir in grated Parmesan and a splash of evaporated milk off heat.
Chef Notes / Test Kitchen Tips
On HIGH, slow cookers vary—start checking consistency at the 3-hour mark. If the broth tastes flat, it needs acid or salt; add lime first, then salt if necessary. Keep toppings simple: one crunchy element, one creamy, one fresh—balance is the goal.
Conclusion
For nights when time is short but comfort is non-negotiable, this Taco Soup gives you taco-night flavor with minimal effort. It stores well for 3–4 days, freezes for months, and welcomes any topping you love. Save this speedy version for the next time you want big flavor in under four hours.
