Save This hearty Mexican-style soup combines seasoned ground beef with black beans, kidney beans, corn, and diced tomatoes in a rich beef broth. The slow cooker melds classic taco seasonings with vegetables for a deeply flavorful result that tastes even better the next day. Perfect for meal prep and family dinners.
The winter my ancient furnace died and left me shivering through February, this crockpot soup became my weekly salvation. Throwing everything into one pot meant I could heat the kitchen once and eat warmly all week. Now even with a working heater, it is still my go-to when I want something substantial without standing at the stove for hours.
My friend Sarah brought a batch of this to my potluck last summer, and honestly I think I went back for thirds. Everyone kept asking what made it taste so deeply satisfying, and she just laughed and said the secret was letting it be. That casual wisdom stuck with me.
Ingredients
- Ground beef: Brown it first so you do not end up with greasy pools floating on top later
- Onion, garlic, and bell pepper: Sautéing them briefly before the slow cook deepens their sweetness
- Canned tomatoes with juices: Every drop of liquid adds body and flavor so do not drain
- Black beans and kidney beans: Rinse them well unless you want murky broth
- Beef broth: Homemade is ideal but store bought works perfectly fine
- Taco seasoning: Check the label if you need this to stay gluten free
Instructions
- Brown the beef:
- Cook the ground beef in a skillet over medium heat until it loses all pink color then drain off the excess fat
- Soften the vegetables:
- Toss in the diced onion, garlic, and bell pepper and cook for just a few minutes until they start to smell fragrant
- Combine in the crockpot:
- Transfer the beef mixture to your slow cooker then add both cans of beans, the corn, diced tomatoes, and green chilies if you want some warmth
- Add liquid and seasonings:
- Pour in the beef broth then sprinkle the taco seasoning, cumin, pepper, and salt over everything and stir it all together well
- Slow cook to perfection:
- Cover and let it cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the flavors have married beautifully
- Final seasoning check:
- Taste the soup and add more salt or spices if it needs a little something extra
- Serve it up:
- Ladle the hot soup into bowls and let everyone pile on their favorite toppings like cheese, sour cream, or crushed tortilla chips
Save Sunday football at my brother house always features this simmering away on the counter. Something about walking in from the cold to that taco spice smell makes the game feel like an event.
Make It Your Own
Ground turkey or chicken work beautifully here if you want something lighter. I have even made it with plant based crumbles when my vegetarian sister visits, and honestly the spices carry the dish so well that hardly anyone noticed the difference.
Freezing and Storage
This soup keeps remarkably well in the refrigerator for up to four days and actually improves as the ingredients get to know each other. For longer storage, freeze individual portions and you will have homemade comfort food ready on busy weeknights.
Serving Suggestions
Cornbread or warm tortillas on the side make this feel like a complete meal. Sometimes I crush tortilla chips right into my bowl for extra crunch in every spoonful.
- Set up a toppings bar so everyone can customize their bowl
- A squeeze of fresh lime brightens up all the rich savory flavors
- Keep some hot sauce handy for the spice lovers at the table
Save There is something deeply comforting about a meal that takes care of itself while you take care of everything else.
Recipe FAQs
- → Can I make this taco soup on the stovetop instead?
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Yes, simply brown the beef and sauté vegetables in a large pot, then add all remaining ingredients and simmer covered for 45-60 minutes until flavors meld.
- → What toppings work best with this soup?
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Shredded cheese, sour cream, fresh cilantro, sliced jalapeños, and crushed tortilla chips are classic toppings that add creaminess, crunch, and extra flavor.
- → How long does leftovers keep in the refrigerator?
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Properly stored in an airtight container, this soup keeps well for up to 4 days in the refrigerator and can be frozen for up to 2 months.
- → Can I use dried beans instead of canned?
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Yes, cook 1 cup dried black beans and 1 cup dried kidney beans separately until tender, then drain and add to the crockpot with other ingredients.
- → Is this soup spicy?
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The soup has mild to medium heat from taco seasoning and green chilies. Adjust spice level by adding more chilies, jalapeños, or cayenne pepper to taste.
