Slow Cooker Taco Soup

This slow cooker taco soup is loaded with beef, beans, and bold flavor—an easy, hearty dinner topped with cheese, sour cream, and crunchy chips.

By Ree Drummond   Published: Feb 27, 2026

Ingredients

• 1 tbsp. olive oil
• 2 lb. ground beef
• 2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 (1-ounce) package taco seasoning
• 2 tbsp. tomato paste
• 3 garlic cloves, minced
• 1 jalapeño, seeded and diced
• 1 yellow onion, diced
• 2 (10-ounce) cans diced tomatoes with green chiles
• 1 (15-ounce) can black beans, undrained
• 1 (15-ounce) can pinto beans, undrained
• 1 (15-ounce) can fire-roasted corn, undrained
• 2 c. low-sodium chicken broth
• Shredded cheddar cheese, sour cream, cilantro, hot sauce, and corn chips, for topping

Directions

1. Step 1
   In a large skillet, heat the olive oil over medium-high heat. Add the beef, season with salt and pepper, and cook, breaking the beef up with a wooden spoon, until cooked through and browned, about 6 minutes.
2. Step 2
   Using a slotted spoon, transfer the cooked beef to a 6-quart slow cooker, leaving the drippings behind. Add the taco seasoning, tomato paste, garlic, jalapeño, and onion, along with the diced tomatoes with green chiles and the black beans, pinto beans, and corn with their liquid. Add the chicken broth and stir to combine.
3. Step 3
   Cover and cook on high for 4 hours or on low for 6 hours, until the onion is tender and the flavors are well blended.
4. Step 4
   Serve with shredded cheddar cheese, sour cream, cilantro, hot sauce, and corn chips for crumbling over the top.