Soup now or soup later: Slow-Cooker Taco Soup is perfect no matter when you eat it.
Slow-cooker taco soup is one of those recipes that comes through for me every time. In a perfect world, I would have dinner planned out and prepped for each weeknight. I have friends who do this with great success! Because of my crazy family schedule, however, I have to settle for making only a few dishes ahead of time and freezing them so I have options when I know I’m going to need a dinner but don’t necessarily have the time or bandwidth to come up with something. Slow-cooker taco soup fits the bill. I can grab a container out of my freezer, thaw it, set out some toppings and chips, and bam! Problem solved.
A big part of why this soup is such a great pinch-hitter on a busy day is that make-ahead factor. In the same way that chili tastes even better after the flavors have mingled, taco soup improves over time. And the freezer doesn’t downgrade the quality at all. It is stable in the freezer for up to three months! As for who came up with taco soup, it’s purely American. While there are some similarities to traditional Mexican sopa de tortilla (tortilla soup), it’s really a Tex-Mex way of enjoying all the flavors of ground beef tacos in a soup. Nothing fancy, but it works.
You will love slow-cooker taco soup because of the convenience and ease. The ingredients are mostly things you’d have in your pantry or freezer anyway. If not, you can substitute easily. For instance, if you’ve only got two cans of black beans instead of a can of pinto beans and a can of black beans, just go with it. Or if you’ve got frozen corn instead of canned corn, it’s totally fine. As far as actually putting the soup together, you mainly let the slow cooker do the work. Chopping the onion is as technical as it gets!
Ground Beef Types
Standing at the meat case, you will see an array of ground beef types. Anything from ground sirloin to ground chuck to ground round. So what’s the difference and what’s best for slow cooker taco soup? Fat content. Since different stores and meat producers will use their own labels, it’s best to look at the fat ratio. The lower the fat percentage, the leaner the meat. So a 90/10 blend will be very lean but will dry out quickly if cooked too long. Not a great choice for a slow cooker. For slow-cooker taco soup, aim for ground beef in the 80/20 range. You will have some grease to drain off, but not a ton, and the meat will not get too dry (or too mushy) while being slowly cooked.
FAQs & Tips
How Do I Store This Soup?
Like I said earlier, slow cooker taco soup is a wonderful make-ahead option. It tastes even better the day after it’s made, so at the very least, make it a day ahead of time and refrigerate until ready to reheat and serve. Freezing is also a great choice; simply let the soup cool and place it in an airtight container or resealable freezer bag. The soup will keep for up to 3 months in the freezer. Either reheat gently over the stove or thaw in the microwave and reheat individual portions as you need them.
Heat Index: Up Your Tomato Game
If you want to deepen the flavor and increase the spice level on taco soup, the key is in the canned tomatoes. Either use two cans of the spicy tomatoes with chilies (instead of the ones marked “mild”) or opt for fire-roasted diced tomatoes with chilies. Of course, you can always add hot sauce to your toppings, but swapping out the tomatoes will make a big difference in the body of the soup if you like the heat.
How Can I Thicken This Soup?
Our family likes this soup’s thin texture because the ground beef and beans themselves are so hearty. However, if you prefer a thicker consistency, you have a couple of choices. The easiest one involves cornstarch. Simply mix a little cold water with 1 tablespoon of cornstarch to make a slurry. Then gradually stir the cornstarch and water slurry into the soup and let it cook an additional few minutes to thicken. Alternately, you can gradually stir in a block of softened cream cheese for a creamier, thick texture.
Serving Suggestions
The toppings are crucial for slow-cooker taco soup. I like sour cream, a dash of hot sauce, some cheese and a little diced cilantro if I have it. Tortilla chips instead of crackers are great, too. As for sides, a delicious one is Jenny’s Cornbread. The cornbread served with a creamy, chili-pepper topping is so good with this soup! If there’s no time for cornbread, try this quick Cheese Quesadilla. You can crank out several quickly if you have a crowd! On a chilly night, a bowl of this hot slow-cooker taco soup and a cheese quesadilla will warm you right up.
Slow-Cooker Taco Soup
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces pinto beans, drained and rinsed
- 1 can 15.25 ounces whole kernel corn, drained
- 1 can 8 ounces tomato sauce
- 2 cans 14.5 ounces each diced tomatoes with green chilies, undrained
- 1 packet 1 ounce taco seasoning mix
- 2 cups beef broth
Instructions
- In a skillet over medium heat, brown the ground beef with the chopped onion until the beef is cooked through and the onions are translucent. Drain any excess grease.
- Transfer the cooked beef and onions to a slow cooker.
- Add the black beans, pinto beans, corn, tomato sauce, diced tomatoes with green chilies, taco seasoning, and beef broth to the slow cooker.
- Stir all ingredients until well combined.
- Set the slow cooker to low and cook for 8 hours, allowing the flavors to meld together.
- Serve the soup hot, with optional toppings such as shredded cheese, sour cream, and crushed tortilla chips if desired.
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