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This image shows a bowl of slow cooker taco soup served in a white dish, topped with a dollop of sour cream, shredded cheese, and accompanied by crispy tortilla chips on the side.

Slow Cooker Taco Soup Recipe

Slow Cooker Taco Soup is a hearty, flavor-packed dish perfect for busy days. This recipe combines beans, corn, tomatoes, and green chiles with warming spices, creating a comforting meal. It’s easy to prepare, customizable with toppings, and delivers delicious results every time.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 303 kcal

Equipment

  • Slow cooker (with a sauté function, if possible)
  • Saucepan (if your slow cooker doesn’t sauté)
  • Measuring spoons
  • Cutting board
  • Knife
  • Ladle

Ingredients
  

  • 1 tsp chili powder
  • 1 tbsp avocado or olive oil
  • 1 white or yellow onion, diced
  • 4 cloves garlic cloves, minced
  • 1 tbsp fresh lime juice
  • 1 can pinto beans drained and rinsed
  • 2 cups vegetable broth
  • 1 cup frozen corn kernels
  • 1 can black beans, drained and rinsed
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 can green chiles
  • 1 tsp smoked paprika
  • 1 can fire-roasted diced tomatoes

Instructions
 

  • If your slow cooker has a sauté option, turn it on and heat the oil.
    This image shows oil heating in a slow cooker, preparing the base for sautéing onions, garlic, and spices for a flavorful taco soup.
  • Add the onion and cook for about 5 minutes until softened.
    This image shows diced onions being sautéed in the slow cooker, softening and developing a rich, savory flavor for the taco soup.
  • Stir in the garlic and cook for 30 seconds until fragrant, then mix in chili powder, cumin, and smoked paprika, cooking for another 30 seconds.
    This image shows minced garlic and a blend of spices being stirred into the sautéed onions in the slow cooker, enhancing the depth of flavor in the soup.
  • Turn the sauté function off.
  • For slow cookers without a sauté function, sauté the onion in a separate pan, adding the garlic and spices as directed.
    This image shows the sautéed onion, garlic, and spice mixture being transferred to a slow cooker, ensuring even cooking for a flavorful taco soup.
  • Transfer the mixture to the slow cooker base (optional but enhances flavor).
  • Add green chiles, tomatoes with their juices, vegetable broth, beans, and corn to the slow cooker.
  • Cover the slow cooker and set it to cook on high for 4 hours.
  • Once done, season the soup with salt and pepper to taste.
  • Stir in lime juice just before serving for a bright, tangy flavor.
    This image shows a spoon stirring fresh lime juice into the taco soup, adding a bright and tangy flavor to enhance the overall taste.
  • Ladle the soup into bowls.
    This image shows a ladle pouring slow cooker taco soup into bowls, ready to be served and enjoyed with toppings of choice.
  • Garnish with your favorite toppings like shredded cheese, sour cream, cilantro, or tortilla chips, and serve.
    This image shows a bowl of taco soup garnished with a dollop of sour cream, shredded cheese, and tortilla chips, making for a delicious and visually appealing dish.

Notes

  • You can adjust the spice level by adding more or less chili powder or green chiles.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for longer.