THE RECIPE JOURNAL · Main Course
Taco Soup Made Easy in the Slow Cooker for Busy Days
This hearty soup is the perfect solution for busy days when you want something warm and comforting without spending hours in the kitchen. Simply toss the ingredients into your slow cooker and enjoy a flavorful meal with minimal effort.
FROM THE KITCHEN • Taco Soup Made Easy in the Slow Cooker for Busy Days
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Cheesy Chicken Treats
Something delicious to watch next.
01
Step 1
Start by heating a large skillet over medium-high heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly—this usually takes about 5 to 7 minutes. Once the beef is cooked, transfer it to your slow cooker. Next, add the diced tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix to the slow cooker. Give everything a good stir to combine all the ingredients. Cover and let it cook on low for at least 3 hours, so all the flavors have time to meld together. When it’s done, give it a final stir and enjoy!
Why you’ll love it
This soup is perfect for busy days because it comes together quickly and cooks slowly without much effort. It’s hearty, flavorful, and warms you up on chilly evenings. Plus, it uses simple ingredients you probably already have on hand.
How to serve
Serve the soup with crunchy tortilla chips or warm cornbread on the side. Top each bowl with shredded cheese, sour cream, chopped green onions, or fresh cilantro to add extra flavor and creaminess.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to four days. You can also freeze leftovers for up to three months and reheat gently on the stove or in the microwave.
