This Paula Deen Taco Soup is the ultimate comforting meal made simple in a slow cooker. Just toss in flavorful ingredients like beans, ground meat, and warming spices, set the timer, and let dinner take care of itself.
It's a hearty, Mexican-inspired soup recipe that's perfect for busy weeknights or when you need something warm and satisfying.
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Easy Taco Soup
While inspired by the classic recipe, I've added my personal twist by skipping the olives and adjusting the spices for extra depth.
If you love cozy, one-pot meals made from scratch, this is a must-try!
If you're new here, be sure to check out about The Yummy Bowl to find out how to cook easy and healthier meals for your family!
Along with chicken tortilla soup, this taco soup is our favorite cozy soup!
How To Make Taco Soup
- Brown the meat and onion: Heat a skillet over medium-high heat and add ground meat and chopped onion with a little cooking oil. For less fat, use lean beef. Once browned, drain off any excess fat to keep the soup from being greasy.
- Transfer to the crockpot: Transfer the browned meat and onion mixture to a slow cooker (I used 4.5 quart Crock Pot). This size works great, but any similar size will do just fine.
- Add the spices and ingredients: Top the meat and onions with spices, salt, black pepper, and the remaining ingredients. Stir everything together, cover the crockpot, and set it to cook on LOW for 4-6 hours or on HIGH for 3-4 hours. The aroma will start to fill the kitchen!
- Taste and adjust: After cooking, taste the soup and adjust the seasoning as needed. Add more broth if the soup is thicker than desired for dipping.
- Squeeze in lime juice: Before serving, squeeze the juice of half a lime into the soup for a burst of fresh flavor.
- Add the toppings: Serve the taco soup with corn tortilla chips, avocado, jalapeño slices, sour cream, and any favorite toppings. This soup is comfort food at its finest!
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- Spicy or mild - Taco soup has a little natural heat, but the great thing is you're in control! I usually start with less heat and taste as I go, adjusting along the way. Just remember, the flavors get even better after day one, so don't rush the seasoning right at the start.
- Rinse and drain the beans - Canned beans can be loaded with sodium, so I always rinse and drain them well. If you can, go for low-sodium beans-every little bit helps!
- Mix things up - You don't have to stick to just one kind of bean-I've used black, kidney, pinto, or cannellini, and they all work perfectly. If you're feeling adventurous, try throwing in some lentils for extra heartiness!
- Chipotle powder - For that smoky depth I love, I reach for chipotle powder. If I can find fresh chipotle peppers, I'll throw those in too. Don't worry, cayenne or chili powder will do the trick if that's what's on hand, but they won't have quite the same smoky punch.
- Beef - I usually go for about 8-10 oz of ground beef, which makes the soup nice and hearty. This amount served 4-5 people easily when paired with toppings and crunchy corn chips. It's the perfect comfort meal!
- To thicken the soup - If I want the soup a little thicker, I'll mix up a cornstarch slurry (1:1 water to cornstarch) or mash some of the cooked beans and stir them back in. That always does the trick!
- Key ingredients - I always make sure to have at least one type of bean, some kind of meat (or skip it for a vegetarian version), chiles, spices, and tomatoes. And don't forget-toss in any extra veggies you've got in the fridge for extra flavor and nutrition! I love cleaning out the fridge this way!
Serving Suggestions
What to serve with taco soup? Anything Mexican or Mexican-style! Think what you'd serve with tacos or chili-perfect for this Paula Deen taco soup too!
Tortilla chips with guacamole, pico de gallo, or any fresh salsa are always a hit. Plus, a creamy cucumber, tomato, and onion salad will be a total winner!
Here are my top 10 recipes to serve with taco soup:
- Spanish or Mexican rice or Lime Cilantro rice
- Cornbread
- Mexican corn
- Grilled cheese sandwiches
- Crackers
- Refried beans tostadas
- Tacos
- Stuffed potatoes, sweet potatoes, french fries
- Grilled or steamed vegetables - Asparagus
And hey, why not start your dinner with a flavorful Skinny Watermelon Margaritas ? 🙂
Freezing And Storing Instructions
- To Store. Store leftover taco soup in an airtight container in the refrigerator for up to 5 days.
- To Freeze. Even though I'm not a big fan of freezing food, this taco soup is an exception! It freezes beautifully and keeps that great flavor after thawing. Just place the soup in an airtight, freezer-safe container and freeze for up to 2 months.
- Avoid using glass containers since the soup may thicken and could cause them to break when frozen.
- To Reheat. Let the soup thaw overnight in the refrigerator, then reheat on the stove. Add a bit of warm broth or water if it needs thinning out. You'll have comfort food all over again!
Easy Mexican Dinner Recipes
ALL DINNER recipes.
- Beef Enchilada Casserole
- Mango Salsa
- Cajun Corn On The Cob
- Crock Pot Chicken Enchilada
- Chicken Enchiladas With White Sauce
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Recipe Card
Paula Deen Taco Soup (Slow Cooker)
Ingredients
Equipment
Method
- Brown the meat and onion: Heat a skillet over medium-high heat and add ground meat and chopped onion with a little cooking oil. For less fat, use lean beef. Once browned, drain off any excess fat to keep the soup from being greasy.10 ounce ground lean beef, cooking oil, 1 large yellow onion
- Transfer to the crockpot: Transfer the browned meat and onion mixture to a 4.5-quart crockpot. This size works great, but any similar size will do just fine.
- Add the spices and ingredients: Top the meat and onions with spices, salt, black pepper, and the remaining ingredients. Stir everything together, cover the crockpot, and set it to cook on LOW for 4-6 hours or on HIGH for 3-4 hours. The aroma will start to fill the kitchen!1-2 tablespoon taco seasoning, 5 tablespoon canned green chilies, 1 can (15 ounce) crushed tomatoes, 1 can (15 ounce) rotel tomatoes, 1 tablespoon tomato paste, 2 cups vegetable broth, 1 can (8 ounce) sweet corn, 1 an (15 ounce) kidney beans, 1 can (15 ounce) black beans, ½ teaspoon chili powder or chipotle powder, salt to taste, ⅛ teaspoon black pepper, 1 ½ tablespoon ranch seasoning
- Taste and adjust: After cooking, taste the soup and adjust the seasoning as needed. Add more broth if the soup is thicker than desired for dipping.
- Squeeze in lime juice: Before serving, squeeze the juice of half a lime into the soup for a burst of fresh flavor.½ of a lime
- Add the toppings: Serve the taco soup with corn tortilla chips, avocado, jalapeño slices, sour cream, and any favorite toppings. This soup is comfort food at its finest!
Nutrition
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Let us know how it was!Looking for easy slow cooker recipes? Try Pulled Chicken - perfect for meal prep!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Julia | The Yummy Bowl
Easy taco soup recipe that requires almost zero effort as it is all cooked in a slow cooker. Juts set it and forget it!