Mexican Taco Soup in a Slow Cooker

Recipe from Kate Logan
Mexican Taco Soup in a Slow Cooker
Cooking time: 8 h.
Servings 7
Taco soup is an easy, healthy and nutritious soup for lunch. The recipe for this dish is quite versatile, as you can choose or change the ingredients to your preference. Instead of minced meat, chicken or beef is quite suitable.


  • Bulb onion
    7 pcs.
  • Hot chili pepper
    3,5 pcs.
  • Canned beans
    14 tbsp.
  • Canned corn
    14 tbsp.
  • Chopped tomatoes
    7 cups
  • Tomato paste , unsalted
    21 tbsp.
  • Ground beef
    3,5 lbs.
  • Cold water
    49 fl. oz.
  • Black pepper, salt
    to taste
  • Taco seasoning
    7 tsp.
  • Cheese - grated
    7 tbsp.
  • Sour cream
    7 tbsp.

Nutrition facts per serving

  • Calories

    245.1 kcal

  • Protein

    32.6 g

  • Fat

    55.2 g

  • Carbohydrates

    21.7 g


  • Take the minced meat, if it is frozen, then put it in a container with cold water for 2-3 hours and wait until the meat defrosts. The meat should be soft and reach a temperature just below room temperature.
    Grease a skillet with vegetable oil and heat it up. Add the ground beef and fry
    until it browns. Then transfer it in a slow cooker.

  • Peel, wash and dice onion, pepper,  add canned cornbeans and tomatoes (drain the liquid before adding)tomato paste and pour the water, more than a half of a slow cooker. Season everything with taco spices, turn on simmer mode and leave it for a while. (7-8 hours).

  • After 8 hours, pour the soup into a bowl, put a little sour cream on the top and sprinkle with grated cheese.


  • Traditionally the soup is topped with cilantro and served with nacho chips.

  • If you have raw beans and corn, you can just boil them beforehand. Instead of canned tomatoes you can use fresh tomatoes, but first peel them with boiling water.

  • Use a few seasonal vegetables to diversify the soup a bit.

Bon Appetit!

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