30+ Nutritious Slow Cooker Taco Soup Recipes for This Season

There’s nothing quite like a hearty, flavorful soup to warm you up during the cooler months, and if you’re a fan of tacos, then a slow cooker taco soup is the ultimate comfort food.

With its rich and savory flavors, combined with the ease of using a slow cooker, taco soup is an easy, no-fuss meal perfect for busy weeknights, cozy weekends, or meal prepping for the week ahead.

Whether you prefer a vegetarian, chicken, beef, or even a hearty bean-based soup, there’s a slow cooker taco soup recipe for everyone.

In this post, we’ve rounded up 30+ delicious slow cooker taco soup recipes that are guaranteed to be a hit in your household.

These recipes are versatile, customizable, and filled with vibrant taco flavors that will have you coming back for seconds.

From creamy to spicy, vegetarian to meaty, there’s a taco soup recipe to suit every palate. Let’s dive in!

30+ Nutritious Slow Cooker Taco Soup Recipes for This Season

Slow cooker taco soup recipes are the perfect balance of convenience and flavor, offering a comforting meal with minimal effort.

Whether you’re craving a creamy, rich soup or a light, vegetable-packed version, there’s a taco soup for everyone.

The best part? You can customize these recipes with your favorite toppings and tweak the ingredients to suit your dietary preferences.

These soups also freeze well, making them a great option for meal prepping and future dinners.

So, gather your ingredients, throw them in the slow cooker, and enjoy a warm bowl of taco goodness!

Slow Cooker Beef Taco Soup

This hearty and flavorful Slow Cooker Beef Taco Soup is the perfect comfort food for busy weekdays or chilly evenings. Packed with tender ground beef, beans, corn, and a blend of spices, this soup is simple to make and tastes even better the next day. It’s a one-pot dish that’s filling, satisfying, and can easily be customized to your liking with toppings such as sour cream, shredded cheese, and fresh cilantro.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, tortilla chips, fresh cilantro

Instructions:

1. In a skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.
2. Transfer the cooked beef to the slow cooker.
3. Add the onion, taco seasoning, black beans, kidney beans, corn, diced tomatoes with green chilies, diced tomatoes, beef broth, garlic powder, and chili powder to the slow cooker.
4. Stir well to combine all the ingredients. Season with salt and pepper to taste.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
6. Once the soup is ready, stir and adjust the seasoning if necessary. Serve with your favorite toppings.

This Slow Cooker Beef Taco Soup is not only easy to make but also incredibly versatile. The blend of beans, beef, and tomatoes creates a balanced flavor profile, while the spices give it that perfect taco flavor. It’s a great recipe to make ahead of time, as the flavors meld together beautifully. Whether you enjoy it with a dollop of sour cream or topped with crunchy tortilla chips, this taco soup is sure to become a family favorite.

Slow Cooker Chicken Taco Soup

This Slow Cooker Chicken Taco Soup is a lighter, yet equally satisfying alternative to the traditional beef version. Made with tender chicken breast, beans, tomatoes, and spices, this soup has a rich and vibrant flavor that comes together effortlessly in your slow cooker. It’s perfect for meal prep, serving a crowd, or simply

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) green chilies
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 4 cups chicken broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro

Instructions:

1. Place the chicken breasts in the bottom of the slow cooker.
2. Add the black beans, corn, diced tomatoes, green chilies, taco seasoning, cumin, garlic powder, and chicken broth.
3. Stir to combine, ensuring the chicken is submerged in the liquid.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked.
5. Remove the chicken breasts from the slow cooker and shred with two forks.
6. Return the shredded chicken to the soup and stir to combine.
7. Taste and adjust seasoning with salt and pepper as needed. Serve with your choice of toppings.

This Slow Cooker Chicken Taco Soup is an excellent choice for a lighter yet hearty meal that doesn’t sacrifice flavor. The chicken remains juicy and tender after slow cooking, and when combined with the beans, corn, and spices, it creates a rich, satisfying soup. The beauty of this recipe lies in its simplicity—set it in the slow cooker and let it do the work. With customizable toppings like creamy avocado or crunchy tortilla chips, you’ll have a soup that everyone will love.

Slow Cooker Vegetarian Taco Soup

This Slow Cooker Vegetarian Taco Soup is a fantastic option for those looking for a plant-based meal without compromising on flavor. Full of beans, vegetables, and hearty spices, this vegan-friendly taco soup is not only nutritious but also incredibly satisfying. With a little heat from the taco seasoning and a burst of flavor from the tomatoes and bell peppers, this soup is a delicious and filling choice for lunch or dinner.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (14.5 oz) diced tomatoes
• 1 cup diced bell peppers (any color)
• 1 cup diced onion
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional toppings: shredded cheese (or vegan cheese), sour cream (or vegan sour cream), cilantro, avocado

Instructions:

1. Add the black beans, kidney beans, corn, diced tomatoes, bell peppers, onion, taco seasoning, cumin, garlic powder, and vegetable broth to the slow cooker.
2. Stir everything together to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
4. Once the soup is done, taste and adjust the seasoning with salt and pepper as needed.
5. Serve with your choice of toppings.

This Slow Cooker Vegetarian Taco Soup is a healthy, flavorful, and hearty option for anyone following a plant-based diet or looking to reduce their meat consumption. The combination of beans and vegetables creates a filling base, while the spices add depth and warmth to the dish. Whether you enjoy it as is or add your favorite toppings, this soup is sure to become a regular feature in your meal rotation. Plus, it’s so easy to make, making it a perfect option for busy days when you need a nutritious meal that takes minimal effort.

Slow Cooker Turkey Taco Soup

This Slow Cooker Turkey Taco Soup is a leaner alternative to the classic beef taco soup but still packed with rich, bold flavors. Ground turkey takes the place of beef, offering a lighter option without sacrificing taste. Combined with hearty vegetables, beans, and the perfect blend of spices, this soup is a nourishing and satisfying meal. It’s great for a weeknight dinner or meal prepping for the week ahead.

Ingredients:

• 1 lb ground turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 1 packet taco seasoning
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 4 cups chicken broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions, tortilla strips

Instructions:

1. In a skillet, cook the ground turkey over medium heat until browned, breaking it up as it cooks. Drain any excess fat.
2. Add the cooked turkey, diced onion, minced garlic, black beans, corn, diced tomatoes, taco seasoning, chili powder, cumin, and chicken broth to the slow cooker.
3. Stir to combine all ingredients and ensure the turkey is evenly distributed.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. After cooking, taste and adjust seasoning with salt and pepper as needed.
6. Serve with your favorite toppings like cheese, sour cream, or green onions.

This Slow Cooker Turkey Taco Soup is a healthy yet indulgent meal that’s sure to please everyone at the table. The ground turkey provides a lighter base, while the addition of beans, corn, and tomatoes creates a flavorful, well-rounded soup. Whether you’re looking to keep it light or want to add a bit of richness with sour cream or cheese, this taco soup is versatile and perfect for any occasion. It’s a great option for meal prepping, and leftovers only get better as the flavors meld together!

Slow Cooker Spicy Taco Soup

For those who love a little heat in their meals, this Slow Cooker Spicy Taco Soup is the perfect choice. Packed with spicy taco seasoning, diced green chilies, and a hint of jalapeño, this soup delivers a punch of heat in every bite. The slow cooker does the work, creating a rich, flavorful base that can be topped with your favorite cooling ingredients like sour cream or avocado to balance the spice.

Ingredients:

• 1 lb ground beef or chicken
• 1 onion, diced
• 1-2 jalapeños, minced (optional for extra heat)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 can (4 oz) diced green chilies
• 1 teaspoon chili powder
• 4 cups chicken or beef broth
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, avocado, lime wedges

Instructions:

1. In a skillet, cook the ground beef (or chicken) over medium heat until browned. Drain excess fat and add to the slow cooker.
2. Add the diced onion, minced jalapeños, black beans, corn, diced tomatoes with green chilies, taco seasoning, diced green chilies, chili powder, and chicken broth to the slow cooker.
3. Stir well to combine all ingredients.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. After cooking, taste and adjust seasoning with salt and pepper.
6. Serve with your choice of cooling toppings like sour cream, cheese, or avocado.

If you’re a fan of bold, spicy flavors, this Slow Cooker Spicy Taco Soup is sure to hit the spot. The combination of chili powder, jalapeños, and green chilies creates a robust and fiery flavor, while the beans and corn help balance out the heat. It’s a perfect dish to enjoy on a chilly night or to spice up a casual meal with friends and family. Pair it with some sour cream and avocado for a creamy contrast to the heat, and you’ve got a soup that’s full of flavor and heat, all thanks to your slow cooker.

Slow Cooker Beef and Sweet Potato Taco Soup

This Slow Cooker Beef and Sweet Potato Taco Soup is a hearty and nutritious twist on the classic taco soup. The addition of sweet potatoes brings a natural sweetness and extra fiber to the soup, which perfectly complements the savory flavors of the ground beef and taco seasoning. It’s a comforting dish that combines the best of both worlds—spicy taco flavor with the earthy goodness of sweet potatoes.

Ingredients:

• 1 lb ground beef
• 1 medium sweet potato, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 1 packet taco seasoning
• 1 teaspoon cumin
• 4 cups beef or chicken broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips

Instructions:

1. In a skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.
2. Add the beef, diced sweet potato, onion, garlic, black beans, corn, diced tomatoes, taco seasoning, cumin, and broth to the slow cooker.
3. Stir well to combine and ensure that the sweet potatoes are submerged in the liquid.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.
5. Once the soup is done, taste and adjust the seasoning with salt and pepper.
6. Serve with your favorite toppings like shredded cheese, sour cream, or tortilla chips.

This Slow Cooker Beef and Sweet Potato Taco Soup is a fantastic twist on the traditional taco soup. The sweet potatoes add a wonderful depth of flavor, making the soup both sweet and savory at the same time. The beef, beans, and corn make the soup hearty and satisfying, while the taco seasoning ties everything together with just the right amount of spice. Whether you enjoy it as a main dish or as a comforting bowl of soup on a cold day, this recipe is a delicious and healthy choice that everyone will enjoy.

Slow Cooker Chicken Taco Soup

This Slow Cooker Chicken Taco Soup is an easy, light, and flavorful twist on the classic taco soup. With tender shredded chicken, beans, and corn in a broth seasoned with taco spices, it’s a satisfying, protein-packed dish that’s perfect for busy days. The slow cooker makes the preparation simple, and the soup’s flavors develop as it cooks, resulting in a rich and tasty meal. Top it off with cheese, sour cream, or even avocado to add some creaminess to this delightful soup.

Ingredients:

• 2 lbs boneless skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla strips

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the black beans, corn, diced tomatoes, taco seasoning, cumin, chili powder, and chicken broth.
3. Stir to combine and ensure the chicken is fully submerged in the broth.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. Once cooked, shred the chicken using two forks and stir it into the soup.
6. Taste and adjust seasoning with salt and pepper.
7. Serve with your favorite toppings like cheese, sour cream, and tortilla strips.

This Slow Cooker Chicken Taco Soup is perfect for anyone who loves the bold flavors of taco night but wants a lighter, more protein-packed meal. The chicken breasts cook down into tender, shred-worthy pieces that soak up all the wonderful taco seasonings, creating a flavorful and filling soup. With minimal prep and the help of your slow cooker, you can have a hearty meal ready to enjoy at the end of a busy day. Plus, it’s easy to make it your own with toppings like shredded cheese, sour cream, and crispy tortilla strips for extra texture.

Slow Cooker Vegetarian Taco Soup

This Slow Cooker Vegetarian Taco Soup is a hearty and flavorful plant-based alternative to traditional taco soup. Loaded with beans, vegetables, and seasoned with taco spices, it’s a vibrant, healthy, and satisfying meal that everyone can enjoy. Whether you’re a vegetarian or just looking to cut back on meat, this soup is a perfect choice. With a simple set of ingredients and your slow cooker doing the hard work, you’ll have a delicious, veggie-packed soup ready to serve in no time.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges

Instructions:

1. Add all the ingredients (black beans, kidney beans, corn, diced tomatoes, onion, bell pepper, garlic, taco seasoning, cumin, chili powder, and vegetable broth) to the slow cooker.
2. Stir everything together and ensure the vegetables are well distributed in the broth.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
4. Once the soup is cooked, taste and adjust seasoning with salt and pepper.
5. Serve with optional toppings such as cheese, sour cream, or cilantro.

This Slow Cooker Vegetarian Taco Soup is a vibrant and satisfying meal that proves you don’t need meat to enjoy the flavors of taco night. Packed with beans, vegetables, and a spicy broth, it’s a well-balanced and filling dish that’s perfect for any occasion. The slow cooking process allows the flavors to meld together, making it an excellent choice for a comforting and healthy meal. Top it off with fresh cilantro, lime, or cheese for added flavor, and enjoy a bowl of deliciousness that everyone will love.

Slow Cooker Taco Soup with Quinoa

For a hearty, gluten-free twist on taco soup, this Slow Cooker Taco Soup with Quinoa is the perfect choice. The quinoa adds a nutty flavor and boosts the protein content, making it a filling and nutritious meal. Combined with ground beef, beans, and corn, it offers a complete and well-rounded dish that is as satisfying as it is healthy. With a kick of taco seasoning and the ease of slow-cooking, this soup will quickly become a family favorite.

Ingredients:

• 1 lb ground beef (or turkey for a lighter option)
• 1/2 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups beef or chicken broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips

Instructions:

1. Brown the ground beef (or turkey) in a skillet over medium heat, breaking it up as it cooks. Drain any excess fat and add the cooked meat to the slow cooker.
2. Add the quinoa, black beans, corn, diced tomatoes, taco seasoning, cumin, chili powder, and broth to the slow cooker.
3. Stir everything together and make sure the quinoa is submerged in the liquid.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the quinoa is tender.
5. Once cooked, taste and adjust the seasoning with salt and pepper.
6. Serve with your favorite toppings like shredded cheese, sour cream, or tortilla chips.

This Slow Cooker Taco Soup with Quinoa is an easy way to turn a classic taco soup into a more nutrient-dense meal. The quinoa not only adds extra protein and fiber but also gives the soup a nice texture and nutty flavor. It’s a great option for those looking to eat healthier without sacrificing taste, and the slow cooker makes the whole process effortless. With your choice of toppings, this soup can be as indulgent or as light as you like, making it a versatile meal for all occasions.

Slow Cooker Beef Taco Soup

This Slow Cooker Beef Taco Soup is a savory, hearty, and flavorful dish that brings all the best flavors of taco night into one comforting bowl. The combination of ground beef, beans, corn, and tomatoes creates a filling base, while taco seasoning, chili powder, and cumin bring the perfect balance of spices. It’s a family-friendly recipe that’s easy to make and can be served with various toppings, making it customizable for everyone’s preferences. Let your slow cooker do the work while you enjoy the delicious aromas wafting through your home!

Ingredients:

• 1 lb ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 4 cups beef broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips

Instructions:

1. Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess fat and transfer the beef to the slow cooker.
2. Add the black beans, kidney beans, corn, diced tomatoes, taco seasoning, chili powder, cumin, and beef broth into the slow cooker.
3. Stir well to combine and make sure the beef is fully incorporated into the mixture.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. Once the soup is cooked, taste and adjust seasoning with salt and pepper.
6. Serve with your favorite toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips.

This Slow Cooker Beef Taco Soup is the ultimate comfort food that’s packed with rich flavors and textures. The beef adds a hearty, satisfying base, while the combination of beans and corn makes it a well-rounded meal. The slow cooker allows the spices to infuse the soup over hours, developing deep, savory flavors that are sure to please everyone around the table. It’s an easy, hands-off recipe that’s perfect for busy weeknights or casual get-togethers, and you can make it as mild or spicy as you like!

Slow Cooker Turkey Taco Soup

This Slow Cooker Turkey Taco Soup is a lighter, healthier version of taco soup, using lean ground turkey as the base. Full of beans, corn, and vegetables, it’s packed with flavor while keeping the calories in check. Taco seasoning and chili powder bring just the right amount of spice, making this soup a satisfying meal without feeling heavy. This is a great choice for anyone looking for a healthier, lower-fat alternative to the traditional beef taco soup, without sacrificing the bold flavors.

Ingredients:

• 1 lb ground turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 onion, diced
• 1 bell pepper, diced
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Instructions:

1. Brown the ground turkey in a skillet over medium heat until fully cooked. Drain any excess fat and transfer to the slow cooker.
2. Add the black beans, corn, diced tomatoes, onion, bell pepper, taco seasoning, cumin, chili powder, and chicken broth to the slow cooker.
3. Stir to combine, ensuring the ground turkey is evenly distributed.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. Taste and adjust seasoning with salt and pepper.
6. Serve with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or fresh avocado.

This Slow Cooker Turkey Taco Soup is a flavorful, lighter alternative to traditional taco soups, with all the deliciousness and none of the guilt. The lean turkey provides plenty of protein without excess fat, and the vegetables and beans create a satisfying, hearty base. With the slow cooker doing all the work, it’s a great meal for busy evenings or meal prep for the week ahead. Customize it with your favorite toppings like avocado or cheese to add extra creaminess and richness. It’s an easy, healthy dish that never compromises on flavor.

Slow Cooker Taco Soup with Sweet Potatoes

This Slow Cooker Taco Soup with Sweet Potatoes is a flavorful, nutritious twist on the classic taco soup. Sweet potatoes add a subtle sweetness and extra texture to the soup, while also providing a boost of vitamins and fiber. Combined with black beans, corn, and seasoned with taco spices, this soup is filling, satisfying, and perfect for cooler months. It’s a great way to sneak in some veggies while still enjoying the hearty flavors of a taco-inspired dish. The slow cooker does all the work, leaving you with a delicious meal to enjoy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, cilantro, lime wedges

Instructions:

1. Place the diced sweet potatoes at the bottom of the slow cooker.
2. Add the black beans, corn, diced tomatoes, taco seasoning, cumin, chili powder, and vegetable broth.
3. Stir to combine and ensure the sweet potatoes are submerged in the broth.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.
5. Taste and adjust seasoning with salt and pepper.
6. Serve with your favorite toppings, such as shredded cheese, sour cream, cilantro, or a squeeze of lime.

This Slow Cooker Taco Soup with Sweet Potatoes is a creative and healthy take on a beloved classic. The sweet potatoes add a natural sweetness and heartiness, while the beans and corn provide a satisfying texture. The slow cooking process allows the flavors to meld together perfectly, creating a flavorful soup that is as nutritious as it is delicious. This soup is a great way to incorporate more vegetables into your diet while enjoying the bold flavors of taco seasoning. With minimal prep and maximum flavor, it’s an easy recipe to add to your weekly rotation.

Slow Cooker Chicken Taco Soup

This Slow Cooker Chicken Taco Soup is a light and flavorful dish that’s perfect for those who love the taste of tacos but want a healthier, more protein-packed option. Made with tender chicken breast, beans, corn, and diced tomatoes, it’s a comforting yet low-fat meal. The seasonings of taco seasoning, cumin, and chili powder give it a bold flavor profile that pairs perfectly with your favorite taco toppings. Simply add everything to the slow cooker, and let it simmer away, turning into a delicious and satisfying soup!

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the black beans, corn, diced tomatoes, taco seasoning, cumin, chili powder, and chicken broth.
3. Stir to combine, ensuring the chicken is fully covered with the liquid and seasonings.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. Once the chicken is cooked through, shred the chicken with two forks and stir it back into the soup.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or avocado.

This Slow Cooker Chicken Taco Soup is the perfect balance of healthy and hearty, with lean chicken providing a great source of protein and a light broth that keeps the soup flavorful yet not too heavy. The slow cooker allows the flavors to meld together beautifully, creating a meal that is rich in taste without requiring much effort. With a variety of toppings to choose from, this soup can be customized to suit your preferences and is perfect for a cozy weeknight dinner or meal prepping for the week ahead.

Slow Cooker Vegetarian Taco Soup

This Slow Cooker Vegetarian Taco Soup is a delicious plant-based alternative to the traditional taco soup, packed with wholesome ingredients like beans, corn, bell peppers, and tomatoes. It’s a great option for vegetarians, vegans, or anyone looking to enjoy a meatless meal without sacrificing flavor. Taco seasoning and chili powder add the perfect amount of spice, and the slow cooking process infuses the soup with rich, savory flavors. This soup is not only healthy but also incredibly filling and easy to prepare.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 bell pepper, diced
• 1 onion, diced
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional toppings: avocado, shredded cheese, sour cream, chopped cilantro

Instructions:

1. Add the black beans, kidney beans, corn, diced tomatoes, bell pepper, onion, taco seasoning, cumin, chili powder, and vegetable broth to the slow cooker.
2. Stir to combine, ensuring all the ingredients are evenly distributed.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
4. Taste and adjust seasoning with salt and pepper.
5. Serve with your favorite toppings like avocado, shredded cheese, sour cream, or chopped cilantro.

This Slow Cooker Vegetarian Taco Soup is the ultimate hearty, flavorful dish that’s perfect for anyone looking to enjoy a healthy, plant-based meal. With a variety of beans and vegetables, it provides plenty of fiber and protein to keep you satisfied. The slow cooking method allows all the ingredients to infuse together, creating a rich and delicious soup without much effort. Whether you’re a vegetarian or simply looking to add more plant-based meals to your diet, this soup is a perfect choice that doesn’t compromise on taste or satisfaction.

Slow Cooker Beef and Bean Taco Soup

This Slow Cooker Beef and Bean Taco Soup is a robust, flavorful dish that combines the richness of ground beef with the heartiness of beans. The slow cooking process helps meld the spices and ingredients together, making each bite perfectly seasoned and satisfying. With the added kick of chili powder, cumin, and taco seasoning, this soup brings bold taco flavors into a bowl. Whether served on its own or with your favorite toppings, this taco soup is a crowd-pleaser that will quickly become a family favorite.

Ingredients:

• 1 lb ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 4 cups beef broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla strips

Instructions:

1. Brown the ground beef in a skillet over medium heat until fully cooked, breaking it up into small pieces as it cooks. Drain any excess fat and transfer the beef to the slow cooker.
2. Add the black beans, kidney beans, corn, diced tomatoes, taco seasoning, chili powder, cumin, and beef broth to the slow cooker.
3. Stir to combine and ensure all the ingredients are mixed well.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. Taste and adjust seasoning with salt and pepper.
6. Serve with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or crunchy tortilla strips.

This Slow Cooker Beef and Bean Taco Soup is the perfect combination of savory beef and hearty beans, creating a filling and satisfying meal. The slow cooking process allows the flavors to develop over time, resulting in a rich, flavorful soup that’s great for busy nights when you need an easy, comforting meal. The taco seasoning gives it that signature taco flavor that everyone loves, and the toppings add a personal touch. Whether you’re serving it for dinner or using it as a meal prep option, this soup is sure to please the whole family.

Note: More recipes are coming soon!