Soup night just got a glow-up. This Slow Cooker Taco Soup lands somewhere between hearty comfort and weekday lifesaver. I’ve made this more times than I can count, especially on days when I just needed dinner to handle itself. Toss it all in, walk away, and a few hours later—boom. You’ve got a spicy, cozy hug in a bowl. Loaded with pantry staples (yep, this is one of those glorious 7 can taco soup recipe easy wins), it simmers quietly in the background while life happens. Plus, if you’re like me and constantly on the lookout for 3 hour crockpot recipes that won’t derail your points, this is your ticket. It checks all the boxes: healthy low calorie soup recipes? Check. Best Weight Watchers Recipes contender? Absolutely. Got a family with different tastes? No problem. I just set out bowls of toppings and let everyone go wild. A recipe that’s simple, low sodium, and doesn’t require a full sink of dishes? That’s what I call soup-erb.

1) Key Takeaways
2) Easy Slow Cooker Taco Soup Recipe
3) Ingredients for Slow Cooker Taco Soup
4) How to Make Slow Cooker Taco Soup
5) Tips for Making Slow Cooker Taco Soup
6) Making Slow Cooker Taco Soup Ahead of Time
7) Storing Leftover Slow Cooker Taco Soup
8) Try these soup recipes next!
9) Slow Cooker Taco Soup
10) Nutrition

1) Key Takeaways

Easy pantry meal with just 7 cans and simple spices
Slow cooker does the heavy lifting while you go about your day
Perfect for Weight Watchers, low sodium goals, or a healthy dinner
Meal-prep and freezer-friendly for busy schedules

2) Easy Slow Cooker Taco Soup Recipe

If you’re looking for comfort in a bowl with barely any work, this Slow Cooker Taco Soup is your new go-to. I’ve made this recipe more times than I care to admit, and every time it delivers on flavor, ease, and those cozy low calorie soup recipes vibes that keep you coming back for seconds.

Everything comes from a can or the spice cabinet, which means less time measuring and more time doing literally anything else. The first time I made it, I panicked when I realized I forgot the beans. Spoiler: I didn’t. They were already in the pot. It’s that kind of recipe. You can make this with one hand while texting your sister about who’s hosting Thanksgiving.

Whether you’re chasing 3 hour crockpot recipes that don’t taste like cardboard or searching the internet for the Best Weight Watchers Recipes that actually fill you up, this checks both boxes. The broth simmers gently, the house smells like tacos, and you walk away feeling like you won dinner.

3) Ingredients for Slow Cooker Taco Soup

1 can black beans: These are rich and creamy, and they soak up the taco flavors like a sponge in a salsa bath. Rinse them well unless you’re into muddy soup vibes.

1 can pinto beans: These add a mellow flavor and some heartiness to the soup. Like black beans’ chill cousin. Also rinse these.

1 can corn: Don’t drain it. The sweet corn liquid adds depth to the soup and keeps things from tasting too tomato-y.

1 can diced tomatoes with green chilies: A little spice, a lot of flavor. It’s like the party guest who shows up with guac. You’re glad they came.

1 can diced tomatoes: Just regular ones to mellow out the chili kick. Use whatever brand’s on sale, honestly.

1 package taco seasoning: Try to grab a low sodium version if you’re watching salt. It still packs all the punch, just with less puff.

1 package ranch dressing mix: I know, I know. It sounds weird. But it makes the broth taste creamy and rich and not like every other taco soup out there.

1 lb lean ground turkey or beef: Brown this first. Trust me. Skipping this step will give you oily soup, and nobody wants that.

1 cup low sodium chicken broth: You need just a little liquid to bring everything together. The broth ties all the canned ingredients into a soup rather than a stew.

4) How to Make Slow Cooker Taco Soup

Step 1. In a skillet, cook the ground meat until it’s browned and crumbly. Drain off the fat—don’t skip this unless you want a soup slick.

Step 2. Dump everything (yes, even the ranch packet) into the slow cooker. Give it a good stir. You don’t need to be gentle. It’s soup, not souffle.

Step 3. Put the lid on and cook it on low for 6 to 8 hours or high for about 3 to 4. That’s it. No stirring. No babysitting.

Step 4. When it’s ready, ladle it into bowls. Top with shredded cheese, green onions, crushed chips, a dollop of Greek yogurt—whatever you’ve got in the fridge.

Step 5. Slurp. Smile. Repeat.

5) Tips for Making Slow Cooker Taco Soup

Use a slow cooker liner if you want to skip scrubbing the pot afterward. The soup won’t care, but your future self will.

Make it meatless by skipping the turkey and doubling up on beans. It’s still one of my go-to healthy low calorie soup recipes even without the meat.

If your soup is too thick, just splash in more broth. If it’s too thin, stir in crushed tortilla chips. Soup physics at its finest.

6) Making Slow Cooker Taco Soup Ahead of Time

This soup was made for planning ahead. I often toss everything in the slow cooker in the morning before work. When I get home, it smells like I’ve been cooking for hours when really, I just pressed a button.

It also freezes beautifully. I like to portion leftovers into single servings and freeze them flat. They defrost fast and are perfect for last-minute lunches.

If you’re batch cooking for the week, double the recipe. It’s still the same amount of effort and you’ll thank yourself midweek when you’re too tired to cook.

7) Storing Leftover Slow Cooker Taco Soup

Let the soup cool before putting it in containers. It’ll keep in the fridge for up to 5 days or in the freezer for three months.

Reheat it on the stove or in the microwave until hot. Stir it halfway through so it heats evenly.

Pro tip: store toppings separately so your tortilla chips don’t turn into sad, soggy triangles.

8) Try these soup recipes next!

9) Slow Cooker Taco Soup