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Slow Cooker Taco Soup

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taco soup
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  • 12-16 ServingsServings


  • 2 cup onions, diced
  • 2 pound ground beef
  • 2 15.5 oz can pinto beans
  • 15.5 ounce can kidney beans
  • 15.5 ounce can whole kernel corn (drained)
  • 2 14.5 oz. cans diced tomatoes
  • 14.5 ounce can stewed tomatoes (Mexican or fire roasted preferred)
  • 9 ounce can diced green chiles (optional)
  • 4.5 ounce can black olives, drained and chopped (optional)
  • 1 1/4 ounce package Taco Seasoning mix (Ortega brand works well)
  • 1 ounce package pareve Ranch dressing mix (if available, otherwise add extra Taco seasoning)
  • Corn or Taco chips (for serving)
  • Pareve sour cream (for serving)
  • Chopped green onions (for serving)
  • Salt & Pepper to taste


Heat a large skillet over medium heat with a little bit of oil. Saute the onions until translucent, and then add the ground beef and saute until brown. Drain the excess fat, and then transfer the beef and onions to a large slow cooker. Add the beans, corn, tomatoes, green chiles, black olives, taco seasoning, and ranch dressing mix, as well as salt and pepper to taste, and stir all together.

Cook in the slow cooker on LOW for 6 to 8 hours. To serve, place a few taco chips in the bottom of each bowl and ladle the soup over them. Top with sour cream and green onions.