The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better.

How to Make Taco Soup

Note that you’ll need a few minutes to brown the beef before putting this soup into the slow cooker. Even briefly browning the beef gives it a better texture and flavor in the finished soup, and it also helps render out some of the fat before it goes into the slow cooker. Since I’m already browning the meat, I also like to cook the onions a little bit. This draws out their sweet flavor.

Want to make your beans from scratch? Here’s are to make beans on the stovetop or in a pressure cooker.

Make-Ahead Tips

You can brown the meat and onions a day or two ahead and keep them refrigerated until you’re ready to make the soup.

Some Like It Spicy!

Want more spice? Make this soup more (or less!) spicy by adjusting the amount of chili powder. Start with an extra 1/2 teaspoon and work from there. You can also add a minced jalapeño or other spicy fresh chili.

What to Serve With Taco Soup

I love serving this soup with crushed tortilla chips for some crunch and also to complete the “taco” part of the soup. Add a healthy dollop of sour cream and it’s ready to eat!

Homemade Tortilla Chips Homemade Guacamole Cilantro Lime Rice Yankee Cornbread Grilled Mexican Street Corn

Storing and Freezing Taco Soup

Make-ahead soup: This soup will last for up to a week in the fridge, so make a big batch for the whole week!Freezing this soup: This soup can also be frozen for up to three months. Reheat it over gentle heat on the stovetop or in the microwave. Wait to add things like tortilla chips and avocado slices until you’re ready to serve.

More Slow Cooker Favorites!

Slow Cooker Guinness Beef Stew Slow Cooker Mac and Cheese Easy Slow Cooker Chicken Chili Slow Cooker Beef Stroganoff Slow Cooker Moroccan Chicken

Tortilla chips, lightly crushed, optional Sour cream, optional Chopped cilantro, optional Finely diced or chopped red onion, optional Lime juice

This soup will keep refrigerated for 1 week or frozen for up to 3 months.