This Slow Cooker Taco Soup would be perfect to serve on Game Day. Just make a big pot of it in your slow cooker and have a topping bar with sour cream, cheese, avocado, chips, or whatever else your favorite toppings for tacos might be.
Post updated on 1/30/22
Sunday mornings have become my time during the week, where I prep all my food for the week. This week, I made Egg and Sausage muffins for breakfast and this taco soup to take for lunch. I'll stick the egg muffins in the fridge and place two in little baggies, so all I have to do at work is heat them up in the microwave. Same with the soup.
Low Sodium Taco Soup
The soup can get salty depending on ingredients you buy. I have to watch my sodium intake because I have high blood pressure.
If you have high blood pressure and want to lower the sodium content try this.
Use a Salt Free or Low Sodium Ranch Seasoning Mix and Taco Seasoning. Look for Taco seasoning packets that say 25% sodium or low sodium on them. You can also make your own Taco Seasoning at home.
For canned ingredients look for ones that say no salt added or low sodium canned beans at the grocery store.
Many comments below say that this soup is salty but if you use these tips for reducing the sodium content it will help for sure.
Instant Pot Taco Soup
If you're looking to make this soup in the Instant Pot you can! Use the Saute feature to cook the onions and ground beef. Once that is done cooking switch to Pressure Cook mode and the time to 20 minutes. Let the pressure slowly release after it's done cooking.
How to make Taco Soup
You can print off the full recipe below.
- In a medium skillet cook the onions and ground beef over medium heat. Drain any excess fat.
- Add ground beef mixture and all other ingredients to the slow cooker.
- Cook on High for 4 hours or Low for 6 hours.
- Garnish with sour cream and cheddar cheese.
- Instant Pot: Use the Saute feature to cook the onions and ground beef. Drain any fat. Add the rest of the ingredients into the Instant Pot.
- Once that is done cooking switch to Pressure Cook mode and the time to 20 minutes. Let the pressure slowly release after it's done cooking.
- Serving size: 1 cup.
Equipment Needed
Here are some tools that will help will help you with the recipes. All links will open in Amazon. Yes I do get a small earning if purchase from the link
Instant Pot - Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, 6 Quart, Stainless Steel/Black
Slow Cooker - Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Other Recipes To Try
Maple Bacon Corn Bread Muffins
If you’ve tried this Slow Cooker or Instant Pot Taco Soup or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
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Weigh Watchers Slow Cooker Taco Soup
- Prep Time: 10 min
- Cook Time: 6 hr
- Total Time: 6 hr 10 min
- Yield: 10 1x
Description
This Slow Cooker Taco Soup would be perfect to serve on Game Day. Just make a big pot of it in your slow cooker and have a topping bar with sour cream, cheese, avocado, chips, or whatever else your favorite toppings for tacos might be.
Ingredients
- 1b lean ground beef 96/4 or lean ground turkey
- 1 medium Onion, diced
- 1 1oz packet Low Sodium Ranch Dressing Mix such as Mrs. Dash *see notes
- 1 1oz packet Low Sodium Taco Seasoning such as Mrs. Dash *see notes
- 1 32 oz. box (low sodium) Swanson Chicken Broth
- 14.5 oz. can Tomato Sauce (low sodium)
- 2 - 14.5 oz cans Diced Tomatoes with Chiles
- 14.5 oz can Black Beans, drained (low sodium)
- 1 can Corn, drained (low sodium)
- Tortilla chips and added cheese for toppings - extra points
Instructions
-
In a medium skillet cook the onions and ground beef over medium heat. Drain any excess fat.
-
Add ground beef mixture and all other ingredients to the slow cooker.
-
Cook on High for 4 hours or Low for 6 hours.
-
Garnish with sour cream and cheddar cheese.
-
Instant Pot: Use the Saute feature to cook the onions and ground beef. Drain any fat. Add the rest of the ingredients into the Instant Pot.
-
Once that is done cooking switch to Pressure Cook mode and the time to 20 minutes. Let the pressure slowly release after it's done cooking.
-
Serving size: 1 cup.
Notes
My WW Personal Points: 4 Click here to see in recipe builder (will have to log in)
- *if you use a packet of taco seasoning that isn't low sodium this Will BE salty.
- I use WW recipe builder to figure out points and not by nutrition info. The nutrition info doesn't calculate zero point foods correctly.
- Category: Easy
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 249
- Sugar: 11
- Fat: 14
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 3.7
- Protein: 23
Keywords: slow cooker taco soup
Disclaimer: I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system.
Jenna says
Yeah just use an airtight cotainer or ziplock bag!
Alyson says
my family loves this soup! can is be frozen?
Jenna says
Yeah you might want to try halving the recipe!
K says
Hi Jenna, will I have to make any measurement adjustments if I’m using a 4-quart crockpot instead of a 6-quart?
Sheryl says
This soup was So Delicious! I added a can of kidney beans with the black beans and replaced the meat suggested with shredded chicken. I'm SO glad I made a big pot, it gave me enough to add two more meals to the freezer.
Jenna says
I did share that. It's in the notes section of the recipe.
Ree says
Hi Jenna, thanks for sharing this recipe with us. Can you share the WW points for 1 cup? Thanks again!