Mexican Taco Soup

Mexican Taco Soup

This dish is guaranteed to surprise!  A thick lush soup with your favourite taco tastes. It’s tasty and filling and oh so easy. 
5 from 1 vote
Course Main Course, Soup
Cuisine Mexican
Servings 8


  • 6L slow cooker


  • 500 grams lean beef mince
  • 1 medium brown onion, diced
  • 400 gram can of diced tomato
  • 1/2 red capsicum, diced
  • 1/2 green capsicum, diced
  • 3 fresh corn cobs, kernels sliced off fresh (see notes)
  • 30 gram sachet taco seasoning mix
  • 1 litre liquid chicken stock
  • 2 x 420 gram cans mild chilli beans (see notes)
  • 2 cups COOKED brown rice (see notes)
  • 300 ml sour cream
  • Extra sour cream and tortilla/corn chips to garnish


  • Brown mince and soften onion in searing slow cooker for a few minutes first with a little spray oil (or fry pan if you don’t have a searing slow cooker then move to slow cooker)
  • Add tomatoes, capsicum, corn, taco seasoning, stock, both cans of chilli beans and the cooked rice to the mince and onions in the slow cooker.
  • Cook on low for 5 hours
  • Stir through sour cream in last 20mins then allow to heat through fully
  • Spoon soup into serving plates, top with a dollop of extra sour cream and a handful of chips.
  • Notes:
    1. You can also use a 250g can of diced red and green capsicum to make it cheaper than the fresh variety. Available in the canned vegetable sections of your supermarket. They are lovely and soft and blend in nice to the soup consistency.
    2. You’ll find the chilli beans near the baked beans in your supermarket.  Alternatively, you can use canned red kidney beans or pinto beans
    3. For the cooked rice I use the microwave quick cook cups that cook in 40 seconds each. Do not add raw rice.
    4. While you can use can or frozen corn kernels I really do recommend the fresh cut off the cob that I listed as they keep their sweet crunchy bites throughout the final soup – so good!
    5. The chips pictured are Tornado corn chips
  • This recipe is from our latest book 7 NIGHTS OF SLOW COOKING available HERE
Keyword Mexican, Soup

4 thoughts on “Mexican Taco Soup”

  1. We had this tonight was worried that it would be too spicy for me but loved it with the mince steak it was a filling meal will make it again

  2. what can I say but YummmmmmmmO…..Hubby & I absolutely loved this, added Chilli ? as we like a bit of Zing….will definitely be making this again ?

  3. Madeleine Broadhurst

    Beautiful tasty dish but I left out the 300ml sour cream and just added a little Greek yoghurt with the corn chips on top. Just a smidgen healthier lol ??

  4. 5 stars
    This was absolutely delicious! The whole family loved it. I used my own blend of Taco spice mix instead of the prepackaged and it turned out perfectly. The fresh corn kernels really do provide a yummy pop of sweetness!

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