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Taco soup recipe - Dr. Axe

Easy Taco Soup Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 10 hours 20 minutes
  • Yield: 8-10 1x
  • Diet: Gluten Free


This easy taco soup recipe can’t be beat. It is fast and filling, with just right amount of spicy, and it is easy to customize.


  • 2 pounds ground bison
  • 2 cups onions diced
  • 2 cans of choice black and kidney beans
  • 2 cups organic corn
  • One 14-ounce can of organic plum tomatoes
  • 5 tomatoes, diced
  • One 14-ounce can of tomatoes with chiles
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • salt to taste


  1. Brown the 2 pounds of ground bison in a medium-high heated skillet until it is browned. (Remember: The ground bison will continue to cook in the slow cooker, so it doesn’t have to be overcooked.)
  2. While the ground bison is browning, dice the onions.
  3. Place browned ground bison and all the other ingredients into a large slow cooker or crockpot and gently mix with a wooden spoon.
  4. Turn slow cooker on low and cook for 8 to 10 hours.
  5. Serve in soup bowls placed on plate, with cut up peppers on the side.
  6. Top with your favorite toppings, such as avocado, diced green onion and shredded raw cheese.


  • Instead of bison, feel free to swap in your favorite healthy protein, whether it’s grass-fed beef, free-range chicken or ground turkey — or skip the meat altogether to make it vegetarian.
  • While this recipe calls for black or kidney beans, feel free to add both or utilize any other bean of your choosing.
  • To add some spice, red pepper flakes, cayenne and additional hot peppers can turn up the heat.
  • Prep Time: 20 min
  • Cook Time: 10 hours
  • Category: Soups and Slow Cooker
  • Method: Slow cooker
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 644
  • Sugar: 9.3g
  • Sodium: 126mg
  • Fat: 17.4g
  • Saturated Fat: 6.8g
  • Unsaturated Fat: 10.6g
  • Trans Fat: 0g
  • Carbohydrates: 75.5g
  • Fiber: 18.5g
  • Protein: 49.2g
  • Cholesterol: 84mg