Description
For busy weeknights, this Slow Cooker Taco Soup provides a hearty and flavorful meal. Packed with ground beef, beans, corn, and bold taco seasonings, it’s a set-it-and-forget-it recipe that will warm your soul. Customize with your favorite toppings for a comforting and satisfying dish!
Ingredients
For the Soup:
- 1 pound ground beef (or ground turkey)
- 1 medium onion, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 cans (14.5 oz each) diced tomatoes, with juice
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 packet (1 oz) taco seasoning mix
- 1 packet (1 oz) ranch seasoning mix
- 2 cups beef broth (or chicken broth)
Optional Toppings:
- Shredded cheese
- Sour cream or Greek yogurt
- Diced avocado
- Chopped cilantro
- Tortilla chips or strips
- Jalapeño slices
Instructions
Prepare the Soup:
Cook the Ground Beef:
In a skillet over medium heat, brown the ground beef with the diced onion until the meat is fully cooked and the onion is tender. Drain any excess fat.Combine Ingredients in the Slow Cooker:
Transfer the cooked ground beef and onion to the slow cooker. Add the black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, ranch seasoning, and beef broth. Stir to combine.Cook:
Cover and cook on low for 6–8 hours or on high for 3–4 hours.Stir and Serve:
Before serving, give the soup a good stir. Adjust seasoning with salt and pepper, if needed.
Serve:
- Top and Enjoy:
Ladle the taco soup into bowls and top with shredded cheese, sour cream, tortilla chips, or your favorite toppings. Serve hot!
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- Substitute ground meat with shredded rotisserie chicken or plant-based crumbles for variation.
- Leftovers freeze beautifully—store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Comfort Food
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Calories: 300
- Fat: 10
- Carbohydrates: 30
- Protein: 20