Description
This Slow Cooker Taco Soup is a hearty and flavorful Mexican-inspired dish that’s perfect for busy weeknights. Packed with protein and vegetables, it’s easy to make and sure to satisfy the whole family.
Ingredients
1 pound ground beef
1 medium onion, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (28 oz) diced tomatoes with green chilies
1 packet taco seasoning
2 cups beef broth
1 cup water
1 cup bell pepper, diced
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños
Instructions
Brown the Beef: In a skillet over medium heat, brown the ground beef and chopped onion until the meat is no longer pink. Drain excess fat.
Combine Ingredients: In the slow cooker, combine the browned beef and onion with the black beans, kidney beans, corn, diced tomatoes, taco seasoning, beef broth, water, bell pepper, garlic powder, cumin, salt, and pepper.
Cook the Soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the flavors meld and the vegetables are tender.
Serve: Ladle the soup into bowls and top with your choice of shredded cheese, sour cream, cilantro, or jalapeños.
Notes
For a healthier option, you can substitute ground turkey for the beef. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg
Keywords: slow cooker taco soup, crockpot taco soup, taco soup recipe, slow cooker Mexican soup, easy taco soup, hearty slow cooker soup