Easy Slow Cooker Taco Soup (Print Format)
A simple slow cooker dish featuring seasoned beef, beans, and corn, ready with your favorite toppings.
# Ingredients:
→ Protein
01 -
1 lb lean ground beef
→ Vegetables & Beans
02 -
1 medium onion, chopped
03 -
2 garlic cloves, minced
04 -
2 (14.5 oz) cans fire roasted diced tomatoes
05 -
1 (15 oz) can chili beans
06 -
1 (15 oz) can black beans, drained and rinsed
07 -
1 (8 oz) can tomato sauce
08 -
1 (4 oz) can diced green chiles, mild
09 -
1 cup frozen corn
→ Seasonings & Liquids
10 -
1 (1 oz) packet taco seasoning mix
11 -
2 cups low sodium chicken broth
# Steps:
01 -
Heat a large nonstick skillet over medium-high heat. Crumble ground beef into the skillet, add chopped onion and minced garlic, and cook until meat is browned and onions are softened, approximately 5 minutes. Drain excess grease.
02 -
Transfer the cooked meat mixture to a 6-quart slow cooker. Add fire roasted tomatoes, chili beans, black beans, tomato sauce, diced green chiles, corn, taco seasoning, and chicken broth. Stir thoroughly to combine.
03 -
Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until flavors meld and soup is hot throughout.
04 -
Ladle soup into bowls and garnish with desired toppings such as shredded Mexican blend cheese, sour cream, corn chips, chopped cilantro, and diced avocado.
# Tips:
01 -
For a creamier texture, stir in a block of cream cheese during the last 30 minutes of cooking.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
03 -
This dish freezes well for up to four months. Thaw overnight in the refrigerator before reheating.
04 -
Alternatively, prepare on the stovetop by simmering all ingredients in a large pot over low heat until ready to serve.