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Slow Cooker Taco Soup

A comforting and hearty taco soup that combines ground beef, beans, and spices, perfect for family meals and gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef or turkey Can substitute with plant-based alternatives.
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 packet taco seasoning
  • 1 cup beef broth
  • 1 bell pepper, diced
  • 1 onion, chopped
  • to taste Salt and pepper
Toppings
  • to taste shredded cheese
  • to taste sour cream
  • to taste avocado
  • to taste tortilla chips

Method
 

Preparation
  1. In a skillet over medium heat, cook the ground beef or turkey until it’s no longer pink. Drain the fat, if necessary, and transfer the meat to your slow cooker.
  2. Stir in the black beans, kidney beans, and corn into the slow cooker.
  3. Add the can of diced tomatoes with green chilies.
  4. Sprinkle the taco seasoning over all ingredients.
  5. Add the beef broth and season with salt and pepper to taste.
  6. Toss in the diced bell pepper and chopped onion.
Cooking
  1. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
Serving
  1. Once cooked, stir and serve in bowls, topped with shredded cheese, sour cream, avocado, and tortilla chips.

Notes

For vegetarian options, use plant-based meat or add more beans. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to three months. Reheat on the stovetop or in the microwave.