Slow Cooker Taco Soup: A Flavorful Meal in Minutes
A delicious and easy-to-make taco soup that simmers in a slow cooker, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground beef
- 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 (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups beef broth
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
- In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Transfer the cooked beef to the slow cooker.
- Add the black beans, kidney beans, corn, diced tomatoes, taco seasoning, beef broth, onion, and bell pepper to the slow cooker.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot, topped with shredded cheese and cilantro if desired.
Notes
- For a vegetarian version, substitute ground beef with lentils or a meat alternative.
- Adjust the spice level by adding more or less taco seasoning.
- This soup can be frozen for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg