Slow Cooker Taco Soup
This Slow Cooker Taco Soup is the ultimate cozy one-pot meal, perfect for hectic weeknights. It captures the bold, punchy essence of a classic taco in a warm, soul-soothing broth. By browning ground beef before slow cooking with beans, corn, diced chilies, and aromatic spices like cumin and chili powder, you achieve a deep, complex flavor profile. It is an effortless, freezer-friendly dinner that invites customization with your favorite toppings, proving that delicious, home-cooked food doesn’t require hours of hard work.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
- Diet: High Protein
Ingredients
1 lb ground beef
1 small yellow onion, diced
2 cloves garlic, minced
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 (14.5 oz) diced tomatoes with green chilies
1 can (14.5 oz) crushed tomatoes
2 cups beef broth
1 packet taco seasoning (or blend of chili powder, cumin, and paprika)
Salt and pepper to taste
Instructions
In a large skillet over medium-high heat, brown the ground beef with the diced onion until cooked through.
Drain any excess grease from the skillet.
Transfer the cooked beef mixture into the slow cooker.
Add the garlic, beans, corn, diced tomatoes, crushed tomatoes, beef broth, and taco seasoning.
Stir well to combine all ingredients.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Adjust seasoning with salt and pepper before serving.
Serve hot with optional taco toppings like shredded cheese, cilantro, or lime wedges.
Notes
Serve with a topping bar including sour cream, cheddar cheese, fresh cilantro, jalapeños, and tortilla chips for extra crunch. This soup is freezer-friendly and can be stored in airtight containers for up to 3 months.
Find it online: https://cookingwithramsay.com/slow-cooker-taco-soup/