If you’re looking for a hearty and tasty dish that’s effortless to prepare, look no further than Easy Slow Cooker Taco Soup. This comforting soup combines all your favorite taco flavors into a rich and satisfying meal. With minimal prep time and the convenience of a slow cooker, it’s perfect for busy weeknights or gatherings with friends and family.
Why Make This Recipe
Easy Slow Cooker Taco Soup is not just quick and simple. It’s also a crowd-pleaser! This recipe allows you to throw everything in the slow cooker and let it work its magic while you go about your day. Plus, it’s versatile and can be customized with various toppings to suit everyone’s tastes. Healthy, wholesome, and packed with protein, this soup is not only delicious but also nutritious.
How to Make Easy Slow Cooker Taco Soup
Ingredients
- 1 lb lean ground beef
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 2 (14.5 oz) cans fire roasted tomatoes
- 1 (15 oz) can chili beans
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chiles
- 1 cup frozen corn
- 1 (1 oz) packet taco seasoning
- 2 cups low sodium chicken broth
- Shredded Mexican blend cheese (optional)
- Sour cream (optional)
- Corn chips (optional)
- Chopped cilantro (optional)
- Chopped avocado (optional)
Directions
- Crumble the ground beef in a large nonstick skillet over medium-high heat.
- Add the chopped onions and minced garlic, cooking until the beef is browned and the onions are soft, about 5 minutes. Drain excess grease.
- Transfer the cooked meat to the bowl of your slow cooker (6-quart works well).
- Add in the fire roasted tomatoes, chili beans, black beans, tomato sauce, green chiles, corn, taco seasoning, and chicken broth. Stir everything until mixed well.
- Place the lid on top and cook the soup for 6-8 hours on low heat or 3-4 hours on high heat.
- When ready to serve, use optional toppings on each bowl for added flavor. Enjoy!
How to Serve Easy Slow Cooker Taco Soup
Serve the soup hot in bowls and let everyone add their favorite toppings. Shredded Mexican blend cheese, sour cream, corn chips, chopped cilantro, and chopped avocado are great choices that complement the soup nicely.
How to Store Easy Slow Cooker Taco Soup
If you have leftover soup, let it cool down completely. Store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months. Just make sure to freeze it in a sealed container or a freezer bag.
Tips to Make Easy Slow Cooker Taco Soup
- For a spicier soup, add diced jalapeños or a dash of hot sauce.
- You can switch the ground beef for ground turkey or chicken for a lighter version.
- If you don’t have taco seasoning, you can make your own with chili powder, cumin, garlic powder, and paprika.
Variation
Feel free to add other veggies like bell peppers, zucchini, or corn to make it more colorful and nutritious. You can also substitute the beans based on your preference.
FAQs
1. Can I make this soup vegetarian?
Yes! Simply replace the ground beef with a meat alternative like lentils or mushrooms, and use vegetable broth instead of chicken broth.
2. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but you’ll need to cook them down before adding, as canned tomatoes provide extra flavor and moisture.
3. How can I thicken the soup?
If you prefer a thicker soup, try blending a cup of the soup and mixing it back in, or add a tablespoon of cornstarch mixed with water towards the end of cooking.
Now you are set to create a delightful meal with this Easy Slow Cooker Taco Soup! Enjoy your cooking!
Easy Slow Cooker Taco Soup
Ingredients
Main Ingredients
- 1 lb lean ground beef Can substitute with ground turkey or chicken for a lighter version.
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 14.5 oz cans fire roasted tomatoes Canned tomatoes provide extra flavor and moisture.
- 1 15 oz can chili beans
- 1 15 oz can black beans (drained and rinsed) Can use other beans per preference.
- 1 8 oz can tomato sauce
- 1 4 oz can diced green chiles
- 1 cup frozen corn
- 1 oz taco seasoning Can make homemade with chili powder, cumin, garlic powder, and paprika.
- 2 cups low sodium chicken broth Can substitute with vegetable broth for a vegetarian option.
Optional Toppings
- Shredded Mexican blend cheese For serving.
- Sour cream For serving.
- Corn chips For serving.
- Chopped cilantro For serving.
- Chopped avocado For serving.
Instructions
Preparation
- Crumble the ground beef in a large nonstick skillet over medium-high heat.
- Add the chopped onions and minced garlic, cooking until the beef is browned and the onions are soft, about 5 minutes. Drain excess grease.
- Transfer the cooked meat to the bowl of your slow cooker.
Cooking
- Add in the fire roasted tomatoes, chili beans, black beans, tomato sauce, green chiles, corn, taco seasoning, and chicken broth. Stir everything until mixed well.
- Place the lid on top and cook the soup for 6-8 hours on low heat or 3-4 hours on high heat.
Serving
- Serve the soup hot in bowls and let everyone add their favorite toppings.
