Slow Cooker Kidney Bean Taco Soup with Beef and Corn
A slow cooker taco soup with browned ground beef, canned kidney and black beans, corn, tomatoes with green chilies, and beef broth.
Ingredients
Soup
- 1 pound lean ground beef
- 1 medium onion Finely chopped
- 15 ounces canned black beans Drained and rinsed
- 15 ounces canned kidney beans Drained and rinsed; not dry beans
- 15 ounces canned corn Drained
- 10 ounces canned diced tomatoes with green chilies Undrained
- 1 ounce taco seasoning
- 2 cups low-sodium beef broth
- 1/4 teaspoon black pepper
- to taste fine salt
Optional toppings
- 1/2 cup shredded cheddar
- 1/4 cup sour cream
- 1 cup crushed tortilla chips
Instructions
- Brown crumbled ground beef with onion in a skillet for about 8–10 minutes. Confirm 160°F and drain excessive fat.
- Transfer to a suitable 4–5-quart slow cooker. Add drained rinsed kidney and black beans, drained corn, tomatoes with juices, taco seasoning, broth, and pepper.
- Cover and cook low 4–6 hours or high 2–3 hours according to the cooker manual.
- Stir before serving, check for 165°F throughout, and salt only after tasting.
- Portion into 6 bowls and offer the optional cheddar, sour cream, and chips separately.
Notes
The timing estimate uses 6 hours on low plus browning. Canned kidney beans are required; this is not a dry-bean cooking method. Cool promptly and reheat leftovers separately to 165°F.