Easy Slow Cooker Taco Soup
A hearty and tasty taco-flavored soup that is easy to prepare in a slow cooker, perfect for busy weeknights or gatherings.
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.
Notes
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. For a spicier soup, add diced jalapeños or a dash of hot sauce.