Description
This Easy Slow Cooker Taco Soup is a hearty and flavorful dish made with lean ground beef, fire roasted tomatoes, beans, corn, and a blend of classic taco seasonings. Perfect for a comforting meal, it’s simple to prepare in your slow cooker, making it ideal for busy days. Serve with optional toppings like shredded cheese, sour cream, corn chips, cilantro, and avocado for a customizable fiesta in every bowl.
Ingredients
Units
Scale
Soup:
- 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
Optional Toppings:
- Shredded Mexican blend cheese
- Sour cream
- Corn chips
- Chopped cilantro
- Chopped avocado
Instructions
- Brown the Beef: Crumble the ground beef into 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, approximately 5 minutes. Drain excess grease from the skillet.
- Combine Ingredients in Slow Cooker: Transfer the cooked meat mixture into the bowl of your slow cooker (recommended size is 6 quarts). Add the fire roasted tomatoes, chili beans, black beans, tomato sauce, diced green chiles, frozen corn, taco seasoning, and low sodium chicken broth. Stir everything well to combine.
- Cook the Soup: Put the lid on the slow cooker and cook the soup on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. The soup will develop rich flavors and a hearty texture during this time.
- Serve: Ladle the soup into bowls and top with your preferred optional toppings such as shredded Mexican blend cheese, sour cream, corn chips, chopped cilantro, and chopped avocado. Enjoy this warming and delicious taco soup!
Notes
- Add a block of cream cheese during the slow cooking process for a creamy variation of the taco soup.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- This soup is freezer-friendly; freeze in a suitable container for up to four months. Thaw overnight in the refrigerator before reheating.
- For stovetop preparation, follow the initial browning step then combine all ingredients in a large pot and simmer over low heat until heated through and flavors meld, about 30 to 45 minutes.
