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Easy Slow Cooker Taco Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 67 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours on low or 3-4 hours on high
  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes
  • Yield: 10 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

This Easy Slow Cooker Taco Soup is a hearty and flavorful meal perfect for busy days. Ground beef is browned with onions and garlic, then combined with fire roasted tomatoes, chili beans, black beans, tomato sauce, green chiles, corn, taco seasoning, and chicken broth in a slow cooker. After hours of slow cooking, the soup is ready to serve, with optional toppings like shredded cheese, sour cream, corn chips, cilantro, and avocado to enhance the taste. It’s a comforting, simple recipe that’s freezer-friendly and can also be made on the stovetop.

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

  1. Brown the beef and aromatics: 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 any excess grease from the skillet.
  2. Combine ingredients in the slow cooker: Transfer the cooked beef mixture to your slow cooker bowl (6-quart size recommended). 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 thoroughly to combine all flavors.
  3. Cook the soup: Cover the slow cooker with the lid and cook the soup on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. This slow cooking process allows the flavors to meld perfectly.
  4. Serve with toppings: Spoon the hot taco soup into bowls and garnish with optional toppings such as shredded Mexican cheese, sour cream, corn chips, chopped cilantro, and avocado as desired. Enjoy your comforting taco soup!

Notes

  • Make it creamy by adding a block of cream cheese during cooking for a richer texture.
  • Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • This taco soup is freezer friendly; freeze in a freezer-safe container for up to four months. Thaw overnight in the fridge before reheating.
  • For stovetop preparation: follow the initial browning step, then transfer all ingredients to a large pot and simmer over low heat until ready to serve.
  • Nutrition facts provided do not include optional toppings.

Find it online: https://comfortplates.com/easy-slow-cooker-taco-soup-recipe/