Description
This Easy Slow Cooker Taco Soup is a hearty, flavorful one-pot meal perfect for busy weeknights. Ground beef is browned with onions and garlic, then combined with a medley of beans, fire-roasted tomatoes, corn, and taco seasoning, slow-cooked to perfection. Serve with your favorite taco toppings like shredded cheese, sour cream, cilantro, avocado, and corn chips for a warm and satisfying dinner the whole family will love.
Ingredients
Scale
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
Optional Toppings
- Shredded Mexican blend cheese
- Sour cream
- Corn chips
- Chopped cilantro
- Chopped avocado
Instructions
- Brown the meat: Crumble the ground beef into a large nonstick skillet over medium-high heat. Add the chopped onions and minced garlic. Cook, stirring occasionally, until the beef is thoroughly browned and the onions have softened, about 5 minutes. Drain off any excess grease to keep the soup light.
- Combine ingredients in slow cooker: Transfer the cooked beef mixture to the bowl of your slow cooker. Add fire roasted tomatoes, chili beans, black beans, tomato sauce, diced green chiles, frozen corn, taco seasoning, and low sodium chicken broth. Stir everything together well to combine all the flavors.
- Slow cook the soup: Place the lid on the slow cooker and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. This slow simmer allows the flavors to meld beautifully and the soup to thicken slightly.
- Serve with toppings: Ladle the taco soup into bowls and garnish with optional toppings such as shredded Mexican blend cheese, sour cream, crunchy corn chips, fresh chopped cilantro, and creamy chopped avocado for added texture and flavor. Enjoy your hearty, comforting meal!
Notes
- This Slow Cooker Taco Soup is incredibly easy to make and perfect for busy weeknights because it requires minimal prep.
- You can customize the soup with your favorite taco toppings to make it your own.
- Using low sodium chicken broth helps control the salt content, but you can adjust seasoning to taste before serving.
- For a vegetarian version, substitute the ground beef with plant-based crumbles or extra beans and vegetable broth.
- The soup also freezes well for convenient future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 223 kcal
- Sugar: 6 g
- Sodium: 874 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 28 mg
