Slow Cooker Taco Soup
This hearty Slow Cooker Taco Soup is a perfect dish for busy days, combining zesty flavors with minimal effort. Packed with beans, tomatoes, and seasoned meat, this soup is a filling meal that's easy to prepare and ideal for feeding a crowd.
Equipment
- 1 slow cooker 6-quart or larger
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
Ingredients
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (28 ounces) diced tomatoes (with juice)
- 1 can (4 ounces) diced green chilies
- 2 cups beef or chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
Instructions
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain excess fat and add the cooked meat to the slow cooker.
- Add the diced onion and minced garlic to the slow cooker, mixing them with the meat.
- Stir in the black beans, kidney beans, corn, diced tomatoes (with juice), diced green chilies, and broth.
- Sprinkle in the taco seasoning, chili powder, cumin, salt, and pepper. Mix everything thoroughly until well combined.
- Cover the slow cooker and set it to low heat, cooking for 6 hours. If you're short on time, you can set it to high heat for 3 hours instead.
- Before serving, taste and adjust seasonings if needed.
- Serve hot and allow diners to add their favorite toppings like cheese, sour cream, avocado, and cilantro.
Notes
This soup can be easily customized by adding other vegetables, such as bell peppers or zucchini.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For a vegetarian version, substitute the ground meat with additional beans or lentils and use vegetable broth.