Description
This Easy Slow Cooker Taco Soup is a hearty and flavorful dish perfect for cozy dinners. Combining lean ground beef, fire roasted tomatoes, beans, and a blend of spices, it simmers slowly to develop deep, rich flavors. Topped with shredded cheese, sour cream, corn chips, cilantro, and avocado, this soup offers a delightful Tex-Mex twist that’s both satisfying and simple to prepare.
Ingredients
Scale
Main 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 beef and cook aromatics: In a large nonstick skillet over medium-high heat, crumble and cook the lean ground beef along with chopped onions and minced garlic until the beef is fully browned and the onions are tender, about 5 minutes. Drain off any excess grease to keep the soup lean.
- Combine ingredients in slow cooker: Transfer the cooked beef mixture into the slow cooker bowl. Add the two cans of fire roasted tomatoes, chili beans, black beans, tomato sauce, diced green chiles, frozen corn, taco seasoning packet, and low sodium chicken broth. Stir all ingredients thoroughly to combine.
- Cook the soup: Place the lid securely on the slow cooker. Set it to cook for 6 to 8 hours on low heat, or for a quicker option, cook for 3 to 4 hours on high heat. This slow cooking process allows the flavors to blend beautifully.
- Serve and garnish: Once cooked, ladle the soup into bowls and garnish with your choice of shredded Mexican blend cheese, sour cream, corn chips, chopped cilantro, and diced avocado. Enjoy the rich, comforting flavors of your homemade taco soup!
Notes
- Drain grease after browning the beef to reduce fat content.
- Use low sodium chicken broth to control salt levels.
- For a spicier soup, add additional diced green chiles or hot sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Optional toppings add texture and creaminess but can be omitted for a lower calorie option.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Tex-Mex
Keywords: taco soup, slow cooker soup, easy dinner, ground beef soup, Tex-Mex, healthy soup, crockpot recipe, chili soup
