Easy Slow Cooker Taco Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
10 servings
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Calories
223 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Slow Cooker Taco Soup
Description
Easy Slow Cooker Taco Soup starts by browning lean ground beef with onions and garlic to build a flavorful base. This mixture is combined with fire-roasted tomatoes, chili beans, black beans, tomato sauce, diced green chiles, corn, taco seasoning, and low-sodium chicken broth in a slow cooker. Over several hours of slow cooking, the ingredients blend into a rich, hearty soup with a balanced combination of savory spices and tender beans.
The soup offers a variety of textures from the creamy beans and tender corn to the softened tomatoes and meat. Cooking it in a slow cooker allows the flavors to deepen over time without much active preparation, making it practical for home cooks. It serves well with a range of typical Mexican-inspired toppings such as shredded Mexican blend cheese, sour cream, cilantro, avocado, or corn chips, enabling customization according to taste.
This soup can be prepared ahead and stored refrigerated for several days or frozen for longer preservation. The recipe also suggests alternatives like adding cream cheese for a creamy texture or simmering on the stovetop if preferred. Such versatility makes it a flexible option for meal planning and reheating.
Ingredients
Soup:
- 1 lb ground beef lean
- 1 onion chopped, medium
- 2 garlic minced, cloves
- 2 fire roasted tomatoes 14.5 oz cans
- 1 chili beans 15 oz can
- 1 black bean drained and rinsed, 15 oz can
- 1 tomato sauce 8 oz can
- 1 diced green chiles 4 oz canned
- 1 cup corn frozen
- 1 taco seasoning 1 oz packet
- 2 cups chicken broth low sodium
Optional Toppings:
- Mexican blend cheese shredded
- sour cream
- corn chips
- cilantro chopped
- avocado chopped
Instructions
- Crumble ground beef in a large nonstick skillet over medum high heat. Add the onions and garlic, and cook until beef is browned and onions are soft, about 5 minutes. Drain grease.
- Transfer the cooked meat to the bowl of your slow cooker (mine is 6 quarts.) Add in the fire roasted tomatoes, chili beans, black beans, tomato sauce, green chiles, corn, taco seasoning, and chicken broth. Stir everything well.
- Place the lid on top and cook the soup for 6-8 hours over low heat, or 3-4 hours on high heat. Serve with optional toppings sprinkled on top of each bowl of soup. Enjoy!
Notes
- Add a block of cream cheese during cooking to create a creamier texture.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- The soup freezes well; keep in a freezer-safe container for up to four months and thaw overnight before reheating.
- As an alternative to slow cooking, simmer the soup on the stovetop over low heat until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 18g | 36% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 874mg | 36% |
| Potassium | 700mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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