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Slow Cooker Taco Soup

This warm and hearty Slow Cooker Taco Soup is easy to prepare, feeds a family, and makes delicious leftovers, combining ground meat, beans, and flavorful spices.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef or turkey Can use ground turkey for a lighter version.
  • 1 large onion, chopped
  • 1 can (15 oz) black beans, drained and rinsed Rinsing reduces can taste.
  • 1 can (15 oz) kidney beans, drained and rinsed Rinsing reduces can taste.
  • 1 can (15 oz) corn, drained
  • 1 can (28 oz) diced tomatoes
  • 1 packet taco seasoning
  • 2 cups chicken or beef broth Use your preferred broth.
  • to taste salt and pepper
Optional Toppings
  • to taste shredded cheese
  • to taste sour cream
  • to taste diced avocado
  • to taste cilantro

Method
 

Preparation
  1. In a skillet, brown the ground beef or turkey with the chopped onion until cooked through. Drain excess fat.
  2. In a slow cooker, add the browned meat mixture, black beans, kidney beans, corn, diced tomatoes, taco seasoning, and broth.
  3. Stir until well combined.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. Season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls. Add shredded cheese, a dollop of sour cream, and diced avocado if you like.
  2. Serve with tortilla chips or warm tortillas. A lime wedge and chopped cilantro add fresh flavor.

Notes

Cool soup to room temperature within two hours. Store in airtight containers in the fridge for 3–4 days or freeze for up to 3 months. Thaw and reheat before serving.