Slow Cooker Taco Soup
A hearty, easy slow cooker taco soup made with seasoned ground beef, beans, corn and tomatoes. Perfect for busy days and great served with tortilla chips, shredded cheese and sour cream.
Ingredients
Main Ingredients
- 1.5 pound ground beef (85% lean) can substitute ground turkey
- 1 medium onion, finely chopped
- 2 clove garlic, minced
- 2 tablespoon taco seasoning store-bought or homemade
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 14.5 can (ounce) diced tomatoes with green chiles undrained
- 8 can (ounce) tomato sauce
- 1.5 cup frozen or canned corn if canned, drain
- 1 can (ounce) black beans, drained and rinsed 15 oz can
- 1 can (ounce) kidney beans, drained and rinsed 15 oz can
- 2 cup beef broth low sodium preferred
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- In a skillet over medium-high heat, brown the ground beef with the chopped onion and minced garlic until no pink remains. Drain excess fat.
- Transfer the browned beef mixture to the slow cooker. Add taco seasoning, chili powder and cumin; stir to coat the meat.
- Add diced tomatoes (with juices), tomato sauce, corn, black beans, kidney beans and beef broth to the slow cooker. Stir to combine.
- Season with salt and black pepper. Cover and cook on low for 4 hours (or on high for 2 hours).
- Taste and adjust seasoning if needed. Serve hot topped with shredded cheese, sour cream, chopped cilantro and tortilla chips if desired.
Notes
For a lighter version use ground turkey and low-sodium broth. Leftovers keep well in the fridge for 3 days and freeze for up to 3 months.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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