Slow Cooker Taco Chili Soup
Satisfy your cravings for bold, hearty flavors with this Slow Cooker Taco Chili Soup—a comforting fusion of two favorites: tacos and chili! Bursting with tender ground beef, hearty beans, sweet corn, and tangy tomatoes, this one-pot wonder is seasoned to perfection with a zesty blend of taco seasoning, chili powder, cumin, and paprika. The slow cooker does all the work, melding these ingredients into a rich, savory broth that’s ideal for busy weeknights or cozy weekends. Customize your bowl with toppings like shredded cheddar cheese, sour cream, fresh cilantro, and crunchy tortilla chips for a deliciously personalized touch. With minimal prep and maximum flavor, this easy slow cooker soup promises to become a family favorite and is sure to warm you up from the inside out! Perfect for sharing—or storing leftovers for an even tastier meal the next day.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 15 oz diced tomatoes (canned)
- 8 oz tomato sauce
- 15 oz black beans, drained and rinsed
- 15 oz kidney beans, drained and rinsed
- 1 cup frozen corn
- 3 cups beef broth
- 2 tbsp taco seasoning
- 1 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 small jalapeño, diced (optional)
- 1 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
- 0.25 cup chopped cilantro (optional, for garnish)
- 1 cup tortilla strips or chips (optional, for serving)
Instructions
In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a spoon as it cooks. Drain any excess grease.
Add the diced onion and garlic to the skillet with the cooked beef. Cook for 2-3 minutes until the onions are softened and fragrant.
Transfer the beef mixture to the bowl of a slow cooker.
Add the diced tomatoes (with their liquid), tomato sauce, black beans, kidney beans, frozen corn, and beef broth to the slow cooker.
Stir in the taco seasoning, chili powder, cumin, paprika, salt, black pepper, and jalapeño, if using.
Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
Once the cooking time is complete, stir the soup well and taste to adjust seasoning if needed.
Ladle the taco chili soup into bowls and serve hot.
If desired, top each serving with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and tortilla strips or chips.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 8.5 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 253 mg | 19% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 1083 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
