Slow Cooker Taco Soup
Warm, hearty, and packed with bold Tex-Mex flavors, Slow Cooker Taco Soup is the ultimate comfort food for busy weeknights or cozy weekends. This easy-to-make soup combines tender ground beef, a mix of black and kidney beans, sweet corn, and a blend of diced and fire-roasted tomatoes with green chilies for a slight kick. Elevated with taco and ranch seasoning packets for that irresistible tang and spice, it all comes together effortlessly in your slow cooker. Simply set it and let it simmer to perfection over several hours, filling your kitchen with mouthwatering aromas. Ready in just 15 minutes of prep time, this soup serves a crowd and is perfect for topping with shredded cheese, sour cream, avocado, or crunchy tortilla chips. Perfect for meal prep, gatherings, or just a satisfying dinner, this one-pot wonder is a flavorful twist on classic taco night!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 15 ounces corn kernels, drained
- 14.5 ounces diced tomatoes
- 10 ounces fire-roasted tomatoes with green chilies
- 1 packet packet of taco seasoning
- 1 packet packet of ranch seasoning
- 3 cups chicken broth
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles with a wooden spoon. Season with salt and black pepper. Transfer the cooked beef to the slow cooker.
In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent. Add the onion to the slow cooker.
To the slow cooker, add the black beans, kidney beans, corn kernels, diced tomatoes (with their juice), fire-roasted tomatoes with green chilies, taco seasoning, ranch seasoning, and chicken broth. Stir everything together until well combined.
Cover the slow cooker with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Once cooked, give the soup a good stir and taste for seasoning. Adjust with additional salt and pepper if needed.
Ladle the taco soup into bowls and serve warm with your choice of toppings, such as shredded cheese, sour cream, chopped cilantro, diced avocado, or tortilla chips.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 8814 mg | 383% | |
| Total Carbohydrate | 267.6 g | 97% | |
| Dietary Fiber | 69.0 g | 246% | |
| Total Sugars | 44.7 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 6529 mg | 139% | |
*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.
