Taco Soup in Slow Cooker
A deliciously comforting Taco Soup that brings the vibrant essence of Mexican cuisine, perfect for busy weeknights and cozy gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef Juicy, tender meat serving as the star of the soup.
- 1 small onion, diced Adds depth and flavor.
- 1 15 oz can black beans, drained and rinsed Enrich the soup with texture and nutrition.
- 1 15 oz can kidney beans, drained and rinsed Hearty consistency complements other ingredients.
- 1 15 oz can corn, drained Brings a pleasant crunch and hint of sweetness.
- 1 14.5 oz can diced tomatoes Adds tangy base and refreshing acidity.
- 1 10 oz can Rotel (diced tomatoes with green chiles) Adds a zesty kick.
- 1 1 oz packet taco seasoning Brings classic taco flavor.
- 1 1 oz packet ranch seasoning mix Adds a creamy, herbaceous twist.
- 3 cups beef broth The savory liquid base.
- Salt and pepper, to taste For seasoning.
Toppings
- Shredded cheddar cheese For topping.
- Sour cream For topping.
- Crushed tortilla chips For topping.
- Diced avocado For topping.
- Fresh cilantro For topping.
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef and diced onion together until browned. Drain any excess grease.
- Transfer the beef and onion mixture to a slow cooker.
- Add the black beans, kidney beans, corn, diced tomatoes, Rotel, taco seasoning, ranch seasoning mix, and beef broth to the slow cooker. Stir to combine.
Cooking
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- Serve in bowls topped with shredded cheese, sour cream, tortilla chips, diced avocado, and fresh cilantro.
Notes
For an explosive flavor boost, consider adding a splash of lime juice before serving. You can also include chopped bell peppers or jalapeños for added heat.