Slow Cooker Taco Soup
This robust and protein-packed taco soup is the ultimate comfort food for busy weeknights. By combining seared ground beef with a hearty blend of black beans, kidney beans, sweet corn, and fire-roasted tomatoes, this slow cooker meal develops a deep, smoky flavor profile. It is a simple, hands-off dish that yields consistent, satisfying results for the whole family, perfect for serving at gatherings or prepping ahead for convenient, nutritious meals throughout the week.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 8 servings 1x
- Category: dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: High Protein
Ingredients
1 lb ground beef (85/15 lean)
15 oz black beans, drained and rinsed
15 oz kidney beans, drained and rinsed
15 oz corn, canned or frozen
28 oz fire-roasted diced tomatoes
2 tbsp taco seasoning
2 cups beef broth
Instructions
Brown the ground beef in a large skillet over medium-high heat until fully cooked.
Drain the excess fat from the pan carefully.
Transfer the browned beef into the slow cooker bowl.
Add the rinsed beans, corn, diced tomatoes, and beef broth to the beef.
Stir in the taco seasoning until fully incorporated into the mixture.
Cover the slow cooker with the lid securely.
Set the appliance to low heat for 6 hours or high heat for 3 hours.
Stir the soup thoroughly before serving to ensure uniform consistency.
Ladle the hot soup into bowls and garnish as desired.
Notes
Ensure you brown the beef thoroughly before adding to the slow cooker to build a deep flavor base. Garnish with fresh cilantro, shredded cheddar cheese, sour cream, or sliced avocado for added texture and creaminess. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 55mg
Find it online: https://itisrecipes.com/slow-cooker-taco-soup/