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Recipe

Slow Cooker Taco Soup

Taco Soup has never been easier than with this Slow Cooker Taco Soup! Packed with all the veggies, ground beef and the best taco seasoning you’ve ever had, this slow cooker taco soup is about to become your go-to twist on the traditional taco night. Enjoy!

  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
Author: Linley Richter
Yield: 8 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: Mexican

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 1 tablespoon minced garlic
  • 1 lb. ground beef
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can pinto beans, drained and rinsed
  • 1 15-oz. can sweet corn, drained and rinsed
  • 2 tablespoons canned diced jalapeƱos*
  • 1 3.8-oz. can sliced black olives, drained and rinsed
  • 1 15-oz. can diced tomatoes
  • 1 sweet bell pepper, diced
  • 8 cups of chicken broth (or any broth)
  • 3 tablespoons taco seasoning

Instructions

  1. Begin by heating a large pan over medium/high heat. Add olive oil.
  2. When olive oil is fragrant, add onion to the pan and let the onion saute for 3-4 minutes.
  3. Next, add garlic and beef to the pan and break the meat up into small pieces. Cook for 4-5 minutes or until the beef is almost cooked (some pink meat is ok).
  4. Add the meat mixture and the rest of the ingredients to the slow cooker.
  5. Cover the slow cooker and cook for 2-4 hours on high heat.
  6. Serve immediately with greek yogurt, lime juice, or fresh cilantro.

Notes

  • *jalapeƱos- if you don’t like spice, swap these for green chiles. They are much more mild and not spicy at all!

Nutrition

  • Serving Size: 1/8 recipe
  • Calories: 360
  • Sugar: 4
  • Sodium: 819
  • Fat: 11
  • Carbohydrates: 33
  • Fiber: 7
  • Protein: 24

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