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Hearty Slow Cooker Taco Soup
Video
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Ingredients
- 1 pound lean ground beef
- 1 large onion, diced
- 2 (15 oz) cans kidney beans, drained and rinsed
- 2 (15 oz) cans black beans, drained and rinsed
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies
- 2 tablespoons taco seasoning
- 1 packet ranch seasoning mix
- 4 cups beef broth
- Optional toppings: sour cream, shredded cheese, tortilla chips, fresh cilantro, lime wedges
Instructions
Brown ground beef and diced onion in a large skillet over medium heat until meat is no longer pink
Drain excess fat from the meat mixture
Transfer the meat and onion mixture to the slow cooker
Add drained and rinsed beans, diced tomatoes, corn, and green chilies
Sprinkle taco seasoning and ranch seasoning over the ingredients
Pour in beef broth and stir to combine all ingredients
Cover and cook on low for 6-8 hours or on high for 3-4 hours
Stir occasionally if possible, but avoid lifting lid too frequently
Taste and adjust seasonings before serving
Serve hot with desired toppings
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
No, the meat should be fully thawed and browned before adding to the slow cooker for food safety.
No, using canned beans eliminates the need for soaking. Just drain and rinse them well.
No, the ground beef should be browned first for better texture and food safety.
Reduce or omit the green chilies and use mild taco seasoning.
Yes, cook on high for 3-4 hours instead of 6-8 hours on low.
You can omit it or use a combination of dried herbs and garlic powder instead.
Yes, bell peppers, carrots, or celery work well. Add them at the beginning of cooking.
Yes, it freezes well for up to 3 months in airtight containers.
Yes, but they need to be soaked and pre-cooked before adding to the soup.
Don't add extra liquid beyond the recipe, and drain and rinse all canned ingredients.