Description
Comforting slow cooker taco soup filled with Tex-Mex flavors, perfect for busy weeknights or cozy weekends.
Ingredients
Scale
- 1 lb ground beef
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 2 cups beef broth
- 1 onion, chopped
- 1 bell pepper, chopped
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground beef over medium heat. Drain any excess fat.
- Transfer the cooked beef to your slow cooker.
- Add in the black beans, kidney beans, corn, diced tomatoes, taco seasoning, beef broth, onion, and bell pepper.
- Stir everything together so it’s well combined.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Before serving, season with salt and pepper to taste. Enjoy your hearty taco soup!
Notes
For a vegetarian version, swap ground beef for a meat substitute and use vegetable broth. Customize your toppings with sour cream, cheese, or fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg