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Slow Cooker Taco Soup
Slow Cooker Taco Soup
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Prep Time:
10 minutes
Cook Time:
370 minutes
Total Time:
380 minutes
Easy and delicious slow cooker taco soup with ground beef. Perfect for busy weeks with customizable cooking times. Serve with tortilla chips, cilantro-lime rice, or cornbread.
Ingredients:
  • 1 tablespoon olive oil
  • 1 pound (450g) lean ground beef
  • 1 1/2 cups (180g) diced yellow or red onions
  • 2 to 3 cups (475ml to 710ml) chicken or beef broth (use more if you want a thinner soup)
  • 1 15-oz. (425g) can diced tomatoes
  • 1 15-oz. (425g) can black beans, drained and rinsed
  • 1 15-oz. (425g) can kidney beans, drained and rinsed
  • 1 4-oz. (115g) can chopped green chiles
  • 1 1/4 cups (135g) corn kernels, fresh or frozen
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • To serve:
  • Tortilla chips, lightly crushed
  • Sour cream
  • Chopped cilantro
  • Finely diced red onion
  • Lime juice
  • Chopped red onions
Instructions:
  • In a large skillet or sauté pan over medium-high heat, heat olive oil. Add beef and onions and cook for 2 to 3 minutes until beef is browned but not fully cooked and onions are slightly softened. Break up the beef as it cooks. Remove from heat and use right away or refrigerate for a day or two.
  • Add the browned beef, onions, and remaining soup ingredients to a slow cooker, stirring well. Set the slow cooker on low and cook for 6 to 7 hours. Don't worry if it cooks a bit longer or switches to the "warm" setting.
  • Ladle the soup into bowls and garnish with crushed tortilla chips, sour cream, cilantro, red onion, and a squeeze of fresh lime juice. This soup can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.

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