Description
This hearty and flavorful slow cooker Taco Soup is packed with ground beef, beans, corn, and savory spices. It’s the perfect comfort food for busy weeknights—easy to prep, full of flavor, and a family favorite!
Ingredients
1 teaspoon olive oil
1 lb ground beef
1 cup chopped onion (about 1 medium)
½ tablespoon minced garlic (about 4 cloves)
1 (14 oz) can diced tomatoes with green chiles
1 quart low or no salt beef broth
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon chili powder
½ teaspoon cumin
1 can black beans, drained & rinsed
1 can pinto beans, drained & rinsed
1 cup frozen corn, thawed
Optional toppings: shredded cheese, sour cream, diced avocado, tortilla chips, cilantro, lime wedges
Instructions
In a large skillet, heat olive oil over medium heat.
Add ground beef, chopped onion, and garlic. Cook for 10–12 minutes, until beef is browned and onions are softened.
Transfer the beef mixture to your slow cooker.
Add diced tomatoes with green chiles, beef broth, spices, beans, and corn. Stir to combine.
Cover and cook on low for 6–8 hours or high for 3–4 hours.
Serve warm with your favorite toppings
Notes
Make it vegetarian by omitting the beef and adding extra beans or lentils.
Want more heat? Use hot diced tomatoes or a pinch of cayenne.
Leftovers store well in the fridge for 3–4 days or can be frozen for up to 3 months.
This recipe is great for meal prep—flavors get even better the next day!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner , Soup
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 Serving
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 23 g
- Cholesterol: 45 mg