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Slow Cooker Taco Soup

A hearty and comforting taco soup made in a slow cooker, featuring ground beef, beans, and a blend of spices, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds lean ground beef, browned and drained Provides a hearty base for the soup.
  • 1 onion, diced
  • 1 bell pepper, diced
  • 15.25 ounces Mexican or Southwest corn, drained
  • 15 ounces black beans, drained and rinsed
  • 10 ounces ROTEL tomatoes with green chiles (do not drain)
  • 6 ounces tomato paste
  • 1 ounce taco seasoning Adds flavor.
  • 1 ounce ranch seasoning Enhances flavor.
  • 32 ounces beef broth Base for the soup.
Optional toppings
  • sour cream For topping.
  • chopped cilantro For topping.
  • tortilla chips For crunch.
  • shredded cheese For topping.
  • diced avocado For topping.

Method
 

Preparation
  1. Start by adding the browned ground beef into the slow cooker.
  2. Next, toss in the diced onion, bell pepper, drained corn, and black beans.
  3. Add the ROTEL tomatoes (without draining), tomato paste, taco seasoning, and ranch seasoning.
  4. Pour in the beef broth and give everything a good stir to combine.
  5. Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours.
  6. Once the soup is ready, serve it warm, allowing everyone to customize their bowls with a variety of toppings.

Notes

For storage, keep leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Reheat before serving.