Slow Cooker Taco Soup

A bowl of taco soup with sliced avocado and sour cream

This Slow Cooker Taco Soup is so delicious and easy to throw together. It's perfect for busy days, lazy weekends, and everything in between! It's always a crowd pleaser, especially on a chilly day!

Course Main Dish

Cuisine Mexican Inspired

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 223

Author Ashlyn Edwards | Belle of the Kitchen

Equipment

Slow Cooker

Ingredients

Soup:

1 lb lean ground beef
1 medium onion chopped
2 garlic cloves minced
2 (14.5 oz) cans fire roasted tomatoes
1 (15 oz) can chili beans
1 (15 oz) can black beans drained and rinsed
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chiles
1 cup frozen corn
1 (1 oz) packet taco seasoning
2 cups low sodium chicken broth

Optional Toppings:

shredded Mexican blend cheese
sour cream
corn chips
chopped cilantro
chopped avocado

Instructions

Crumble ground beef in a large nonstick skillet over medum high heat. Add the onions and garlic, and cook until beef is browned and onions are soft, about 5 minutes. Drain grease.
Transfer the cooked meat to the bowl of your slow cooker (mine is 6 quarts.) Add in the fire roasted tomatoes, chili beans, black beans, tomato sauce, green chiles, corn, taco seasoning, and chicken broth. Stir everything well.
Place the lid on top and cook the soup for 6-8 hours over low heat, or 3-4 hours on high heat. Serve with optional toppings sprinkled on top of each bowl of soup. Enjoy!

Notes

*Nutrition facts do not include toppings

Nutrition