This Slow Cooker Taco Soup is a cozy dish full of flavor! With beef, beans, corn, and tasty spices, it’s easy to make and perfect for any day.
Just toss everything in the slow cooker, and let it work its magic while you relax. I love topping mine with cheese and chips for an extra crunch! 🌮
Key Ingredients & Substitutions
Ground Beef: This is the base of your soup. If you prefer a leaner option, ground turkey or chicken can also work. For a vegetarian version, use meatless crumbles or additional beans.
Beans: Kidney and black beans add protein and texture. If you have a preference or want variety, feel free to use pinto beans or chickpeas instead!
Onion and Garlic: Fresh onion and garlic create a lovely base flavor. If you’re short on time, onion powder and garlic powder can be quick substitutes.
Tomato Sauce and Diced Tomatoes: These keep the soup flavorful and rich. You can use fresh tomatoes or a jar of salsa as a substitute for the canned version if preferred.
Taco Seasoning: Store-bought seasoning is easy but homemade blends of cumin, chili powder, and paprika can make it extra special and tailored to your taste.
How Do I Brown the Meat Properly?
Browning the meat enhances the flavor of your soup, creating a rich base. Here’s how to do it right:
- Heat a skillet over medium heat and add a little oil to prevent sticking.
- Add the diced onions and cook for about 2 minutes until they begin to soften.
- Now, add the ground beef and minced garlic. Stir and break the meat into small pieces as it cooks.
- Cook until the meat is browned and no longer pink, usually around 5-7 minutes. Drain any excess fat to keep your soup from being greasy.
Once done, transferring directly to the slow cooker will give you maximum flavor. Plus, the garlic and onions will add a wonderful aroma to your soup!
How to Make Slow Cooker Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (1 oz) packet taco seasoning
- 1 (4 oz) can diced green chilies (optional)
- 2 cups beef broth
- Salt and pepper, to taste
- Garnishes: shredded cheddar cheese, sour cream, chopped fresh cilantro, tortilla chips
How Much Time Will You Need?
This delicious Slow Cooker Taco Soup will take about 15 minutes of prep time. After that, you just let it cook for 6-8 hours on low or 3-4 hours on high. It’s the perfect meal for busy days when you want something hearty waiting for you at home!
Step-by-Step Instructions:
1. Brown the Meat:
In a skillet over medium heat, add a bit of oil and brown the ground beef along with the diced onion and minced garlic. Cook until the beef is nice and browned and the onions appear translucent. This should take about 5-7 minutes. Make sure to drain any excess fat to keep your soup nice and light!
2. Combine Ingredients in the Slow Cooker:
Now, transfer the browned beef mixture into your slow cooker. Add in the kidney beans, black beans, corn, diced tomatoes, tomato sauce, taco seasoning, and diced green chilies if you’re using them. Pour in the beef broth and give everything a good stir to mix it all up!
3. Cook the Soup:
Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. This long, slow cooking will help all the delicious flavors combine together into a fantastic soup!
4. Season and Serve:
When the cooking time is up, taste your soup and add more salt and pepper if you think it’s needed. Serve the taco soup hot in bowls, and get creative with garnishes. Top each bowl with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and some tortilla chips for that perfect crunch!
Enjoy this comforting Slow Cooker Taco Soup that will warm you up and satisfy your hunger any day of the week!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken work great as lean alternatives. Just follow the same browning steps, and you’ll still have a delicious taco soup!
What If I Don’t Have All the Beans?
No problem at all! You can mix and match with whatever beans you have on hand. Chickpeas, lentils, or even just one type of bean will still make a tasty soup.
Can I Freeze Leftover Taco Soup?
Yes, this soup freezes well! Just let it cool completely, then store it in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove or microwave.
Can I Make This Soup Vegetarian?
Definitely! You can omit the meat and substitute with more beans, lentils, or even add in some chopped vegetables for extra heartiness. Just ensure you use vegetable broth instead of beef broth.
