Slow Cooker Taco Soup
This slow cooker taco soup is hearty, easy, and packed with flavor. Perfect for weeknights, top with cheese, sour cream, and green onions.
Ingredients
- 1 pound lean ground beef
- 1 medium onion diced
- 1 bell pepper diced
- 1 15.5 ounce can black beans drained and rinsed
- 1 15.5 ounce can pinto beans drained and rinsed
- 1 15.5 ounce can kidney beans drained and rinsed
- 1 14.5 ounce can fire-roasted tomatoes
- 1 14.5 can diced tomatoes with green chiles if desired
- 1 8 ounce can tomato sauce
- 2-3 cups beef broth
- 3 tablespoons taco seasoning
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Tortilla chips or corn chips for serving
- Cheddar cheese sour cream, and green onions for garnish
Instructions
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess grease.
- Transfer the cooked meat to your slow cooker. Add the diced onion, bell pepper, beans, tomatoes, tomato sauce, corn, broth, and seasonings. Stir everything to combine.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours. Stir once or twice during cooking if possible.
- Stir the soup well before serving. Ladle into bowls and top with cheddar cheese, sour cream, and green onions. Serve with tortilla chips or corn chips.
Nutrition
Calories: 402kcalCarbohydrates: 67gProtein: 30gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 2260mgPotassium: 2392mgFiber: 20gSugar: 25gVitamin A: 2142IUVitamin C: 100mgCalcium: 350mgIron: 13mg
Equipment
- slow cooker
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