Description
This Best Slow Cooker Taco Soup is a hearty, comforting Mexican-American-inspired dish packed with seasoned ground beef, beans, corn, tomatoes, and bold spices. Made effortlessly in the slow cooker, it simmers for hours to meld all the flavors together, creating a warm, flavorful soup perfect for chilly days or casual gatherings. Topped with classic fixings like shredded cheddar, sour cream, and tortilla chips, it’s a satisfying and easy meal that freezes well and only gets better the next day.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 packet ranch seasoning mix
- 1 can diced tomatoes with green chilies
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can tomato sauce
- 4 cups beef broth
- 1 cup salsa
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Tortilla chips
Instructions
- Prepare the aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the ground beef: Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula as it cooks. Once fully cooked, drain any excess grease from the skillet to keep the soup lighter.
- Combine ingredients in slow cooker: Transfer the cooked beef mixture to the slow cooker. Add the taco seasoning, ranch seasoning mix, diced tomatoes with green chilies, black beans, kidney beans, corn, tomato sauce, beef broth, salsa, cumin, and smoked paprika. Stir well to evenly combine all the ingredients.
- Slow cook the soup: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, allowing the flavors to meld and the soup to thicken slightly.
- Serve: Before serving, give the soup a good stir. Ladle into bowls and top with shredded cheddar cheese, sour cream, sliced green onions, and crushed tortilla chips as desired for added texture and flavor.
Notes
- This soup freezes well and tastes even better the next day as the flavors deepen.
- For a spicier version, add diced jalapeños or substitute regular salsa with hot salsa.
- You can substitute ground turkey or chicken for a lighter protein option.
- Serve with warm tortillas or cornbread to round out the meal.
