Description
This Slow Cooker Taco Soup is a cozy and comforting one-pot meal that’s easy to prepare and packed with bold, Mexican-inspired flavors. Tender chunks of beef, beans, and vegetables simmer together in a rich, tomato-based broth seasoned with chili powder, cumin, and other spices. Top it off with your favorite taco toppings for a delicious and satisfying weeknight dinner.
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 1 bell pepper, diced
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can tomato sauce
– 2 cups beef broth
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tsp oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. – In a large skillet, cook the ground beef over medium-high heat until browned and crumbled, 5-7 minutes. Drain excess fat.
2. – Transfer the cooked beef to a slow cooker. Add the onion, garlic, bell pepper, black beans, kidney beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, oregano, salt, and pepper.
3. – Stir to combine all the ingredients.
4. – Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
5. – Serve hot, topped with shredded cheese, sour cream, and chopped cilantro, if desired. Enjoy with tortilla chips.
Notes
– For a spicier soup, add more chili powder or use a can of diced tomatoes with green chilies.
– Substitute ground turkey or chicken for the beef, if preferred.
– Freeze leftovers in airtight containers for up to 3 months.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican