Description
This Slow Cooker Taco Soup with Ground Beef is a hearty and flavorful one-pot meal perfect for busy days. Packed with seasoned ground beef, black and pinto beans, corn, and a blend of spices, this comforting soup simmers gently to blend all the delicious flavors. Easy to prepare with flexible cooking options on the stovetop or slow cooker, it’s ideal for a satisfying family dinner served with your favorite toppings.
Ingredients
Meat and Vegetables
- 1 medium yellow onion, diced
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 cups frozen defrosted corn
Beans
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
Tomatoes and Peppers
- 1 (15-oz) can tomato sauce
- 1 (15-oz) can diced tomatoes with green chilis (such as Rotel)
- 1 (4-oz) can diced green chilis
Liquids and Seasonings
- 1 quart chicken stock
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt, divided
- 2 tablespoons fresh lime juice
Instructions
- Prepare the Onion and Ground Beef: Heat 1 tablespoon olive oil in a medium skillet pan over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally until softened. Add the ground beef, then season with 1 teaspoon kosher salt, garlic powder, cumin, chili powder, and smoked paprika. Cook the beef mixture until browned and no longer pink, breaking it up as it cooks. Drain any excess grease from the pan.
- Combine Ingredients in Slow Cooker: Transfer the cooked onion and ground beef mixture to a 6-quart slow cooker. Add the black beans, pinto beans, tomato sauce, diced tomatoes with green chilis, diced green chilis, corn, and chicken stock. Stir all ingredients together until well combined.
- Cook the Soup Slowly: Cover the slow cooker and cook on high for 4-5 hours or low for 7-8 hours, allowing the flavors to meld and soup to heat through.
- Finish and Season: Carefully uncover the slow cooker and stir in 2 tablespoons fresh lime juice. Taste the soup and adjust seasoning by adding more salt or lime juice if desired according to your preference.
- Serve: Ladle the taco soup into bowls and serve hot, with optional toppings such as shredded cheese, sour cream, chopped cilantro, or sliced jalapenos to complement the bold flavors.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a vegetarian version, omit the ground beef and use vegetable stock instead of chicken stock, adding extra beans or vegetables.
- Adjust chili powder levels to your spice preference by using mild, medium, or hot varieties.
- This soup can be made on the stovetop by simmering for about 20-25 minutes and stirring occasionally.
- Leftovers store well in the refrigerator for up to 4 days or freeze portions for longer storage.
- Prep Time: 15 minutes
- Cook Time: 4 hours 0 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
