Flavorful Slow Cooker Taco Soup

This Flavorful Slow Cooker Taco Soup is a hearty, comforting dish packed with bold Mexican-inspired flavors. It combines tender beef, beans, corn, and zesty spices in a rich tomato broth. Perfect for busy weeknights, this easy, hands-off recipe delivers a warm, satisfying meal that’s sure to please the whole family.

Why You’ll Love This Recipe

This taco soup is a crowd-pleaser, blending the vibrant flavors of tacos with the ease of a slow cooker meal. It’s perfect for those hectic days when you want a delicious, homemade dinner without spending hours in the kitchen. The rich, savory broth, combined with customizable toppings like avocado, cheese, or sour cream, makes every bowl a delight. Plus, it’s versatile—great for meal prep, feeding a crowd, or cozying up on a chilly evening. With minimal prep and maximum flavor, this recipe is a go-to for both novice and seasoned cooks.

Recipe Tips and Tricks

• Brown the Meat: Searing the ground beef before adding it to the slow cooker enhances the flavor with a caramelized depth.
• Adjust Spice Levels: Taste the soup halfway through cooking and adjust the chili powder or add a pinch of cayenne for extra heat.
• Use Fresh Toppings: Fresh cilantro, lime wedges, or diced avocado elevate the dish with bright, fresh flavors.
• Thicken if Desired: For a thicker soup, mash some of the beans or add a cornstarch slurry near the end of cooking.
• Double the Batch: This recipe freezes beautifully, so make extra for quick meals later.

Yield: Serves 6

Flavorful Slow Cooker Taco Soup

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Hearty slow cooker taco soup with beef, beans, and bold spices—perfect for cozy, easy weeknight dinners.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (8 oz) can tomato sauce
• 1 lb lean ground beef
• 1 medium onion, diced
• 1 packet taco seasoning (or 2 tbsp homemade)
• 1 tsp chili powder
• 1 tsp ground cumin
• 2 cloves garlic, minced
• 2 cups low-sodium beef broth
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges, tortilla chips
• Salt and pepper to taste

Instructions

1. Brown the Beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain excess fat.
2. Sauté Aromatics: In the same skillet, add diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
3. Prep the Slow Cooker: Transfer the beef, onion, and garlic to a 6-quart slow cooker.
4. Add Beans and Veggies: Pour in the rinsed black beans, pinto beans, corn, diced tomatoes, and tomato sauce.
5. Season the Soup: Sprinkle in taco seasoning, chili powder, cumin, salt, and pepper. Stir to combine.
6. Add Broth: Pour in the beef broth, stirring gently to mix all ingredients evenly.
7. Set and Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until flavors meld.
8. Taste and Adjust: Check seasoning halfway through; add more chili powder or salt if needed.
9. Serve Hot: Ladle into bowls and top with your favorite garnishes like cheese, avocado, or crushed tortilla chips.
10. Enjoy: Serve with a squeeze of lime for a zesty finish and savor the cozy, bold flavors!

Notes

• For a smoky flavor, try adding a teaspoon of smoked paprika.
• If using homemade taco seasoning, combine chili powder, cumin, paprika, garlic powder, and oregano.
• Stir occasionally during cooking to ensure even flavor distribution.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 392Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 73mgSodium 799mgCarbohydrates 30gFiber 10gSugar 4gProtein 31g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Ground Beef: Opt for lean ground beef (80/20) for a balance of flavor without excess grease. Drain after browning.
• Beans: Black beans and pinto beans add heartiness; rinse canned beans to reduce sodium.
• Corn: Frozen or canned corn works well; choose no-sugar-added varieties for a cleaner taste.
• Diced Tomatoes: Fire-roasted diced tomatoes add a smoky depth, but regular ones work too.
• Taco Seasoning: Store-bought is convenient, but homemade allows control over salt and spice levels.
• Beef Broth: Low-sodium broth prevents the soup from becoming overly salty.
• Onion and Garlic: Freshly chopped provides the best flavor; pre-minced garlic is a time-saver.

Variations and Substitutions

• Protein Swap: Replace ground beef with ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian option.
• Bean Options: Swap black or pinto beans for kidney beans, white beans, or chickpeas for variety.
• Spice It Up: Add diced jalapeños, chipotle peppers, or hot sauce for a spicier kick.
• Vegetarian Version: Omit meat, use vegetable broth, and add extra beans or lentils for protein.
• Low-Carb Twist: Skip the corn and beans, and add zucchini or cauliflower for a keto-friendly version.
• Creamy Texture: Stir in cream cheese or heavy cream at the end for a creamy taco soup.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop or microwave.
• Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating Tip: Add a splash of broth when reheating to restore the soup’s consistency.

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