Slow Cooker Taco Soup

Savor the Zesty Flavors of Slow Cooker Taco Soup

Transform your regular taco night into something extraordinary with this slow cooker taco soup that brings together all your favorite Mexican-inspired flavors in one comforting bowl. This hearty soup delivers the perfect blend of seasoned ground beef, tender beans, and fresh vegetables.

Whether you're planning a casual family dinner or seeking a crowd-pleasing meal for game day, this soup offers the beloved taste of tacos in a warm, satisfying form. For more Mexican-inspired dishes, try our easy mexican casserole.

Ready to create a memorable meal that practically cooks itself? Let's dive into this simple yet spectacular recipe that's guaranteed to become a family favorite.

Hearty and Delicious: Your Perfect Slow Cooker Taco Soup

This slow cooker taco soup recipe takes the hassle out of dinner preparation while delivering maximum flavor. If you enjoy slow cooker meals, you might also love our sweet hawaiian slow cooker chicken.

Our version combines classic taco seasonings with a medley of beans and vegetables, creating a soup that's both nutritious and satisfying. For another Mexican-inspired option, check out our taco rice bowl with doritos.

Pro Tips for Perfect Taco Soup:

1. Ground Beef Selection: Choose 85/15 ground beef for the ideal balance of flavor and lean meat.
2. Bean Preparation: Rinse the kidney beans thoroughly to remove excess sodium while retaining the texture.
3. Seasoning Balance: Add seasonings at the beginning to allow flavors to develop during cooking.
4. Texture Control: Add corn in the last hour to maintain its crisp texture.
5. Garnish Variety: Offer multiple toppings to let everyone customize their bowl.

Slow Cooker Taco Soup Recipe:

• Preparation time: 20 minutes
• Cooking time: 6-8 hours
• Servings: 8
• Equipment: Slow cooker, large skillet, measuring cups and spoons

With this slow cooker taco soup, you'll master the art of effortless entertaining. Looking for more Mexican-inspired recipes? Try our layered taco bake.

Ingredients:

For the Soup Base:

• 2 pounds ground beef
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 (15 oz) cans kidney beans, drained and rinsed
• 2 (15 oz) cans black beans, drained and rinsed
• 2 (14.5 oz) cans diced tomatoes with green chilies
• 1 (15 oz) can whole kernel corn
• 1 (8 oz) can tomato sauce
• 2 cups beef broth
• 1 (4 oz) can diced green chilies

Seasonings:

• 2 (1 oz) packets taco seasoning
• 1 (1 oz) packet ranch dressing mix
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and black pepper to taste

Optional Toppings:

• Shredded cheddar cheese
• Sour cream
• Diced avocado
• Chopped fresh cilantro
• Crushed tortilla chips
• Sliced jalapeños
• Lime wedges
• Diced red onion

Directions:

1. Prepare the Meat: In a large skillet over medium-high heat, brown the ground beef with diced onions and garlic until the meat is no longer pink and onions are translucent. Drain any excess fat.
2. Load the Slow Cooker: Transfer the meat mixture to your slow cooker. Add all beans, diced tomatoes, corn, tomato sauce, beef broth, and green chilies.
3. Season the Soup: Add taco seasoning, ranch dressing mix, chili powder, cumin, paprika, salt, and pepper. Stir well to combine all ingredients.
4. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld together perfectly.
5. Final Adjustments: In the last 30 minutes of cooking, taste and adjust seasonings as needed. Add more broth if you prefer a thinner consistency.
6. Serve and Garnish: Ladle the hot soup into bowls and let everyone customize their serving with their favorite toppings.

Ready to Serve!

Your slow cooker taco soup is ready to warm hearts and satisfy appetites. Serve with a variety of toppings and warm tortilla chips on the side for a complete meal that brings everyone to the table.

Storage Solutions:

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors often develop even more overnight, making it perfect for meal prep. When reheating, add a splash of broth if needed to adjust the consistency. This soup also freezes well for up to 3 months - just thaw overnight in the refrigerator before reheating.

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