Slow Cooker Taco Soup
The ultimate comfort food, this Slow Cooker Taco Soup is a hearty blend of flavors that warms you from the inside out. Perfect for chilly nights or gatherings, it's a crowd-pleaser that's easy to make and even easier to enjoy. Try it tonight for a satisfying meal that will leave you craving more!
Equipment
- 7-quart slow cooker
- Ranch Seasoning Powder Mix
- Taco Seasoning Mix
Ingredients
- 1 pound lean ground beef
- 1 large yellow onion, diced
- 2 cups beef stock
- 1 cup frozen corn
- 1 15 ounce can fire roasted diced tomatoes
- 1 15 ounce can crushed tomatoes
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- 1 14.5 ounce can diced green chiles
- 2 tablespoons taco seasoning
- 1 tablespoon dry Ranch seasoning
- 1 teaspoon chipotle chili powder
- Kosher salt, to taste
- 1/2 lime juiced
Instructions
- Begin by heating a 12-inch skillet over medium-high heat. Once hot, add the lean ground beef and diced onion. Cook until the meat is browned and no longer pink, breaking up the beef as it cooks. The onion should become translucent and fragrant as it softens.
- Once the beef is fully cooked, drain off any excess fat from the skillet. This step is key to keeping the soup from becoming greasy.
- Next, transfer the cooked beef and onion to your slow cooker. Add in the beef stock, frozen corn, fire roasted diced tomatoes, crushed tomatoes, kidney beans, black beans, diced green chiles, taco seasoning, Ranch seasoning, chipotle chili powder, and a generous pinch of Kosher salt. Stir everything together until well combined.
- Cover the slow cooker with its lid. Cook the soup on low for 4 to 6 hours or on high for 3 to 4 hours. This slow cooking allows the flavors to meld beautifully, creating a comforting and satisfying dish.
- About 15 to 30 minutes before serving, check the consistency of your soup. If it’s too thick for your liking, stir in a bit more beef stock to thin it out.
- When you’re ready to serve, stir in the freshly squeezed lime juice for a burst of flavor that brightens the entire dish. The acidity will balance the richness of the beef and beans.
- Finally, ladle the Slow Cooker Taco Soup into bowls. You can serve it plain or top it with your choice of toppings, such as shredded cheese, sour cream, avocado, or fresh cilantro. Enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to five days. Reheat on the stovetop or in the microwave, stirring occasionally. You can freeze the soup for up to three months. Just make sure to let it cool completely before transferring to freezer-safe containers. This soup pairs wonderfully with tortilla chips, fresh cornbread, or a simple green salad for a balanced meal. Feel free to customize your soup with toppings like diced avocado, shredded cheese, fresh salsa, or a dollop of sour cream. If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether. For a vegetarian version, substitute the meat with additional beans or vegetables like zucchini and bell peppers.