Description
A comforting and flavorful taco soup made in a slow cooker, perfect for busy days.
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 1 packet taco seasoning
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- In a skillet, brown the ground beef (or turkey) with the diced onion and minced garlic until fully cooked. Drain excess fat.
- Transfer the meat mixture to the slow cooker.
- Add the black beans, kidney beans, corn, diced tomatoes, taco seasoning, and broth to the slow cooker. Stir well to combine.
- Cover and cook on low for 360 minutes (6-8 hours) or on high for 240 minutes (3-4 hours).
- Season with salt and pepper to taste before serving.
- Serve hot, topped with your choice of cheese, sour cream, avocado, and cilantro.
Notes
For a thicker soup, you can mash some of the beans before adding them to the slow cooker. Feel free to customize the toppings based on what you have.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 75mg