Slow Cooker Taco Soup
Slow Cooker Taco Soup is made hassle-free with this easy recipe! It is a great freezer meal you can enjoy anytime!
Servings 6 bowls
Calories 665kcal
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 sweet onion diced
- 4 cloves garlic minced
- 1 green bell pepper chopped
- 1 jalapeno pepper seeded and diced
- 1 can 8 oz tomato sauce
- 1 can 14.5 oz diced tomatoes
- 1 can 4.5 oz diced green chilies
- Juice and zest of one lime
- 2 tablespoons taco seasoning mix
- 1 can 15.5oz black beans rinsed and drained
- 1 can 15.5oz pink beans rinsed and drained
- 1 can 15.5oz whole kernel corn drained
- 4 cups beef broth adjust based on how thick you want the soup
- 1/4 teaspoon ground black pepper or to taste
- 1 teaspoon kosher salt or to taste
Toppings
- Sour cream
- Cotija cheese
- Avocado
- Sliced jalapeños
- Corn chips
- Lime wedges
- Chopped parsley
Instructions
- Add oil to a skillet over medium heat. Once hot, add the beef and do not move it for about 2-3 minutes, to get a nice sear on it.
- Start breaking apart the beef with a wooden spoon and continue cooking until no longer pink. Drain excess fat, and transfer the beef to the slow cooker.
- Add the rest of the ingredients to the crockpot. Cover, then, set on HIGH to cook for about 4 hours, or on LOW to cook for 6 to 8 hours.
- Serve hot and garnish with your favorite toppings.
Nutrition
Calories: 665kcal | Carbohydrates: 44g | Protein: 38g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 2186mg | Potassium: 1494mg | Fiber: 12g | Sugar: 12g | Vitamin A: 748IU | Vitamin C: 43mg | Calcium: 130mg | Iron: 7mg