Slow Cooker Taco Soup

Slow Cooker Taco Soup is made with ground beef, black beans, and corn, slow-cooked in a Crock Pot until it is packed full of southwest flavor.

This Slow Cooker Taco Soup recipe was one of my grandma’s favorite easy dinners, and she used to make it all the time. The broth is flavored with ranch dressing and taco mix, and combined with tomatoes, black beans, and corn, so it has a Tex-Mex flavor.

Bonus, we make it in the slow cooker so we can throw all of the ingredients in a Crock Pot in the morning and have a delicious taco soup at the end of the day.

Slow Cooker Taco Soup

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Recipe by homemadeinterestCourse: Soups, MainCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

4

hours 
Total time

4

hours 

10

minutes

This slow cooker taco soup with ground beef is one of my favorite recipes to make in the slow cooker, especially in the fall and winter months.

Ingredients

  • 2 pounds Ground beef

  • 1 medium medium Onion, diced

  • 2 packets Ranch Dressing Mix

  • 2 packets Taco Seasoning

  • 32 ounces Chicken Broth

  • 14.5 ounces Tomato Sauce, canned

  • 29 ounces Diced Tomatoes with Chiles, canned

  • 14.5 ounces Black Beans, canned

  • 1 can Corn

  • FOR GARNISH (OPTIONAL):
  • Tortilla chips

  • Sour Cream

  • Cheddar Cheese

Directions

  • In a large skillet saute onions for 2 minutes.
  • Add the ground beef to the onions and brown the meat.
  • Drain browned ground beef and onions to remove the excess fat.
  • Add ground beef mixture and all other ingredients (do not drain corn or black beans) to the slow cooker.
  • Cook on HIGH for 4 hours or LOW for 6 hours.
  • Garnish with sour cream and cheddar cheese (optional).

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