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
Course: Soups, MainCuisine: AmericanDifficulty: Easy12
servings10
minutes4
hours4
hours10
minutesThis 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).
Notes
- Recipe from KAT JETER & MELINDA CALDWELL
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