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Slow Cooker Taco Soup

This Slow Cooker Taco Soup is a family favorite! Packed with flavor and easy to make, it’s perfect for chilly nights.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 6 servings

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 large skillet over medium heat. Add the lean ground beef and diced yellow onion. Cook until browned and onions are translucent, about 5-7 minutes.
  • Drain excess fat and transfer the beef and onion mixture to your slow cooker.
  • Add beef stock, frozen corn, fire-roasted diced tomatoes, crushed tomatoes, kidney beans, black beans, diced green chiles, taco seasoning, dry Ranch seasoning, and chipotle chili powder to the slow cooker. Stir thoroughly.
  • Season with Kosher salt to taste and squeeze in the juice of half a lime. Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
  • Once cooking time is complete, stir the soup and adjust seasoning if needed. Serve hot with toppings like shredded cheese, sour cream, or fresh cilantro.

Equipment

  • Slow Cooker
  • Large Skillet
  • Measuring cups and spoons
  • Wooden Spoon
  • Can opener

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze portions in freezer-safe bags for up to 3 months; thaw in the fridge overnight before reheating.
  • Add a splash of beef stock when reheating if the soup thickens.