Description
This slow cooker taco soup delivers a hearty, low‑carb Mexican‑inspired meal with ground beef, diced tomatoes, kidney and black beans, sweet corn, and a robust taco seasoning blend. In just 15 minutes of prep you set the slow cooker and let it simmer for 6‑8 hours, producing a flavorful, comforting bowl perfect for busy weeknights. Serve with shredded cheese, avocado, or a squeeze of lime for extra zest. Garnish with cilantro, a dollop of sour cream, and crushed tortilla chips for extra crunch!!
Ingredients
Scale
- 1 pound ground beef
- 1 can diced tomatoes
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 cup corn, frozen or canned
- 1 packet taco seasoning
- 4 cups beef broth
- 1 onion, diced
Instructions
- In a skillet, brown the ground beef over medium heat until fully cooked.
- Drain excess fat and add the beef to the slow cooker.
- Stir in diced tomatoes, kidney beans, black beans, corn, taco seasoning, onion, and beef broth.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 250
Keywords: slow cooker taco soup, easy taco soup recipe, slow cooker soup ideas, low carb Mexican soup, weeknight dinner soup, beef taco soup, quick slow cooker meals, hearty soup recipes, low carb comfort food