Slow Cooker Taco Soup
This easy, hearty taco soup is packed with ground beef, beans, corn, tomatoes, and bold seasoning. Just toss everything into the slow cooker and come back to a warm, flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 12 servings
- Category: Dinner, Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
1 pound ground beef
1 onion, chopped
1 (1.25 oz) packet taco seasoning mix
1 packet ranch dressing mix
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can diced tomatoes with chiles
2 cups corn (frozen or canned, drained)
2 cups beef broth
1 (28 oz) can crushed tomatoes
Instructions
Brown the beef:
In a skillet over medium heat, cook ground beef for 5–6 minutes until browned. Drain any excess fat.
Transfer to slow cooker:
Add the cooked beef to your slow cooker.
Add remaining ingredients:
Stir in the chopped onion, kidney beans, pinto beans, diced tomatoes with chiles, corn, beef broth, crushed tomatoes, ranch dressing mix, and taco seasoning.
Cook:
Mix well, cover, and cook on LOW for 8 hours, or until flavors are well combined and soup is hot.
Serve:
Ladle into bowls and serve hot with desired toppings.
Notes
Make it spicier: Add jalapeños or hot sauce.
Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Make it vegetarian: Swap ground beef for plant-based crumbles and use vegetable broth.
Find it online: https://allcookedup.com/slow-cooker-taco-soup/
