Description
Indulge in the warm, zesty goodness of Slow Cooker Taco Soup—a comforting dish that combines tender meat, fresh vegetables, and a blend of spices for a delightful flavor explosion. Perfect for chilly evenings or busy weeknights, this easy-to-make soup is sure to become a family favorite. Each bowl offers a cozy hug in every spoonful, making it ideal for game nights or casual gatherings.
Ingredients
Scale
- 1 lb lean ground beef or turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, chopped (any color)
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 2 tbsp taco seasoning
- 4 cups low-sodium chicken or vegetable broth
Instructions
- 1. In a skillet over medium heat, brown the ground beef or turkey until no longer pink. Drain excess fat and transfer to the slow cooker.
- 2. In the same skillet, sauté onions and garlic until golden brown and fragrant. Add to the slow cooker.
- 3. Combine bell peppers, diced tomatoes, black beans, corn, taco seasoning, and broth in the slow cooker. Stir well.
- 4. Cover and cook on low for 6–8 hours or high for 3–4 hours.
- 5. Before serving, taste-test and adjust seasonings as needed. Serve hot with optional toppings like cheese or avocado.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg
Keywords: - For added zing, squeeze lime juice before serving. - Substitute black beans with lentils or add fresh cilantro for extra flavor. - Leftovers can be stored in an airtight container in the fridge for up to three days.