Description

Slow Cooker Taco Soup is a hearty, flavor-packed dish that’s perfect for busy weeknights. This easy-to-make soup is loaded with tender ground beef, beans, tomatoes, and a blend of spices that create a comforting and satisfying meal.

Ingredients

– 1 lb ground beef

– 1 onion, diced

– 1 bell pepper, diced

– 2 cans (15 oz each) black beans, drained and rinsed

– 2 cans (15 oz each) kidney beans, drained and rinsed

– 2 cans (14.5 oz each) diced tomatoes

– 1 can (6 oz) tomato paste

– 2 cups beef broth

– 1 packet taco seasoning

– 1 tsp chili powder

– 1 tsp cumin

– Salt and pepper to taste

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Instructions

1. – In a large skillet, cook the ground beef over medium heat until browned and crumbled. Drain any excess fat.

2. – Transfer the cooked ground beef to a slow cooker.

3. – Add the diced onion, bell pepper, black beans, kidney beans, diced tomatoes, tomato paste, beef broth, taco seasoning, chili powder, and cumin. Stir to combine.

4. – Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.

5. – Season with salt and pepper to taste.

6. – Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, and chopped cilantro.

Notes

This Slow Cooker Taco Soup is a great make-ahead meal. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. For a thicker soup, you can mash some of the beans against the side of the slow cooker during the last 30 minutes of cooking.

Prep Time: 15
Cook Time: 360
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican