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Slow Cooker Taco Soup: A Deliciously Easy Recipe!

Slow Cooker Taco Soup
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A hearty and flavorful slow cooker taco soup that is easy to prepare and perfect for any occasion.

Ingredients

Scale
  • 1 lb ground beef
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 packet taco seasoning
  • 4 cups beef broth
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 cup shredded cheese (optional)
  • Chopped cilantro for garnish (optional)

Instructions

  1. In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
  2. Transfer the cooked beef to the slow cooker.
  3. Add the black beans, kidney beans, corn, diced tomatoes, taco seasoning, beef broth, onion, and bell pepper to the slow cooker.
  4. Stir to combine all ingredients.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Serve hot, topped with shredded cheese and chopped cilantro if desired.

Notes

  • Feel free to customize the soup by adding other vegetables like zucchini or corn.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Leftovers can be frozen for up to 3 months.

Nutrition

Find it online: https://bibodo.com/slow-cooker-taco-soup-easy-delicious-recipe/