Slow Cooker Taco Soup is easy to make and is full of flavor. Top it off with your favorite taco toppings and you have a meal that is a crowd pleaser!Makes 8-10 servings (if not more) depending on serving size
2cans (14.5 oz.)diced tomatoes with green chilis (do not drain juice)
1can (14.5 oz.)beef broth
1can (16 oz.)black beans, drained and rinsed
1can (16 oz.)pinto beans, drained and rinsed
1can (8 oz.)tomato sauce
3/4cupwater
3tbspdry ranch seasoning mix or 1 - 1 oz. packet dry ranch seasoning mix
1tbspchili powder
1tspcumin
1/2tspground oregano
black pepper to taste
optional ingredients: canned corn (drained), green peppers or fresh diced jalapeno
Taco Soup Toppings (suggestions only)
sour cream
shredded cheddar cheese
tortilla strips*see notes
tortilla chips (crushed to add to soup or eaten along side soup)
diced green onion
diced tomato
guacamole
diced jalapeno or green pepper
Instructions
Brown your ground beef with the red onion. Drain and rinse your ground beef once cooked (optional to drain and rinse). Set aside.
While your ground beef is browning, rinse and drain both cans of beans. Add the beans, diced tomatoes (do not drain the tomatoes), tomato sauce, beef broth, water and seasonings to your slow cooker. If adding canned corn, drain the corn and add it now. Mix well.
Add the cooked ground beef to the crockpot and other ingredients and mix well.
Cook on low 3-4 hours or on high 2-3 hours. Set to "Keep Warm" setting until ready to eat after cooking. *see notes for other cooking/heating options.
Top each serving with desired taco toppings.
This soup will stay great in the fridge for up to 4 days. It can also be frozen for up to 6 months. To reheat frozen soup just put it in your slow cooker until heated through.
Notes
You will notice the canned beans come in all different ounces. They range from 14.5 oz. to 16 oz. It doesn't matter the exact amount, they are all similar in size. You can heat this in a large pot on your stove. Start it out on med-high heat. It will heat fast. Then lower the temperature so it can stay warm while serving.You can also heat this soup in an enameled Dutch oven/cast iron pot. Heat your oven to 350 degrees Fahrenheit and let it heat through. It will heat in about 1-2 hours.My favorite tortilla strips are found by the salad toppings at my grocery store or sometimes in the produce section. I love Fresh Gourmet Tortilla Strips that are Santa Fe Style with a bit of seasoning (I am not getting paid to say that). You can use any brand of tortilla strip or just regular tortilla chips!
Nutrition information is automatically calculated and should only be used as an approximation.