Crockpot Taco Soup with Ground Beef

For a savory dish that can satisfy a small crowd or serve as easy meal prep for the week, Slow Cooker Taco Soup is the perfect weeknight meal.

Course Main Course

Cuisine American

Keyword soup

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 315kcal

1 ½ pounds ground beef
1 red onion diced
1 red pepper diced
1 ½ cups black beans drained and rinsed (1 can)
1 cup frozen corn drained and rinsed
28 ounces diced tomatoes
1 ½ cups beef broth
4 ounces mild green chilies
3 tablespoons taco seasoning
For topping: sour cream, tortilla chips shredded cheese, jalapeños, lime juice, cilantro

Brown the ground beef in a large dutch oven over medium-high heat.
Add the onions and red bell pepper and cook for another 5 minutes.
Drain excess fat if necessary and transfer to a slow cooker.
Add the black beans, corn, tomatoes, beef broth, mild green chilies and taco seasoning.
Stir to combine.
Cook over low heat for 6 to 8 hours.

Storage

Slow cooker taco soup can be stored in an airtight container in the refrigerator for up to four days.

For longer storage, you can also keep it in the freezer for about three months.