Simple and hearty, this slow cooker taco soup is loaded with ground beef, beans, and corn, and can be simmered all day in the slow cooker or made in 25 minutes on the stovetop!
1 15-ozcan diced tomatoes with green chilissuch as Rotel
1 4-ozcan diced green chilis
2cupsfrozen defrosted cornor fresh
1quartchicken stock
To add at the end
2tablespoonsfresh lime juice
Serving suggestions
Fresh cilantrochopped onion, grated cheese (traditional or dairy-free), sour cream, corn chips, avocado, hot sauce
Instructions
Slow Cooker Instructions
Heat 1 tablespoon olive oil in a medium skillet pan over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the ground beef, sprinkle with 1 teaspoon salt, garlic powder, cumin, chili powder, and paprika. Cook until browned and no longer pink. Drain any excess grease.
To a 6-quart slow cooker, add the cooked onion and ground beef, black beans, pinto beans, tomato sauce, diced tomatoes, green chili, corn, and stock, stirring until well combined.
Cover and cook on high for 4-5 hours or low for 7-8 hours. Uncover and add the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired. Serve with toppings of your choice.
Stovetop Instructions
Heat a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the ground beef, sprinkle with 1 teaspoon salt, garlic powder, cumin, chili powder, and paprika. Cook until browned and no longer pink. Drain any excess grease.
Add the black beans, pinto beans, tomato sauce, diced tomatoes, green chili, corn, and stock, stirring until well combined.
Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 20-25 minutes. Uncover and add the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired. Serve with toppings of your choice.
Notes
This recipe was inspired by The Pioneer Woman’s Taco Soup, which I adapted to be made in the slow cooker.For more ingredients & substitutions, see blog post above.