Slow Cooker Beef Taco Soup
This Crockpot Taco Soup is hearty, cozy, and bursting with bold Tex-Mex flavor—the dump-and-go dinner that practically cooks itself. A simple technique gives the beef incredible savory depth, while key flavor upgrades and my expert tips make this taco soup one your family will crave all season long!
Servings 8 -10 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pound lean ground beef
- 4 garlic cloves, minced
- 2 teaspoons chili powder
- 1 tsp EACH ground cumin, salt
- 1/2 tsp EACH dried oregano, smoked paprika
- 1/4 teaspoon pepper
- 1 15 oz. can pinto beans, rinsed and drained
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can sweet corn, rinsed and drained
- 1 15 oz. can fire-roasted diced tomatoes, don’t drain
- 1 10 oz. can mild enchilada sauce
- 1 4 oz. can mild diced green chilies
- 1 cup mild salsa
- 3 cups reduced sodium chicken broth
Toppings (PICK YOUR FAVS!)
- Cheddar Cheese
- Sour cream
- Cilantro
- Lime juice
- Tortilla chips or Fritos
- Tomatoes
- Avocados
- Jalapeños/hot sauce
Instructions
- Prep: Spray a 6- or 7-quart slow cooker with cooking spray and set aside.
- Cook onions: Heat a large cast iron skillet over medium-high heat. Once smoking, swirl in one tablespoon of olive oil. Cook the onions for 3 minutes, then push them to the sides of the pan.
- Sear beef: Add the beef, break it up a little, then flatten it in the pan; cook undisturbed for about one minute per side to sear, then crumble into small pieces while you finish browning it with the onions. Drain the grease if needed, then add the garlic and all spices and cook for 1 minute.
- Combine: Transfer the beef mixture to the prepared slow cooker, then stir in the remaining ingredients.
- Cook: Cover and cook on high for 4 hours or on low for 6 hours, until the beans are tender and flavors have melded.
- Serve: Top bowls with plenty of cheddar cheese, cilantro, sour cream, and any other desired toppings, then top with crumbled tortilla chips/Fritos.