Description
Slow Cooker Taco Soup is a hearty and comforting dish that elevates your favorite taco components into a nourishing meal. By gently simmering seasoned ground beef with fire-roasted tomatoes, black beans, and sweet corn, this recipe creates a deep, savory broth that satisfies the soul. It is a hands-off, convenient meal perfect for busy weeknights, offering a nutritional balance of protein and fiber while remaining incredibly easy to prepare.
Ingredients
2 tablespoons olive oil
1 pound lean ground beef
1/2 small red onion, finely diced
4 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sweet paprika
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
1 can (4 ounces) diced green chilies
1 can (15 ounces) diced fire-roasted tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn kernels, drained
2 cups beef broth (halal certified)
Instructions
In a large skillet, heat the olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon.
Add the red onion and garlic to the beef, sautéing until softened and fragrant.
Drain any excess fat from the skillet.
Transfer the beef mixture into a slow cooker.
Add the chili powder, cumin, paprika, oregano, salt, pepper, and cayenne if using, stirring to coat the beef.
Pour in the diced green chilies, fire-roasted tomatoes, black beans, corn, and beef broth.
Stir well to combine all ingredients.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Serve hot, garnished with your favorite taco toppings like cilantro, avocado, or shredded cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Use smoky paprika to add extra depth to the stew. Serve with crushed tortilla chips or warm flatbread.