Serves 8
375 min
Slow Cooker Taco Soup
Recipe GLPR763c4aedf4a4f4
A hearty, flavorful slow cooker soup loaded with seasoned ground beef, kidney beans, and savory broth. Perfect for feeding a crowd with minimal effort—just brown the meat, combine everything in the slow cooker, and let it simmer for six hours. Customizable with your favorite toppings like cheese, sour cream, cilantro, or crispy tortilla strips.
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Ingredients
1 lb ground beef
16 oz beef broth
3 cans kidney beans with liquid (15.5 oz each)
2 packages taco seasoning mix (1.25 oz each)
Directions
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces as it browns, until no pink remains and the beef is fully cooked through (about 5-7 minutes). Drain off any excess fat using a colander or by tilting the pan carefully.
Transfer the browned beef to your slow cooker. Add the beef broth, all three cans of kidney beans with their liquid, and both packages of taco seasoning mix.
Stir all ingredients together until the seasoning is evenly distributed and everything is well combined.
Cover the slow cooker and set it to low heat. Cook for 6 hours, stirring occasionally if possible to maintain even flavoring.
Ladle the soup into bowls and serve hot. Offer toppings such as shredded cheese, diced onion, fresh cilantro, lime wedges, crushed tortilla chips, or jalapeño slices on the side for guests to customize their bowls.
