Description
A hearty, flavorful soup with the bold flavors of tacos, made effortlessly in a slow cooker. Perfect for busy weeknights or cozy gatherings!
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 small onion, diced
- 2 cans (15 oz each) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup frozen corn
- 2 cups beef or chicken broth
- 1 packet taco seasoning
- 1 packet ranch seasoning mix
- Optional toppings: shredded cheese, sour cream, diced avocado, tortilla chips
Instructions
- Cook the Meat:
- In a skillet, brown the ground beef or turkey with the diced onion over medium heat. Drain any excess fat.
- Assemble in Slow Cooker:
- Add the cooked meat and onion to the slow cooker.
- Stir in diced tomatoes, black beans, kidney beans, corn, broth, taco seasoning, and ranch seasoning.
- Cook the Soup:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
- Serve and Garnish:
- Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, sour cream, avocado, or tortilla chips.
Notes
- For a vegetarian option, skip the meat and add an extra can of beans or diced vegetables like zucchini or bell peppers.
- Adjust the spice level by using mild or spicy diced tomatoes and taco seasoning.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
Nutrition
- Calories: 320
- Sodium: 850mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g