Slow Cooker Taco Soup Recipe

Name: Slow Cooker Taco Soup Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 pound ground beef; 1/2 of a small red onion (diced); 4 garlic cloves (minced); 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon sweet paprika {you can use smoky for a smoky flavor}; 1 teaspoon oregano; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/2 teaspoon cayenne red pepper {optional}; 1 - 4 ounce can of diced green chilies; 1 -15 ounce can of diced tomatoes {or fire roasted diced tomatoes}; 1 - 15 ounce can of black beans (drained and rinsed); 1 - 15 ounce can of pinto beans (drained and rinsed); 1 - 15 ounce can of corn (drained); 4 cups beef broth {or broth of your choice}; Cheese for garnish; Fresh cilantro for garnish; Green onion for garnish

Slow Cooker Taco Soup Recipe will warm you up on a cold night and is a great freezer friendly soup. Brown the beef, add everything to the crockpot and have a meal on your table at the end of the day. Don't forget to add all of your favorite toppings like cheese, sour cream and cilantro!

Prep10 min
Cook6 hr
Total6 hr 10 min
Makes6 servings
Calories273

Ingredients

6 servings

2 tablespoons olive oil
1 pound ground beef
1/2 of a small red onion (diced)
4 garlic cloves (minced)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sweet paprika {you can use smoky for a smoky flavor}
1 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon cayenne red pepper {optional}
1 - 4 ounce can of diced green chilies
1 -15 ounce can of diced tomatoes {or fire roasted diced tomatoes}
1 - 15 ounce can of black beans (drained and rinsed)
1 - 15 ounce can of pinto beans (drained and rinsed)
1 - 15 ounce can of corn (drained)
4 cups beef broth {or broth of your choice}
Cheese for garnish
Fresh cilantro for garnish
Green onion for garnish

Method

1
In a large skillet heat the olive oil over medium heat.
2
Add the garlic and onion and saute for 2 minutes. Add the ground beef and sauté until the beef is browned. Drain the fat from the beef and add the beef to the slow cooker.
3
Add the red onion, garlic, chili powder, cumin, sweet paprika, oregano, salt, pepper, cayenne red pepper, diced green chilies, tomatoes, black beans, pinto beans, corn and beef broth. Mix well until combined.
4
Cover the slow cooker and cook on low for 6 hours or high for 4 hours. Serve warm with cheese, cilantro and green onion.

Notes

Storage: This soup makes great leftovers. I actually think the leftovers taste even better than the first day that I eat it. Store in an airtight container for up to 5 days. Slowly warm the soup back up on the stove or in the microwave. To Freeze: You can freeze the soup also. Make sure to completely cool the soup then freeze in an airtight container for up to three months. When you are ready to eat the soup thaw in the fridge overnight and then heat.