Slow Cooker Taco Soup
Servings: 6 servings
Calories: 219cal
Slow Cooker Taco Soup takes beef, beans, corn, and salsa and turns them into a cozy, simmering pot of soup. The slow cooker does all the heavy lifting, so you can just pile on the toppings and dig in!
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Ingredients
- 1 lb lean ground beef
- 1 red bell pepper (finely chopped)
- ½ onion (finely chopped)
- 2½ cups low sodium beef broth
- 1 can black beans, drained and rinsed (19oz or 540 ml)
- 1 can sweet corn with juice (12oz or 340 ml)
- 1 cup mild tomato salsa
- 1 teaspoon low sodium taco seasoning
- 1 teaspoon salt
Optional Toppings
- tortilla chips, shredded cheese, avocado, lime wedges, or sour cream
Instructions
- In a large skillet over medium-high heat, brown the beef with the bell pepper and onion. Drain any excess fat, if desired.
- Add the beef mixture to a 4-5 quart slow cooker along with the broth, beans, corn, salsa, taco seasoning, and salt.
- Cook on low for 3-4 hours, or on high for 1½ to 2 hours, until vegetables are tender.
- Serve with tortilla chips, shredded cheese, avocado, lime wedges, or sour cream, as desired.
Notes
Ingredients and Substitutions:
- This recipe is very customizable so feel free to mix and match according to your tastes, add more spice, make it creamy, or add in additional vegetables.
- To make this recipe on the stovetop, see my Easy Taco Soup recipe here.
Nutrition
Serving: 321grams | Calories: 219cal | Carbohydrates: 22g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1252mg | Potassium: 893mg | Fiber: 7g | Sugar: 4g | Vitamin A: 849IU | Vitamin C: 29mg | Calcium: 49mg | Iron: 4mg