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Bowl of taco soup with ground beef.

Easy Slow Cooker Taco Soup with Ground Beef

Tami McBride
Make an easy dinner recipe tonight. Slow cooker taco soup features ground beef, 3 kinds of chiles, 2 kinds of beans, and fresh herbs and spices. Quick prep, easy meal.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Dish (Entrée)
Cuisine Soup
Servings 8 cups
Calories 270 kcal

Ingredients
  

  • ½ cup + 2 tablespoons of white or yellow onion, diced (about ½ a medium onion)
  • 2 cloves of garlic
  • 1 medium jalapeno pepper, chopped and seeds removed
  • ¼ cup of fresh cilantro, chopped
  • 1 pound ground beef ground chuck is best
  • 2 cups beef broth
  • 2 (15 ounce) cans of diced tomatoes, with juice
  • 1½ teaspoons of cumin powder
  • 1 teaspoon of salt
  • ½ teaspoon of smoked paprika
  • 4 peppercorns (or ⅛ teaspoon ground pepper)
  • 1 (15 ounce) can of pinto beans, rinsed and drained (or 1⅓ cup of home cooked pinto beans)
  • 1 (15 ounce) can of kidney beans, rinsed and drained (or 1⅓ cup of home cooked kidney beans)
  • 1 (15 ounce) can of corn, rinsed and drained (or 1⅓ cup or frozen corn)
  • 1 (4 ounce) can of diced green chiles
  • Juice from ½ a lime

Toppings

  • sour cream
  • cheddar or Monterey Jack cheese shredded
  • red onion diced
  • black olives sliced
  • tortilla chips
  • avocado sliced or diced or guacamole

Instructions
 

  • MINCE the onion, garlic, and jalapeno. Wash and chop the cilantro.
  • BROWN the ground beef in a skillet, breaking it up as it cooks until it is in crumbles.
  • ADD ½ cup of onion and the minced jalapeno to the ground beef. Cook for 5 minutes, or until the onion and jalapeno start to get soft.
  • BLEND the beef broth, the tomato juice from the canned tomatoes, plus 2 tablespoons of diced tomatoes, garlic, 2 tablespoons of diced onions, 2 tablespoons of green chiles, cilantro, cumin, smoked paprika, chipotle chili powder, salt, and peppercorns in a blender or food processor until smooth. This is the soup base.
  • MIX the remaining ingredients into a slow cooker. Add the liquid base. Stir to combine.
  • COOK in the slow cooker for 2 to 3 hours on high or 4 to 6 hours on low.
  • PREPARE the toppings and set aside while the soup cooks.
  • STIR the lime juice into the soup when it has finished cooking.
  • TASTE and adjust seasonings (add more salt or more lime juice if needed).
  • SERVE immediately with your choice of taco toppings.

Notes

  • Store leftovers in an airtight container in the fridge for 3 to 4 days. Or freeze in a freezer-safe container for 6 months.
 
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Nutrition

Serving: 1cupCalories: 270kcalCarbohydrates: 23gProtein: 17gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 43mgSodium: 452mgFiber: 7gSugar: 4g
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