Slow Cooker Taco Soup with 6 Ingredients
This 6-Ingredient Slow Cooker Taco Soup is the ultimate “set it and forget it” comfort meal. Browning the beef with taco seasoning before it goes into the slow cooker locks in a rich, savory base that flavors the beans and corn as they cook. Thick, hearty, and somewhere between a classic soup and a zesty chili, it’s perfect for a chilly night or an easy game-day dinner.
6-Ingredient Slow Cooker Taco Soup
Ingredients
| Ingredient | Amount |
|---|---|
| Ground beef | 1 lb |
| Taco seasoning mix | 1 packet (1 oz) |
| Chili beans in sauce, undrained | 1 can (15 oz) |
| Black beans, drained and rinsed | 1 can (15 oz) |
| Corn, drained (or 1½ cups frozen) | 1 can (15 oz) |
| Diced tomatoes with green chilies, undrained | 1 can (14.5 oz) |
Directions
Step 1: Brown and Season the Beef
In a skillet over medium heat, cook the ground beef, breaking it up until no pink remains. Drain excess grease, then sprinkle the taco seasoning over the beef and stir to coat evenly.
Step 2: Add to the Slow Cooker
Transfer the seasoned beef to your slow cooker. Add the chili beans, black beans, corn, and diced tomatoes with green chilies (including the liquid).
Step 3: Combine and Cook
Gently stir to mix. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. This allows the beans to thicken the soup and the flavors to meld beautifully.
Step 4: Serve and Enjoy
Stir the soup one last time and taste for seasoning. Ladle into bowls and serve hot, with optional toppings of your choice.
