Slow Cooker Taco Soup With Ground Beef

taco soup
Diana Rattray
Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
780 Calories
19g Fat
103g Carbs
57g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 780
% Daily Value*
Total Fat 19g 25%
Saturated Fat 6g 31%
Cholesterol 101mg 34%
Sodium 2205mg 96%
Total Carbohydrate 103g 38%
Dietary Fiber 21g 76%
Total Sugars 23g
Protein 57g
Vitamin C 83mg 415%
Calcium 249mg 19%
Iron 10mg 55%
Potassium 2239mg 48%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This taco soup is quick and easy to prepare, and it cooks hands-free in the slow cooker. Top this delicious, thick soup with a dollop of sour cream and some shredded cheese or thinly sliced green onions. Garnish with crispy fried tortilla strips (see the how-to below) but coarsely crumbled tortilla chips would be excellent as well.

Take a look at the tips and variations below the recipe instructions for some additional ideas and substitutions.

Ingredients

  • 1 pound lean ground beef

  • 1 (15-ounce) can kidney beans

  • 1 (15-ounce) can pinto beans

  • 1 (11- to- 15-ounce) can whole kernel corn, drained

  • 1 (10-ounce) can diced tomatoes & green chilies, preferably Ro*Tel®

  • 1 (28-ounce) can diced tomatoes

  • 1 (4-ounce) can chopped chile peppers

  • 1 (1-ounce) envelope taco seasoning

  • 1 (1 ounce) envelope ranch dressing mix

Steps to Make It

  1. In a large skillet over medium heat, brown the ground beef; drain well and transfer to the slow cooker. Add the canned beans, corn, Rotel and regular tomatoes, and peppers. Stir in the taco seasoning and ranch dressing mix.

  2. Cover and cook on LOW for 6 to 8 hours.

  3. Serve the soup with tortilla chips or Mexican cornbread.

Tips

  • To make homemade baked tortilla strips, slice 4 corn tortillas in half, then slice each half crosswise into strips. Heat 2 to 3 inches of oil in a heavy skillet to 350 F. Using a metal slotted spoon to stir them and keep them covered with the oil, fry a batch of about one-third of the tortilla strips until golden brown (about 3 minutes). Remove the fried tortilla strips to towels to drain and repeat with the remaining tortilla strips.
  • Make a double batch and freeze some in meal-size or individual portions for another day.

Recipe Variations

  • Add a can of refried beans to the soup.
  • If you don't have a can of chile peppers, add an extra can of Ro-tel tomatoes with green chiles and one 14.5-ounce can of diced tomatoes; omit the 28-ounce can of tomatoes.
  • Add a few tablespoons of chopped jalapeno peppers to the soup.
  • For a thinner soup, add some beef broth near the end of the cooking time.