Slow Cooker Taco Soup with 6 Ingredients
This 6-Ingredient Slow Cooker Taco Soup is the definition of easy comfort food. Browning the beef with taco seasoning before adding it to the slow cooker creates a bold, savory foundation that infuses the beans and corn as everything simmers together. Thick, filling, and balanced between a hearty soup and a spiced chili, it’s ideal for cold evenings or a low-effort game-day meal.
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) |
Instructions
Step 1: Cook and Season the Beef
In a skillet set over medium heat, cook the ground beef, breaking it apart as it browns, until no pink remains. Drain off any excess fat, then sprinkle the taco seasoning over the meat and stir until evenly coated.
Step 2: Transfer to the Slow Cooker
Add the seasoned beef to the slow cooker. Pour in the chili beans, black beans, corn, and diced tomatoes with green chilies, including their juices.
Step 3: Mix and Simmer
Stir gently to combine all ingredients. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, allowing the flavors to blend and the soup to thicken naturally.
Step 4: Serve
Give the soup a final stir and adjust seasoning if needed. Serve hot in bowls and top as desired.
