Slow Cooker Taco Soup

This Slow Cooker Taco Soup recipe is an easy meal made in your crock pot using pantry staples! Super nutritious also, to get you through cold and flu season!

Prep Time5 mins

Cook Time6 hrs

Total Time6 hrs 5 mins

Course: Soup

Cuisine: Mexican

Keyword: slow cooker taco soup, taco soup

Servings:

Calories: 393kcal

Ingredients

1 tablespoon extra-virgin olive oil
1 pound ground beef
1 small sweet onion , diced
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
8.75 ounce can corn kernels , drained
15 ounce can black beans , rinsed and drained
2 tablespoons taco seasoning
10 ounce can mild enchilada sauce
16 ounce jar mild salsa
2 cups low-sodium chicken broth
tortilla chips, Mexican shredded cheese, sour cream, and avocado , for serving

Instructions

In a large nonstick skillet, warm oil over medium-high heat. Cook the beef and onions until the onions are translucent and the beef is browned with no pink remaining, about 3 minutes. Drain off fat and return to heat. Season with the salt, pepper, and paprika.
Transfer meat to a 6-quart slow cooker. Add in the corn, black beans, taco seasoning, enchilada sauce, salsa, and chicken broth. Stir to combine.
Cover and cook on low for 6 hours.
Ladle into bowls and top with a dollop of sour cream, shredded cheese, a few avocado cubes, and broken up tortilla chips.

Notes

This has a kick to it! If you want less heat, replace the enchilada sauce with regular tomato sauce.

Nutrition