Description
A hearty and flavorful taco soup made easily in your slow cooker. Perfect for busy days and packed with delicious ingredients.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 4 cups chicken broth
- 1 cup water
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess fat.
- Add the diced onion and bell pepper to the skillet. Cook until softened.
- Transfer the beef mixture to the slow cooker.
- Add the black beans, kidney beans, corn, diced tomatoes, taco seasoning, ranch dressing mix, chicken broth, and water to the slow cooker.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot with your favorite toppings like shredded cheese, sour cream, or tortilla chips.
Notes
- You can use ground turkey instead of beef for a lighter option.
- For extra spice, add a diced jalapeño.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican