Slow Cooker Taco Soup
This slow cooker taco soup is packed with lean ground beef, fire-roasted tomatoes, ranch, and taco seasonings, and is ready to feed a hungry crowd!
Print
Pin
Ingredients
- 1 pound lean ground beef
- 1 large yellow onion diced
- 2 cups beef stock
- 1 cup frozen corn
- 1 15 ounce can fire roasted diced tomatoes
- 1 15 ounce can crushed tomatoes
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- 1 4.5 ounce can diced green chiles
- 2 tablespoons taco seasoning
- 1 tablespoon dry Ranch seasoning
- 1 teaspoon chipotle chili powder
- Kosher salt to taste
- 1/2 lime juiced
Instructions
- Set as 12-inch skillet over medium-high heat.
- Add ground beef and onion and cook until no longer pink. Break up the meat as it cooks.
- Drain the beef of any fat.
- Add the beef and all the ingredients EXCEPT the lime juice to a slow cooker and stir to combine.
- Add the lid to the slow cooker and cook for 4-6 hours on low or 3-4 hours on high.
- Right before serving stir in the lime juice.
- If the chili is too thick add in a bit more stock to thin it out.
- Serve plain or topped with your choice of toppings.
Nutrition
Serving: 1g | Calories: 344kcal | Carbohydrates: 32g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 813mg | Fiber: 8g | Sugar: 7g
Did you try this recipe?Leave a comment and 5 star review!