6-Ingredient Slow Cooker Taco Soup
This 6-Ingredient Slow Cooker Taco Soup is the ultimate “set it and forget it” comfort food. By browning the beef with the taco seasoning before it hits the slow cooker, you lock in a deep, savory base that infuses the beans and corn as they simmer. It’s thick, hearty, and functions somewhere between a traditional soup and a zesty chili—perfect for a cold evening or a stress-free game day meal.
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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 1 1/2 cups frozen) | 1 can (15 oz) |
| Diced tomatoes with green chilies, undrained | 1 can (14.5 oz) |
Directions:
Step 1: Brown and Season: In a skillet over medium heat, cook the ground beef while breaking it up with a spoon until it is no longer pink. Drain off any excess grease. Sprinkle the 1 oz packet of taco seasoning over the beef and stir well to ensure the meat is evenly coated.
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Step 2: Load the Slow Cooker: Transfer the seasoned beef into your slow cooker. Add the undrained chili beans, the rinsed black beans, the corn, and the diced tomatoes with green chilies (including the liquid from the can).
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Step 3: Combine and Simmer: Stir the ingredients together gently until well combined. Cover and cook on LOW for 6/8 hours or on HIGH for 3/4 hours. This time allows the starches from the beans to thicken the soup and the spices to mellow and meld.
Step 4: Final Touch and Serve: Give the soup a final stir and taste for seasoning. Ladle into deep bowls and serve piping hot with your favorite garnishes.
