If you crave a hearty meal that requires minimal prep and yields big flavor, look no further than this Southwest Fiesta Slow Cooker 8-Can Taco Soup. Combining rich Tex-Mex spices, colorful veggies, and a savory broth, this dish is both simple and utterly satisfying.
Ingredients
- 1 pound ground beef (or turkey), browned
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (15 oz) can corn, drained
- 1 (8 oz) can tomato sauce
- 1 (14 oz) can beef broth (or chicken/vegetable broth)
- 1 envelope taco seasoning
- Salt and pepper, to taste
Instructions
In a skillet, brown your ground beef (or turkey) over medium heat. Drain any excess fat and transfer the meat into your slow cooker. Then, simply open all eight cans—black beans, pinto beans, diced tomatoes, diced tomatoes with chiles, corn, tomato sauce, and broth—and pour them into the slow cooker along with the cooked meat. Sprinkle in the taco seasoning, give it all a good stir, and cover with the lid.
Set your slow cooker to low, and let it work its magic for about 6 to 8 hours. If you’re pressed for time, you can cook it on high for 3 to 4 hours. About 30 minutes before serving, taste the soup and adjust the seasonings with salt and pepper or extra spice if you’d like. This soup loves a garnish, so feel free to top each bowl with anything from shredded cheese and sour cream to sliced avocado and fresh cilantro.
Once it’s finished cooking, ladle the soup into bowls and pair it with crispy tortilla chips or warm tortillas. The aromas wafting through your home will let everyone know dinner is ready!
Enjoy your Southwest Fiesta Slow Cooker 8-Can Taco Soup piping hot, and get ready to dig into a comforting, flavor-packed meal that’s sure to please.
Pro Tip: If you have leftover soup, it makes for a terrific lunch the next day—plus, the flavors only deepen overnight.
This recipe is perfect for busy families, dorm-room cooks, or anyone craving a hearty dinner with minimal fuss. It’s also adaptable for various diets: simply swap out the beef for ground turkey or sautéed veggies, and use low-sodium or reduced-fat options if you’re watching your intake.
The beauty of this taco soup lies in its simplicity—eight basic cans and a bit of seasoning transform into a warming, comforting bowl of goodness that will quickly become a weeknight staple.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
